Steak tartare on double fried potato

Peel a very big potato and cut out 2  90x33x20 mm rectangles, boil them about 8 to 9 mins. in salted water. Drain and cool 

Make a kosho from the zest of 1/4 lime, 1/4 lemon, 1/4 orange and 1/2 finely hacked red chili. Weigh and add 20% salt

Deep fry the potatoes in 150°C fat, 3 to 4 mins. 

Slice 125g bavette as thin as possible, then cut in tiny cubes, then hack

Mix the meat with 1/2 tbsp soy sauce, 1/4 tbsp Worcester, 1/2 egg yolk, the brunoise of 1/4 shallot and 1/4 sweet gurking, 1/4 tbsp Dyon mustard, 1/4 tbsp hacked capers. Season with salt and pepper.

Deepfry the potatoes a 2nd time, but now in 180°C fat, again 3-4 mins

Cover the French fries with the kosho, then with the steak tartare.

Finish with chives and chervil

(Here Loĩc van Impe's original recipe in Flemish)

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Sardines paté

Carefully open a (120g) can of sardines. Drain the sardines well and remove the bones.

Put the meat in the chopper attachment of your stickblender with 73g butter and 1tbsp Madera (or port) and make a smooth paté.

Mix with some hacked parsley. Season with Tabasco and salt

Spoon the paté back in the tin.

Serve with toasted bread 

(Recipe found in Delicious Magazine)

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Crispy King crab bites, salsa from avocado, spring onion and tomato

Use scissors to open the leg of a pre-boiled King crab lengthwise, take out the meat and cut into 2 cm pieces

Cover them first with flour, the egg yolk and finally Panko

Cut 1/2 avocado, 1/2 spring onion and 1/2 (peeled) tomato into 5mm cubes.

Make a dressing from 1,5 tbsp sunflower oil, 1/2 tbsp soy sauce, 1/2 tbsp sesame oil and the juice of 1/4 lime. Taste and season with sea salt and a knife point of sambal oelek.

Mix with the veggies and add some hacked coriander leaves.

Deep fry the crab briefly in sunflower oil

Serve the salsa in glasses, topped with crab bites and some cress

(Here Myriam Minne's original recipe in Flemish)

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Bressaola roll(s), smoked garlic cream and pistachios

Bring water with 6 cloves of smoked garlic to the boil. Refresh the water, bring to the boil again and boil the garlic for 8 mins.

Finely hack 1 tbsp salted and roasted pistachio nuts

Peel the garlic cloves and mas with 1 tbsp creme fraiche. Season with salt and pepper.

Brush slices of bresaola with the garlic mix, add a leaf of little gem and roll up

Sprinkle with pistachio and olive oil and finish with black pepper 

(Recipe from Delicious Magazine)

Spicy burnt aubergine flatbreads with tahini sauce

Turkish pepper paste (biber salçasi) brings a deeply savoury and spicy flavour to these flatbreads. It’s widely available, but can be swapped for tomato paste or harissa, if need be. While there are a few components here, everything can be prepared ahead of time. Make and shape dough the day before, cover and pop in the fridge to prove slowly.

Put 70g strong bread flour, 1/3 tsp fast-action dried yeast, 1/4 tsp caster sugar, 1/2 tbsp olive oil for the dough in a stand mixer fitted with a dough hook. Add 40ml lukewarm water and a sixth of a teaspoon of salt, and mix on a medium speed for about six minutes, until it forms a smooth dough (alternatively, knead by hand for about 10 minutes). Shape the dough into a ball, return to the bowl, coat with 1/4 tsp olive oil, cover (I use reusable kitchen wrap) and leave in a warm place for an hour, to prove and double in size.

Meanwhile, set a griddle pan over a high heat and ventilate the kitchen. Char an aubergine (300g) and 300g vine tomatoes for 25 minutes, turning occasionally, until blackened all over and cooked through, then set aside. When they’re cool enough to handle, carefully cut the tomatoes into quarters, skin and all. Peel off and discard the aubergine skin, then cut or tear the flesh into large chunks. Put both in a large bowl with a quarter-teaspoon of salt and a good grind of pepper.

Put 1/8 tsp ground cinnamon and 1/8 tsp ground cloves, 1/3 tsp toasted cumin seeds, 40 ml olive oil, 4/4 tbsp biber salçasi, 1/4 tsp caster sugar and a pinch of of salt in a small saucepan on a medium heat, bring up to a simmer and cook, stirring occasionally, for four minutes. Take off the heat, leave to cool for 15 minutes, then stir 2 tablespoons of this oily mixture and a tsp lemon zest into the aubergine bowl.

Mix 3/4 peeled shallot, sliced into very thin rounds, in a small bowl with an eighth of a teaspoon of sumac and 1 tsp lemon juice and set aside to soften.

In another small bowl, whisk 25g tahini and 0,5 tsp lemon juice with 15ml cold water and a sixteenth of a teaspoon of salt, until smooth, then cover with a plate.

Put the griddle pan back on a medium-high heat. Lightly dust the worktop with flour, halve the ball of dough and, using a rolling pin, roll out each ball  into a 12cm circle about 3mm thick. 

Depending on the size of your griddle, lay one or two round flatbreads in the pan and cook for 45-60 seconds, until bubbles appear and the bread is nicely charred in places. Flip over, cook for another 15-20 seconds on the other side, until it, too, is nicely charred, then brush both sides with some of the reserved oil mixture and put on plates.

Divide the aubergine mixture between the flatbreads, scatter over mint and parsley leaves and the shallots, and serve with the tahini sauce drizzled over the top.

Feeds 2

(Here Ottolenghi's original recipe)

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Aubergine with herb cream on sourdough

Cut a large aubergine (about 250g) into 2cm cubes, tip into a colander placed over a bowl and scatter with a little salt. Set aside for 30 minutes. This will help the aubergine flesh to relax and take up less oil.

In a large, preferably nonstick sauté pan, warm 100ml of olive oil, then add the aubergine. Peel 2 cloves of garlic, then slice them thinly and add them to pan. Let the aubergine cook with the oil and garlic for about 10 minutes, partially covered by a lid, turning the pieces over from time to time so they colour evenly. Roughly chop 10 basil leaves and about 15 of parsley. Add them to the aubergine and set aside.

Make the herb paste: mix together 2 tbsp of mayonnaise with 75ml of sour cream. Stir in 1/2 tsp of Dijon mustard, 1 tsp of capers, 10 parsley leaves, a dash of white wine vinegar or tarragon vinegar and a little salt and black pepper. Taste and sharpen the flavour with more vinegar if you wish. Butter 2 slices of a sourdough loaf, panfry them and then spread with the herb cream. Pile the aubergine on top and serve. 

Feeds 2.

(Here Nigel Slater's original recipe)

Crispy cheese, Serano, manchego and fig

Grate 40g Gouda cheese and press into 2 silicone flan moulds (7 cm)

Put in the microwave: at first on 900W for 1 min, then on 630W for 40 sec and finally on 450W for 50 sec. or till the bubbling stops. Cool and reserve.

Cut a fig in 4 parts, sprinkle with kalamansi vinegar.

Cut thinly sliced Serano ham into strips, then turn in small roses.

Cut Manchego cheese into 3 mm slices, then into small triangles.

Whisk 50g sour cream and 50g double cream together and season with salt and pepper.

Use a piping bag to put small dots of sour cream on the crispy cheese bottoms, then cover with fig, Manchego and Serano

Finish with green herbs, edible flowers and crumble from popped quinoa.

(Here Hap-en-Tap's original recipe in Flemish)

Hummus on prawn cracker

< purple cress

< chili flakes

< roasted peanut

< hummus

< kroepoek

Pear and ginger on smoked salmon bites

Bring 20ml water to the boil, add 40g caster sugar, take from the heat and stir well. Cool.

Peel a pear and a thumb of fresh ginger and cut in a very small brunoise, sprinkle with 1 tbsp lemon juice to avoid turning brown. Add 1 tsp sugar water to create a nice balance between sweet and sour. 

Mix with 1 tbsp finely sliced chives

Slice a thick fillet of smoked salmon into cubes, spoon over the pear&ginger mix and serve.

(Here a video of Bart Desmidt making this recipe)

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   Follow me on Instagram @peterschoenmaker7
   and have a look at my book Breakfast in Gascony on Amazon
   for your Kindle

Pita bruschetta, avocado, radish and coriander

Slice the bottom from a garlic bulb, pack in alufoil and roast in a hot (190°C) oven during 40 mins. Press each clove to remove the sweet pulp and mix with 4 tbsp olive oil, 1 tbsp lemon juice, 1/4 tsp sea salt and 1/2 tsp pul biber (the Turkish pepper)

Cut the meat of 3 avocado's, add 1 heaped tbsp of hacked coriander and the garlic dressing

Halve 2 pita's lengthwise, brush the rough sides with oil and roast for about 2 mins under a very hot grill till nicely brown and crispy, but be alert not to burn them.

Serve as shown with thinly sliced radishes

(Another Jigal Krant recipe)

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for your Kindle

Potato dischetti with anchovy and capers

Boil potatoes until cooked but not overly soft. When cooled, if so desired, peel the potatoes and slice into 5mm thick rounds.

Rinse some capers and mix them together with chopped black olives. Set aside.

Make a dressing by blending together olive oil, lemon juice, parsley, oregano, salt and pepper

Place the potato slices on a large platter and drizzle herb dressing on each slice.

When the platter is covered, sprinkle the olive and caper mixture on top of the rounds. 

Finish with anchovies and serve slightly warm or room temperature

(Recipe by Amy Gulick)

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Hummus, tomato, merguez

Pre heat the oven at 180° C.

Start with the hummus by sweating a finely cut shallot and clove of garlic. Then add 330 gr chickpeas ( best is to rinse them first and then put the chickpeas into a tea towel, fold it over and rub the chickpeas together to partially release their skins. Sadly, however, this will not be enough to remove every single skin and, infuriatingly, it seems that each pea has more than one! That which one needs to achieve is a shiny look to the peeled pea; any opaque skins remaining need removing with the fingers using a quick pinch. 10 minutes deleted from one's life for the best, most smooth hummus ever.)

Season with 1/2 tsp cinnamon, 1/2 tsp paprika, 1/2 tsp cumin, 1/2 tsp coriander, 1/2 tsp curry.

Add the juice of half a lemon and 150 ml water. Simmer for about 10 mins. Then use a stick blender to create a thick paste. Keep warm.

Halve cherry tomatoes, season with salt, pepper and za'atar, sprinkle with olive oil and bake in the oven for 15 mins.

In the meantime take the meat from a couple of Merquez sausages and add some coriander- and cumin powder. Fry in olive oil.

Roast 2 tbsp pine nuts in a dry pan.

Spoon some hummus in a bowl, add 3 slices of tomato and some minced merguez. Finish with the pine nuts and some coriander leaves 

( Recipe Lore Moerman)

The first time I made this Lebanese dish was as a main course, very nice although there was no tahine in the recipe. But halfway the surprise was gone. So later I made it in small portions as one element in a tasting menu (with cherry tomatoes instead of big ones) and that was a good decision. 

PS Leftover hummus can be frozen!

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