Cole slaw and chicken meatballs

Mix 1 tbsp Greek yoghurt, 1 tbsp crème fraîche, 1 tsp Dyon mustard and the zest and juice of 1 lime.

Thinly slice 200 g white cabbage, cut 100g carrot in julienne, cut an orange in segments (en vife, without the membrane) and quarter 7 cherry tomatoes

Mix the slaw with the yoghurt dressing and marinate for at least an hour

Soak 25g Panko in 5 tbsp milk. 

Beat an egg and mix with 1 tbsp oyster sauce, a knifepoint of nutmeg, 7 hacked cherry tomatoes, the hacked leaves of 3 sprigs of parsley, then add the soaked breadcrumbs

Add 300g minced chicken meat, season with salt and pepper and mix well to firm up.

Pre heat the oven to 200°C

Line an oven dish with baking paper, use and ice cream scoop to make 6 balls from the meat, cover with some more Panko and bake in the hot oven for at least 30 min

(Here Sake Slootweg's original recipe in Dutch)

Pasta alla Norcina

Yes, it is not an award winning picture of an amazing looking dish. The kitchen from Umbria is called cucina povera (poor kitchen) but the simple dishes like this one taste great. The best reason to give you the recipe:

Cover 15g dried porcini with boiling water and soak 20min

Remove the skin of 250g pork sausages and stir-fry the minced meat 10 min till nicely browned 

Drain the porcini (keep the water), hack them finely and add to the meat with 2 finely hacked cloves of garlic. Fry for 4 mins, then add 5g flour and mix well

After 10 min add 200 ml double cream and 100 ml of the porcini water,

Simmer 10 mins 

In the meantime boil 120g penne

Taste the sauce and season with salt and pepper

Serve as shown with grated Parmesan.

(Here the original recipe in Delicious Magazine) 

Pasta alla Norma

Slice 1 big aubergine in 2 cm cubes, sprinkle with salt and rest voor 10 mins.

Rinse and dry, then panfry in 3 tbsp olive oil for about 10 mins, till soft and nicely browned.

Take out and reserve

Add another tbsp oil to panfry 1/2 minced onion, 1 tsp caraway seeds and 1 tsp fennel seeds.

After 5 mins add 1 minced cove of garlic and fry another minute before adding 35g tomato paste

After 1 min add 400g tomato cubes from a tin, 1 tbsp balsamic vinegar and the reserved aubergine

Softly boil for 15 mins to thicken the sauce

In the meantime boil 150g orecchiette pasta, 

Mix the pasta into the sauce, with some of the cooking liquid.

After plating sprinkle 40g grated goat's cheese over the pasta and some rucola

Feeds 2

(Here Julie Teekens original recipe in Dutch)

Chicken and egg rice bowl (oyakodon)

Cut 400g chicken thighs into 1 cm strips, place in a medium bowl with 4 tbsp sake and toss to coat. Stand for 20 minutes.

Meanwhile, cook 100g sushi rice according to packet instructions. Set aside and keep warm

Meanwhile, mix an 8g sachet dashi stock in a jug with 125ml water until dissolved. Add 2 tbsp mirin and 1 tbsp dark soy sauce and stir to combine.

Crack 4 eggs into a medium bowl and beat with a fork until almost smooth.

Heat 2 tbsp vegetable oil in a large frypan over medium heat. Drain chicken, discarding marinade, and pat dry with paper towel. 

Arrange half the chicken in the pan in a single layer, and cook on one side only, untouched, for 3-4 minutes until well browned underneath. 

Transfer to a plate. Repeat with remaining chicken. Discard excess oil from pan.

Thinly slice 1 halved onion and place in same pan in a single layer. 

Pour over dashi mixture. Bring to a simmer over medium heat. Simmer for 3 minutes until onion has softened and stock has reduced. 

Return chicken to pan, arranging browned-side up in a single layer. 

Sprinkle over a thinly sliced spring onion  and simmer for 2 minutes to finish cooking chicken. 

Pour over the egg in a circular motion and reduce heat to medium-low. Cook for 4-5 minutes until egg is almost set. 

Remove from the heat and stand, covered, for 2 minutes.

Divide rice between 2 large serving bowls. 

Top with the chicken mixture and bimi's. 

Sprinkle with extra spring onion and shichimi togarashi to serve. Feeds 2

(Here Lucy Nunes original recipe in Delicious magazine)

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

Lebanese chicken livers, hummus and flatbread

Pre heat the oven to 180° C

Boil a clove of garlic till soft. Open a 200g can of chickpeas, rinse and put in the blender with 1/2 tbsp tahin, 50ml olive oil, a pinch of both cumin and smoked paprika and the juice of 1/4 lemon.

Add the boiled garlic and 1,5 tbsp sour cream and mix into a smooth hummus

Clean 300g chicken livers, dry them with kitchen paper and put on a plate. Then grate another clove of garlic and 10g ginger over the meat. Mix well.

Take the leaves from 1 sprig of parsley, 1 sprig of mint and 1 sprig of coriander and hack them

Lightly moisten 2 Lebanese flatbreads and toast them in the hot oven for 2 mins

Quickly fry the livers in butter and olive oil.  Season with ground cinnamon, salt and pepper.

Once nicely browned pour over 1 tbsp pomegranate syrup and the juice of 1/4 orange

Spoon the hummus on plates, making a ring. Put the chicken livers in the middle.

Finish with the green herbs and a tbsp pomegranate pips.

Serve with the flatbread. Feeds 2

(Here Jeroen Meus' original recipe in Flemish)

Lamb chapli, labneh and fried rice

Mix 25g cornflour with 2 tbs water in a large bowl until smooth. 

Add 250g lamb mince, a coarsely gated small carrot, a halved coarsely grated potato, 1/2 red paprika (finely  chopped), 1/2 green paprika (finely chopped), 1/4 red chili (finely chopped), 15g fresh coriander (finely chopped, incl stems), 2 crushed cloves of garlic, 1 tsp grated ginger, 1 small egg (beaten), 1/2 tsp dried mint and 1 tsp ground chili

Season and, using hands, mix well to combine (mixture will be a little sticky). Divide into 6 portions. With oiled hands, roll portions into balls and place on a tray lined with baking paper.. Refrigerate for 1 hour to firm up slightly.

Heat a large frypan with 2cm arachide oil over medium heat to 160°C (a cube of bread will turn golden in 3 minutes when the oil is hot enough). Flatten chapli slightly in the palm of your hand, then shallow-fry, in batches if necessary, turning occasionally, for 6-8 minutes until crispy, golden and cooked through. Drain on paper towel and season to taste. Cover with foil and rest for 10 minutes before serving.

Spoon 6 tbs labneh (or thick goat's yoghurt)  on 2 plates and top with chapli. 

Serve with fried rice, scatter with extra coriander, drizzle with olive oil and serve with lime wedges alongside. Feeds 2

(Here Roya Moeen's original recipe in Delicious magazine)

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

Lamb and beetroot curry

Yes, I've seen better looking food, but believe me the taste is fabulous, so try it. Heat 1 tbsp vegetal oil in a large cast-iron or heavy-based saucepan over high heat. Cook 20 curry leaves for 1-2 minutes until crisp. Set aside on paper towel.

Season 350g lambs neck, cut into 3-4 cm pieces and cook, in batches, for 10 minutes until well browned all over. Set aside. Discard all but 1 tbs fat from pan.

Add a thinly sliced red onion and reduce heat to medium. Stir well, then cook for 10 minutes, stirring occasionally at first, but more often as the onion caramelises. 

Add 5 crushed garlic cloves, 25g grated ginger, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp ground turmeric and 3 smashed cardamom pods and stir for 1 minute.

Add 200 ml coconut milk and 150ml water and stir until combined, scraping bottom of pan with a spoon.

Return the lamb to pan with any resting juices and season. Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered and stirring occasionally, for 1 hour 30 minutes. 

Add 500g peeled smallish beetroots, cut into wedges and 200g rinsed and drained chickpeas and simmer, covered and stirring occasionally, for a further 1 hour 30 minutes or until lamb and beetroot are tender when tested with a sharp knife. 

Stir through 2 tsp garam masala, then check seasoning.

Sprinkle with crispy curry leaves, top with a dollop of Greek yoghurt (which I forgot on the photo) and serve with warm naan bread to soak up the sauce. Feeds 2.

(Here Lucy Nunes original recipe in Delicious Magazine)

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

Salmon, red curry, Thai basil

Slice 1/2 red onion in half rings and softly fry in 1 tbsp olive oil for a couple of minutes, then add 1 heaped tbsp red curry paste, stir well and fry another minute.

Add 200ml coconut milk, 2 lime leaves, 40 ml water and 125g green beans, cover and softly boil 5 mins.

Boil jasmine rice

Add 2 tbsp lime juice, 1 tbsp fish sauce and 1 tsp palm sugar. Stir, cover and softly boil another 5 mins.

In the meantime panfry 2 salmon filets, 200g each, skin side down for 4 mins, till crisp and golden brown.

Add, skin side UP to the curry sauce, cover and boil another 2 mins.. The inside should still be pink

Remove the lime leaves and stir in 2 tbsp thai basil leaves and 2 tbsp coriander leaves.

Start plating with the rice, then the curry and the fish. Serve with extra leaves on top and some sea cucumber, and lime wedges on the side. Feeds 2.

(Here Lucy Nunes original recipe in Delicious Magazine)

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

Crunchy chicken in chipotle ketchup

Mix a marinade with 1 tsp light soy sauce, 1 tsp ketchup, 1 tsp chipotle sauce, 1 tsp tomato paste, a big pinch of onion powder, a big pinch of garlic powder and 1/2 tbsp sunflower oil

Cut 4 chicken thighs in chunks and marinate them for an hour

Panfry the marinated chicken in a bit of olive oil for about 10 mins, then sprinkle 3 tbsp Panko over the meat and mix well, lower the heat and fry for a couple more minutes till the Panko is nicely browned

Serve as shown with spring onions, coriander leaves, potato croquettes and a nice salad with yoghurt dressing. Feeds 2.

(Here Sake Slootweg's original recipe in Dutch)

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

Nori “Fish Finger” Tacos with Tartar Sauce

Start by making the tartar sauce by mixing together 1  crushed garlic clove, one 1,5 cm piece ginger (peeled and finely chopped), 1 spring onion (finely sliced), 10g capers (drained, roughly chopped), 10g cornichons (finely chopped),

1/2 tbsp lime juice, 1/2 tbsp green nori sprinkle (or nori sheets blitzed finely), 100g mayonnaise and freshly ground black pepper

To make the fish fingers remove the skin and bones from 4 sea bass fillets, slice them into finger-size pieces.

Whisk together  30g plain flour, 1 tbsp cornflour, 1/4 tsp baking powder, 1 tbsp green nori sprinkle, or nori sheets blitzed finely and  put in a plastic bag. Then add 1/3 of the fish fingers and shake well. Repeat with the rest of the fish. 

Place a medium deep frying pan over medium high heat and add in 300ml vegetable oil. 

When the oil is hot enough (when a drop of batter immediately sizzles), place 3 fish fillets into the batter, then drop each carefully into the oil and cook for 2-3 minutes, flipping halfway through. 

Drain onto a paper towel lined plate and sprinkle with some flaky sea salt. Continue with the rest of the fish fillets.

Serve the fish alongside the tartar,  wedges of a lime, 10g fresh coriander leaves, pickled sushi ginger, extra nori, and warm tortillas. Feeds 2

(An Ottolenghi recipe)

Cherry viennetta

Double line the inside of a 1-liter loaf pan with either plastic wrap, parchment paper, or wax paper. Make sure all the sides are fully covered, and to leave some overhanging the sides. If using plastic wrap, make the lining as smooth as possible. If using parchment or wax paper, tape the overhang to the outside of the container.

Whip 400 ml (1 tin) condensed milk, 250 ml double cream, 250 g mascarpone and the seeds of a vanilla pod

Break up 300g dark chocolate and melt au bain marie, set aside to cool down a bit

Drain a 350g pot of Amarena cherries, keep the syrup.

Spoon 1/3 of the vanilla-cream mix in the pan, use the back of a spoon to smooth the top and add 1/3 of the cherries.

Followed by 1/3 of the melted chocolate.

Put in the freezer for 10 mins

Spoon in another 1/3 of the cream mix, 1/3 of the chocolate and 1/3 of the cherries, freeze for 10 mins

< Repeat this procedure a third time with the rest, use a fork to create a pattern in the chocolate.

Fold the liner over the top and freeze for at least 4 hrs 

Serve as shown with fresh cherries and some of the reserved Amarena syrup

(Here Yvette van Boven's original recipe in Dutch)

Chicken Katsu Flatbread

I tried this recipe with tacos, but decided flatbread would be nicer.

First make the dough. In a large bowl, whisk 125g flour with 1 tsp baking powder, 1/2 tsp salt and 1 tsp nigella seeds, then add 95g yoghurt. 

Pull together into a ball, tip on to a floured surface and knead for two minutes. Now rest in a lightly oiled bowl covered with a damp tea towel.

If you can't buy it make the tonkatsu sauce yourself: in a small bowl, mix together 30g ketchup, 1 tsp sugar, and 30 g Worcestershire sauce. Set aside.

Make the salad: in a medium bowl, slice 5 romaine salad leaves and toss with 1 tbsp mayonnaise, 1 tsp sushi vinegar, and salt until well coated. Season with additional salt if needed. Set aside.

Prepare the chicken: Fill a heavy-bottomed, high-sided skillet with about 1¼ cm of vegetable oil. Heat over medium heat until the oil reaches 180°C.

Place 2 chicken thighs on a cutting board and cover with plastic wrap. Pound the chicken with the flat side of a meat cleaver until the thighs are 4 mm thick.

On the cutting board, season the flattened chicken on both sides with salt.

Add 200g flour, 2 beaten eggs and 200g Panko to 3 separate shallow bowls.

Coat each piece of chicken in the flour, shaking off any excess, then in the egg, then in the panko. Gently press the panko into the chicken to ensure a thick, even coating.

Working in batches, carefully fry the chicken in the hot oil for about 2 minutes per side, until golden brown and cooked through. 

Set on paper towels to drain and immediately season lightly with salt. Keep warm in a 70° oven

To cook the flatbreads, warm clarified butter in a large pan over a high heat. Divide the dough into 2 balls and roll each out on a floured surface to 15-20cm – the thinner, the better. Once the pan is hot, cook each flatbread for a few minutes on each side until puffed up and blistered.

Start plating with 1,5 thigh onto a flatbread. Top with about 2 tbsp of salad, a drizzle of tonkatsu sauce, sliced spring onions and coriander leaves. Sprinkle furikake on top 

Serve with lime wedges alongside. Feeds 2

(Inspired by That's what Bob is cooking, with tacos)

Citrusy chicken, fennel and potato tray bake

Preheat the oven to 200°C fan and line a large baking tray with baking paper. 

The recipe asked for Ottolenghi's citrus and spice blend, which I did not have, so I mixed 1 tsp sumak, 1,5 tsp nigella seeds, 4 tsp lemon zest, 6 heaped tsp toasted ground cumin, 2 tsp palm sugar, 1 tsp garlic powder and some sea salt

Place 30g butter, 3 tbsp olive oil, 2 tbsp of the spice mix, 1 tbsp lime juice and 5 garlic cloves (peeled and smashed with the back of a knife in a small saucepan, along with 1 teaspoon of salt and a good grind of black pepper and mix. Warm gently on a low heat until the butter has melted and set aside.

Place 4 chicken thighs onto the tray and arrange a large fennel bulb, halved and each half cut into 4 wedges and 250g red lady potatoes, skin on and sliced in 3 mm rounds around to fit - it’s ok for some of the potatoes to overlap each other (they will shrink as they cook).

Pour over the butter/oil mixture and use your hands to give everything a good coating.

Roast for 40 minutes until the chicken is well browned and the potatoes and fennel are starting to catch around the edges, using the juices to baste everything once or twice during cooking. After 20 mins add some cherry tomatoes

Remove from the oven and drizzle over 2 tbsp double cream, followed by a good grating of parmesan  

Serve with more of the parmesan alongside. Feeds 2

(Here Ottolenghi's original recipe for four)

Stir-fried chicken in XO sauce

Mix 5 tbsp plain flour with 1/2 tsp Madras curry powder, a good pinch of salt and several grinds of the peppermill, and toss 400g boneless chicken thighs, cut into bitesize pieces, in it in a large bowl. Set aside while you chop the other ingredients. 

Cut the white parts of 4 spring onions into coins, and put in a bowl with 3 chopped garlic cloves. Cut the rest of the spring onions and 70g baby corn (which I did not have) into pieces on the diagonal.

Heat a couple of tablespoons of ground nut oil (or another flavourless oil) in a wok over a high heat, and fry the spring onion buttonss with the garlic for a few seconds until they start to give off their scent. 

Add the chicken to the pan and stir-fry for about 3 minutes, until there is no pink visible. 

Add the green parts of the spring onions, the baby corn and 125g sugar snaps to the wok, stir-fry for about 30 seconds and throw in 40ml dry sherry (or Chinese cooking wine) and 3 tbsp light soy sauce. 

Stir-fry for another 30 seconds and stir in 1 heaped tablespoon XO sauce. 

Put a lid on the wok and cook for another minute or so, until the chicken is cooked through.

Serve immediately with steamed rice.

(Here Liz Upton's original recipe)

Chinese aubergines and King oysters in XO sauce

Mix 2 tbsp soy sauce, 1 tsp sesame oil, 2 tsp palm sugar, 1 tsp red chili paste and 2 tsp corn starch in a bowl and set aside

Slice 2 Chinese aubergines lengthwise in half, then cut at an angle into 2 cm slices

Heat 2 tablespoons vegetable oil in a wok until very hot and tilt to coat on all sides, fry the aubergine until tender and browned, about 5 mins. Season with salt and pepper, remove from the wok and set aside

Hack 4 King oyster mushrooms in 3 cm pieces and stir fry them, about 5 mins. Remove and set aside

Add 1 more tbsp oil to the wok and add 2 tsp minced garlic and a small red chilli. Stir fry 20-30 secs. Add 1 tbsp XO sauce from a jar and 2 spring onions (cut into 4 cm pieces) and stir fry another minute

Stir in the soys sauce mixture, the aubergines, the mushrooms and a handful Thai basil leaves (which I didn't have, so used normal basil) and heat trough and the sauce slightly thickens.

Serve atop rice and garnish with more basil

Spinach in garlic yoghurt and spicy minced meat

Looking good? No, it's not an elegant dish, but believe me: it tasts great. So I decided to share it with you

Get the filling out of 250g fennel sausages and season with 1 tsp paprika, 1 tsp ground cumin and a pinch of cayenne.

Grate 1 clove of garlic into 250g Greek yoghurt, season with salt and stir well.

Stir fry 200g spinach in a glug of olive oil and cool

Stir fry the minced meat for about 4 mins

Squeeze the water from the spinach, hack roughly and stir into the yoghurt

Start plating with the yoghurt/spinach, cover with the minced meat.

Finish with soft boiled eggs and some dill. 

Serve with Lebanese or toasted Turkish bread

(Here Sake Slootweg's original recipe in Dutch)

Fish and...crisps

Cut 200g pollak (koolvis) in 12 pieces

Make a tartar sauce from 1/2 minced onion, 100g mayo, 1/2 tbsp capers, 1 tbsp soy sauce, 1 tbsp hacked parsley and a hacked hardboiled egg

Them mix 150g tempura mix with ca 180ml ice-cold sparkling water into a thick batter, season with salt and pepper

Peel 1 big potato and slice with the mandoline, very thinly.

Divide the potato slices on baking paper on a baking tray, brush with olive oil, sprinkle some sea salt over them and bake for 15-20 mins in a hot (200°C) oven

Drag the fish trough the batter and fry in 180°C arachide oil, 4-6 mins. Finish with the zest and juice of a lemon, sea salt and some curry powder

(Based on a Blendbrothers recipe)

Salmon and sauerkraut quiche

Freeze 250g Münster cheese for 1-2 hrs and pre-heat the oven to 190°C 

Cover the bottom of a 24 cm round baking tin with parchment paper 

Put 450g (store bought, butter based) puff pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.

Cover the baking tin with the puff pastry, use a fork to make holes in the bottom, then cover with baking paper, fill up with dry beans or coins and bake for 12 mins.

Remove the filling and the paper and bake the pastry for 7-8 mins more until pale golden. 

Now fill with 500g sauerkraut  followed by 400g slices of salmon filet 

Slice 2 spring onions in rings and put them on top

Whisk 4 eggs with 200 ml double cream. Grate the Münster cheese over it and mix. Season with pepper and a bit of salt and pour over the sauerkraut

Bake in the hot oven for about 35 mins

I served it with a dill & mustard gravlax sauce

Feeds 6-8, can also be eaten cold

(Here Janneke Philippi's original recipe in Dutch)

Haddock and mussel pie with Pernod and fennel

• 

  
  Heat a large saucepan over high heat. Add 1 kg mussels, cover with a lid, and cook, shaking the pan, for 4 minutes or until the mussels start to open. Remove from the heat, then strain, reserving liquid. Set aside.
• Heat 2 tbs oil in a saucepan over high heat. Add a sliced clove of garlic and 3 sliced eschalots and cook, stirring, for 3-4 minutes until translucent.
• Add 20g flour and cook, stirring, for 1 minute, then add 160 ml white wine, 65ml Pernod, 150 ml reserved mussel liquid, 1 bay leaf and 5g thyme, leaves picked. Reduce heat to medium-high and cook, stirring occasionally, for 20 minutes or until thick and reduced.
• Reduce the heat to medium, then add 200 ml cream and cook, stirring occasionally, for a further 20 minutes or until reduced by half.
  
  
  Remove saucepan from heat and stir through 50g creme fraiche.  Set aside to cool slightly, then cover and chill until completely cold.

  
  
  Meanwhile, remove the mussel meat from the shells and place in a large bowl. Discard the shells. Add 1 fennel bulb, cut in 8 parts and blanched, 4g chopped dill, 4g chopped chervil and the chopped leaves of 4g tarragon. Pour over half of the cream sauce and stir to coat and combine.
• 

  
  Transfer three-quarters mussel mixture to a buttered baking dish and place 250g haddock, skinless an in big pieces, on top. Top with the remaining mussel mixture and pour over the remaining cream sauce. 
  Roll out 180g puff pastry on a lightly floured work surface until 3mm thick. Cover dish with pastry, trimming excess, and brush with beaten egg. Chill for 30 minutes.
• 

  
  Preheat oven to 180°C. Place the pie dish on a baking tray (the pie filling may spill out during cooking) and make a small cross incision in the centre of the pastry for steam to escape. Bake for 35 mins or until pastry is golden and cooked through.
  Allow the pie to cool slightly, then top with extra chervil or flat-leaf parsley leaves to serve.
• Feeds 2
  
  
  (Here Guillaume Brahimi's original recipe for 8 pers)
  

 

Roasted green beans, chicken, za'atar

 
Looking good? No, it's not an elegant dish, but believe me: it tasts great. So I decided to share it with you

Trim 250g green beans and cover them allover with 2 tbsp olive oil

Finely hack 3 cloves of garlic

Season 3 chicken thighs with salt and pepper and pan fry them golden browns in 15 mins

Cover 100g quinoa with 200cl boiling water, put the lid on and boil for 12 mins

Pan fry the beans in a wok for 8 mins.

Softly fry the garlic in 1 tbsp oil, once done add the (drained) quinoa and 20g hacked coriander and fry for another min.

Start plating with the quinoa, followed by the beans and finally the sliced chicken.

Finish with 2 tsp za'atar and lime wedges

(Here Janneke Philippi's original recipe in Dutch)