Pici al Ragù

Cut 500 g of stewing beef (sukade lappen in NL) in bitesize (3x3 cm) pieces. Fry in 20 grs butter till brown. Take out and keep warm

Cut 1/2 Autumn King carrot into 5x5 mm cubes. Fry 1 sliced onion and the carrot cubes in the butter for a couple of minutes.

De-glace with 150 ml red wine and 250 ml beef stock. Bring to the boil and add 1 tin of peeled tomatoes.

Cover the meat with 4 tbsp whole grain mustard and add to the pan.

Crumble 2 slices of spiced ginger bread over the stew and add 2 leaves of laurel, 5 sprigs of thyme and3 cloves

Cover and slowly stew on a low heat for at least 5 hours.

After 4,5 hours add 2 celery stalks, finely cut, for colour and a bite.

An half hour later transfer 50% to another pan, use a fork to pull the meat apart

Boil 125g handmade pici  and serve as shown above, with grated Parmesan

 

< Freeze the other 50% to serve another day as a stew with Gratin Dauphinois and spring onions

(recipe Yvette van Boven) 

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Potato gratin

Pre heat the oven to 190°C

Brush the cases of a muffin tray with oil

Melt 70g butter and add 2 minced cloves of garlic, 1 tbsp hacked parsley and 1 tbsp fresh thyme leaves. Season with salt and pepper

Peel 3 starchy potatoes and slice them thinly.

Mix the potatoes very thorough with the butter, all surfaces should be covered

Start filling the muffin tray with a small sprig of thyme, then a slice of buttery potato and then some grated Parmesan. Repeat this with potato and cheese till all cases of the tray are completely filled

Cover with alu foil and bake in the hot oven for 25 mins.

Remove the foil, use a chopstick to make a small hole in the middle of each gratin and put back in the oven for another 15-20 mins to become nicely browned and crispy

(Here a video with saltnpepper's original recipe)

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Tuna flan

Pre-heat the oven to 180°C

Whisk 3 eggs with 20 ml double cream.

Add 1 tbsp flour and 1 tbsp Dyon mustard, plus salt and pepper

Crumble  200g tuna from a tin, well drained and mix with the eggs, also add 50 g grated cheese and stir into a smooth mixture

Butter a muffins tin for 6 and fill with your mixture

Put in the hot oven for 20 to 25 mins, till the flans have nicely risen and browned

Serve as shown, with a bit of watercress salad

Recipe by savoryglobe on Insta

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Pear and Roquefort Flognarde

 

Pre-heat the oven to 180°C

Butter a 18x26cm cake tin. Peel 3 ripe pears, halve them lengthwise, remove the core and make 4 mm slices

Put them overlapping in the tin

Whisk 3 eggs in a bowl, add 60g flour and stir into a smooth batter. Add 250ml milk, 50 ml double cream, salt, pepper, 1 tsp hacked rosemary and 1 tbsp thyme leaves

Cut 200g Roquefort in cubes and put between the pear slices.

Pour the batter in the tin and put for 30 mins in the hot oven. Wait 5 mins before serving. Feeds 4

Serve with a green salad and toasted walnuts

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

Chicken and mushroom vol-au-vent

Slice a chicken breast lengthwise in 3 parts, poach in 350 ml chicken stock for 15 min. Cool and pull apart with two forks

Pre heat the oven to 180°C

Clean 100g champignons and cut into small cubes, panfry them in 10g butter

Melt 30g butter in a saucepan, add 30g flour and stir well. Let it simmer for 1 mins to cook the flour. Then, bit by bit, add chicken stock. Stirring all the time, till you have a nice thick sauce

Add 1,5 tsp Dyon mustard, 2/3 tbsp Worcester, 1 tsp curry powder and 30 ml double cream and stir.

Slice 1,5 spring onion into thin rings and hack 1,5 tbsp parsley before stirring them into the ragoût

Taste and eventually season with salt and pepper

<Now put 2 store bought puff pastry shells (mine were from De Roset) in the hot oven for 7 mins

Add the pulled chicken and the mushrooms to the ragoût and warm trough, before spooning it into the hot puff pastry shells

Finish with some chervil

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Slow-cooked oxtail tagliatelle with pangrattato

Here is another example of a boring looking but really delicious plate of food, that deserves to be on my blog

Preheat oven to 160°C/140°C fan-forced.

Heat 2 tbsp oil in a large deep ovenproof frypan with a lid over medium-high heat. Season 1 kg oxtail discs well with salt flakes and freshly ground black pepper and sear in pan on all sides until golden brown. Set aside. 

Discard all but 1 tbs fat and reduce heat to medium. 

Cook 1 minced onion, stirring, for 2 minutes. Add 2 sliced cloves of garlic and cook, stirring, for 1 minute. Add 1/2 tbsp tomato paste and 1 tsp caster sugar and cook another minute. Deglaze with 100 ml white wine and reduce the wine to 50%

Add 200g crushed tomatoes from a can, 250 ml chicken stock, the leaves from 3 sprigs of oregano and the reserved oxtail, bring to a gentle boil, then cover pan and transfer to oven to bake for 2,5 hours or until oxtail is tender. 

Meanwhile, for the pangrattato, combine 50g Panko, 3 tbsp hacked parsley leaves, 20g grated Parmesan, 1 tbsp olive oil and the zest of 1/2 bio lemon  in a bowl. Spread over a baking tray and bake on a shelf below the oxtail for the last 20-25 minutes of cooking time, until golden brown. 

Bring a large saucepan of salted water to the boil. Add 100g tagliatelle and cook according to packet directions or until al dente. Drain pasta and stir through the braise. 

Cut the meat from the oxtail bones and put the sauce 5 mins on a high heat to thicken. Taste, season with salt and pepper and put the meat back in. Mix with the pasta.

Sprinkle the oxtail tagliatelle with a little pangrattato and serve with the remaining pangrattato alongside. Feeds 2-3

<or as an elegant small portion in a larger menu

(Here Matt Moran's original recipe for 4 pers)

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Chicken and mushroom fricassee

Pre heat the oven to 180°C

Halve 3 chicken legs with a cleaver and season with salt and pepper. 

Mince 1/2 onion and sweat (don't brown) in 30g butter. 

Add the chicken and brown 3 mins per side

Remove the chicken and reserve, then stir in 20g flour and fry for 3 mins.

Slowly add 75 ml white wine, keep stirring.

Then add 300 ml hot chicken stock, a bouquet garni (thyme, laurel, rosemary, parsley), 200g sliced mixed mushrooms  and the chicken.

Cover with a lid and put in the hot oven for 50 mins

After 20 mins add 2 (store bought) frozen individual gratins dauphinois to the oven.

In the meantime whisk an egg yolk in 50 ml double cream to make what's called a liaison

When the time is there take out the pan with chicken and remove the chicken. Then, on a very low heat stir in the liaison to thicken the sauce. From now on you can't boil the sauce otherwise it will become lumpy!

Add a tbsp lemon juice and some nutmeg. Taste and season, if necessary ,with extra salt and pepper. 

Serve as shown, with the potatoes (Mine were French, from Picard) in the centre. Finish with parsley and chives 

(Recipe by Matthew Ryle in Delicious Magazine)

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Casareccia, prune sauce and crispy pork belly

Rub some salt in four 1 cm slices of pork belly (ca 250g) and rest for 20 mins

Pre heat the oven to 200°C

Line an oven dish with baking paper, cut each slice of pork in 3 and stack them like roof tiles in the tray. Put in the hot oven for 35 mins

Thinly slice 2 cloves of garlic and softly fry them in 2 tbsp olive oil till translucent (not brown).

Add 3 hacked anchovies and melt them, Add 1 tsp tomato paste and fry for another minute

Add 250g prunes (pitted and in parts) and 250g tomatoes (in parts)

Softly fry for 5 mins

Add the leaves of 2 sprigs of thyme and 100 ml water and boil for another 10 mins. 

Add 2 tbsp double cream and season with salt and pepper

Boil 150g casereccia (or fossili or penne)

Serve a shown with the crispy pork belly on top

(Recipe by Sake Slootweg)

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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)

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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

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. Feeds 2

(Here the original recipe in Delicious Magazine) 

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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)

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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)

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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)

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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)

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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)

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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)

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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)