Scallop, brown butter, pink grapefruit and tarragon

      Place 80 gr butter in a small pan over a medium heat. Cook until the solids       

      start to caramelise and turn a nutty brown. Pass through a fine sieve and 

      reserve in a warm place

Segment a grapefruit by cutting away the skin and pith down to the flesh, then slice the segments out of their skins (do this over a bowl to collect any juice). Place 3 large segments or 4 small ones into the warm butter

Place a non-stick frying pan over a high heat. Season your scallops with salt, presentation-side up. Once the pan is smoking hot, add a splash of the brown butter and place the scallops presentation-side down in the pan. Cook for 2–3 minutes, then flip over, add another spoon of the brown butter and baste the scallops for a further minute

Remove the scallops from the pan and leave to rest on kitchen paper for a minute

Stir the butter dressing – the grapefruit segments should have separated into individual pearls. Add chopped tarragon, taste and season with salt and some of the collected grapefruit juice (if needed)

Serve as shown and spoon over the warm dressing. Serve immediately

(Recipe by Pollyanna Coupland on Great British Chefs)

Follow me on Instagram: peterschoenmaker7

McChicken. Well, sort of....

Pre heat the oven at 200° C.

For the sautéed chicken livers, roll a couple livers in flour seasoned with salt and freshly ground black pepper, and shake off the excess.

Put 2 frozen rösti in the oven and bake for 15 mins.

After 10 mins melt 25 gr butter in a frying pan and when it begins to foam, add the chicken livers and fry for about 60 seconds on each side. Remove from the pan and keep warm.

Place a cooked beetroot into a mini food processor, add a tbsp of cream and blend to a smooth consistency. Add 1/4 tsp of curry Madras and a pinch of salt.

In a frying pan fry some slices of Serano ham until crisp. Remove from the heat and place on kitchen paper to drain off excess fat

Heat the olive oil in the same frying pan, add a finely cut clove of garlic and fry for one minute, add 125 gr baby spinach leaves and stir until wilted. Add a squeeze of lemon juice and season with salt and freshly ground black pepper

Place the potato rösti in the middle of a serving plate, place the wilted spinach on top and then the crispy ham. Spoon the puréed beetroot round the edge of the plate,  then place the chicken liver(s) on top

(To make your own rösti: here's the original recipe by Galton Blackiston on Great British Chefs)

Follow me on Instagram: peterschoenmaker7

Scampi salad, orange sauce.

Peel 5 scampi's pp. Bring 250 ml fish stock to the boil, with the juice of 3 oranges, the juice of 1/2 lemon, 100 ml dessert wine and the shells of the scampi. Reduce till 1/3 is left. Add 100 ml cream and reduce to a thick sauce. Taste and add salt&pepper.

Remove the rind and pith of an orange then take out the segments by carefully cutting along the membranes (pelé a vif). 

Cut 2 carrots, 1 cellery stick,  5 cm of a cucumber and 50 gr celeriac in a julienne. 

Wash 50 gr beansprouts.

Blanche the carrot and celeriac for 2 mins, they should stay crispy.

Then stir fry all veggies, stir fry the beansprouts separately and fry the scampi's.
Serve as shown.

(Recipe Didier Bolle)   

Follow me on Instagram: peterschoenmaker7

Sea bass, marinated orange

Fry 1/2 tsp grated ginger and 1/2 tsp hacked lemon grass in 1 tbsp olive oil till they start to smell. Add 1/2 tbsp fish sauce, the juice of 1/2 orange, 30 ml coconut milk, 1/4 tsp curcuma, 1/2 tsp curry powder, 1/2 tsp sugar, a knifepoint of sambal oelek and simmer.

Remove the rind and pith of an orange then take out the segments by carefully cutting along the membranes (pelé a vif). 

In the meantime  bring the juice of a lime to the boil with  1 star anise, 2 cardamom pods, 1 tsp soy sauce and 1,5 tbsp sugar. Let it cool and use to marinate the orange segments.

Hack 1 tbsp cashew nuts and roast in a dry pan.

Cut 150 gr sea bass into cubes and poach in the orange juice and cocosnut milk sauce.

Serve a shown with the nuts and some coriander on top.

(njam.tv/recepten)

Follow me on Instagram: peterschoenmaker7

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!

Follow me on Instagram: peterschoenmaker7

Brill, spinach, oyster sauce

Open 2 oysters and catch the juices. Reduce them with 50 ml white wine till 50%. Add 100 ml cream and reduce to a thickish sauce. Taste and season with salt & black pepper. Cut the oysters finely and add to the sauce.

Sweat a finely cut shallot and a garlic clove, add 200 gr spinach and a pinch of Tandoori curry.

Lightly dust brill filets in flour and fry in butter, about 3 mins per side.

Serve as shown, with some (fake) caviar.

( a recipe from lekkervanbijons.be)

Follow me on Instagram: peterschoenmaker7

Melts-in-the-mouth-salmon-bite

Preheat the oven at 40° C (and use a thermometer to check it will not be warmer than 40°, if so: go to a lower temperature.)  

Fill a small pan with 3 cm olive oil, a sprig of rosemary, a sprig of thyme and a clove of garlic

Cut salmon fillet(s) in 3x5 cm rectangles.

When the oil is warm enough, put the salmon in for 40 mins.

In the meantime prepare dill oil.        

Serve as shown, with salmon eggs.

This is what you get when the oil is too hot>>>>>

( A Jan Tournier recipe)

Follow me on Instagram: peterschoenmaker7

Vegan scallops. Really? Yes, really!

I wanted to make my favourite scallop recipe (the one from June 29, 2019) for guests, but one of them was vegetarian. I searched the net for a recipe to create a vegetarian scallop and found this.

All you need to do is finding a daikon (rettich).

Cut off a slice of 35 mm, then use a 45 mm serving ring to cut out the middle.
Now the edges are too sharp to resemble a scallop, so use a sharp knife to make them rounder.

Softly stew the 'scallop(s) during 1 hour in water with 1 tbsp of soy sauce added. Keep the 'scallop(s) underwater with a saucer.

Finally fry them to get a nice brown top and bottom.

Type 'scallops' in the search facility of this blog (top left corner) to find recipes for 5 different and delicious ways to use your vegetarian scallops. And 6 more for fish/meat lovers.

(Recipe is from a restaurant called Kaapse Marie in Rotterdam, but I cannot find the name of the inventing chef)

Follow me on Instagram: peterschoenmaker7

Venison burger, Stilton, cranberries, mushrooms

Mix 150 gr minced venison meat with a tsp smoked paprika, some thyme, a sliced spring onion, and egg, some Panko, a  thinly sliced clove of garlic and pepper&salt.

Serve with a slice of melting Stilton and a tbsp of cranberry compote, on a halved caramelised chicory, with a selection of mushrooms and mushroom dust (mushrooms dried in the oven for a couple of hours and the pulverised in the blender).

Follow me on Instagram: peterschoenmaker7

Eastern tartare of tuna

Cut 200 gr fresh tuna into small cubes, mix with 1 tbsp soy sauce, a tsp grated ginger, 2 tbsp coriander leaves, 6 thinly sliced physalis, 1/2 tsp wasabi, the juice of a lime, 1/2 tsp toasted sesame seeds, 1/2 tsp poppy seeds. Finally peel a piece of cucumber, cut into matchsticks and the matchsticks into tiny cubes. Add a tbsp to the mix.

Serve with some wakamé and onion dust.

A Jeroen de Pauw recipe

Follow me on Instagram: peterschoenmaker7

Croquette of Brie

Soak a leaf of gelatine in cold water.

Peel 4 carrots and boil them, the liquidise them with 2 tbsp honey and the juice of an orange. Add the gelatine, stir and cool.

Cut the Brie in 6x3 cm 'bricks.'

Whisk an egg, then swipe the Brie into a plate of flour. Next trough the beaten egg to coat all sides. Finally through a 50/50 mix of Panko breadcrumbs and slivers of almond. 

Bake the cheese in a cm of archaide oil, brown all sides for about 25 sec.

Serve with toasted brioche.

(A Jeroen de Pauw recipe)

Follow me on Instagram: peterschoenmaker7

The 10 sec mayo

Break 2 eggs in a mixing beaker with 2 tbsp estragon vinegar and 3/4 tbsp Dyon mustard.

Add 300 ml grape seed oil.

Start your stick blender at the bottom and slowly go up and up. After 10 seconds your homemade mayonaise will be ready.

Season with salt and pepper.

Tip by Peter Goossens

Follow me on Instagram: peterschoenmaker7

Chocolat panna cotta, red fruit

Soak 1 leaf of gelatine in cold water

Open half a vanilla pod and scape out the seeds. Bring 250 ml cream to the boil, with the vanilla and 15 gr sugar. Then melt 100 gr dark chocolate in it.

Add the gelatine, stir, pour in glasses and cool in the fridge.

Before serving top up with crumbled chocolate chip cookie(s) and finally raspberries and blueberries .

Based on a Jeroen de Pauw recipe

Follow me on Instagram: peterschoenmaker7

Flash fried squid, onion broth

Start with the broth by cutting 3 onions and a red paprika. Sweat them in some olive oil, add a laurel leaf and 250 cl chicken stock. 

Pre-heat the oven at 200°C.

Then slice the sacs of  4 squid into thin strips. Season with pepper, salt, coriander powder and chili powder. Flash fry the fish in olive oil, in small batches, 12 seconds at the time. Cool and then marinate in 1 tbsp olive oil, 1/2 tbsp soy sauce, 1 tsp mirin, the zest of a lime and the cut green of 2 spring onions.

Slice a french bread, put them in the oven for about 10 minutes.

Mix 1 tbsp Greek yoghurt, 2 tbsp mayo, 1 crushed clove of garlic and 1 tbsp chives and spread on the bread.

Pour the broth through a sieve, add a glug of red wine vinegar and a tbsp olive oil, whisk and reduce till it thickens.

Serve as shown with the toast. Finish with some more zest of lime.

Recipe by Michael Vrijmoed

Follow me on Instagram: peterschoenmaker7

Sauce Stroganoff

Peel a paprika and cut in small cubes. Finely slice a shallot. Sweat both till soft. Add 2 tbsp tomato paste and 2 tsp paprika powder

Then the fun part starts: warm above a gas flame 150 ml wodka in a ladle, ignite it and pour over the paprika mix. Then add 200 ml cream and bring to the boil. Reduce to a nice thick sauce. Season with salt, pepper and one or two tbsp brown veal fond and a pinch of cayenne pepper.

Some people like to add a tbsp sour cream.

A Johan Segers recipe

Follow me on Instagram: peterschoenmaker7

Rhubarb, goat's cheese

Cut 2 stalks of rhubarb and boil it in 150 ml water and 150 ml sugar till you end up with a nice compote.

Next mix 50 gr soft goat's cheese with 3/4 tbsp Greek yoghurt, the juice and zest of 1/2 lime and the seeds of 1/2 vanilla pod.

Serve as shown with crumbled speculaas (or ginger biscuit) and mint

(Recipe by Danny Ros- Asmundsdottir)

Follow me on Instagram: peterschoenmaker7

Gazpacho of beet, ginger and blueberries

All you need is 2 small beet roots, 1/2 red onion, 2 cm ginger, 50 gr blueberries, 1,5 tbsp red wine vinegar, 200 ml cold vegetable stock, black pepper and salt.

And a blender and a fridge!

(Recipe by Philippe Van Den Bulck)

Follow me on Instagram: peterschoenmaker7

Asparagus, wakamé, Japanese egg sauce

Whisk 2 egg yolks with 1/2 tbsp soy sauce, 1 tbsp lemon juice and 1 tbsp clarified butter.  

Parboil 2 asparagus pp in boiling water (3 mins). Whisk the 2 egg whites, dry the asparagus spears and dip their bottom part in the egg white. 

Then roll them trough sesame seeds. Deep fry the 'breaded' parts during 50 sec.

Serve as shown with wakamé.

(Recipe by Philippe Van Den Bulck)

Follow me on Instagram: peterschoenmaker7

Sea bass ceviche, pomegranate

Whisk 3 tbsp olive oil and 1 tbsp red wine vinegar, add 1/2 tsp toasted mustard seeds, season with salt and pepper

Cut (knife in a 45° angle) a filet of sea bass into 1/2 cm slices. Cover with a shallot sliced into very thin rings, 2 tbsp pomegranate and the zest of a lime. Then cover with the marinade and keep in the fridge for at least 12 hours under clingfilm.

Serve as shown, incl the marinade, with coriander leaves and basil oil.

(Recipe by Jan Buytaert)

Follow me on Instagram: peterschoenmaker7

Red cured salmon with sweet&sour mustard

Prepare the cure by mixing 2 tbsp sugar, 2 tbsp salt and 2 tsp crushed white pepper. 

With a sharp knife, make a few cuts in the skin of 400 gr fresh salmon so that the cure can get to the meat from the skin side. Cover all sides of the salmon with the cure and place it on a cling film, skin down.

Top the salmon with 2 tbsp chopped  dill and then a grated beetroot. 

Wrap the salmon with the cling film and let it marinate during 2 days in the fridge, while keeping it pressed with a cutting board. Turn the salmon 3 or 4 times during the curing process, and pour away the liquid at each time. Keep the salmon pressed with the cutting board.

Remove the cured salmon from the fridge and discard all the liquid. Scrape away the mixture gently from the surface. Slice the cured salmon very thinly just before serving it. Best way to do this is: freezing the cured fish for about 1 1/2 hours 

Sweet & sour mustard sauce 

With an electric whisk, mix well 2 tbsp sweet mustard, 1 tbsp Dijon mustard, 1 tbsp sugar and 2 tbsp red wine vinegar. 

Then mix in 2 dl rapeseed oil while pouring it in a steady stream until you obtain a mayonnaise-like consistency.

Finely stir in a tbsp chopped dill

Recipe by Michelder Gaspard on cookniche.com

Follow me on Instagram: peterschoenmaker7