Steak tartare, melba toast, parmesan

Heat the oven to 150°C

Slice 125g entrecote or bavette, the slices into small strips and the strips into very small cubes.

Mix the meat with 1 tbsp olive oil, 1/2 tsp ketchup, salt and pepper

Sprinkle 3 pieces of Melba toast with olive oil, salt and pepper and bake in the oven during 5 mins

Then crush them, together with 1/2 leaf of nori into a nice crunch 

Use a serving ring to plate the meat, cover with the Melba/nori crunch followed by 25g of grated parmesan.

Mix 1 tbsp olive oil with 1 tbsp soy sauce.

Finish with some nice salad leaves, then pour some sauce on and around the result

(A Jonathan Zandbergen recipe)

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Tartare of sea bass, Osietra caviar, chives oil

Finely slice 80g filets of sea bass in strips, then into very small cubes, then hack them even smaller.

Use slightly wet hands to make four 20g balls, put each ball on a 10x 10cm piece of plastic foil, take the 4 corners and keep turning like a screw to make the ball even more dense and round. Reserve in the fridge. 

Hack 15g chives, then put in the blender with 1 dl olive oil and blend during 5 mins, then use a clean tea towel to drain and separate the green oil from the rest.

Take the fish balls from the foil and grate some lime zest over them.

Start plating with 1 tsp chives oil, then the sea bass and finally a dollop of black Osietra caviar and a sprig of chive

(Recipe by Jonathan Zandbergen)

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Roasted root veg with pistachio gremolata and yoghurt

Heat the oven to 220°C (200°C fan). 

Wash and peel 500g root vegetables, like red and yellow, beetroot, carrots, parsnips, sweet potatoes, water chestnuts, parsley roots. Cut the rounder roots, such as the beetroot, into quarters, and chop the longer vegetables, such as the carrots, into 2½cm-thick discs. 

Put all the vegetables (I added asparagus) in a large bowl, add 20 ml olive oil, 1/2 tbsp sesame seeds, 1/2 tsp garam masala, 11/4 tsp turmeric, 1/4 tsp black pepper and flaky salt to taste, and toss to coat.

Spread out the mixture in an even layer on an oven tray, add 40ml water and roast for 40-45 minutes, until the vegetables are golden brown, tender on the inside and slightly caramelised. Remove and squeeze over some lemon juice.

While the vegetables are roasting, in a medium bowl season 150g Greek yoghurt with salt and whisk to combine.

For the gremolata, put 35g shelled unsalted pistachios in a medium bowl, cover with boiling water and leave to sit for 30 minutes. Once the skins are soft, discard the soaking water and rub off the skins with your palms or a clean kitchen towel. Chop the pistachios, mix with 2 tbsp parsley,  2 peeled and grated cloves of garlic, the zest of 1/2 lemon and transfer to a bowl. 

Serve the roast vegetables with the yoghurt and gremolata alongside

Extra (1): Add some Merguez sausages to the mix

Extra (2): After 35 mins spread 100g cavalo nero on a second tray (midribs removed, lightly oiled and sprinkled with sea salt) and put in the same oven. That way they become nice and crispy in the last 10 mins, adding another dimension to the dish).

(Recipe by Nik Sharma)

Blackened roast salmon with avocado & mango salsa

Heat oven to 200C/180C fan/gas 6. 

• Mix 1 tbsp smoked paprika, 1/2 tsp oregano, 1/4 tsp cayenne, 1/2 tbsp palm (or light brown) sugar, zest of 1 lime, 1 crushed clove of garlic and 1,5 tbsp oil in a bowl with a good pinch of salt. 

  
  

  Drain a 400g can of black beans.

  Fry half of the spice paste in a saucepan for 3 mins, then add the beans, stir well and softly warm them

• Remove the inside of a red paprika and blacken under the grill in about 10 mins.
  
  
  Slice a red onion very thinly

  
  

  Brush the remaining spice paste over two 150g salmon filets on, then . bake in the hot oven for 10 mins, until the salmon is not yet cooked through.

• Meanwhile, for the salsa, halve, stone and finely chop 1 large ripe avocado and 1 small ripe mango. Mix with juice of 1 lime, 1/2 finely chopped red chilli, chopped coriander and some salt. 

  
  

  Remove the black skin from the paprika and slice. Mix the lukewarm beans with the salsa, the red onions and the paprika slices.

  
  

  Serve as shown with lime wedges for squeezing over.

  
  

  (Here the original recipe on BBC Good Food)
  

  
  

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Brill, shrimps, parsley root, beurre blanc

Hack 50g celeriac, 1/2 shallot and 1/2 fennel bulb and quarter a bulb of garlic. Panfry the veggies in some soy oil, with 3 sprigs of thyme 

After 3 mins deglaze with 1 dl Noilly Prat vermouth and reduce.

Add 1 dl fish stock and 1 dl cream and boil softly for 15 mins.

Crush some black pepper corns with your knife and add to the beurre blanc

Strain the beurre blanc in a sieve 

Peel a parsley root and slice into very small cubes, pan fry them in a tbsp soy oil during 3 mins. Season with pepper and salt and add to the beurre blanc, softly boil for another 10 mins

Season the filets (120g) of brill and pan fry in a tbsp soy oil then add 25g butter before turning the fish to fry for another 2 mins

In the meantime stretch microwave foil over a plate, oil lightly and put some nice parsley leaves on the foil. Microwave at 100W during 10 sec

Open de door to let the steam escape and microwave again during 90secs. to make the leaves crispy.

Start plating with the parsley root cubes in the sauce, then the fish and then some shrimps

Finish with the crispy parsley leaves.

(recipe by Stefan van Sprang)

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Scallops with Ratatouille and Parmesan Sauce

In a sauce pot, add 50ml white wine and 1/4 chopped shallot and reduce by 75%.

Add 100ml cream and reduce by 50%

Remove from heat and whisk in 30g grated Parmesan cheese, a squeeze of lemon juice, and a pinch of salt and pepper.

Puree in a blender for 30 seconds, reserve warm until use.

Warm the contents of a tin of Bonduelle ratatouille (very good, so why making your own?)

Heat a saute pan with a bit of olive oil in it (let the pan get hot enough that you start to see a bit of smoke coming off the oil).

Season 4 scallops with a bit of salt and carefully place them into the pan.

Allow them to sear for 90 secs, then flip them and sear the other side for another minute and a half.

Place them on top of 2 spoonfuls of ratatouille, finish with the Parmesan sauce and cayenne pepper.

(Here chef Dean Maupin's original recipe)

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Scampi & Smoked Sausage Gumbo

Boil 100g rice

Slice a smoked sausage (mine was a delicious smoked sausage from Brandt & Levie, with venison and wild  boar, 250g) and pan fry in some olive oil. Take out and reserve.

Fry 10 scampi in the same oil and season with Cajun spice mix. Take out and reserve

In another pan sweat 1/2 sliced onion and 1 minced clove of garlic. Then add 1 peeled and cubed red paprika, 2 sliced celery sticks and more Cajun spices.

Melt 25g butter in the scampi pan, add 25g flour, boil and whisk into a nice roux.

Deglaze with 3dl vegetable stock and keep stirring into a nice thick sauce. Taste and season with Cajun spices and chili powder

Add the sausage, the scampi and the veggies. Taste again and season with sea salt and lime juice.

Serve with rice, parsley and 1/4 lime

(Here Jeroen Meus original recipe in Flemish)

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DIY steak tartare

Probably my all time favourite starter.

Everything is ready to prepare a very personal mix with parsley, ketchup, capers, shallot, gurkins, Dyon mustard, an egg yolk and tarragon.

The hand-sliced and diced raw meat was pre-seasoned with 2 tbsp olive oil, salt, pepper, Worcester sauce and Tabasco.

Served with French fries, bien sûr.

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Italian flatbread, Mozzarella, red onion

Pre heat the oven at 180°C

Mix 200g flour with 1tsp baking powder, 2 tbsp dried oregano, 2 tbsp dried thyme, 1 tbsp dried rosemary, pepper, salt and 200g cottage cheese*

Add 3 tbsp good olive oil and start kneading the dough

Cover a baking tin with paper and push the ball of dough flat, in a pizza shape. It should be 3 mm thick

Slice a red onion thinly and push the rings softly in the dough.

Slice a good quality buffalo Mozzarella to put on top. Finish with some rosemary and coarse sea salt

Bake for 25-30 mins

Serve with aioli. Or pesto.

(Here the original recipe on mindyourfeed, in Dutch)

* Kwark/platte kaas/fromage frais 

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Middle Eastern spiced lamb kebab, cucumber sauce

Combine 225g lean lamb mince, 1/2 crushed garlic clove and 1/4 grated onion in a large bowl

Add 1/16 tsp turmeric, 1/4 tsp crushed fennel seeds, 1/8 tsp ground cumin, 1 cm peeled and grated ginger, 1/4 red chilli (de-seeded and finely chopped) and salt and pepper to the bowl and mix well

 

Add 1tsp chopped mint leaves, 1 tsp chopped coriander leaves  and 1/2 egg yolk and keep mixing until thoroughly incorporated

 

Divide the mixture into 2 evenly-sized portions and shape each portion into a patty

 

Cover a tray in cling film, lightly grease with oil and arrange the patties on top. Leave to rest in the fridge for at least an hour

 

Preheat the oven to 200˚C/gas mark 6

 

Transfer the patties onto a tray lined with foil and place under a hot grill for 2 minutes or until browned on each side. Then, place into the oven for 10 minutes

 

Meanwhile, squeeze the water out of 1/4 grated cucumber and add to a bowl along with 150g low fat natural yoghurt, 1/2 large ripe chopped tomato, 1/2 tbsp chopped coriander and mint each. Stir to combine and set aside

 

Open 2 wholemeal pitta breads at the top to make a pocket. Remove the burgers from the oven and serve inside the pitta with the yoghurt sauce

 

(Here Geoffrey Smeddle's original recipe)

 

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Japanese chicken meatballs, fried rice, veggies

Boil 150g Basmati rice. Then cool and reserve.

Mix 250g minced chicken meat with 1/4 beaten egg, 1 tbsp teriyaki sauce, 1 tbsp soy sauce, 1/2 tbsp sesame oil, 1 tbsp corn flour, 1,5 tbsp bread crumbs, pepper and salt. Add some grated ginger and grated garlic, mix wel and reserve in the fridge for 2 hours.

For the sauce slowly heat 50g soy sauce, 50g water, 50g sake, 50g mirin, 1 tbsp oyster sauce, some grated ginger and garlic and the juice of 1/4 lime. Finally thicken the sauce with 1 tbsp corn flour.

Use 2 hands to make 'golfballs' from the chicken meat and pan fry them golden brown, in some olive oil

In the meantime halve 2 king oyster mushrooms lengthwise and use a sharp knife to make criss cross incisions in the flat sides before rubbing them with salt and pepper, which makes it easier to absorb the seasoning

Add to the meat balls and fry golden.

Move the meatballs to the sauce to boil them further, adding their juices to the sauce. Keep a lid on the pan.

Peel and halve 3 young carrots, pan fry them in some olive oil

Peel 1/4 cucumber and remove the seeds, Hack the rest in pieces, season with salt and pepper and panfry in olive oil a very hot pan till browned. Then add the cucumber to the carrots and fry for a couple of minutes more

Use the hot cucumber pan to pan fry the rice in some extra olive oil. Grate some ginger and garlic over the rice, add 1 tbsp soy sauce, 50g sliced shiitake and 1,5 tbsp Ponzu.

Start plating with the fried rice, add the meat balls and finally the veggies and the sauce

Finish with sesame seeds.

(Recipe by Jacob Jan Boerma on Cheflix)

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Chateaubriand sauce Bearnaise

 

Pre-heat the oven to 190°C

Start with the gastrique, the base for this sauce. Sweat a chopped shallot in a tbsp butter. Deglaze with 50 ml tarragon vinegar and 50 ml white wine.

Add 5 sprigs of tarragon, 5 crushed black peppercorns and a pinch of salt in a small saucepan over medium-high heat. Bring to a rapid simmer and cook till the liquid has reduced by about 75%.

Set aside to cool for a few minutes, then strain into a small bowl, pressing the shallot mixture with the back of a spoon to squeeze out all of the liquid. You should have about 2 tablespoons. If you're short, just add a little water to make up the difference.

Season 400g chateaubriand liberally on all sides with salt and pepper. Heat 1 tbsp butter and 1 tbsp olive oil in a heavy, ovenproof skillet over medium-high heat. Add the beef and sear until lightly browned on all sides, turning with tongs as needed, about 3 minutes total.

Place the skillet in the oven and roast for 10 to 12 minutes, until the oven thermometer registers 48° for medium rare. Wrap in foil and allow to rest for 10 minutes before carving (to avoid blood loss.)

In the meantime rinse and dry the saucepan and add 125g clarified butter. Melt completely over medium heat and keep warm. 

Place 3 cm of water in a saucepan and bring to a simmer over medium heat. Find a stainless steel bowl that will fit over the simmering water without actually touching it during cooking. 

Place 2 egg yolks and 2 tbsp gastrique into the bowl and whisk together until blended. Set the bowl over the simmering water and whisk vigorously as the eggs thicken and increase in volume, scraping the sides frequently to keep the mixture cooking evenly. You must whisk continually until the eggs have thickened to the point where you can see thin ribbons form when you lift the whisk. This should take about 5 minutes

To finish the sauce, whisk in the warm melted butter in a very slow drizzle. The sauce will thicken and develop a glossy sheen. Add 2 tbsp of hacked chervil and tarragon leaves each. Finish with some cayenne pepper. 

Slice the meat, pour over the sauce and serve immediately.

Great with French fries.

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Portobello schnitzel, sumak beans

Mix 2 tsp sumak, the juice of 1/2 lime, 1 tsp ground paprika, 1/2 tsp cumin, 1/2 dl olive oil and 1/2 tbsp honey. Taste and season with salt. 

Slice 1/2 red onion and add to the vinaigrette.

Mix 1 dl olive oil with salt, pepper, 1 tsp thyme leaves, 1 tsp hacked rosemary and 1 grated clove of garlic

Halve 2 portobello mushrooms horizontally and brush all sides with the herb oil.

Hack 30g hazelnuts and toast in a dry pan.

Boil 250g green beans in water with a tsp baking powder, about 5 mins.

Separate 2 eggs, beat the egg whites and pour in a soup plate, fill another plate with 75g Panko

Dip the halved mushrooms first in the beaten egg white and coat them all over. Do the same with the Panko.

Fry the 'schnitzels' in hot arachide oil till nicely browned and crispy. Drain on kitchen paper 

Cut 125g Haloumi cheese in small cubes and panfry briefly.

Drain the beans and mix with the hazelnuts, the sumak dressing and some mint and parsley leaves

Serve as shown.

(Here Jeroen Meus' original recipe in Flemish)

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Sausage and bacon frikadeller, onion and mustard sauce

Slit the skins of 225g pork sausages  (mine were biological Brandt&Levie's fennel seed and red wine sausages) and remove the meat. Put into a bowl and discard the skins. Add 75g finely diced bacon to the sausage, mix in 1 tsp chopped parsley and check the seasoning. Roll the mixture into table tennis-sized balls, about 45g each, so you have 6 balls. Set them apart on a baking sheet and refrigerate for 15 minutes.

Warm 1 tbsp olive oil in a frying pan over a moderate heat, add the frikadeller and let them brown appetisingly, turning from time to time. Transfer to a baking dish. Set the oven at 200C/gas mark 6.

For the sauce, peel and finely slice 200g onions. Warm 1,5 tbsp olive oil in the pan in which you fried the frikadeller and add the onions. Lower the heat, partially cover with a lid and cook for 15-20 minutes until soft and pale gold. Add 1/2 tsp coriander seeds, 3 juniper berries and 1 bay leaf.  An occasional stir will help the onions to cook evenly. 

Bake the frikadeller in the oven for 15 mins until cooked trough. If you need to keep them warm while you finish, switch off the oven and cover with foil

Halve 250g red cabbage and shred finely. Heat 1,5 tbsp oil in a deep pan or casserole, add the cabbage and 2 cloves and cover. Continue cooking for 5 minutes, giving it an occasional stir, then add 2 tbsp cider vinegar and replace the lid. Leave to cook for 90 minutes, then stir in 1 tbsp red currant jelly and add a little salt and pepper. 

Stir 1/2 tbsp grain mustard and 50g crême fraiche into the onions and let it bubble briefly, adding a little salt and pepper. 

Transfer the cabbage to a serving bowl, place the frikadeller among the cabbage, then spoon over the onion sauce and serve. 

(Click here for Nigel Slater's original recipe)

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Mushroom Bourguignon

1. 
   
   Pour boiling water over 300 g pearl onions and soak them for 10 mins. to make them much easier to peel. Then add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. 
2. When the fat is hot, stir in the onions and softly fry them during 10 mins till nice and brown, Use a slotted spoon to transfer the onions to a large bowl or plate and sprinkle with salt and pepper. 
3. Add 2 more tablespoons of butter to the pan and add 250g mushrooms (such as portobello, king oysters, shiitake and chestnut, thickly sliced). Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. 
4. Repeat with another 2 tablespoons butter and another 250g mushrooms, seasoning them as you go.
5. Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add a diced leek and 2 thinly sliced carrots and sauté until the leek turn lightly golden and start to soften, 5 minutes. 
6. Add 1 minced garlic clove and sauté for 1 minute longer. 
7. Stir in 1/2 tbsp tomato paste and cook for 1 minute. 
8. Stir in 1,25 tbsp flour and cook, stirring, for 1 minute, then add 2/4 cup red wine, 180 cl vegetal stock, 1/2 tablespoon tamari, 1/2 tsp thyme and a bay leaf, scraping up the brown bits at bottom of pot.
9. Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, about 40 minutes. Taste and add more salt and tamari if needed. Stir in a grated garlic clove.
10. Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add 100g of cleaned and sliced chanterelles and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika.  
11. I served my Mushrooms Bourguignon, topped with fried mushrooms and parsley, with gratin Dauphinois, but you can do it over polenta, noodles or mashed potatoes. 
12. (Click here for the original NYT recipe by Melissa Clark)
    

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Pasta Alfredo

Cook 125g of spaghetti in fiercely boiling water till al dente. Drain, cool in a colander under running water, then set aside.

Cut 100g of smoked streaky bacon or thinly sliced pancetta into finger- thick pieces, then cook in a shallow, non-stick pan till crisp, adding 2 peeled garlic cloves, thinly sliced. 

Quarter 125g mushrooms, panfry them till soft and golden in butter

Put the drained pasta in a mixing bowl with 200ml of double cream, 100ml vegetable stock, the bacon and garlic, then season with salt and black pepper.

Toss everything together then transfer to a baking dish, scatter the surface with a good handful of grated parmesan and bake at 180°C/gas mark 4 for about 30 minutes till the surface is lightly golden. Serves 2

(Here Nigel Slater's original recipe)

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Roasted Rack Of Venison With Spiced Red Cabbage

Start with the sauce by browning 25g smoked bacon in 1 tbsp butter. Finely cut a shallot and 2 mushrooms and sweat with the bacon. Deglaze with 50 ml red wine and reduce as much as possible. Then add 300 ml brown game stock and softly reduce.

After 30 mins add 200 ml cream and 1 tbsp mustard and reduce for another 10 mins. till 220ml is left. Sieve and finish with 13g dark chocolate (min 60% cacao).

Then prepare the cabbage. Cut out the core and finely shred 1/2 red cabbage. Heat a heavy-based saucepan over a medium heat and add a generous drizzle of olive oil. Add 1/2 peeled and sliced onion and sweat for 2–3 minutes, then add the red cabbage and cook for 2 minutes.

Add 2 star anise, 1 stick of cinnamon and some salt and pepper and cook for another 1–2 minutes to release the flavours.

Now add the zest of an orange and sprinkle in 50g light brown sugar. Add the juice from the orange and 50 ml white wine vinegar and let bubble to reduce down. 

Pour in 300ml red wine and 100ml red port. Add 50g sultanas and leave to cook gently for 60 minutes.

Peel, core and dice a sweet apple. Add to the cabbage, toss to mix and set aside.

Meanwhile, for the venison, heat the oven to 190°C. Heat a large non-stick ovenproof frying pan over a medium heat and add a drizzle of oil. Season the venison rack on both sides with salt and pepper and place in the hot pan.

Colour the meat well on all sides, for about 3 minutes. Add 50g butter to the pan and let it melt and foam, then add some sprigs of thyme and baste the joint with the foaming butter.

Transfer the pan to the oven. Roast the venison for 15 minutes, then check; the meat should still be pink inside.

Transfer to a warm platter and leave to rest in a warm place for 10 minutes. Save any juices in the pan.

Slice the venison and arrange on warm plates with the braised cabbage and some rösti. Reheat any pan juices and drizzle over the meat.

Add a spoonful of redcurrant jelly and a sprinkling of pepper to serve.

(Here Tom Kitchin's original recipe)

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Grilled salmon, mangochutney

Mix 1 tbsp honey, the juice of 1/2 lime, 1/4 finely sliced red pepper and the hacked stems of coriander. 

Marinate 2 fillets of 125g of salmon in it for 1 hour.

Pan fry the fish a few mins

Serve with samphire, lime, coriander and a spoonful of mango chutney

(Here Jeroen de Pauw's recipe in Flemish)

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Red mullet, sauce vierge

Toast a tsp of fennel seeds in a dry pan. Set apart.

For the sauce vierge: cut another garlic clove finely and brown in some olive oil. Add more oil, 2 tbsp soy sauce and a tbsp  Ricard. 

Add fennel seeds. Keep warm.

De-skin a tomato, remove the seeds and cut into small cubes.

Fry the fillets of mullet, skin side down till crisp. Turn the heat off and then turn the fish for another 2 mins.

Serve as shown, with tarragon.

(My favourite Rick Stein recipe)

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Coconut Chicken Curry

1. 
   
   Trim 6 boneless and skinless chicken thighs of excess fat and cut into 2 cm pieces; transfer to a bowl. Add 1/2 tbsp paprika, 1/4 tsp turmeric and 1 tsp salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.
2. In a large pot, heat 2 tbsp sunflower oil over medium-high. Stir in 1 finely diced onion, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. 
3. Add 2 minced garlic cloves and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
4. Add the marinated chicken and stir to release the spices into the onion.
5. Pour in 200 ml coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add 1 tbsp fish sauce. Stir in 160 ml water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
6. Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface. Stir in 1/2 tbsp Madras curry powder and 1/8 tsp cayenne, simmer briefly and remove from the heat.
7. If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. 
8. Serve over rice or noodles (or flatbread) with stir fried spinach, coriander leaves and lime wedges.
9. (Here the original recipe by Desmond Tan in the NYT)
   
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