'Wraps' with pulled chicken, cole slaw and coriander mayo

Marinate 400g chicken thighs overnight in 1 tbsp olive oil, 1 tbsp soy sauce, 1 and 3/4 tsp cumin, 1 tsp paprika powder, 1/2 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp black pepper, 1/8 tsp salt, 1 tbsp white wine vinegar and 1 finely sliced clove of garlic.

Pre heat the oven at 100°C and bake the chicken in the marinade for at least 1 and 1/2 hour. 

In the meantime make a cole slaw from 150g white cabbage, 100g grated carrot, 1 finely sliced red onion, 1/2 tbsp rice vinegar, 1 tsp olive oil, taste and season with salt and peper

Then put 50g mayo, 25g creme fraiche, 15g coriander , 1 clove of garlic, 1 tbsp jalapeño relish in the blender to make coriander mayo. Taste and season with salt and pepper. Add 2 tbsp to the cole slaw.

Pull the succulent meat apart with two forks

Use leaves of little gem as wraps, spoon in the chicken, then the slaw and finish with the mayo

(From the Koolhydraatarme Bijbel van Janneke Vreugdenhil)

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Stuffed baby squid

Begin by making the tomato sauce. Put 150g very finely sliced onion into a saucepan with 1 tbsp olive oil and let it sweat slowly over a low-medium heat for around 15 minutes until it's soft (do not allow it to colour). If it looks as though it might catch, add a splash of water to the pan

Add 500g large, ripe tomatoes, 1tbsp tomato paste and season with salt. Leave to simmer over a low heat for about 45 minutes, until the tomatoes are thick and rich, adding a little water if the level of the liquid gets too low. Remove from the heat

Put 1/2 tbsp oil oil in another pan with 1 chopped clove of garlic and cook over a low-medium heat. When it's almost golden brown, add 10g basil leaves and stir. Pass the oil through a sieve into the cooked tomato sauce

Whisk the sauce to break up the tomatoes. If it's too thick, thin it with a little water, ideally some pasta cooking water. Pass the sauce through a wide-holed sieve resting over a bowl, and use the back of a ladle to extract the smooth mixture. I added 1tbsp homemade red pesto.

Check the seasoning and add more salt if necessary

Preheat the oven to 200°C/gas mark 6

Blanch 60g frozen peas in boiling water for 30 seconds, then drain well

Put 2 baby squid (keep the tentacles) and 1 (boiled) egg white into a food processor and pulse until they are roughly chopped. Add 100g diced romano peppers, the blanched peas and 5g chives and continue to pulse until you have a coarse mixture

Use this mixture to stuff 4 baby squid, keeping some space free at the top. Place a piece of the tentacles at the end of the filling and close the calamari with a rosemary sprig or a toothpick

Trim the other end of each calamari to create a tiny hole and keep the filling from bursting out when cooking

Heat a large heatproof baking dish over a medium heat and fry a garlic clove in 1 tbsp of olive oil. Add the calamari and fry for a couple of minutes until browned, then pour in 50ml white wine and let it evaporate over a medium-high heat

Add 200ml of the tomato sauce and 100ml fish stock, then transfer to the oven for 20 minutes. You can check the filling is cooked through by sticking a toothpick in the centre of the filling; it should feel hot when you touch your lips. Serve immediately

(Here Francesco Mazzei's original recipe)

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Beetroot röstis with hot smoked salmon and creamed horseradish

Preheat the oven to 200°C, gas mark 6. Coarsely grate 125g waxy potatoes and 125g yellow beetroot. Place in a clean tea towel or piece of muslin and squeeze out any excess liquid, then place in a bowl. Season lightly with salt and black pepper

Line a baking sheet with baking parchment and brush with a little of olive oil. Place two 8.5cm metal rings or cutters on the sheet and fill them the rösti mixture to form a thin cake. 

Drizzle the rösti with a bit more olive oil and bake for 15 minutes until crisp and golden. Remove from the oven and cover with foil to keep warm

Meanwhile, stir 1/3tbsp creamed horseradish into 1 tbsp crème fraîche and season with lime zest, dilll, salt and black pepper. 

To serve, place a rösti on each plate and top with flakes of hot smoked salmon and a teaspoon of the dill&horseradish cream. 

Garnish with a little black pepper and a sprinkling of chopped dill, and serve with a few watercress leaves.

Cook's tips

Make and cook the rösti several hours in advance. Reheat in a hot oven for 5 minutes before serving.

(A Country Living recipe)

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Hot smoked salmon amuse

< Dill

< Wasabi sesame 

< Mustard sauce

< Hot smoked salmon

< Wakamé/cucumber

Mix 1tbsp whole grain mustard, 1 tbsp sugar, 1/2 dl sour cream and 1/2tbsp white wine vinegar in the blender blender. Whisk in 1/2dl sunflower oil, bit by bit, to create a nice emulsion. Taste and season.

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Julia Moskin's Best Chicken Salad

    What lifts chicken salad up is the pure, clean texture of breast meat – one of the  very few really good uses for this almost entirely flavorless cut. Poaching it is the only way to get the right texture. But if the water boils, the meat contracts and stiffens and is ruined.

To counter this, some years ago Julia Moskin adopted a Chinese method for poaching that is foolproof, low maintenance and ideal for summer cooking. All it requires is a heavy pot – enameled or plain cast-iron is ideal – and a bit of nerve.

This is because you do not cook the chicken. Instead, you slip it into boiling water, turn off the heat and then walk away for at least two hours. 

Over time, the gentle but steady residual heat cooks the chicken through, giving it a texture the California chef and interpreter of Chinese cuisine Barbara Tropp called “plush” – perfect for chicken salad. (It turns out that the Southern-cooking doyenne Edna Lewis poached her chicken in much the same way.)

Choose a heavy pot or Dutch oven with a tightfitting lid. It should be large enough to hold the chicken snugly, but not much bigger. Fill pot about 2/3 full with cold water, but don’t put the chicken in yet. Boil some extra water in a teakettle.

Add 2 scallions and 6 peppercorns to the water, cover and bring to a rolling boil. Turn off heat and slip 2 bone-in, skin-on chicken breasts into the hot water. If needed, add boiling water from the kettle to cover chicken with water by 4 cm. Replace the lid and let chicken rest in the hot water for about 2 hours. Do not turn the flame back on: The pot will retain enough heat to cook chicken thoroughly and safely. (To test, cut into 1 piece of chicken and check the meat near the bone. If it is still pink, return the pot to low heat, bring the water to a simmer and simmer 10 minutes more.)

Lift chicken out of the pot. Remove and discard bones, skin and fat. Pat the meat dry with paper towels, then cut or shred into small bite-size pieces and transfer to a bowl. (Meanwhile, simmer cooking liquid until tasty, strain and refrigerate or freeze to use as chicken stock.)

In a bowl, whisk together juice of 1/4 lemon, 70g mayonnaise and 40g creme fraiche. If using, whisk in 1/2 tsp Dyon mustard. Taste and adjust the seasonings and thickness to your liking. Pour over chicken, scraping the bowl clean with a rubber spatula.

Add 1 sliced stick of celery, 1/2 sliced red onion, 1,5 tbsp chopped fresh tarragon leaves and salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours. Taste and add salt and pepper as needed. 

Serve as shown above, with walnuts and apple julienne, as a small appetizer.

Or, as a lunch, with salad, crackers, grapes and cherry tomatoes

(Recipe Julia Moskin, New York Times)

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Créme brûlée saveur crevettes

Pre heat the oven at 100°C

Whisk 2 eggs plus 1 yolk, add 200ml cream or crème fraîche and whisk again.

Add 200 ml seafood stock, stir well and pour in 4 heatproof crème brûlée ramekins

Put the ramekins in an oven dish and pour enough boiling water in the dish to surround the ramekins.

Put in the oven for 1 hour.

Cool and keep in the fridge for at least 3 hours.

Just before serving dust some big prawns with Piment d'Espelet and panfry them in olive oil

Sprinkle sugar on top of the crème in the ramekins and melt with a burner

Serve as shown, with f.i. sea lavender.

About shellfish stock: when we eat shellfish I always keep the heads and shells in my freezer and once in a while use this recipe from Great British Chefs:

Heat a tablespoon of oil and butter in a large stock pot. Add as many seafood shells (and any juices that have leaked out of them) as you have and cook over a medium heat for 10–15 minutes, stirring to avoid sticking. The shells should be in one layer on the bottom of the pan to enable proper caramelisation, so work in batches if you need to. If you are using langoustines or prawns, use a rolling pin to crush the heads open. Once nicely coloured, transfer the shells to a bowl

 

Deglaze the pan to collect up all the delicious bits stuck to the bottom. Do this by turning the heat up high, then add about 50ml of brandy. Turn the heat back down and use a spatula to scrape the pan clean. Tip these juices into the bowl of shells

 

Add another tbsp of oil and, once hot, add  1 diced onion, 1 finely sliced leek, ½ finely sliced fennel, a finely sliced celery stick,  a finely sliced small carrot and 6 smashed cloves of garlic (skin left on). Cook for about 10 minutes until caramelised, stirring to avoid any burning (which would impart a bitter flavour)

 

Add 2 tbsp tomato puree and cook out for 2 minutes

 

Add the shells back into the pot along with the delicious juices. Pour in 150 ml brandy (or dry sherry or white wine) and reduce by half

 

Top up with water to about 3cm above the shells. Bring to the boil and then skim off the scum which rises to the top using a ladle

 

Add 1 tsp lightly crushed coriander seeds, 2 bay leaves, 4 sprigs of thyme (and any other herbs you choose: tarragon, dill and or chervil) to use and simmer the stock uncovered for 2–3 hours. Make sure the stock stays at a gentle simmer rather than a rolling boil, and periodically skim off impurities floating on the surface

 

Once ready, place a colander over a large bowl and line with muslin or a thin, clean tea towel. Carefully pour the pan's contents into the colander. Use the back of a ladle to crush the shells, making sure you extract every last bit of stock

 

Return the stock to the pan and reduce further till 3/4 is left.

(Recipe Agnes van der Aar)

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Oyster and beef tartare

Slice 150g bavette or beef tenderloin into thin strips and then the strips into very small cubes. 

Cut 2 oysters into small pieces and mix with the meat, with the oyster water, add 1 tbsp olive oil and season with salt and pepper.

Now you need 2 thin slices of celeriac (use the rest to make a nice soup). Slice them into long matchsticks. Mix with 1 tbsp mayo and 1 heaped tsp horseradish cream.

Hack 4 walnuts and add to the celeriac salad.

Serve as shown, with watercress and finally the celeriac on top.

(Here the video with Jeroen Meus making his recipe)

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Crayfish tartare in carpaccio

Hack 100g crayfish. Slice 1/2 shallot as fine as possible. Do the same with 5 sprigs of chives and the leaves of 1 sprig of fresh tarragon.

Mix the crayfish tartare with the shallot and the herbs

Whisk a cocktail sauce from 1 tbsp mayo, 1 tsp ketchup, 1/2 tsp whisky, 1/2 tsp ginger syrup and black pepper. Mix with the crayfish.

Add a bit of lime juice and taste. Eventually season with pepper and salt.

Slice 3 discs of apple into matchsticks, mix with 10g rucola and dress with some walnut oil and a few drops of white balsamic vinegar. Season the salad with pepper and salt.

Divide the fish over 2 plates, cover with thinly sliced beef carpaccio.

Put some salad on top and finish with shavings of parmesan

(Here a video of Jeroen Meus making his recipe)

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Pan-seared duck breast, toasted hazelnuts and red current sauce

Make, in a tight crisscross pattern, very shallow cuts across the surface of 2 duck breasts. Cutting through to the flesh, however, will expose the meat to direct heat, overcooking it before enough fat has rendered out, so maintain a delicate touch while scoring the skin.

Mix 1/4 tsp cinnamon, a pinch of nutmeg, some chili flakes, 1/2 tsp salt and 2 tbsp olive oil and massage this mix onto the flesh side. 

Massage another 1/2 tsp sea salt into the fat and leave for 1 hour to get room temperature.

In the meantime prepare the sauce. Toast 50g hazelnuts in a dry pan. Cool.

Finely slice 1/2 onion and softly fry in 1 tbsp oil during 5 mins.

Keep a few hazelnuts for decoration and ground the rest in the blender. Add 135ml chicken stock, 1/2 stick of cinnamon, 1/8 tsp nutmeg and 1 tbsp red current jelly and the light browned onions and softly cook for 30 mins.

Use the blender again to make a nice sauce.

Put the duck in a dry and cold frying pan on a low heat to melt part of the fat and gently warm the meat. After 15 mins go to medium heat and turn the breasts.

Cook for another 2 mins. for medium-rare.

Wrap in alu foil and rest for 10 mins before serving in a 70°C oven.

Pour the fat from the pan and deglaze with another 90 ml chicken stock and scrape the brown bits from the bottom. Add to the sauce (after removing the cinnamon stick), plus finely sliced parsley.

Serve as shown

(Here Dosia Brewer's original recipe )

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Pastrami, fig and watercress salad

Preheat grill to high.

Tear 3 figs in half. Place, torn-side up, on a lightly oiled oven tray, then drizzle with extra oil and apple syrup. Season with salt and freshly ground black pepper, then grill for 5 minutes or until warmed through.

Meanwhile, whisk lemon juice, oil and a pinch of salt in a small bowl.

Arrange 3 slices pastrami, some watercress, goats cheese and parmesan shavings on each of 2 plates. Top with figs, then drizzle over dressing. 

Scatter over 1 tbsp crispy Asian fried shallots and stand for 15 minutes to allow flavours to develop. 

(Here the recipe on Taste)

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Amuse smoked eel

Pre-heat the oven to 180°C

Cut a brioche into 9x2x3 cm soldiers, brush with olive oil

Put in the hot oven for about 10 mins, till nicely toasted

Panfry slices of apple

Cover the brioche with apple syrup, then with apple.

Finish with smoked eel

(Inspired by Maris Piper, Amsterdam)

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Cockels and octopus piperade

Save yourself a lot of work and try to find these  cute Spanish tins with ready to eat cockles and pieces of octopus! >>>

Start with one of these elongated sweet Italian paprikas, remove the seeds and dice. Finely slice 1/2 sweet onion. 

Sweat them in 1/2 tbsp olive oil with 1/2 tbsp thyme leaves and 1tsp paprika powder. Add 50 ml chicken stock and 10 ml cream and reduce to 50%.

Taste and season with salt and pepper. Use the stick blender to make a nice sauce.

Then peel a red paprika and use 1/3 to cut into small cubes. Finally slice 1/2 shallot. Mix the raw paprika and shallot with the content (about 60g) of a tin of octopus and a tsp of jalapeño  relish. Season with pepper and salt, then add 1 tbsp olive oil, 1/2 tbsp soy sauce, 1/2 tbsp sushi vinegar and 1 tbsp coriander leaves.

Serve this mix in empty mussel shells (8 pp), add cockles from another tin and teaspoons of the sweet paprika sauce. Finish with a small cube of lemon on each shell and dust with sumak.

(my interpretation of a Sergio Herman recipe)

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Sofrito with lobster and chickpeas

To boil the lobster make a court bouillon with 2 carrots, 2 onions, 1 leek, 1 celery stem, 3 sprigs of thyme, 1 sprig of rosemary, 1 clove of garlic, salt & pepper and 2 l water.

Bring to the boil and boil 2 small (300g) lobsters for 3 mins.

At the same time slice 1/2 sweet onion and grate 2 cloves of garlic and sweat them in 2 tbsp olive oil. Add 2 tbsp thyme leaves, 1/2 tsp ras el hanout and 1 tsp chili flakes. Fry for a couple of minutes. Remove the skin of a tomato and cut in big pieces, add to the onion mix and season with pepper and salt. Add 250 ml chicken stock and stew for 40 minutes.

In the meantime take the meat from the lobsters, put the court bouillon trough a sieve, discard the veggies, re-heat, add the lobster heads and shells and simmer for 20 mins. Take out the lobster parts and reduce to 1 liter.

Season the lobster meat with black pepper, some minced garlic and 1/2 tsp ras el hanout.

Mix 100g mayo with 15g fresh estragon.

Boil 4 green asparagus and 4 sugar snaps for 3 mins.

Panfry the lobster meat briefly in butter.

Add 1/4l lobster stock to the soft and add 100g chickpeas to warm. Then serve in 2 bowls, with the lobster, slices asparagus, sugar snaps and teaspoons of the estragon mayo 

(Recipe by Sergio Herman)

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Salad with Padrón peppers

Preheat the oven at 170°C

Make a vinaigrette from 7 tbsp olive oil, 2 tbsp chardonnay vinegar en the zest of a lemon. Season with salt and black pepper.

Crumble 100g goat's cheese.

Peel 2 tomatoes, de-seed them and slice into cubes

Halve 2 elongated sweet peppers lengthwise and remove the seeds. Sprinkle with coarse sea salt and black pepper. Put them in the oven with 200ml oliveoil to soften in 25 mins. Then remove the skins.

At the same time coat 10 green Padron peppers with olive oil and sprinkle with sea salt. Put them in the oven with the sweet peppers for 20 mins.

Mix the tomato cubes, with the red paprikas, 2 finely sliced shallots, 10 shredded leaves of fresh basil and the vinaigrette.

Tear a slice of sourdough bread in pieces and pan fry them in 5 tbsp olive oil, sprinkle with sea salt.

Serve a shown with chives

(Recipe by Sergio Herman)

Gamba's, fried rice, pineapple, cashew

Boil 100g rice in advance and cool.

Halve a ripe pineapple and remove the flesh, discard the tough part in the middle. Cube the rest.

Finely hack 2 cloves of garlic. Slice a red chili in rings. Mix 1 tbsp shrimp paste  with2 tbsp fish sauce and 2 tbsp soy sauce. Slice a spring onion in rings.

Warm 2 tbsp oil in the wok and fry 12 gambas. Reserve

Add the garlic to the wok and softly fry, turn up the heat and add the cold rice.

After 5 mins add the gambas, the chili and the pineapple. Stir fry for a couple of minutes

Add the sauce and stir.

Finally add 3 tbsp cashew nuts and the spring onion and stir fry a few minutes more.

Serve in the hollowed out pineapple halves and finish with coriander leaves and lime juice

(Recipe by culy.nl)

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Artichoke and anchovies flatbread

Use the stick blender to liquidise 4 hearts of artichoke (from a pot) with 30ml chicken stock. Continue with 20 ml olive oil and 2 tbsp cream to make a smooth puree. Taste and season with salt and pepper.

Transfer to a piping bag.

Cut two ⌀15 cm slices from a sour dough bread and fry crispy in olive oil 

Grate a tomato and mix with 3 tbsp olive oil, 1 tbsp chardonnay vinegar, 1/2 minced clove of garlic, some black pepper and sea salt.

Use the stick blender to make basil mayo from 100g mayo and 10g basil. Transfer to a second piping bag.

Finely slice 2 more hearts of artichoke.

Divide the artichoke creme over the bread, then cover with the tomato mix

Then add 8 salted anchovies and 8 sweat&sour anchovies, the sliced artichokes and half moons of 1/2 sliced sweet onion on each slice of bread. Season with sea salt, black pepper and drops of olive oil.

Finally add dots of basil mayo and the green of fennel.

Recipe by Sergio Herman

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Baby squid, basil aioli

Season 8 extra small, cleaned, squid with sea salt and white pepper. Rub with a clove of garlic.

Slice 15g basil very fine, mix with 10g toasted and hacked pine nuts, 1 tbsp grated parmesan, 1/2 tbsp finely sliced shallot, 10g tasted and hacked almonds, 1/2 minced clove of garlic and 1/2 tsp chili flakes to make a pesto.

Add 3 tbsp olive oil and season with salt and pepper, 1 tsp lime zest and 1 tsp lime juice. Reserve.

Mince 2 cloves of garlic and mix with the yolk of an egg and 2 tbsp grapeseed oil, then slowly whisk in more oil, bit by bit, to make a nice thick aioli. Season with salt, pepper and lemon juice. Then add 20g of basil and use the blender to make a smooth green aioli.

Fry the squid in olive oil, during 60 sec. per side

Serve on a plate on the pesto, with the aioli on the side

Recipe by Sergio Herman

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Fregula, clams, olives and pistachios

Boil 80g fregula in salted water for 8 to 10 mins. Rinse under cold water and drain.

Rinse and drain 500g clams. Warm 15 ml olive oil, add the clams and 3 finely hacked cloves of garlic. Season with pepper and salt.

When (after 2 mins) the shells open, add 80 ml white wine and reduce  till 25% is left. Then add 2 finely diced shallots, 2 peeled and cubed tomatoes, 2 tbsp hacked olives, 2 tbsp salted butter, 8 tbsp cooked fregula and 1 tsp chili flakes.

Shake the clams. Taste and add salt and black pepper if needed.

Add 10g hacked parsley, 10g finely cut chives and 3 tbsp hacked pistachio nuts.

Drip 15ml olive oil over it as well as the juice and zest of a lime

Recipe by Sergio Herman

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Mozzarella with peas sott'olio, pakchoy and olives

Sott'olio simply means 'in oil' 

Trim 2 pakchoy's  and chop any larger stalks into small pieces. Bring a pan of salted water to the boil, then add the pakchoy. After 1 minute, add 100g frozen peas, then 3 minutes later, add 20 mint leaves. Cook for a further minute, then drain and place everything into a bowl. 

Pour in 30ml olive oil and season with salt and pepper.

To serve, tear a Mozzarella in half and arrange alongside the veggies. Season the cheese with black pepper.

Drizzle with extra oil and top with black, pitted, Taggiasca olives

(Here Ruth Rogers original recipe)

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Asparagus cannelloni with yoghurt béchamel

First, make the pesto. Put 40g fresh coriander, 40g hazelnuts, 2 tsp coriander seeds, 1/2 tbsp lemon zest, 1 crushed clove of garlic, 30ml oil, 1/4 teaspoon of salt and a good grind of pepper in the bowl of a food processor, then pulse a few times to turn into a coarse paste.

Put all the bechamel ingredients in a large bowl: 150g Greek yoghurt, 80ml whole milk, 1 egg yolk, 1 small crushed clove of garlic, 1/2 tbsp cornflour, 40g finely grated parmesan and 35g roughly grated low-moisture mozzarella, with 1/4 teaspoon of salt and a generous grind of pepper.

Whisk until smooth, then pour half of it into a roughly 17cm x 24cm baking dish (or 34x24 if you cook for 4 pers).

Heat the oven to 200°C (180°C fan) and set aside a third of the pesto. Lay a sheet of lasagne on a clean work surface with the shorter side facing you. Spread a spoonful of the remaining pesto over the sheet of pasta, then lay three green asparagus spears (buy 12 per 2 persons) horizontally on top and all facing the same direction.

Roll up the pasta into a cannelloni shape, with the asparagus sticking out slightly at each end. 

Carefully lift up the cannelloni and lay it seam side down in the baking dish on top of the bechamel. Repeat with the remaining 3 sheets of pasta, pesto and asparagus, laying each rolled cannelloni in the baking dish so they’re all facing the same direction.

Pour the remaining bechamel over the top of the pasta, taking care not to cover any exposed green asparagus, then bake for 35 minutes, until golden and bubbling.

Just before serving 2 cannelloni pp, stir 2 tablespoons of oil and 1/2 tbsp lemon juice into the reserved pesto, spoon a generous amount over the cannelloni and serve warm, with the remaining pesto in a bowl alongside.

(Here Ottolenghi's original recipe)

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