Kurdish pomegranate and sumac salmon with kisir

Put 130g fine bulgur and 1 tsp each of salt, aleppo chilli, dried mint and black pepper in a bowl and stir in enough boiling water to just cover them. Cover with a cloth or tray to trap the steam and set aside to cook through.

Add 1 heaped tbsp salça (or regular tomato paste) to the bulgur along with 6 tbsp olive oil and the juice of 1/2 lemon and mix thoroughly with your hands, kneading it almost as you would dough.

Add a handful of finely chopped parsley and 2 finely chopped spring onions and stir and mix thoroughly again, scrunching and kneading it. Add 5-6 leaves of romano lettuce (chopped into 1 cm pieces) and a diced tomato, give everything a gentle stir to combine, then sprinkle in 100g pomegranate seeds.

Heat the oven to 210°C (190°C fan). 

Rub 2 filets of salmon (120g each) with a drizzle of oil, sprinkle with salt, pepper, 1/2 tsp sumac and 1/2 tsp aleppo chilli flakes, brush with 2 tbsp pomegranate molasses and bake for 10-12 minutes.

Serve the salmon on the kisir (bulgur). Drizzle with some extra pomegranate molasses and serve with a mixture of green leaves on the side.

(Here Melek Erdal's original recipe and more)

Charred apricot and goat’s cheese

First, quarter and de-stone 4 perfectly ripe apricots. Put a griddle pan on a medium-high heat and ventilate the kitchen. Lightly oil the pan, then add the apricots and grill for 1-2 minutes on each side, until softened and charred. 

Meanwhile, in a medium bowl, mix 1 tbsp runny honey, 3/4 tbsp lemon juice and 1/2 tbsp olive oil to make the marinade. Add the apricots and leave to cool completely.

To make the dip, crumble 100g rindless goat’s cheese into a small food processor along with the zest of a lemon, 100g ricotta and 1/6 of a teaspoon of flaked salt. Blitz for 45 seconds, scraping down the sides as you go, until fully incorporated. Remove and put in the fridge until ready  to serve.

Bring a small saucepan of salted water to a boil. Add 50g peas, blanch for 15 seconds, then drain and plunge into iced water to cool quickly. Once cooled, drain and leave to one side.

To serve, spoon the dip into the centre of 2 shallow bowls. Use the back of a spoon to make a large well in the centre. Drain the apricots and reserve the marinade. 

Put the apricots in a large bowl with the peas, 1 tbsp chopped mint, 1 tbsp chopped dill, 10g toasted and crushed walnuts, 1/16 tsp chilli flakes, 1/8 teaspoon of flaked salt and a good grind of black pepper, toss gently to coat, then spoon into the wells of the smaller bowls. 

Serve with a tablespoon of the marinade drizzled on top and flatbread on the side.

(Here Ottolenghi's original recipe)

Lamb rump with peach chutney and cumin oil

Put a small saute pan on a medium-high heat and add 45g light brown sugar, 60ml cider vinegar, 1 finely chopped red chilli and 15g grated ginger. Stir and cook for four minutes until syrupy and bubbling. 

Add 3 stoned peaches, chopped into 1cm pieces, 1 tsp black mustard seeds and a quarter-teaspoon of salt, and cook for another five minutes, until softened but not completely broken down. Set aside to cool and thicken.

To marinate the lamb, put 250g lamb rump, 2 peeled and crushed cloves of garlic and 3/4 tbsp lemon juice in a bowl with one and a half teaspoons of salt and a good grind of pepper. Mix well and marinate for an hour, or overnight.

Heat the oven to 240°C (220°C fan). Rub a tablespoon of the oil into the lamb and put in a medium frying pan on medium-high heat. Lay in the lamb fat side down and cook for three to four minutes, until deeply golden. Now sear the lamb for two to three minutes on each side, then transfer to the oven for six minutes – this will cook the rumps to medium-rare, so give them plus or minus two minutes in the oven depending on your desired doneness. Remove from the oven and set aside to rest for 10 minutes.

Meanwhile, heat 1 tablespoon of oil in a small saucepan on medium-high heat and, once hot, add 3/4 tsp cumin seeds and take off the heat. Stir in a pinch of salt and leave to cool

Cut the lamb at an angle into ½cm-thick slices and arrange on a platter. Drizzle the cumin oil over the top, then sprinkle with 1/2 tsp aleppo chilli and 1/2 teaspoon of flaky salt. 

Scatter 2 trimmed and finely sliced spring onions and 5g finely chopped parsley leaves on top and serve with the peach chutney on the side.

(Here Ottolenghi's original recipe and more)

Warm potato salad with smoked salmon

Gently scrub 350g of new potatoes, removing any flaky skins with your thumb.Boil them in ca 20 minutes, depending on their size. Test them with a skewer – it should slide through effortlessly.

Drain the potatoes, cut each one in half and put them in a large bowl. 

While the potatoes are cooking, make the dressing. Put 2 tsp of mustard into a small bowl, add 2 egg yolks, a pinch of salt, then slowly beat in 150ml of groundnut or sunflower oil and 100ml of olive oil. Do this drop by drop at first, then quickening to a steady stream, until you have a thick mayonnaise. Mix in enough warm water to loosen the consistency so it will coat the back of a spoon. 

Roughly tear 5g each of basil and parsley leaves and stir into the mayonnaise, then check the seasoning

Drop the potatoes into the mayonnaise while they are still warm. Spoon the dressing over the potatoes and leave for 10 minutes. 

Tear 250g of smoked salmon into large pieces and add to the potatoes and 4 finely sliced radishes

(You could, of course, use a good-quality commercial mayo instead of making it yourself. Perk up the store-bought stuff with a shot of lemon juice, or better still, a tablespoon of juice from the pickle jar.)

(Here Nigel Slater's original recipe)

Stew of aubergine, chickpeas and harissa

To prepare the chickpeas in the original way it's done in Tel Aviv: soak 150g chickpeas in water water with 1/2 tsp baking soda, for at least 12 hrs

The next day pre-heat the oven to 190°C. Cut the underside from a bulb of garlic, lightly oil a piece of alu foil, place the garlic upright on the oiled foil and close the packet and put in the oven for 40 mins.

Blacken 2 red paprika's under the grill, cool in a plastic bag, peel  and slice into strips.

Hack the rind of 1/4 preserved lemon very finely.

Take your highest (soup)pan, drain the chickpeas that have been soaking overnight, put them in the hot pan with 1/2 tsp baking soda and a little bit of water. Bake them for 3 mins, keep stirring and if necessary add water to avoid burning.

Transfer the pan to the sink and fill with2 liters of cold water. As soon as the peas are cold enough massage them between your hands to remove the skins. 

Turn the tap at full power, the peas will stay at the bottom and the skins will float to the surface. Pour out the water to remove the skins. Repeat this a few times

Transfer the peas to a low pan, refresh the water, the peas should be under 3 cm of water, and bring to the boil.

Skim off the foam and add a clove of garlic. Put on the lid and boil on a low fire till you can crush a ckickpea between 2 fingers, which will be after 30-35 mins.

In the meantime softly fry a sliced red onion and 6 cloves of black garlic, in a glug of oil, stirring from time to time.

Slice an aubergine into small cubes and add to the onion. Season with salt and fry for another 10 mins.

Add 1 tsp ras el hanout or Baharat, 1/2 tsp pimentos de la vera (dulce) and 1 tsp harissa, stir well and fry 2 minutes.

Add the chickpeas, a 400g can of tomato, 2 tsp tomato paste, the preserved lemon and the red paprika. Softly boil for 20 mins to create a thick sauce.

Squeeze the cloves of popped garlic into a bowl. Add 50g tahini, 1 tbsp lemon juice and whisk, then slowly add about 50 ml water, bit by bit, to a sauce with the thickness of mayonaise. Taste and season with salt and maybe a bit more lemon juice.

Serve with coriander and a focaccia bread.

(A Jigal Krant recipe)

Carpaccio of beef tomatoes with green chili, preserved lemon and ginger

Halve a green chili lengthwise and remove the seeds, then hack. 

Remove the flesh from 1/4 preserved lemon and hack the remains rind. 

Grate 2 cm of fresh ginger.

Put the pepper, lemon rind and ginger in a mortar and use the pestle to turn into a homogeneous mash

Hack 2 tbsp coriander leaves and the green of 1 spring onion

Beat 4 tbsp olive oil, 2 tbsp red wine vinegar and 1 tsp white balsamic vinegar into a dressing, add the other prepared ingredients.

Thinly slice 3 very coeur de boeuf or beef tomatoes.

Season with sea salt and cover with the dressing. Leave alone for 5 mins to work the different flavours  into the tomatoes

(A Jigal Krant recipe)

Korean Fried Cauliflower

Mix 64g flour, 64g corn flour and 3g baking powder. Add 240g ice water, 1 beaten egg and  some salt.

Add the florets of a small cauliflower

Deep fry them for about 4 mins in 170C arachide or sunflower oil

Mix 43g chilli-garlic sauce with 30g light soy sauce, 45g brown sugar, 30g sesame oil, and 15g grated fresh ginger,

Spoon in the fried cauliflower

Serve with sesame seeds and spring onion

(Another Blend Brother recipe)

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Corn, safran, almond-lime mayo

Boil a cob of corn for 2 hrs in salted water with 1/2 gr safran

Mix 2 yolks, the juice of 1/2 lime, 1/2 gr safran with the stick blender. Slowly add 50h almond oil and 100g arachide oil to create a mayonaise.

Season with lime zest, pepper and salt.

Serve as shown with coriander leaves

(Blend Brothers recipe)

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Avocado, tomato, water melon, miso dressing

Cube 150g watermelon, halve 100g cherry tomatoes and peel and cube an avocado.

Make a dressing from 1,5 tbsp white miso, 1/4 tbsp soy sauce, 1,5 tbsp archaide oil, a few drops of sesame oil, 1 gr of grated fresh ginger, 1/2 tsp runny honey and 1/2 tsp sushi vinegar

Serve with cress and 2 tbsp popped buckwheat or Quinoa

(A Blend Brothers recipe)

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Fennel, nectarine, pistache, fig leaf oil

Slice a fennel bulb very finely with the mandoline and crisp in ice water for 10 mins.

Drain and dry, season with salt , pepper, white wine vinegar, olive oil  and 1/2 tsp fennel flowers

Mix 2 green fig leaves with 100 ml olive oil with the stick blender during 3 mins. Drain trough a cheese cloth. 

Serve as shown with 3 tbsp fig leaf oil, 100g burrata and 3 tbsp hacked and toasted pistachio nuts

(Blend Brothers recipe)

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Grilled paprika, lima beans, olives, harissa tahini

Pre- heat the oven to 190C. Cut the underside from bulb of garlic, lightly oil a piece of alu foil, place the garlic upright on the oiled foil and close the packet and put in the oven for 40 mins.

Blacken 2 red paprika's under the grill, cool in a plastic bag, peel  and slice into small cubes.

Drain a 200g can of lima beans in a sieve and rinse.

Hack the rind of 1/4 preserved lemon very finely.

Slice 8 green olives

Whisk 1 tbsp red wine vinegar, 1 tbsp pomegranate molasses and 3 tbsp olive oil into a dressing, season with salt and pepper

Marinate the paprika, beans, olives and lemon in this dressing.

Slice 2 spring onions

Add a tbsp hacked parsley to the marinade

Squeeze the cloves of garlic into a bowl. Add 1 tbsp tomato paste, 1 tsp rose harissa, 75g tahini, 1 tbsp lemon juice and about 50 ml water. Whisk into a thick creamy sauce. Taste and season with salt and maybe a bit more lemon juice.

Serve as shown, with extra parsley and a pinch of pul biber. Squeeze a ripe cherry tomato over it. With pita or flatbread on the side

(A Jigal Krant recipe)

Langoustines, lemon thyme, garlic

Pre heat the oven at 190°C

Halve 4 langoustines lengthwise and remove the intestinal tract, season with salt and pepper  and add some hacked leaves of lemon thyme, 1/2  pressed clove of garlic, some olive oil and the zest and juice of a lemon

Bake in the hot oven for about 6 mins. till the flesh is white

(Another Blendbrothers recipe)

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Oysters, vichyssoise, fenugreek, dill

Warm 15g butter, add 40 g finely sliced leek and braise lightly, then add small cubes of 1/2 potato and 60 ml water and simmer till the potato is done. Season with salt, pepper and a few fenugreek seeds.

Use the stick blender to make a mash, with 2 tbsp double cream and 30g spinach leaves.

Sieve this vichychoissse, warm again and add 1/4 leaf of gelatine (first soaked in cold water for 10 mins)

Once dissolved add 3 tbsp creme fraiche and cool

Open 6 oysters and poach them briefly in their own liquids on a low heat.

Serve in their shells with the vichychoisse, dill oil and dill

(Another Blendbrothers recipe)

UPDATE The original recipe asked for poached oysters, but on second thoughts we prefer them raw and that works as well

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Gurnard ceviche

Bring 1 l of water to the boil and dissolve 60g of salt. Cool for at least 2 hrs, then pickle 200g gurnard fillets (rode poon) for 10 mins. Remove the fish and pat dry. 

Slice the fish very thinly.

Braise 1/4 finely cubed onion in olive oil with 2 finely sliced cloves of garlic 

Add a brunoise of 1/2 red paprika, 75 ml sushi vinegar, 75 ml white wine, a few sprigs of thyme, 200 ml chicken stock and a whiff of cayenne. Simmer for 20 mins. Cool in the fridge.

Start plating with the fish. Pour over the cold escabeche. Leave for 10 mins. 

Finish with thin slices of 2 radishes and sweet cicely

(A Blend brothers recipe)

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Anchovies, sourdough bread, chives

Pre-heat the oven at 160°C

Cut 100g sourdough bread in 2x8 cm soldiers

Brush them with olive oil and bake in the oven for 10 mins.

Add anchovies and finish with hacked chives

(A Blendbrothers recipe)

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Chargrilled mackerel with warm new potato, lemon and caper salad

Halve 300g small new potatoes (or cut them into equal-sized pieces), put in a pan of cold, salted water and bring to a boil. Turn down to a simmer and cook for 11 minutes, until a skewer or sharp knife easily pierces the flesh. Drain, season with a splash of olive oil and a little salt and pepper, then pan fry them

Meanwhile, heat a griddle (or barbecue) to a very high heat; it should be smoking hot. Griddle 2 lemon quarters until lightly blackened and caramelised. At the same time, griddle a red chili, turning it so it chars all over.

While those are cooking, finely chop 1 fat clove of garlic, then put 1 tbsp capers on the chopping board and chop them both together. Once the chili is blackened all over, cut away and discard the stalk, add the flesh to the board and finely chop with the capers and garlic. 

Roll up the leaves of 1/2 bunch of basil and finely shred. Put the caper mix and basil in a small bowl with three or four tablespoons of olive oil. 1/4 tsp smoked paprika and a few grinds of pepper, squeeze in the juice of 1/2 lemon and stir.

Season 4 filets of  mackerel with salt and pepper, drizzle a tablespoon of olive oil over them and rub all over. Cook the fish on the griddle (or barbecue) for three to five minutes on each side, until a skewer slides easily into the thickest part of the fish.

Serve the fish with the potatoes alongside and the caper dressing drizzled over everything. Finally squeeze 1/2 ripe tomato over each plate

(Click here for Thomasina Miers' original recipe)

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Grilled cabbage, sweet and sour chili sauce and cashew nuts

Toast 40g cashew nuts in a dry pan, then hack them

Remove the outer leaves from the (oxheart) cabbage and quarter it lengthwise.

Lightly oil every side and dust the cutting sides with isot biber.

Place them in a very hot grill pan, 3-4 mins per side.

Serve as shown, with sea salt, the hacked cashew nuts and sweet and sour chili sauce. A rosemary and sea salt foccacia on the side

PS Barbecue is even better

(Recipe by Jigal Krant)

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Homemade hummus with sweet and sour aubergine.

Choose first: do you want to make the hummus in the original way it's done in Tel Aviv? Then soak 100g chickpeas in water water with 1/2 tsp baking soda, for at least 12 hrs

Cut 1,5 aubergines in big dices, sprinkle with 1/2 tbsp sea salt, and mix well with your hands, leave for 35 mins to get out as much liquid as possible.

Dry on kitchen paper and deep fry, batch by batch in 180°C sunflower oil. Drain on kitchen paper 

Peel and deseed 2 ripe tomatoes, cut into small cubes.

Finely slice 1/2 red chili, 1 big clove of garlic and 1,5 cm ginger. Sweat them in a tbsp olive oil for 3 mins.

Add 25ml red wine vinegar and 1 tbsp brown sugar, 200g tomato pulp from a tin, 1 tsp tomato paste and 1 tsp Turkish ground tomato. Softly boil for 5 mins.

Add the aubergine and 2 sliced spring onions and simmer for another 5 mins. Taste and season with salt and paper. Cool and keep in de fridge overnight, to improve the taste.

For the original hummus heat the next day your highest (soup)pan, drain the chickpeas that have been soaking overnight, put them in the hot pan with 1/2 tsp baking soda and a little bit of water. Bake them for 3 mins, keep stirring and if necessary add water to avoid burning.

Transfer the pan to the sink and fill with2 liters of cold water. As soon as the peas are cold enough massage them between your hands to remove the skins. 

Turn the tap at full power, the peas will stay at the bottom and the skins will float to the surface. Pour out the water to remove the skins. Repeat this a few times

Transfer the peas to a low pan, refresh the water, the peas should be under 3 cm of water, and bring to the boil.

Skim off the foam and add a clove of garlic. Put on the lid and boil on a low fire till you can crush a ckickpea between 2 fingers, which will be after 30-35 mins.

Take of the lid, set the fire on high and, stirring, reduce the liquid, till you're left with a thick pea paste, add 1.2 tsp salt. Cool.

Transfer to the kitchen machine with 90g tahine and the juice of 3/4 lemon.

Let the machine do the work for the next 10 mins. Add a bit of water from time to time

Taste and season with salt and maybe some more lemon juice.

When the taste is perfect add more water till the humus has the consistency of Greek yoghurt.

___________________________________________________________________

(The alternative: use Simon Hopkinsons recipe. Open a can or bottle of chickpeas, save the cooking liquid and rinse the peas before tipping them on a clean tea towel. Cover with a second towel and rub the peas with 2 hands to remove the skins.

Put 150g peas in the food processor with 50g tahin, 2 tbsp cooking liquid, 2 tbsp lemon juice and 1/4 tsp ground cumin

Again let the machine do the work for the next 10 mins. Add a bit of water from time to time)

___________________________________________________________________

Scoop 4 heaped spoonfuls  thinned hummus onto 2 plates, turning the plates with one hand during the pouring to create a circle.

Fill the 'crater' in the middle with the sweet and sour aubergine.

Garnish with chopped parsley and baharat. Serve with toasted pita bread, cut into soldiers.

(Another Jigal Krant recipe)

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Grated potato pancake with chicken livers and yoghurt dip

Warm a 25cm nonstick pan or skillet over a low-medium heat and add 25g butter. Coarsely grate 300g peeled potato, then stir half of it into the melted butter along with a sprinkle of salt and pepper.

Spread the potato out so it covers the entire base of the pan, then fry for four to five minutes, until it turns chestnut brown underneath. Carefully flip the potato cake over and fry for another four to five minutes, until browned on the other side. 

Put on a plate in a 70°C oven.

Repeat with the remaining grated potato and 25g butter.

While the potato cakes are cooking, mix 70g Greek yoghurt and 2 tbsp finely chopped dill in a small bowl. The original recipe asked for the juice of a lemon but I decided not to.

To prepare 250g chicken livers, cut away and discard any gristly bits, then cut into 2cm chunks and season with salt and pepper

In a second frying pan, fry 175g diced red onion in a little oil over a medium heat for three minutes, then reserve and keep warm in the oven

Add the livers to the warm pan and turn up the heat to medium-high. Fry for about four minutes, until the livers are dark brown on the outside but still have a faint trace of pink within. Turn off the heat, then stir in 30g butter and 1,5 tbsp balsamic cream.

To serve, scatter the livers over the potato cakes, followed by the yoghurt and dill dip, 75g finely diced cucumber and 1,5 tbsp capers

(Click here for Tamal Ray's original recipe)

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Bread salad with tomato, watermelon and fresh herbs.

Pre heat the oven at 100°C

Cut 100g bread into big dices and dry them in the oven for 30 min.

Finely chop a red onion. Mix the onion with a grated clove of garlic, 15 ml red wine vinegar and 1tsp capers. 

Rest for 10 mins., then add 200g hacked cherry tomatoes, 200g cubes of watermelon and some sea salt.

Pan fry the bread crispy in olive oil

Slice some mint, basil and 7g coriander leaves and add, with the bread,  to the tomato salad,

Taste and season with sea salt pepper and olive oil.

(A Jigal Krant recipe) 

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