Griddled halloumi, tomato and spring onion

Start making the dressing: put 1 tbsp sesame seeds in a dry, shallow pan and toast over a moderate heat till fragrant.

Thinly slice a red chilli pepper, removing the seeds if you wish. In a small bowl, mix together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp caster sugar and 1/2 tsp mild chilli powder. 

When the sugar has dissolved, stir in the toasted sesame seeds, the sliced chilli and 1 tsp chilli paste. 

Finely chop 2 spring onions and add to the dressing.

For the halloumi, slice 250g cheese horizontally to give 4 thick pieces. 

Warm a griddle pan, brush the cheese with a little oil, then place it on the pan ridges, pressing down firmly with a heavy weight. Leave for 5 minutes or so until the underside is nicely browned, then turn and cook the other side. Remove the cheese from the griddle with a palette knife and keep it warm.

While the halloumi cooks, thinly slice 500g tomatoes and place them, slightly overlapping on a serving dish. 

Place the warm halloumi on the tomatoes then spoon over the dressing, leave for 10 minutes before eating 

(Here Nigel Slater's original recipe for 3)

Steamed asparagus with jamón and crispy fried egg

Trim the woody ends of 16 green and 4 purple asparagus, then steam the green spears for three to four minutes, until tender to the tip of a knife and the purple for just 1 min.

Meanwhile, put 75 ml olive oil in a nonstick pan on a medium-high heat, until it starts to shimmer. Add 2 free range eggs and fry until the whites are bubbly and crisp at the edges but the yolks are still runny. Remove with a spatula and pat their bottoms dry on a sheet of kitchen roll.

Arrange the asparagus on two warmed plates, top each portion with an egg and 3 slices of Serano jamón, then drizzle with extra-virgin olive oil and scatter with flaky sea salt and black pepper. 

Brush thick slices of Turkish bread with olive oil and panfry in a hot griddle pan.

Sprinkle over some chives , decorate with the purple petals of a chives flower and serve as a lovely starter or light lunch.

(Here José Pizarro's original recipe)

PS In the end I decided to panfry some more Serano slices and the crispness added extra flavour (not on the photo)

Smoked duck breast, marinated white cabbage and a curry sauce

Start early to have time to marinate and cool the cabbage.

Bring 1/2 l water to the boil, with 1 dl white wine, 1/4 l rice vinegar, 1,5 tbsp caster sugar, 1 star anise, 1 cove and 1/2 tsp salt. Simmer for 5 mins.

In the meantime grate 100g white cabbage and put in a bowl, pour over the hot marinade, cover with clingfilm and cool for at least 1 hour

Cut the green from 3 spring onions (keep the rest in the fridge for later use).

Stack the green leaves and slice into very thin long strips, put in ice water and keep in the fridge, where they should curl nicely.

Mix 2 tbsp mayo, 1/2 tbsp yoghurt, a pinch of curcuma, a pinch of curry, finish with lime juice.

Start plating with circles of sliced smoked duck breast (ca 15 slices pp)

Sieve the cabbage, remove the star anise and the cove, drain well.

Drain the spring onion curls and mix with the cabbage, drip with sesame oil and sprinkle with 1/4 tsp black sesame seeds. Mix well

Put some cole slaw in the center of the duck

Finish with the curry sauce

(Here a video with the original recipe in Flemish)

Poached lobster with cauliflower and butter sauce

Defrost a frozen lobster.

Put a big pan of water on to blanch the lobster, 1 min per 30g weight. Then rinse under cold water to stop the boiling process.

Remove the tail meat from the shell and place in the fridge. Take the claws out of the water and remove the meat from the shell

In another pan sweat a large onion, 4 carrots, 2 cloves of garlic, 3 celery sticks and a leek in olive oil until soft. Add 2 tbsp tomato purée and cook a little longer.

Crush the lobster bones. Add the lobster shells to the veggies and cook until the protein has started to set

Add 5 tbsp brandy and reduce. Add just enough water to cover the bones and add 6 sprigs of thyme. Bring to the boil and cook for 10 minutes. Add 6 sprigs of fresh tarragon and cook for 3 minutes

Remove the pan from the heat and leave to stand for a couple of minutes. Then pass through a fine sieve into a small pan, bring back to the boil and put to one side

For the sauce take 200ml of lobster stock and add 20g of butter

Reduce this very quickly until it starts to thicken, then whisk in 2 tablespoons of cream. Put to one side

For the caramalised cauliflower, take 1/2 large cauliflower and section it up into florets. Cut the florets into 2-3mm thick slices

Select all the well-shaped pieces for the caramelised cauliflower, reserving the less attractive pieces for the purée

Blanch the slices of cauliflower in boiling water until half cooked. Refresh in iced water and drain. To serve, caramelise in 50g butter

For the cauliflower purée, finely chop all the cauliflower trimmings and place into a pan. Add a little salt and enough water to just cover

Boil very quickly until nearly all of the water has gone and add 25 ml double cream. Boil for a couple of minutes until it starts to thicken slightly. It will burn easily so you need to keep it moving around the pan

Purée in a liquidiser and pass through a fine sieve

To serve, place the caramalised cauliflower in a round on the bottom of a plate. Place the purée in the centre with the poached lobster meat on top.

Pour the butter sauce over this and serve immediately

(Click here for William Drabble's original recipe, with fresh lobsters)

Red onion tarte tartin with goat's cheese and smoked beef

Pre-heat the oven to 180°C

Peel 2 red onions and halve them horizontally, then cut of the ends to finish with 2 cm high parts.

Bring a splash of water to the boil with 20g caster sugar and caramelise, as soon as the caramel is golden brown add some more water to stop the process, then add 20g butter.

Once the combination is nicely bubbling ad the onions and stew for a couple of minutes.

Butter some ramequins, add a bottom of caramel, them put in the onions, broad side down.

Use a serving ring to cut out 2 discs of puffed pastry, slightly bigger then the ramequins. Brush them with egg yolk and put over the onions, push down the ends into the caramel.

Make a hole in the center and bake in the hot oven for 30 mins.

Mix 50g fresh goat's cheese with a splash of double cream, add a tsp of finely sliced thyme and basil leaves. Add 1/2 tbsp runny honey and a splash of lemon juice. Tast and season with salt and pepper.

Season 2 tbsp of parsley leaves with walnut oil and balsamic vinegar.

Empty the ramequins onto 2 plates. Put a heaped tbsp of the goat's cheese on top, followed by 2 slices of smoked beef and finish with the parsley salad on top

(Here the video with Jeroen Meus making this recipe in Flemish)

Swordfish tataki, cucumber salad, nori-mayo and fried sushi-rice

Rinse 50g sushi rice under cold water, add to 100ml water  and some salt. Bring to the boil, softly boil for 10 mins. Then leave under the lid for 15 mins.

Roast a leaf of nori in a dry pan

Make a mayo in the blender from 1 egg yolk, 1/2 tbsp sushi ginger, 1 tsp wasabi, some salt, 1 tbsp water and (bit by bit) 150 ml grape seed oil. Finely slice 1/4 red chili and 1/2 leaf of nori, add to the mayo with the juice of 1/2 lime and blend again

Transfer the rice to a bowl and mix with 1/2 tbsp sushi vinegar and some salt, cover with clingfilm and keep in the fridge

Peel 1/2 cucumber and remove the seeds. Slice lengthwise into thins strips. Mix with 1 tbsp sushi vinegar and 1/2 tbsp fish sauce

Season 250g sword fish with salt and pepper, lightly oil and briefly grill in a very hot grillpan on both sides

Make golfballs from the cold rice, roll them in Panko and panfry them in hot oil.

Slice the fish and brush with ponzu 

Serve as shown with dots of the mayo and the leftover nori.

(Here the video with Jeroen Meus demonstrating this recipe in Flemish)

'Sushi' from fregula, avocado and tuna

Boil 100 g fregula al dente in salted water in 9 mins and cool under cold water.

Add 1 tbsp finely sliced mint leaves and 1 tbsp coriander leaves.

Put the meat of a ripe avocado in the blender with 1 tbsp sushi vinegar, 1/2 tbsp olive oil, 1/2 tbsp ginger syrup, the juice of a lime, 1 tbsp mascarpone, 25 ml double cream, salt and pepper. Turn into a creamy sauce.

Add 4 tbsp of this avocado creme to the fregula.

Serve as shown, with thinly sliced raw tuna, a slice of avocado and a chive on top.

A bit of soy sauce adds a nice touch

(Here a video in Flemish with Jan Tournier demonstrating this recipe)

Roast red pepper salad with white fish and almonds

Put 10g raisins, 1/2 tsp red wine vinegar and 1/2 tsp white wine vinegar and 1/2 tsp runny honey in a medium bowl and mix to combine.

Set a large cast-iron pan on a high heat and ventilate the kitchen. 
Lay in 2 red peppers and char, turning every few minutes, for 20-25 minutes, until they are blackened all over (alternatively, char them under a very hot grill). 

Transfer the blistered peppers to a small bowl, cover with a plate and leave to steam for a few minutes. When the peppers are just cool enough to handle, peel off and discard the skin, and discard the stems and seeds. 

Peel the flesh into petals, add to the raisin bowl, then gently stir in 1/4 tsp sesame oil, 1/2 clove of garlic, peeled and crushed, a tablespoon of olive oil, a quarter-teaspoon of salt and a good grind of pepper. Leave to marinate and cool for about 40 minutes.

Add 1/2 tbsp chopped parsley and 1/2 tbsp chopped basil to the bowl and give everything one last gentle tumble. 

Spoon the pepper mix and all of the marinade on to a large plate, drape 4  anchovies over the top, then scatter with 13g roasted and chopped almonds and drizzle on a tablespoon of olive oil. Grind some more black pepper on top.

Serve with crusty bread. Or with lamb, roasted chicken or like I did, with fried white fish

(Here Ottolenghi's original recipe and a few more)

Lightly grilled salmon slices with pomegranate

Preheat the oven to full heat on grill function

Lightly oil 2 plates and sprinkle with salt and pepper

Thinly slice 300g salmon and put on the plates

Finely chop a clove of garlic and sauté in a 1/2 tbsp butter

Add 2 tbsp soy sauce and taste with some lemon juice.

Cut a radish in thin slices and 1/4 carrot in strips. Mix the vegetables with olive oil and season with salt and pepper

Quickly grill the salmon on the top shelf of the oven under the hot grill, for about 20-30 sec.

The inside of the fish should remain raw

Pour the sauce over the fish, finish with the seeds of 1/4 pomegranate and the veggies

(Recipe by Norwegian Seafood Council)

Salmon mi-cuit, asparagus, Hollandaise

Peel 3 asparagus, slice in 3. Put in salted water, bring to the boil, boil for 4 mins, then turn of the heat. Keep the lid on for anther 8 mins.

Peel and grate 1 potato. Rinse well, then dry.

Mix 2 egg yolks with 2 tbsp white wine and 1 tbsp water. Whisk au bain marie into a sauce. From the heat whisk in 50 g cubes of cold butter. Add a few drops of lemon juice and a whiff of cayenne. Keep warm

Pre heat the grill

Lightly oil 2 plates and season them with salt and pepper

Thinly slice 300g salmon and cover the plates with the salmon slices.

Put under the hot grill till just done, inside the salmon should remain raw.

In the meantime deep fry the grated potato in 150°C arachide oil till crisp. Season with salt.

Add the asparagus and the crispy potato to the salmon.

Finish with the Hollandaise and some chives

(Here the original recipe in Flemish)

Or use mayonaise blanc instead, less fat:               

Whisk a mayonaise from 1 egg yolk, 1 tsp Dyon mustard, 1 tsp warm water, 1 tsp sushi vinegar and about 75 ml grapeseed oil

Whisk the remaining egg white in a second bowl till you can turn the bowl over while the beaten egg white stays firmly in place

Then, bit by bit, carefully spoon 2 tbsp beaten egg white into 3 tbsp mayonaise. This way you can double the amount of mayonaise without having to use more oil, which is much healthier.  Taste and season with pepper and salt. 

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Pani puri stuffed with sea bass, curry mayo and wakamé

Deep fry 2 pani puri in 170°C arachide oil, for about 20 sec, turn all the time.

Slice a sea bass fillet into very small cubes, mix with a splash of olive oil, the zest of 1/2 orange and 1/2 lime, some chives, a bit of red chili and grated ginger. Season with salt and pepper.

Warm 1/2 tsp curry powder in a bit of olive oil, then mix with 2 tbsp mayonaise.

Make a small hole in de pani puris and fill them with the tartare of sea bass, a tsp of the curry mayo and finish with some wakamé

Guinea fowl, beurre Café de Paris

Begin a day in advance with the beurre Café de Paris:

Place 1 tbsp ketchup, 1 tsp Dyon mustard, 40g finely diced shallot, 1/2 minced clove of garlic, 2 tsp hacked capers, 2 finely hacked anchovies, 1 tsp red port, 1 tsp cognac, 1 tsp Worcestersauce, 1 tbsp hacked parsley, 10 hacked sprigs if chives, 1 tbsp hacked estragon, 1 tsp paprika powder, 1/2 tsp curry powder, 1/2 tsp cayenne pepper, 1 tbsp lemon juice, 1 tsp lemon zest, 1/2 tsp salt and 250g butter in a bowl until combined. 

It might take a bit of effort because we’re mixing water-based ingredients (Worcestershire sauce, lemon) with fat (the butter). Mash / mix / smear as needed to make it happen!

Place on cling wrap – Place the butter on a piece of cling wrap and roughly shape into a 20cm/8″ log.

Roll up in the cling wrap.

Twist ends to tighten the cling wrap around the log. The tighter the ends twist, the firmer and neater the log will become!

Secure ends as needed to hold the log shape. Usually, the cling wrap holds itself in place well enough to not worry about doing knots, or you can tuck the ends under the log so the weight of the log stops them unravelling. But if it is loosening, just tie the ends tightly.

Refrigerate for 3 hours or overnight until firm.

The next day pre heat the oven at 170°C and remove the butter from the fridge and slice while firm and cold. Let it come to room temperature, so it melts easily on the hot meat.

Pan-fry 2 guinea fowl breasts in butter, softly so the don't dry out, about 4 mins on the skin side, then turn and fry for another 2 mins. Then put in the oven for 12 mins.

During the last 4 mins boil some  green asparagus, after 3 mins add baby asparagus

Serve as shown, with rösti

Or with white asparagus and crispy crushed baby potatoes.

Boil baby potatoes and cool them thoroughly. Then crush them with a glass. Brush with olive oil and lightly dust them with paprika powder, onion powder and curry powder before baking them in a 220°C oven for about 25 mins.

(Here the original recipe in Flemish from Hap&Tap)

No-bake stroopwafel cheesecake

Bekleed de bodem en randen van een 20 cm springvorm met bakpapier. Om te zorgen dat het bakpapier aan de randen blijft plakken, vet je de vorm eerst even in met een beetje boter of bakspray.
Maal 150 gr bastognekoek(kruimels) fijn in een keukenmachine en vermeng met 80 gr gesmolten ongezouten boter. Verdeel over de bodem van de springvorm. Druk aan met de bolle kant van een lepel en zet in de koelkast.

Smelt ondertussen 300 g witte chocolade au bain marie en laat even afkoelen. 

Klop 400 gr roomkaas romig. 

In een andere kom klop je 160 gr slagroom stevig. Voeg de slagroom toe aan de roomkaas en mix tot een glad mengsel.

Voeg nu de gesmolten chocolade toe, mix tot de chocolade volledig is opgenomen. 

Spatel 150 gr stukjes stroopwafel door de vulling en giet op de koekbodem. Strijk de bovenkant glad en laat de taart minstens 8 uur opstijven in de koelkast.

Verdeel 6 el dulce de leche over de no bake stroopwafel cheesecake. 

Halveer 6 mini stroopwafels en decoreer de bovenkant van de taart ermee door ze er rondom in te steken.

Verwijder de springvorm (en het bakpapier) en serveer.

(Here the original recipe from Laura's bakery)

 

Thai crab salad

Squeeze excess moisture from 100g crab meat. 

Place the crab, a finely chopped spring onion and 1/2 tbsp finely chopped fresh coriander leaves in a bowl. 

Combine 2 tbsp peanut oil, 2 tbsp lime juice and a crushed garlic clove in a jug. Add to crab mixture. Toss to combine

Place wild spinach leaves on 2 platters. 

Top each leaf with 1 tablespoon crab mixture. 

Top with thinly sliced red chilli. Serve.

Grilled pear and pickled walnuts with cheddar on toast

To begin the grilled pears, preheat the grill to a medium to high heat

Make the dressing by adding 1/2tbsp mustard, juice of 1/2 lemon, 1tsp walnut vinegar, paste of 1/2 clove of garlic, salt and black pepper. Whisk together and slowly add 50ml rapeseed oil. Reserve until required

Take a grill tray, drizzle a little oil over it and season the tray with salt and pepper. Peel and slice 2 pears across widthways. Lay them on the tray and gently grill them for 2 minutes

Remove the pear slices and then toast one side of 4 slices of sourdough bread. 

Turn the bread over and lay the pears onto the bread, followed by a few pieces of pickled walnut and 75g grated Cheddar cheese. Return to the grill until the cheese is golden

Serve topped with a handful of rocket and drizzle with the dressing

(Here Nathan Outlaws original recipe)

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Vegetarian portobello 'Babi Pangang'

 

Remove the stems of 3 portobellos and slice them in 4 mm slices.

Mix 2 tbsp ketjap manis, 2 tbsp sweet chili sauce, 1/2 tbsp five-spice, a pinch each of garlic powder, ginger powder ánd cayenne pepper then stir in the portobello slices to marinate.

Bring 1/2 l water to the boil with 1,5 dl white wine vinegar, 1,5 tbsp caster sugar, 1 star anise, salt and a laurel leaf

Use a mandoline to slice 2 carrots into thin matchstick-sized strips and slice 1/2 oxheart cabbage very thinly. Mix them in a bowl, then pour over the boiling water. Cover with clingfilm.

Mince 1 shallot, a clove of garlic, a 20g piece of fresh ginger and 1/2 red chili pepper, then sweat in a tsp arachide oil

Add 20g tomato paste and briefly sweat. Then add 2 tbsp sweet chili sauce, 1,5 tbsp soy sauce, 2 tbsp ketchup and a splash of water and boil softly.Finally add 1/2 tsp five-spice and keep warm

Drain the portobello slices then dust them with 50g Maizena corn starch, using 2 hands to cover them well.

Heat a splash of arachide oil in a big frying pan and fry the mushrooms crispy in the hot oil. Drain on kitchen paper

Start plating with the carrot and cabbage salad, then add the crispy portobello slices and the sauce. Finish with coriander leaves 

Serve rice on the side

(Here the original recipe by Jeroen Meus in Flemish)

PS For the classical meat version: bring 300ml water to the boil, with 2 minced cloves of garlic, 3 star anise, 1 tsp ginger powder, 1 tbsp brown sugar, 3 tbsp ketjap manis, 1 tsp sambal and 2 tbsp rice wine

Add 2 porc chops from the shoulder, softly boil for 10 mins, kill the heat and leave the meat to cool in the marinade.

Dry the meat with kitchen paper and fry crisp in plenty of oil, about 2-3 mins per side. Serve in thin slices

Start plating with the carrot and cabbage salad, then add the crispy meat and the sauce. Finish with coriander leaves

Celeriac salad on grilled celeriac on celeriac cream. With blue cheese and crispy toast

Peel a large celeriac

First we need 3 thin slices, each the thickness of a matchstick. Then cut them into long matchsticks. Boil them briefly -about 90 sec- in salted water.

Spoon them out (keep the water) and rinse under cold water and reserve in a bowl.

Now we need two 15 mm slices of celeriac, then use a serving ring to cut out 10cm 'hamburgers'.

Hack the rest of the celeriac and boil in the salted water with 2 peeled cloves of garlic.

Heat a grillpan and pre-heat the oven to 175°C

Brush the 'hamburgers' with olive oil, then grill them in the very hot pan, after a couple of minutes turn them 90 degrees to create a nice cross pattern.

Transfer them to an oven plate, season with pepper and salt and sprinkle with za'atar.

Put them in the oven for 15 mins

Slice 1/2 baguette thinly, toast in butter till nice and crispy.

Tale the bowl with the celeriac julienne and add glugs of olive oil and white wine vinegar, 1/2 tsp whole grain mustard and some estragon and parsley leaves to finish the salad.

Mix the boiled celeriac with butter, butter, celery salt and nutmeg, then use the blender to create a nice runny cream.

Start plating with the celeriac cream, then the grilled 'hamburger' and finally the celeriac salad on top.

Finish with some crumbled blue cheese and the crispy toast.

(Here Jeroen Meus' original recipe in Flemish)

Hot smoked salmon, potato and watercress salad

1. 
   
   Preheat the oven to 200°C, 180°C fan
2. Whizz 50g sundried tomatoes in the small bowl of a food processor to a paste with 1/2 tbsp of the oil from the jar. Stir in 1 tsp mustard seeds and press on to the skinned side of a 300g hot smoked salmon fillet. 
3. Line a baking sheet with foil and drizzle with the oil. Place the salmon on top and bake in the oven for 10–15 mins. Leave to cool completely then slice into 4, carefully holding the topping in place as you slice.
4. Share 200g potato salad between 2 serving plates. Squeeze over a little lemon juice and season to taste. 
5. 
   
6. Blanch 40g watercress for at least 15 seconds in boiling water and allow to cool. Scatter over the potatoes and lay 2 slices of salmon on top of each plate.

(A Teso recipe)

'Nduja spiced prawns, ricotta and fennel piadina

Combine 100g ricotta, 1/2 lemon zest, 1 tbsp basil leaves, 1 tbsp chopped chives and 1 tbsp chopped mint with a pinch of salt and black pepper.

Heat a frying pan over medium heat and add a dash of oil, followed by 50g ‘nduja. Let it melt away, then add 12 king prawns for a couple of minutes, or until completely pink. Finish with a small squeeze of lemon juice, then remove from the heat

Slice 1/2  fennel head very thinly.
 

Heat a clean, dry frying pan over a medium heat and add a piadina to the pan. Cook for 1 minute, then flip and cook for a minute more. Repeat with a second piadina. In my electric table grill it was just 30sec per piadina.

Spread each piadina with some of the herbed ricotta, top with the fennel and some prawns and spoon over the ‘nduja from the pan. Top each with a few basil leaves and little more lemon zest and fold

(Here the original GBK recipe)

Smoked eel mousse, caviar, brioche

Soak 1/2 leaf of gelatine in cold water for 10 mins

Bring 38g chicken stock to the boil, add the gelatine then blend with 100g smoked eel and a pinch of cayenne.

Whip 125g double cream and add to the eel mix.

Put the mouse in 7 cm moulds and freeze overnight.

Next day defrost in the fridge.

Use a 7 cm serving ring to cut out 2 discs from 1cm slices of brioche. Lightly brush with oil and brown on all sides in a 180°C oven, for about 10 mins.

Cover the brioches with the eel mousse, finish with  caviar, borage flowers  and some pieces of smoked eel

(Here Myriam Minne's original recipe in Flemish)