Deep-fried lemon smelt, saffron mayo

Soak a pinch of saffron in 1 tbsp boiling water for 12 mins

Whisk an egg yolk, 1 tbsp Dyon mustard, a tbsp lukewarm water and some salt and pepper, slowly add 70 ml grapeseed oil. Whisk into a nice thick mayonaise. 

Stir in the saffron and its water and finally 1 tsp crushed pink pepper corns

Mix the zest of 2 lemons and 1 orange with 1/4 tsp sea salt and 70g flour

Roll 100g smelt in this mix, then fry the fish in 180°C arachide oil till golden brown. Drain on kitchen paper, then repeat with a second batch of fish

Serve a shown

(Here Merijn Tol’s original recipe in Dutch)

Bressaola roll(s), smoked garlic cream and pistachios

Bring water with 6 cloves of smoked garlic to the boil. Refresh the water, bring to the boil again and boil the garlic for 8 mins.

Finely hack 1 tbsp salted and roasted pistachio nuts

Peel the garlic cloves and mas with 1 tbsp creme fraiche. Season with salt and pepper.

Brush slices of bresaola with the garlic mix, add a leaf of little gem and roll up

Sprinkle with pistachio and olive oil and finish with black pepper 

(Recipe from Delicious Magazine)

Fig carpaccio, estragon oil

Pick the leaves from 3 sprigs of estragon and grind them in a mortar with some sea salt. Add 25 ml olive oil to finish them in a smooth oil.

Thinly slice 4 ripe figs and lay them in a circle. Drip with the estragon oil. Slice 5 Taggiasche olives and add to the figs, with shavings of Parmesan and hacked salted pistachios.

Finish with olive oil, estragon leaves, mustard cress and black pepper

(Here the original recipe in Dutch from Delicious magazine)

Chocolate ganache tart, amarena cherries

Use the blender to crumble 200g cantuccini. Melt 130g butter and mix with the crumbs and transfer to a 20 cm springform cake tin, its bottom covered with parchment paper

Sprinkle 2 tbsp vin santo (or Pedro Jimenez ) over the dough and put in the freezer for 10 mins.

<--Melt 300g dark (80%) chocolate au bain marie, with 150g butter, a pinch of salt and the marrow from a vanilla pod, mix well, then cool.

While the chocolate cools whip 250 ml double cream with 2 tbsp icing sugar.

Stir the chocolate butter from time to time and once cold enough spoon into the whipped cream, bit by bit. Add 2 tbsp amarena cherries (from a jar) and mix well

Pour the result on the cantuccini bottom, cover with alu foil and keep in the fridge during 3 hours.

Then cover with 100g blueberries, more amarena cherries and their syrup

Finally crumble a pink merengue over the tart.

Enjoy with an espresso and a small glass of vin santo

(recipe by Yvette van Boven)

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Gamberi Gratinati: juicy gratinated Carabineros with lemon and parsley

Looks simple. Is simple. But what an amazing great taste.

Cut the belly side of 4 big carabineros, (the Cadillacs under the gamba’s, about €9 a piece but worth it), fold them open, rinse under the tap and remove the intestine 

Blend 70g fresh breadcrumbs, a handful or two hacked parsley, 1 hacked red chili, 1/2 clove of garlic, 2 tsp lemon zest and 3 tbsp extra vergine olive oil into a coarse mix.

Pre-heat the ovengrill to 230°C

Fill the prawns with this mix and press firm with a finger.

Put them in an oven dish on their sides and grill for 4 mins, turn them on their other side and grill for another 4 mins.

Serve with lemon parts, don't be fussy and eat them with your hands

Can be done with tiger prawns of course, more prawns for your money)

(Here Silivia Colloca's recipe in Dutch)

 

Vitello tonato 2.0

Buy 4 thin slices of veal fricandeau at the butchers and a nice 100g piece of tuna at your fishmongers.

Put 1 free range egg yolk, 1 tsp sushi vinegar, 1 anchovy filet, 1/2 tbsp rinsed capers and 100g tuna from a tin in a food processor on a low speed, then blend until smooth. 

Slowly pour 100ml grapeseed oil into the tuna mix until it forms a thick mayonnaise. If it’s too thick, mix in a small amount of warm water. Taste and season if required (the anchovies and capers will be quite salty). 

Start plating with the tuna sauce.

Slice the fresh tuna and roll up the fricandeau, serve as shown. Finish with capers and salad leaves

(Inspired by Marjan's recepten on Facebook)

Hot smoked salmon, Baharat creme and pickled veggies

A day in advance mix 1,5 dl sunflower oil with 1 tbsp Baharat.

Next day xix 100g caster sugar, 100g water, 100g vinegar, 5 blackpeppercorns and 1/4 deseeded red chili. Bring to the boil, simmer for 10 mins and cool.

Use a perissiene scoop to create 6 balls of cucumber. Put 3 cherry tomatoes under boiling water, then cold water then remove the skins and halve them

Cut a pumpkin in a 4x 7 cm retangle, then use a peeler to create 6 thin slices.

Put the cucumber balls, the halved tomatoes, the pumpkin slices and 10 shimeij mushrooms in the pickling mix

Sieve the Baharat oil.

Mix 31g egg white, 21g sushi vinegar, 3,5g yuzu and 28g yogurt with the stick blender, then slowly add the Baharat oil to create a thick creme. Transfer to a piping bag. 

Cut 120g hot smoked salmon in nice cubes.

Tightly roll up the pumpkin slices.

Serve as shown, with some nice salad leaves

(Recipe by Librije's Atelier)

 

Salmon, salsify, mash and pickled Hollandaise

Fill a pan with 1 l water, some salt, the juice of 1/2 lemon and stir in 1 tbsp flour

Peel 500g salsify, cut in 5 cm pieces and put in the lemon water asap before they start to colour.

Bring the water to the boil and boil the salsify for 12 mins, then  drain and rinse under cold water to remove the flour.

Peel 400 g floury potatoes and boil for 18 mins

Mix 1,5 yolk with 2 tbsp white wine then whisk au bain marie till foamy before adding 100g butter, bit by bit, to make the Hollandaise. Make sure it does not start to boil!

Finish with cayenne, salt, pepper, 1 tbsp lemon juice and 1 tbsp piccalilly

Panfry 2 fillets of salmon, skin side down in butter.                                                                                          In the meantime drain and mash the potatoes with salt, butter, milk, an egg yolk and hacked parsley                        Turn the salmon and fry for another couple of minutes                                Start plating with the mash, then the rest on top

(Here the video with Jeroen Meus cooking his recipe, in Flemish)

Fennel soup with langoustines and vanilla

Cut half a vanilla pod in 2/3 and 1/3. Reserve the 1/3 piece and remove the marrow from the 2/3 and marinate in 30 ml sunflower oil for 1 hr.

Peel and clean 6 langoustines, bask them with plenty vanilla oil and rest for half an hour, then softly cook them in 6 mins in a 190°C oven (till the flesh is white)

Peel and mince 1/4 shallot and 200g fennel. Softly fry them in some sunflower oil with a sprig of thyme. Deglaze with a glug of Pernod and reduce a bit.

Add the marrow from the reserved 1/3 piece of vanilla and the pod as well

Then add 150 ml chicken stock, 50 ml double cream, 50 ml milk and a small star anise. Softly simmer for 20 mins, them remove the star anise, vanilla pod and the thyme.

Blend, sieve and season with salt and pepper

Peel and mince 1/2 shallot and 1/2 clove of garlic, softly fry them in a tbsp sunflower oil then add 1/2 tbsp curry madras for another minute. Add 2 dl sunflower oil and simmer for 15 mins. Doing this a day in advance improves the taste. Finally sieve and cool.

Flatten a slice of white bread, then cut into very small croutons. Fry them crispy in the curry oil.

Slice a young fennel bulb thinly on the mandoline, crisp in ice water. Just before serving dry the fennel and dress  with olive oil and season with salt.

Start plating with the crispy fennel. Followed by the langoustines. Pour some warm soup around it and finish with the croutons, drops of the Madras oil and fennel green.

(Recipe by Librijes Atelier)

Corn ribs with springonion-jalapeño butter

Pre-heat the oven to 180°C

Remove the leaves and hairs from 2 corn cobs. Put in boiling water, boil for 10 mins.

Cut off the bottom part to be able to put the cob upright. Then halve lengthwise and repeat this with both halves. Then quarter the second cob

Mix 3 tbsp olive oil, 1,5 tbsp honey, the leaves of 4 sprigs of thyme, 2 tsp smoked paprika powder, 1/2 tsp cayenne, 1/2 tsp garlic powder. Season with salt and pepper.

Rub the corn quarters with this oil then place on an oven dish and put in the hot oven for 20 mins

In the meantime hack a spring onion and remove the leaves from 5 sprigs of thyme. 

Put them in the kitchen machine with 50g unsalted butter, salt, pepper and 15g jalapeño pepper and blend for 1 min.

Serve as shown with crumbled feta cheese, coriander leaves and the juice and zest of a bio lime

(Here Lelani Lewis' recipe in Dutch)

Carpaccio of figs, Iberico ham, goat's cheese

Halve 3 big ripe figs lengthwise and scoop out the flesh with a spoon.

Put 50% of the flesh on a sheet of plastic wrap, cover with another sheet of wrap and mash them with a rolling pin to obtain a single layer. Repeat with the rest of the meat. Put them in the freezer for 45 minutes with the plastic wrap.

Take out 2 hours before serving, cut into rectangles

Serve with Jambon de Cebo Iberico, goat's cheese, rucola and toasted pumpkin seeds. Drizzle with honey. 

Pierre Troisgros' salmon with sorrel

1. 

   
   Brush 2 plates lightly with olive oil en sprinkle some salt and white pepper on them before placing them in a 70°C oven to warm.

   In a medium saucepan, combine 250 ml fish stock and a finely chopped shallot. Bring to a boil, and cook until reduced to a glaze, 10 to 15 minutes. Add 40 ml white wine, preferably Sancerre and 1,5 tbsp Noilly Prat vermouth, and continue to cook until bright and syrupy, about 3 minutes. 

   Add 200 ml crème fraîche, and boil until slightly thickened, about 2 minutes. Pass through a fine mesh sieve into a clean pan.

3. Add 50g sorrel, washed, stemmed, and large leaves torn into two or three pieces and cook for 25 seconds. Remove from heat. 

   

   Add 2 tbsp unsalted butter a little at a time, swirling or stirring with a wooden spoon until completely incorporated (be sure not to break up sorrel leaves). Season with lemon juice, salt, and pepper.

   Pre-heat the grill

   Thinly slice 400g boneless salmon and put on the 2 warmed plates

   Put under the hot grill till just done, inside the salmon should remain raw. Don't walk away, its a matter of seconds! Distribute sauce among the plates with an asparagus and cress.

   Serve immediately. 

   (A classic recipe by Pierre Troisgros)

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Sushi from parsley root and goat's cheese

Bring 1 l water to the boil with 15g musterd seeds, 7g caster sugar en 3/4 tbsp white wine vinegar and simmer to give them a caviar structure

Hack 100g parsley root and 25g hazelnuts in the foodprocessor to create a rice structure

Mix with 2,5 tbsp sushi vinegar, 1,5 mirin and salt and pepper. Keep in de fridge for at least 2 hours, the salt and vinegar will make the 'rice' softer

Mix 100g ripened goat's cheese and 1/2 tsp wasabi and put in a piping bag.

Put +/-3 tbsp 'rice' on 2/3 from a leaf of nori followed by a cilinder of goat's cheese in the middle. Finish with coriander leaves, then roll up tightly. Wet the last strip of nori with water to make it stick

Repeat with more nori leaves

Slice another 100g parsley root in julienne and deep fry golden and crispy in 180° arachide oil. drain on kitchen paper and season with salt

Serve as shown with the mustard caviar and coriander leaves. 

(Here the original recipe in Flemish)

Veal tartare with artichoke and piment d'espelette

If you want to cut down on red meat :)

Peel 300g waxed potatoes and cut in 2 mm slices, then cut in 2mm 'matchsticks' and keep under water for 30 mins.

Spread the zest of 1/2 lemon on kitchen paper to dry

Blend 2 anchovies with 1/2 tbsp of their oil, 1/2 el lemon juice, the zest of another 1/2 lemon, 2 tbsp hacked estragon leaves and 3 tbsp creme fraiche

Slice 4 artichoke bottoms in 1/2x1/2 cm cubes

Use your sharpest knife to slice 200g veal escalope very thinly. Then these slices into strips and finally the strips into very small cubes

Mix the meat and the artichoke cubes with 2 tbsp finely hacked cornichons, 1/2 minced shallot and the anchovies sauce.

Season with 1/2 tsp piment d'espelette, lemon juice and salt. Keep in the fridge.

Crush 1/2 tbsp celery seeds in the mortar and mix the dried lemon zest, with 12g sea salt flakes

Drain and dry the potato sticks and deep fry in 165°C arachide oil in about 5 mins. Drain on kitchen paper and season with the lemon/celery salt.

Serve with extra piment d'espellette and estragon leaves

(A Joris Bijdendijk recipe)

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John Dory with potato rasam

Peel 2 medium potatoes, cut into cubes, reserve the off-cuts

Place a wide-bottomed pan over a medium heat and add a little olive oil and a knob of  butter. Fry a chopped shallot, 2 chopped cloves of garlic and 1/4 green chilli for 2-3 minutes

Add 1/2 tsp asafoetida, 1/2 tbsp ground coriander, 1/2 tbsp ground cumin, 1/4 tsp turmeric, 1 quartered tomato and the potato trimmings to the pan and cook for a further 2-3 minutes

Add 1 tbsp tamarind paste, 0,5 l chicken stock and 1/2 tbsp  palm sugar and cook until the potato starts to soften and disintegrate. Strain off the liquid and reserve the broth

In a separate pan, boil the potato cubes in water until they begin to soften

Toast 2 tbsp mustard seeds in a large dry pan until they start to pop, then add 1 tbsp dried curry leaves followed by the strained broth and the potato cubes

Season with 1/2 tbsp soy sauce and black pepper to taste and leave to simmer over a low heat for 5-10 minutes. Then, add 1 tbsp lime juice and 1/2 handful roughly chopped fresh coriander

Meanwhile, place 2 John Dory fillets in a steamer over a pan of simmering water and steam for 5 minutes or until cooked through

Divide the rasam across 2 plates and lay the John Dory fillets on top. Squeeze a little lime juice over the fish and serve immediately

Feeds 2

(Here Shaun Hills original recipe for four)

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Oven roasted poussin, tarragon sauce

Pre-heat the oven to 200°C

Brown 2 poussins on all sides in 40g butter, season with salt and pepper, then transfer them to an oven dish. Add 100 ml veal fond and a few small knobs of butter and roast for 45 mins.

Spoon the gravy over them after 20 mins

Wash 300g baby potatoes, halve them and boil in salted water for 18 mins, drain and reserve

Pour the butter from the poussins in a sauce pan, add 2 tbsp tarragon vinegar, 2 tbsp white wine, 150 ml veal fond and 40 ml double cream. Season with salt and pepper.

Pluck the leaves from a few sprigs of tarragon and add to the sauce. Bring to the boil and slightly reduce.

Hack the tarragon leaves and add to the sauce, just before serving

10 mins before the poussins are ready panfry the boiled potatoes in butter.

(Here Chiara van Emriks original recipe in Flemish)

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Mackerel, roasted tomatoes and horseradish cream

Pre-heat the oven at 100°C

Halve 3 Marzano tomatoes and sprinkle with salt, pepper, sugar and thyme then roast in the hot oven for 3-4 hrs.

Whisk 100g creme fraîche with 1 tsp Dyon mustard and 3/4 tbsp freshly grated horseradish, season with salt and pepper. Serve at room temperature!

Halve 2 mackerel fillets lengthwise and season well with salt and pepper

Heat olive oil to panfry the fish. Once it starts smoking put in the filets, skin side down. Don't move till the skin is nicely browned and crispy.

Then move the pan to a 200°C oven for just a minute.

Serve as shown with a nice dollop of the horseradish sauce on top, finish with finely hacked parsley and the oil from the tomatoes

The first time I made this recipe was in 2007 and have done it many times, still a bomb of flavours.

(Recipe by Skye Gyngell)

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Traybake potatoes, beet, bone marrow peas and tzatziki

Pre-heat the oven to 200°C

Halve 500g red skinned baby potatoes, peel and quarter 250g boiled baby beetroots and slice a peeled 1/2 yellow paprika in strips.

Open a 150g can of bone marrow peas (capucijners), rinse and dry

Whisk the juice of 1/2 lemon with 6 tbsp olive oil, salt and pepper into a dressing and add 1 tbsp fennel seeds.

Mix the potatoes, paprika with 2/3 of the dressing and in separate bowls the rest of the dressing with the beet roots and peas

Cover an oven tray with parchment paper and fill with the veggies.

Roast for 30 mins. After 20 mins add the peas

In the meantime peel 1/2 cucumber, remove the seeds, grate and mix with 75g goat's yoghurt. Grate 2 cloves of garlic and add to the tzatziki, season with salt and pepper.

Finally pan fry 50g walnuts in 2 tbsp olive oil till golden brown, sprinkle with sea salt.

Serve as shown, with 2 tbsp cress 

(Here Janneke Philippi's orinal recipe in the Dutch Delicious magazine)

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Sage potatoes, mustard and olive sauce

Deep-fry 6 leaves of sage in 175°C arachide oil

Boil 6 small Opperdoezer potatoes in salted water for about 15 mins, drain and cool a bit. Then rub the skin off and cool further.

Panfry them in 1 tbsp butter and a glug of sunflower oil till crispy, carefully make a cut in each one to insert a sage leaf

Briefly pan fry 1/2 shallot, 1/2 clove of garlic, 1/2 tsp mustard seeds and 10g sage leaves in 35g butter, then add 25g Taggiasche olives and deglaze with 25 ml Ricard or Pernod

Flambé the pastis then reduce to 10%

Add 125 ml vegetable stock, 1/2 tbsp grain mustard and 15ml double cream and simmer for 10 mins. Blend, sieve and season with salt and pepper.

Serve as shown

(A Joris Bijdendijk recipe)

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Sweet & sour cockles

Softly fry 1,5 grated cloves of garlic, 20g peeled and grated ginger, 13g peeled and grated curcuma, a lime leaf and the finely hacked inside of a lemon grass in 2 tbsp sunflower oil for 2 mins

Add 1,5 tbsp tomato paste and fry for another 2 mins to take away the bitterness, then add 400 ml fish stock and simmer for 20 mins

Rinse 500g cockles well under cold water, then add to the pan and put on the lid, to steam the cockles open in a couple of minutes.

Season the soup with 1/2 finely hacked red chili, 1 tbsp sweet chili sauce, 1 tbsp fish sauce, the juice of 1/2 lime and salt

Serve in bowls and finish with thinly sliced spring onion, hacked coriander and lime parts

(A Joris Bijdendijk recipe)

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