Jeruzalem artichokes with smoked eel

Ask your fishmonger for the bones and skins from  2 or 3 smoked eels (and buy 2 fillets) 

Put the bones and skins in a pan and cover them just with water. Add 1/2 tablet of chicken stock and100 ml double cream. Bring to the boil and simmer for an hour.

In the meantime mix 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tbsp sugar water, 1 tsp hazelnut oil, 1 tbsp hacked parsley and 1/2 tbl hacked hazelnuts to make a marinade. Season with pepper and salt.

Mix 2 tbsp wakamé with a tsp olive oil, the zest of 1/2 lemon and some finely hacked hazelnuts

Halve the eel fillets lengthwise, then slice 2/3 into small cubes and the rest in 3 cm pieces

Peel 8 Jeruzalem artichokes.

Cut 4 in 7 mm cubes, quarter another 4 and thinly slice a third (unpeeled) artichoke.

Marinate the slices. Boil the quarters in salted water for about 13 mins.

Then get the quarters out and replace them with the cubes to boil them for about 7 mins, they should still have a bite

Drain the double cream and put in the blender with the boiled quarters to make a mash. I added a few pieces of smoked eel to add taste.

Drain the boiled cubes of artichoke and mix with a few drops of hazelnut oil, a tbsp olive oil, 1/2 tbsp hacked parsley and season with salt and pepper

Add the cubes of smoked eel 

Start plating with a few spoons of the cream, then the cubes and some wakame.

Finish with some crispy slices of artichoke and the last pieces of eel

Feeds 2

(Here a video of Michaël Vrijmoed making his recipe, in Flemish)

Roasted cauliflower, gochujang sauce in crispy little gem

Pre-heat the oven at 210°C

Mix the florets of 1/4 cauliflower with some olive oil, garlic powder and salt. Roast in the hot oven for 20 mins

In the meantime boil 100g orzo in 9 mins

Softly fry 1/2 tsp grated garlic and 1/2 tsp grated ginger. Add 1/2 tbsp gochujang, 1/2 tsp miso, 1/2 tsp runny honey, 1/2tsp ketjap, 1/2 tbsp sushi vinegar and 1/2 tbsp sesame oil to make the sauce. 

Eventually add a bit of water

Mix the cauliflower with the sauce

Put 1 tbsp orzo on a little gem leaf, followed by some cauliflower, some sliced spring onion and finally some furikake

Repeat this several times to create either appetizers or a starter.

(Recipe by Jetske van der Elsen, video on her Insta)

Canneloni from Serano ham and tartare of bavette

Thinly slice 125 g bavette (flank steak), then the slices into strips and finally the strips into small cubes.

Mix with 1 tbsp olive oil,  1,5 tbsp soy sauce, a pinch of Piment d'Espelette and 1/2 hacked spring onion

Put 3 thin slices of Serano ham, slightly overlapping, on a large piece of cling film

Spoon the beef tartare as a sausage in the center and roll up tightly

Chill in the fridge.

Hack an anchovy and mix with 2 tbsp mayo, 1,5 tbsp Greek yoghurt and 1 grated clove of garlic.

Serve as shown, with some toast, cress and capers.

(Here Jeroen de Pauw's original recipe in Flemish)

Beetroots on caramelised onions with crispy onions

Pre-heat the oven at 200°C

Wrap 2 beetroots in alu foil, horizontally halve a head of garlic, wrap them too  and put in the hot oven for 30-40 minutes. With a cocktail stick you can check if the beets are cooked.

Thinly slice 400g onions (with a knife or mandoline), 

season with salt and panfry them in neutral oil. Start on a high heat so the onions can release their moisture. After 7-8 minutes lower the heat to medium, and keep stirring the onions until nicely caramelised and soft around 15 minutes. Add 1 tbsp balsamic vinegar and 1 tbsp butter.

Then blend them with 1 tbsp sushi vinegar, a tbs double cream, 4-5 cloves of the roasted garlic, pepper and salt to taste. 

Peel and finely slice another onion, 

deep-fry in 175°C arachide oil till golden brown and crispy.

Drain on kitchen paper and season with sea salt

Once the beets are done, quarter them and season with a good olive oil, salt and pepper.

Start plating with 2 tbsp mashed caramelised onions, add the beet and finish with the crispy onion and dill 

(Recipe by Jetske van der Elsen, see video on het Insta)

Celeriac steak, herbsalad

Peel a celeriac and cut into 1 cm slices.

Use a serving ring to create 6 cm discs, boil them in salted water for 5 mins., drain and dry

Mix 2/3 tbsp honey, 2/3 tbsp Dyon mustard, a splash of Noilly Prat, 1/3 tsp ras-el-hanout and 1/3 tsp za'atar.

Mix some fresh green herbs (fennel green, cervil, dill, parsley) and season with a dressing from 1/3 tbsp mustard, 1 tbsp cider vinegar, 1 tbsp sunflower oil, 3 crushed raspberries, salt and pepper

Boil  the celeriac for 13 mins, then grill on both sides, lacker with the honey sauce.

Start plating with the celeriac, add  segments of peach, then some crumbled blue cheese. 

Finish with the herb salad.

(Here Jeroen de Pauw's original recipe in Flemish)

Potato tartare

Cut a big yellow potato in very small cubes, boil them for about 5 mins in salted water, drain and dry.

Finely slice 2 small shallots and soak in 2 tbsp red wine vinegar and some salt.

Finely dice 2 cornichons and a tbsp salted capers.

Finely slice 2 tbsp estragon.

Mix the potato, shallot, cornichons, capers and estragon with 2 tbsp olive oil, 2 tsp Dyon mustard and some Worcester sauce and Tabasco.

Serve as shown, with an egg yolk on top. Finish with some more estragon.

(Here Merijn Tol's original recipe in Dutch)

Coriander grav'lax and beet salad

Halve a 400g filet of salmon (skin on)

Mixt tbsp sea salt, 1 tbsp caster sugar and 1 tbsp white peppercorns

Finely hack 40g coriander

Put 1 half of the salmon, skin side down on a large piece of clingfilm. Cover the fish with coriander, then with the salt mix,

Cover the saltmix with the rest of the coriander.

Then put the other half of the salmon on top, skin side up.

Press down and fold the clingfilm tightly around the fish.

Put in a shallow bowl with something heavy on top, like canned vegetables

Put in the fridge for 48 hrs, turning regularly.

Pack a coupe of yellow beetroots individually in all foil with some sea salt, bake in a 180°C oven for 35-45 mins. Then cool, peel and slice.

Make a dressing from 40ml olive oil, 30 ml white wine vinegar, 20 ml agave syrup, salt and pepper,

Remove the skin from the salmon, rinse well and dry with kitchen paper. Slice thinly.

Toast 1 tbsp sesame seeds. 

Serve as shown, with thin slices of spring onion and cress

(Here Kirsten Eckharts original recipe in Dutch)

Cheesecake with red fruit

Pre-heat the oven to 185°C

Crush 125g butter/vanilla biscuits in the blender, then mix with 4 tbsp molten butter and cover the bottom of a 15cm baking tin

Whisk 80g fine sugar with an egg, 2 extra egg yolks with 270g cream cheese (f.i. Phildelphia)

Spoon this on the cookie base

Bake 25 min in the hot oven, take out and cool.

Cover with 1 tbsp raspberry jam and 200g red fruit (strawberries, raspberries, 

(Recipe by Cees Holtkamp)

Haddock and mussel pie with Pernod and fennel

• 

  
  Heat a large saucepan over high heat. Add 1 kg mussels, cover with a lid, and cook, shaking the pan, for 4 minutes or until the mussels start to open. Remove from the heat, then strain, reserving liquid. Set aside.
• Heat 2 tbs oil in a saucepan over high heat. Add a sliced clove of garlic and 3 sliced eschalots and cook, stirring, for 3-4 minutes until translucent.
• Add 20g flour and cook, stirring, for 1 minute, then add 160 ml white wine, 65ml Pernod, 150 ml reserved mussel liquid, 1 bay leaf and 5g thyme, leaves picked. Reduce heat to medium-high and cook, stirring occasionally, for 20 minutes or until thick and reduced.
• Reduce the heat to medium, then add 200 ml cream and cook, stirring occasionally, for a further 20 minutes or until reduced by half.
  
  
  Remove saucepan from heat and stir through 50g creme fraiche.  Set aside to cool slightly, then cover and chill until completely cold.

  
  
  Meanwhile, remove the mussel meat from the shells and place in a large bowl. Discard the shells. Add 1 fennel bulb, cut in 8 parts and blanched, 4g chopped dill, 4g chopped chervil and the chopped leaves of 4g tarragon. Pour over half of the cream sauce and stir to coat and combine.
• 

  
  Transfer three-quarters mussel mixture to a buttered baking dish and place 250g haddock, skinless an in big pieces, on top. Top with the remaining mussel mixture and pour over the remaining cream sauce. 
  Roll out 180g puff pastry on a lightly floured work surface until 3mm thick. Cover dish with pastry, trimming excess, and brush with beaten egg. Chill for 30 minutes.
• 

  
  Preheat oven to 180°C. Place the pie dish on a baking tray (the pie filling may spill out during cooking) and make a small cross incision in the centre of the pastry for steam to escape. Bake for 35 mins or until pastry is golden and cooked through.
  Allow the pie to cool slightly, then top with extra chervil or flat-leaf parsley leaves to serve.
• Feeds 2
  
  
  (Here Guillaume Brahimi's original recipe for 8 pers)
  

 

Roasted green beans, chicken, za'atar

 
Looking good? No, it's not an elegant dish, but believe me: it tasts great. So I decided to share it with you

Trim 250g green beans and cover them allover with 2 tbsp olive oil

Finely hack 3 cloves of garlic

Season 3 chicken thighs with salt and pepper and pan fry them golden browns in 15 mins

Cover 100g quinoa with 200cl boiling water, put the lid on and boil for 12 mins

Pan fry the beans in a wok for 8 mins.

Softly fry the garlic in 1 tbsp oil, once done add the (drained) quinoa and 20g hacked coriander and fry for another min.

Start plating with the quinoa, followed by the beans and finally the sliced chicken.

Finish with 2 tsp za'atar and lime wedges

(Here Janneke Philippi's original recipe in Dutch)

Pasta with fried fennel and a lemon&herbs sauce

Cut 2 fennel bulbs lengthwise into 6 segments. Boil them in salted water for 5 mins.

Grate 75g Parmesan

Warm 35g butter, add 2 tbsp hacked Italian herbs (thyme, rosemary, oregano), 2 sliced spring onions, 75 ml double cream and the zest of 1/2 lemon. Softly boil for 2-3 mins

Add 2 tbsp lemon juice, season with salt and pepper, boil for another min. and keep warm

Take out the fennel (keep the water for the pasta), drain well and pan fry in 15g butter with the zest of 1/2 lemon during about 5 mins

Boil 110g tagliatelle, following the instructions on the package

Drain the pasta and mix with the sauce and the grated cheese

Serve as shown, with the nicely browned fennel, fennel green and extra Parmesan on top

(Here Trudelies Schouten’s original recipe in Dutch)

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)

Follow me on Instagram @peterschoenmaker7 and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle  

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)