Season 2 scallops with salt and pepper and flash fry in a bit of olive oil
Serve in their shells, cover with the salsa and a few drops of the frying oil
(Recipe by Bart Desmidt)
For the pesto put 4 tbsp olive oil, 4 tbsp capers, 8g parsley (stems hacked, leaves plucked), the zest of 1/2 lemon and 1 tbsp juice in the blender and whisk into a smooth pesto
Add 1 tbsp soaked and hacked raisins and2 tbsp toasted and hacked pistachios. Tast and season with salt and pepper. Add some water if too thick
Finely hack 3 anchoviesand mix with 3 tbsp mayonaise and 2 tbsp milk. Season with chili flakes and transfer into a piping bag.
Slice the lamb as thin as possible and put on 2 plates.Top with the pesto
Finish with stripes of mayo, some parsley leaves and hacked toasted pistachios.
Serve with toasted crostini. Feeds 2
(Recipe by Hester de Goede in Delicious Magazine)
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 your mayonaise into the beaten egg white. 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.
Remove the kitchen paper, and lightly brush the crab with molten butter. Put in a 70°C oven for a bit
Peel 6 asparagus. Boil them in salted water for 5 mins, then turn of the heat and leave them under a lid for 10 mins.
Use a serving ring to spoon a circle of fluffy mayonaise blanc on 2 plates. Then position the asparagus as shown. Put the crab on top, with some more mayo.
Finish with sea bananas and some black pepper.
(Recipe by Janneke Muileboom)
Meanwhile, cook 100g sushi rice according to packet instructions. Set aside and keep warm
Meanwhile, mix an 8g sachet dashi stock in a jug with 125ml wateruntil dissolved. Add 2 tbsp mirin and 1 tbsp dark soy sauce and stir to combine.
Crack 4 eggs into a medium bowl and beat with a fork until almost smooth.
Heat 2 tbsp vegetable oil in a large frypan over medium heat. Drain chicken, discarding marinade, and pat dry with paper towel.
Arrange half the chicken in the pan in a single layer, and cook on one side only, untouched, for 3-4 minutes until well browned underneath.
Transfer to a plate. Repeat with remaining chicken. Discard excess oil from pan.
Thinly slice 1 halved onion and place in same pan in a single layer.
Pour over dashi mixture. Bring to a simmer over medium heat. Simmer for 3 minutes until onion has softened and stock has reduced.
Return chicken to pan, arranging browned-side up in a single layer.
Pour over the egg in a circular motion and reduce heat to medium-low. Cook for 4-5 minutes until egg is almost set.
Remove from the heat and stand, covered, for 2 minutes.
Divide rice between 2 large serving bowls.
Top with the chicken mixture and bimi's.
Sprinkle with extra spring onion and shichimi togarashi to serve. Feeds 2
Boil a clove of garlic till soft. Open a 200g can of chickpeas, rinse and put in the blender with 1/2 tbsp tahin, 50ml olive oil, a pinch of both cumin and smokedpaprika and the juice of 1/4 lemon.
Add the boiled garlic and 1,5 tbsp sour cream and mix into a smooth hummus
Clean 300g chicken livers, dry them with kitchen paper and put on a plate. Then grate another clove of garlic and 10g ginger over the meat. Mix well.
Take the leaves from 1 sprig of parsley, 1 sprig of mint and 1 sprig of corianderand hack them
Lightly moisten 2 Lebanese flatbreads and toast them in the hot oven for 2 mins
Quickly fry the livers in butter and olive oil. Season with ground cinnamon, salt and pepper.
Once nicely browned pour over 1 tbsp pomegranate syrup and the juice of 1/4 orange
Finish with the green herbs and a tbsppomegranate pips.
Serve with the flatbread. Feeds 2
Cut the top 1/3 from 6 (or more) cherry tomatoes. Season with salt, pepper, sugar and lemon juice.
Put in an oven dish, add 2 tbsp olive oil and thinly slice a clove of garlic, put the slivers between the tomatoes and and dry in de hot oven for 2 hrs.
Take them out to cool and put the oven on 180°C
Use your fingers to mix 15g flour, 15g unsalted butter and 10g grated Parmesan and crumble this dough onto a paper covered oven dish
Bake for about 8 mins till golden brown (check from time to time to avoid burning) and cool.
Serve as shown, starting with the stracciatella, then the cheese crumble and finally the tomatoes.
Finish with some garlic oil from the tomatoes and a pea shoot.
(PS next time I'll use a wider glass and 5 tomatoes pp)
Feeds 2
(Recipe by Janneke Philippi in her book Canapé)
Season 350g lambs neck, cut into 3-4 cm pieces and cook, in batches, for 10 minutes until well browned all over. Set aside. Discard all but 1 tbs fat from pan.
Add a thinly sliced red onion and reduce heat to medium. Stir well, then cook for 10 minutes, stirring occasionally at first, but more often as the onion caramelises.
Add 5 crushed garlic cloves, 25g grated ginger, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp ground turmeric and 3 smashed cardamom pods and stir for 1 minute.
Add 200 ml coconut milk and 150ml water and stir until combined, scraping bottom of pan with a spoon.
Return the lamb to pan with any resting juices and season. Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered and stirring occasionally, for 1 hour 30 minutes.
Add 500g peeled smallish beetroots, cut into wedges and 200g rinsed and drained chickpeas and simmer, covered and stirring occasionally, for a further 1 hour 30 minutes or until lamb and beetroot are tender when tested with a sharp knife.
Stir through 2 tsp garam masala, then check seasoning.
Sprinkle with crispy curry leaves, top with a dollop of Greek yoghurt (which I forgot on the photo) and serve with warm naan bread to soak up the sauce. Feeds 2.
Hack 1/2 tbsp pistachios , 1/2 green chili and 1 tbsp coriander leaves finely, Mix well and ad the zest and juice from 1/2 lime . ...
