21 May 2018

Pan fried Red Mullet, seared oranges, spring onions, whipped clotted cream potatoes






TO PREPARE THE DRESSING
  1. Combine 3 tbsp white vinegar and 3 tbsp water together and boil to reduce by half.
  1. Add the juices and zests of 3 oranges and 1 lemon, a chopped shallot, 3 coriander seeds & a star anise. This will increase the flavour and consistency. Reduce to a rich, thick, syrup juice.
  1. Push through a fine sieve. The dressing is now ready.  
TO MAKE THE GARNISH 
  1. Segment 2 oranges and sprinkle with caster sugar. Then colour under the grill or with a gas gun. 
  1. The 8 spring onions are best cut at an angle. Blanch in boiling water for 1/2 minute. 

TO COOK THE FISH 
  1. Season with flour, salt and pepper. Coat the skin of the mullet and then lightly brush with butter. 
  1. Heat the frying pan with a drop of olive oil. The fillets can now be laid in skin side down over a medium heat. The fillets will take 3-4 minutes to become crisp and golden then turn the fillets over and cook for a further 3-4 minutes. 
  1. The clotted cream mashed potatoes turn the dish into a dream. The potato can be piped or spooned, place the fillets on the potato with the citrus dressing drizzled around.
  1. Enjoy!             Recipe by Craig Middleton, The Imperial Hotel, Barnstaple

18 April 2018

Hawaian Poké bowl with shrimps

Ideal for solo cooking. Per person 75 gr sushi rice, 1/2 avocado, 1 spring onion, 50 grs carrot, 50 gr chukka wake seaweed salad, 100 grs shrimps, 1 small Shanghai paksoi, 1 tsp black&white sesame seeds.

Cook the rice, which will take almost 30 mins. Plenty of time to start with the Togarashi Aioli sauce: mix 3 tbsp Mayo, 1 chopped garlic clove , 1 tsp soy sauce, 1 tsp Togasrahi powder, a bit of pepper.

Slice the avocado lengthwise. The carrot in matchsticks. The onion in rings.
Fry the shrimps (or gambas). Stir fry the chopped paksoi.


Serve as shown, the shrimps covered in sauce.

Inspired by Viva magazine

17 April 2018

Hawaian Poké bowl with beef


Ideal for solo cooking. Per person 75 gr sushi rice, 100 gr tender beef, 10 cherry tomatoes, 4 radishes, 3 basil leaves, 1 small Shanghai paksoi, 1 tsp black&white sesame seeds.

Marinate the beef in 2 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp honey, 1 tbsp grated ginger, 1 finely chopped garlic.

Cook the rice, which will take almost 30 mins. Plenty of time to slice the radishes and basil.
Halve the tomatoes and put them in a 150 C oven.

5 mins before the rice is ready stir fry the paksoi. Take the meat out of the marinade and fry the beef, 2 mins at each side. Kill the heath and pour the rest of the marinade over the meat. Let it rest while filling the bowl(s): first the rice, followed by the veggies. Cut the meat and add. Sprinkle the sesame seeds over the lot

Serve with soy sauce and sriracha (hot chilisauce).

(Inspired by Viva magazine) 
                                                                           


14 April 2018

Piadina chicken




Start with making tomato/ginger chutney (thank you Martha Steward): In a medium saucepan, heat oil over medium. Add 1 chopped onion, 2 minced garlic cloves, and 1 tbsp grated ginger. Cook, stirring, until onion is softened, 5 to 7 minutes. Add a tin of diced tomatoes, 50 ml red wine vinegar, 50 gr brown sugar, and 35 gr raisins. Simmer, stirring occasionally, until thick and jamlike, 35 to 45 minutes. Cool completely.

Grill 2 chicken thighs. Finely cut a shallot into rings, grate 50 grs cheese. Wash rucola.

Spread 2 tbsp tomato/ginger chutney over a panini.  Then put some chicken meat on one half, plus  a handful of rucula,  some grated cheese .

Fold the flatbread and bake in an electric grill for a couple of mins.

If your supermarket does not stock these Italian flatbreads it's easy to make your own with 250 gr flour, 1 g soda bicarbonate, 50 to 75 g lard (you can substitute this with some extra virgin olive oil)
1/2 tsp salt, Water and white wine in equal quantity, enough to make a smooth dough

14 March 2018

Smoked mackerel, beetroot, avocado, prawns.


A few bits of smoked mackerel, some fried prawns. Half a beetroot thinly sliced, the other half pureed with 120 ml chicken stock
Half an avocado diced, the other half pureed with 120 ml vegetable stock, then I added 1 leaf of gelatine.
Some thinly sliced red onion, a few dollops of mayo/horseradish... that's all folks.

(Inspired by Belgian masterchef Mario Aerts)

13 March 2018

Miso glazed skrei, carrot and ginger sauce and crispy cavolo nero


  1. Place 1 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sake (or sherry) and 20 gr sugar in a small saucepan. Heat gently and mix until all the sugar has dissolved. Remove from heat and whisk in 20 gr white miso paste together with a tsp sesame oil until combined. Leave to cool to room temperature. Coat the skrei with the marinade, cover with cling film and infuse overnight.                                                                                                                   
  2. The next day, melt a tbsp  butter in a pan over a medium heat. Add 4 chopped carrots and  1 tbsp grated ginger and cook for 3 to 4 minutes. Pour in 250 cl vegetable  stock, reduce heat and simmer for a further 8 to 10 minutes. Once the carrots are cooked and the liquid has reduced by two thirds, transfer the vegetables and cooking liquor to a blender and purée. Once silky smooth, season to taste.
  3. Remove the thick vein of some cavolo nero leaves (or kale). Cover lightly with oil, salt and pepper. Spread onto a baking tray and roast for 11 minutes (at 160°C) until crisp. Leave to cool.
  4. Heat oven to 200°C. Drain a handful of  chickpeas and rinse. Transfer to a kitchen towel and pat dry. Spread out onto a baking tray, season with a drizzle of oil, salt and paprika and roast for 25 minutes until crisp.
  5. 10 minutes prior to the chickpeas being cooked turn your attention to the Skrei. Heat the oil in a non-stick pan over a high heat. Sear the Skrei for 2 minutes on each side, caramelising its exterior. Transfer to a baking tray and place in the oven for 8-10 minutes until golden brown. Serve on a drizzle of puree, delicately sprinkle the chickpeas and garnish with the crispy cavolo nero.  
Recipe from Michel Roux jr on seafoodfromnorway.co.uk

10 March 2018

Sweet potato, fennel, mushrooms, tofu, etc


Boil 400 gr sweet potatoes. In the meantime cut 2 onions, 2 cloves of garlic and 1 fennel. Sweat them in a bit of olive oil. Drain the potatoes, mash with some creme fraiche and mix with the fennel and some dill.

Then fry 10 shiitakes and 10 chestnut mushrooms, crumble 200 gr tofu over them and color with 1 tsp curcuma. Add some celery and parsley. Sweat for a couple of mins. and serve as shown.

Recipe: Omroep Max. Here's a video (in Dutch)