1pcsBouquet garni (thymebayleaf, rosemary, basil stems) Pc 1
0,08literOlive oil extra virgin
Seasoning
To tasteFine salt
To tasteFleur de sel
To tasteWhite peppermill
To tasteSugaroptional
Instructions
Boil the tomatoes and place in an ice water bath.
Remove the skin and the seeds.
Marinate 15 minutes with salt, sugar and pepper.
Pat dry and drizzle with olive oil.
Place a sheet of baking paper over a baking tray. Top with spices and crushed garlic. Arrange the quarters of tomatoes and bake in the oven as follow:
30 minutes at 100°C then
1h30 to 2 hours at 90°C
The baking process could be extended to 1 to 2h at 70°C if required.
Take the leaves off the watercress (keep some apart for the finishing part of the dish) and arugula and blanch for 1 minute in boiling water. Cool down immediately on iced water.
Sieve and press out the liquid. Blend in the foodprocessor with the water and olive oil. You should get a smoothy and green sauce (coulis). Proces for 10 minutes at full speed to get a nice green colour. The emperature rises during processing and this gives the green an extra dimension. Sieve the coulis.
Bring to the taste with salt and pepper and set aside.
Horseradich oil
Add both ingredients in a vacuum bag and vacuum for 60 minutes at 75ºC. Sieve and it's ready to use.
Opperdoezer ronde
Boor met behulp van een parelboor gelijkmatige bolletjes uit de aardappel met schil.
Cut small balls from the potatoes, let them unpeeled.
Make a stock of the eel bones in 15 minutes and sieve after.
Add the butter tot the stock and reduce till half. Add the potato balls and glaze until done. Keep moving the balls and let all the liquid vaporise. The balls should be done and shining.
Horseradich-Yogurt
Blend the yogurt with the horseradich oil and bring to the taste with salt. Optinonal for advanced cooking: Make pearls with an alginate bath.
Eel
Cut the smoked eel along the spine from head till tale. Keep the bone for the stock. Cut the eel in equal parts of 5 cm length. Before serving, warm to room temperature.
Pommes soufflé
Cut thin slices of the big potatoes. Lay them on a paper cloth and brush thinly with potato starch. Put another slice on top of it and let is rest for 15 minutes. Stick out with rings of 1 cm. Pan fry in oil on 160ºC while moving them constantly. Serve immediately when still hot.
Finish the dish
Warm the watercress coulis luke warm and pour into the plate. Put the eel in the coulis. Put a quenelle of the horseradich-yogurt in the middle of the plate (advanced cooking: put the pearls on the coulis) and put the two structures of potato on the plate. Sprinkle some horseradich oil on it and put some of the herring caviar on top of the eel parts. Finish with some fresh watercress tops.
Always sieve the flour in order to get a nice and smoothy dough. Do not knead too long otherwise it gets too elastic and it will shrink during the baking.
In stead of the frangipane you can apply pastry cream or whipped cream.
Sieve the flour in a bowl and add sugar and salt. Blend and add the butter. Softly mix with your finger tops until it crumbles. Add egg yolk and water little by little. Knead to a dough. Not too long, because you do not want it to be too flexible. Make a ball, push it a little and wrap in cling film. Cool down for at least 1 hour.
Roll the dough to a thickness of 3 mm. Grease a cake pan with butter and fill it with the dough. Push it a little to the edges and pierce it with a fork. Bake at 180ºC hot air for 15 minutes. When it colours, take the bottom out and cool down.
Frangipane
Whisk the soft butter with the almond flour, sugar and eggs. Blend with the flour and keep whisking until the mixture is nice and smoothy. Spread the mixture over the cake bottom and bake for 20 minutes at 160ºC hot air.
Filling
Cut the strawberries in halves and bigger ones in quarters. Mix with the lemon juice in a bowl and set aside in a cool place.
Take the cake bottom from the oven and let it cool down. Heat the redcurrent gelly until it gets fluid and brush the cake bottom with this liquid. Leak the strawberries from the lemon juice and make a nice pattern on the bottom with the other fruits, use the picture as an example.
/wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.png00Leo Keijzer/wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.pngLeo Keijzer2018-08-14 11:51:032020-09-18 12:01:48Strawberry raspberry and blue berry cake
Cut the tomatoes into slices. Cut the burrata's in two or four (to the quantity you like) pieces. Place the tomatoes on a plate, together with the strawberries, which are cut into halves. Put the burrata on top and garnish with the herbs. Sprinkle with the olive oil, Maldon salt and flowers. Serve immediately.
/wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.png00Leo Keijzer/wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.pngLeo Keijzer2018-05-22 13:08:472021-11-02 12:13:30Burrata met coeur de boeuf en aardbeien
In this recipe we use carrots, but you can apply this to all hard kind vegetables like beans, peas and so on.
Add carrots to the pan in a single layer and swirl the pan around to create an even amount of space between them. Add sugar—start with about 5 grams —and enough water or stock to barely cover carrots. Add butter and turn on the flame to high heat. Move the pan around throughout cooking to keep carrots evenly spaced so that each is individually glazed. Pay attention to aromas and sounds. The sound of the boiling water at the beginning of the process will become more intense. It will turn to a crackle as the water evaporates and the glaze reduces. When reduction is nearly complete, check for doneness.
If the vegetables are still too firm, you may add slightly more water and cook until the desired texture is achieved. Turn down the heat to medium and cook until finished. You’re looking for the butter to emulsify and the liquid to form a shiny glaze. Cooking too much will result in oiliness. Cooking too little will leave the liquid milky-looking and watery. If you take glazing too far and begin to see slight caramelization on the bottom of the pan or notice the sheen of the glaze disappear from the surface of the carrots, add a little water and two drops of white wine vinegar, and quickly reduce again.
When reduction is complete, toss carrots in the pan with chopped parsley. Plate and sprinkle with a few grains of finishing salt for a little crunch.
Week de bonen een nacht in water, giet het af en kook ze net niet gaar.
Snijd de ui in plakjes en laat ze in de olijfolie wat kleuren. Voeg de fijn gehakte knoflook toe.
Ontvel de tomaten, snijd fijn en doe bij de uien. Laat ze zacht worden en doe er de bouillon bij. Breng aan de kook en voeg er de peulen bij.
Snijd de courgette, in stukjes gesneden bleekselderij en aardappels in blokjes en voeg ook toe. Doe er de bonen bij en laat koken tot alles gaar is. Doe tegen het einde van de kooktijd de fijn gesneden prei erdoor.
Pistou
Wrijf in een vijzel de knoflook fijn met de basilicum blaadjes. Voeg druppel voor druppel de olijfolie toe. Roer vlak voor het opdienen de pistou door de soep en geef er de geraspte parmezaanse kaas door.
Cut the ends of the zucchini and cut them diagonally into 5 cm pieces. Hollow them out with an apple drill. Cook in a large pan for 2 minutes and then quickly cool down in ice water. Pat them dry with kitchen paper. Grill the bevel on a grill pan to make grill stripes. Put away until later.
Stuffing
Cook the peas until tender with the olive oil, salt, white pepper, onion and water or broth so that they are just covered. Drain when done, remove the onion and puree. Add the mascarpone, lemon juice and goat cheese and stir until everything is well mixed. Transfer to a piping bag with a ribbed nozzle.
Almonds
Roast the almonds over low heat. If they are golden brown, sprinkle with powdered sugar for a light sweetness and then roast. Remove quickly from the heat and from the pan.
Finish
Place the zucchini towers with the flat side on a plate and fill them with the pea cream. Garnish with the almonds, black pepper and a drop of olive oil. Serve cold or hot.
/wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.png00Leo Keijzer/wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.pngLeo Keijzer2017-09-07 13:04:472020-09-18 14:02:53Turret of zucchini with filling of green peas
Remove the bones from the mullet fillets. Lightly score the skin of each fillet, brush with egg yolk and season.
Potatoes
Peel and slice the potatoes thinly using a kitchen mandoline. Cut out 2 cm diameter disks using a small round cutter. Do not wash; pat dry with a clean cloth or kitchen paper. Cook the potato disks quickly in boiling water to soften without colouring. Once soft, drain and set aside to cool.
Mounting the fish
Dust each potato disk evenly with corn flour and arrange neatly over the fish fillets, skin side up, overlapping each other by half so as to form fish scales. Cut out pieces of parchment paper the size of the fillets and place over the potato scales. Keep refrigerated.
Sauce
Reduce the white wine and Noilly Prat together with the finely chopped echalots. Add the mullet bones to the liquid and reduce further.
Adde the heavy cream.
Reduce the orange juice with the rosemary until a few tablespoons and add to the sauce. Let it go for 15 minutes and then seave the sauce. Add a lumb of butter and the liver of the red mullet. Keep it warm until service.
Finish
Pan-fry the fish fillets paper side down first on medium heat until the potato scales are evenly cooked and golden brown in colour and the fish flesh starts getting white.Remove from the pan and present with the potato side up.
/wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.png00Leo Keijzer/wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.pngLeo Keijzer2017-06-01 16:42:212020-09-18 14:03:12Rode mul met een huid van aardappelschijfjes
Cut all the ingredients into fine brunoise. Sweat all vegetables with olive oil at the exception of the tomatoes. Pour the chicken broth. Peel the tomatoes, cut into brunoise and add to the pan 5 minutes before cooking time ends. Bring to boil and simmer during 15 minutes. The vegetables need to have a little bite.
Serve in a round. Decorate with fresh thyme.
Rince the stomachs under cold water and dry with paper towel. Cook slowely in goose fat for 50 minutes.
Duck breast
Prepare the breast as instructed in the recipe for the duck breasts or cook sous vide. Use the fat to fry cubes.
Duck leg confit
Put the pot with the legs in a pan with warm water until the fat has melted. Take out the legs, remove the fat and debone the legs. Pull small pieces and place on a plate. Season with salt and pepper. Just before service, put the plate in a oven on 180ºC or 355ºF.
Dressing
Add the ingredients into a bowl and mix very well.
Garnish and vegetables
Season the slices of bread with the garlic cloves, roast and cut in two pieces. Brown the pine nuts slowly on medium heat. Blanch the green beans and pull into two along the long side.
Finish
Mix the salad in a bowl with the corn grains, green beans and dressing. Take out a hand and put in the middle a a plate. One plate for every person. Cut the duck stomachs into two pieces and dress around the salad. Cut the smoked and fried breast into thin slices and place against the salad. Cut the duck liver into thin slices and put them on top of the salad. Dress the pulled legs around the salad. Sprinkle the cubes of fat and the pine nuts over the salad and a bit of dressing. Season with see salt and pepper and serve with the garlic bread slices.
