Celeriac in salty crust

Ingredients
  

  • 1 liter buttermilk
  • 200 ml water
  • 1 piece large celeriac scrubbed clean
  • 6 pieces white onions
  • 3 tbsp. sunflower oil
  • 2 tbsp. sherry vinegar
  • Handful of lemon thyme
  • 50 g cheese, Gouda
  • 2 tbsp. butter

Instructions
 

  • Place a cheesecloth in a sieve and pour in the buttermilk. Leave the buttermilk covered in the refrigerator to drain overnight and collect the moisture. Then reduce the liquid in about 30 minutes to a nice sauce thickness.
  • Preheat the oven to 200 degrees. Mix the salt with water to a kind of sticky mass. Put the celeriac in an oven dish in a layer of salt and then cover the tuber completely under the salt, it will cook in the oven for about 3 hours. Turn off the oven and let the celeriac stand overnight. Then tap the celeriac out of the salt and brush off any leftover salt.
  • Finely chop 5 1/2 white onions. Heat a pan with 2 tbsp. oil, add the finely chopped onions, a little salt and sherry vinegar and let it cook for about 5 hours on a low heat below the boiling point until it becomes a kind of sweet caramelized chutney.
  • Heat the oven to grill setting. Cut the remaining half white onion into wafer-thin slices, drizzle with some oil and grill until the edges turn black.
  • Cut off the skin of the celeriac, halve and cut into 8 slices. Place the celeriac slices in a baking dish, spoon over some of the onion compote, grate over the Gouda cheese spread, sprinkle with lemon thyme and au gratin under a hot grill. Heat the buttermilk sauce and assemble it by adding butter and whisking with an immersion blender until fluffy. Season with salt and pepper.
  • Spoon 2 slices of celeriac on 4 plates, and add some of the buttermilk foam with a spoon. Serve with optional. some herb salad to make it a bit fresher.
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Green gaspacho

Servings 6 persons

Ingredients
  

grated frozen feta

  • 100 g feta

Soup

  • 400 g fennel
  • 900 g green zuccini
  • 400 g green peas
  • 70 g parsely
  • 200 g spinach
  • 150 g shallots
  • 230 g olive oil
  • 1 piece green lemon zestes
  • 1 piece yellow lemon zestes
  • sea salt

Juice

  • 450 g fennel
  • 300 g Granny Smith apple
  • 50 g celery

Finishing

  • 12 pieces mini asparagus
  • 6 pieces cucumber flowers
  • 6 pieces chive flowers
  • green peas
  • 12 tranches porc belly
  • some fava beans

Instructions
 

Grated frozen feta

  • Freeze the feta, then grate it with a cheese grater. Reserve in an airtight box in the freezer until use.

Soup

  • Peel and cut the fennel and zucchini into small dice about 2 cm apart, all the same size. Peel and mince the shallots. Cook the fennel in boiling salted water about 5 min or until tender. Blanch the peas for about 2 min in boiling water, the zucchini for 4 min, the parsley and spinach for 2 min and finally the shallots for 6 min. Dip them all in ice water, then place them on paper towels to dry them as much as possible. Reserve cold vegetables in the refrigerator.
    Place all the vegetables in the bowl of a blender with the ice cubes (reserve a few blanched peas for the dressing) and the lemon zest. Puree them by adding olive oil slowly. Make sure to keep the mash cold throughout the process. Salt and set aside in the fridge.

Juice

  • Make a juice with the fennel, apples and celery using a juicer. Filter the liquid through a coffee filter, cheesecloth, or fine linens. Reserve in the refrigerator.

Finishing

  • Season the soup base with the soup juice and mix gently. Salt if necessary. In a deep plate, harmoniously arrange the asparagus, cucumber flowers, blanched peas and broad beans as well as the thin slices of belly. Drop 1 spoon of frozen feta, then pour the soup to the table, just before serving.
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Tomato ketchup

Servings 0.5 liter

Ingredients
  

  • olive oil
  • 500 pieces tomatoes coeur de boeuf chopped
  • 3 pieces red onions chopped
  • 6 cloves garlic chopped
  • 80 g tomato paste
  • 100 g brown caster sugar
  • 50 ml red wine vinegar
  • paprika powder
  • sea salt
  • black pepper

Instructions
 

  • Heat (medium) a pan with the a little olive oil and add the tomato, onion and garlic. Cook for 5 minutes. Add the tomato paste, sugar, vinegar, parpika powder, salt and pepper and let simmer for 1 hour.
  • Blend the mixture in a blender or hand blender and cook again for a few minutes. Pour the ketchup into sterilized pots and cool down quickly.
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Pinapple tacos

Servings 12 tacos

Ingredients
  

Filling

  • 0,5 piece pineapple peeled, cored and diced
  • 150 g sugar
  • 50 g cornstarch

Dough

  • 500 g flour
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 2,25 teaspoon dry yeast
  • 5 tablespoons white sugar
  • 200 ml milk
  • 150 g cold butter diced
  • 5 tablespoons sour cream
  • 1 pieces egg yolk beaten

Instructions
 

Filling

  • Combine the pineapple dices and sugar in a saucepan and mix well. Bring to a boil and reduce while simmering until the pineapple is cooked and tender.Combine the cornstarch and 2 tablespoons water and add to the mixture in the pan and stir will. Let is cook for a few more minutes to reach a consistency of jam. Let it cool down.

Dough

  • Mix the flour, baking powder, dry yeast, sugar and salt in a bowl. Pour over half of the milk, mix well and let it stand for 15 minutes.
  • Add the butter and sour cream and work them into the flour mixture. Use your hands to form a crumble. Add milk to knead the dough to a smooth dough. Cover it with a towel and let it sit for 1 hour.
  • Lightly flour your workface, divide the dough in half and roll out one half into a 30 cm square. Cut into 4 stripes, then cut each strip into 6 equal pieces.
  • Spoon a little pineapple mixtue into the centre of each rectangle and fold both corners of the long sides and press towards the center. Do the same with the remaining rectangles.
  • Preheat the oven to 200°C. Brush the cakes with egg yolk and bake the tacos for 20 minutes until golden brown. Let them cool down.
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Corn tortillas

Servings 6 tortillas

Ingredients
  

  • 450 g masa harina (corn flour)
  • 0,25 teaspoon sea salt
  • 250 g water

Instructions
 

  • Combine the masa harina, salt and water. Stir until you get a moist, but not sticky, dough. Put them in the refrigerator for 30 minutes.
  • Shape the dough into balls to the size of a golf ball. Roll out the balls on a lightly floured surface. Keep the shape round and roll until paper thin and a diameter of about 12 cm. Stack them up interleaved with non sticking paper.
  • Heat a flat pan without oil and cook the tortillas in about 2-3 minutes on each side until they are golden brown.
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Tortilla soup

Servings 6 persons

Ingredients
  

Soup

  • 1 tablespoon lard or olive oil
  • 3 cloves garlic sliced
  • 2 pieces onions sliced
  • 100 g fine polenta
  • 1 tablespoon chipotle chiles in adobo
  • 800 g plum tomatoes
  • 1 tablespoon brown sugar
  • 1 tablespoon dried oregano or fresh
  • sea salt and pepper
  • 1,5 liter chicken or vegetable stock

To garnish

  • 1 piece ripe avocado
  • lemon or lime juice
  • 300 ml vegetable oil
  • 2 corn tortillas or 2 chaparis
  • 2 pieces ancho chiles seeds and stems removed
  • 100 g feta cheese crumbled
  • 1 small handful cilantro (coriander) leaves coriander leaves, chopped
  • 120 g sour cream

Instructions
 

  • Heat the lard or oil in a large saucepan, add the onions, and sweat over medium heat for 10-15 minutes, until the onion is completely soft before adding the garlic. Add the cornmeal (polenta) and continue cooking for 5 minutes before adding the chipotles, the tomatoes sugar oregano and stock, and simmer for another 10 minutes.
  • Process in a food processor or blender until the soup is smooth.
  • Warm over low heat for at least 5 minutes before serving.
  • Meanwhile, assemble all the garnishes for the soup. Halve the avocado, remove the pit, peel, and dice the flesh, sprinkling with a little lemon or lime juice to stop it from discoloring.
  • Heat the vegetable oil in a deep skillet or frying pan and cut the flat breads into thin, short 3-cm strips. Tear up the ancho chiles into coarse pieces. Test the oil and, when it is shimmering hot (and makes a tortilla strip sizzle), add the strips and cook until crisp and golden. Remove the pieces with a slotted spoon on a plate lined with paper towels, then fry the ancho chile pieces until they have puffed up.
  • This takes only a few seconds, so watch them carefully and try not to burn them or you will Iose their lovely sweetness. Serve the soup in bowls with all the garnishes laid out in small bowls.
Source: Mexico, the cookbook
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Blanquette de veau EN

Servings 4 persons

Ingredients
  

  • 500 g veal meat to stew
  • 1 piece onion
  • 1 piece carrot
  • 1 piece leek
  • 3 branches thyme
  • 2 leaves bay leave
  • 100 ml white wine
  • 200 ml veal juice
  • 4 tsp butter
  • 20 pieces small onions
  • 1 tblsp sugar
  • 3 tblsp flour
  • 100 g chestnut mushrooms
  • 100 g shiitakes
  • 100 g oister mushrooms
  • 150 ml cream
  • 1 bunch parsley
  • 1 piece lemon squeezed

Instructions
 

  • Cut the meat into cubes. Make sure they are all about the same size.
  • Put the meat in a stockpot and pour in cold water until the meat is covered. Bring to a boil and simmer for 5 minutes. Pour off and rince with cold water.
  • Peel the onion and stick the cloves in it. Cut the carrot and the celery into slices.
  • Return the meat to the stockpot and add the onion, carrots, celry, garlic and herbs.
  • Pour in the veal stock and very generously salt and pepper. Bring to a boil . If nececarry, skim the surface.
  • Put the lid on the pot, reduce the heat and let it simmer for an hour and a half.
  • Cut the mushrooms into thick slices and fry them briefly in butter, until they are light brown coloured.
  • Drain the meat after cooking. Catch the sauce into a bowl.
  • Remove the vegetables and the herbs.
  • Cover the meat with foil, to keep warm.

Sauce

  • Melt the butter in a pan over low heat. Add the flour and stir gently for 2 minutes to cook the flour. Slowly add the sauce and stir firmly to make a smooth sauce. Heat a few minutes to cook. Add the mushrooms and the cream. Taste well and bring to the taste if necessary. Add some lemon juice. Do not boil after adding the cream.
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Blanquette de veau

Servings 4 personen

Ingredients
  

  • 500 g kalfssucade
  • 1 stuks ui
  • 1 stuks winterwortel
  • 1 stuks prei
  • 1 steel bleekselderij
  • 3 takjes tijm
  • 2 blaadjes laurier
  • 100 ml witte wijn
  • 200 ml kalfsfond
  • 4 tl boter
  • 20 stuks zilveruitjes
  • 1 el suiker
  • 3 el bloem
  • 100 g kastanjechampignons
  • 100 g shiitakes
  • 100 g oesterzwammen
  • 150 ml creme fraiche
  • 1 bosje peterselie
  • 1 stuks citroen uitgeperst

Instructions
 

  • Snijd het vlees in blokjes. Zorg ervoor dat ze allemaal ongeveer even groot zijn.
  • Doe het vlees in een soeppan en giet er koud water bij tot het vlees net onder staat. Breng aan de kook en laat 5 minuten sudderen. Giet af en spoel het vruchtvlees in het vergiet af met koud water.
  • Pel de ui en doe de kruidnagel erin. Snijd de wortel in plakjes en de bleekselderij in stukjes.
  • Doe het vlees terug in de pan. Voeg de ui, wortel, bleekselderij, knoflook en kruiden toe.
  • Giet de kalfsfond erbij en zeer royaal zout en peper. Aan de kook brengen. Schuim indien nodig het oppervlak af.
  • Doe de deksel op de pan, zet het vuur lager en laat alles anderhalf uur sudderen.
  • Snijd de champignons in dikke plakken en bak ze kort in een klontje boter tot ze net gaar zijn.
  • Giet het vlees af na het stoven. Let op: zet nog een pan/kom onder het vergiet, want je moet het vocht opvangen. Een deel ervan heb je nodig om de saus te maken. Verwijder de groenten en kruiden. Schep het vlees op een bord en dek het af met aluminiumfolie om het warm te houden.
  • Giet de bouillon in een maatbeker. Je hebt 500 ml nodig om de saus te maken. (tip: zorg dat je wat extra bouillon achterhoudt. Als je saus te dik wordt, kun je deze later verdunnen met de extra bouillon)

Saus

  • Smelt de boter in een pan op laag vuur. Voeg de bloem toe en roer 2 minuten goed om een mooie roux te krijgen. Schenk dan, terwijl je blijft roeren, beetje bij beetje de bouillon erbij. Laat een paar minuten koken om een mooie dikke saus te krijgen. Kruid met peper en zout.
  • Doe het vlees terug in de pan. Roer de cr me fraiche, eidooier en citroensap erdoor in een kleine kom. Voeg het eiermengsel toe aan de stoofpot en roer goed door. Verwarm het mengsel een paar minuten. Voeg de champignons toe en giet de saus erbij. Verwarm alles op laag vuur. Proef goed en breng indien nodig verder op smaak met wat extra zout, peper en/of citroensap. Als je de saus te dik vindt, kun je deze wat verdunnen door wat extra bouillon toe te voegen. LET OP: de saus mag niet meer koken, want dan gaat de saus schiften.
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Pintade with Green Asparagus and Morels

Servings 6 persons

Ingredients
  

GUINEA HEN

  • 2 pieces guinea hen
  • Fleur de sel and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil preferably French
  • 2 fresh bay leaves

Vegetable

  • 680 g green asparagus trimmed
  • 1 tablespoon extra-virgin olive oil preferably French
  • 3 tablespoons unsalted butter
  • 1 cup 110 g fresh morels, halved if large
  • Fleur de sel and freshly ground black pepper

SAUCE

  • 60 ml dry white wine, such as Burgundy Chardonnay
  • 250 ml Chicken Stock
  • Fleur de sel and freshly ground black pepper
  • 1 teaspoon unsalted butter

Instructions
 

  • Make the guinea hen: Preheat the oven to 230°C.
  • Cut the guinea hen into 8 pieces and season with salt and pepper.
  • .In a large sauté pan, heat 1 tablespoon of the olive oil. over medium-high heat until hot but not smoking. Working in batches, without crowding the pan, add about   the guinea hen pieces, skin-side down, and sear, turning once or twice, until golden brown on all sides, 4 to 5 minutes. Transfer them to a large platter, and repeat with the remaining pieces and olive oil.
  • Remove the pan from the heat and pour off the fat. Add the dark meat back into the pan, leaving the breast meat on the platter. Add the thyme and bay leaves. Place the pan in the oven and roast until the clark meat is almost cooked through, about 20 minutes. Add the breast meat to the pan and continue roasting until a meat thermometer inserted in the thickest part of the breast reaches 70°C, about r5 minutes more. The internal temperature will rise to 75°C upon standing. Let the guinea hen rest on a warm platter while you prepare the vegetables and the pan sauce. Reserve the pan with the meat juices.

Vegetables

  • Bring a large pot of salted water to a boil and fill a bowl with ice and water.
  • Add the asparagus to the boiling water and blanch until tender, 3 to 4 minutes, depending on the size. The asparagus are done when you can put the tip of a paring knife into a spear and it's tender throughout.
  • Immediately plunge the asparagus spears into the ice water to stop the cooking and preserve their color. Once the asparagus are cool, set on a clean kitchen towel to drain. Set aside.
  • Heat the olive oil and r tablespoon of the butter in a small sauté pan over medium heat. Add the morels and 120 ml water and season with salt and pepper. Cover and simmer for 2 to 3 minutes. Add another tablespoon butter and cook, uncovered and stirring occasion­ ally, until the morels are tender and the liquid has evaporated, 2 to 3 minutes. Season with salt and pepper and keep warm.
  • In a medium sauté pan, melt the remaining tablespoon butter over medium heat. Add the asparagus and sauté until the spears are warmed through and the butter is nutty brown, 3 to 5 minutes, depending on the size. Season with salt and pepper and keep warm.

Sauce

  • Make the pan sauce: Remove all but 1 tablespoon of the fat from the pan used to roast the guinea hen, making sure to leave any bits of meat. Place the pan over medium-high heat. Add the white wine and use a wooden spoon to scrape any little bits off the bottom. Simmer until the wine is reduced by half, about 5 minutes. Add the chicken stock and bring to a simmer. Continue simmering, adjusting the heat as needed, until reduced by half, about 5 minutes.
  • Strain through a fine-mesh strainer into a medium saucepan and place over medium heat. Bring to a simmer and continue simmering until reduced to the desired consistency. Season with salt and pepper, then remove from the heat, add the butter, and swirl the pan until it's incorporated.
  • Add the morels to the serving dish or platter with the guinea hen and drizzle some of the pan sauce over both. Serve with the asparagus and the rest of the pan sauce.
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Muhamarra

Cuisine Middle East
Servings 6 persons

Ingredients
  

  • 5 red bell peppers quartered, seeded, and cored
  • 1 white onion peeled and roughly chopped
  • 2 plum or Roma tomatoes stems removed, halved lengthwise
  • 1 red chili stem removed
  • 5 tbsp olive oil divided
  • Salt
  • black pepper
  • tbsp tomato paste
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 8 cloves garlic peeled
  • 2 tbsp molasses pomegranate divided,
  • 100 g walnuts roughly chopped ans toasted
  • 100 g plus 1 tbsp for serving, pomegranate seeds
  • 1 tbsp parsley leaves for serving, roughly chopped

Instructions
 

  • Add the peppers, onion, tomatoes, and chili to a large parchment-lined baking tray. Toss with 3 tablespoons of oil, ½ teaspoon of salt, and plenty of black pepper. Roast in the oven for 20 minutes. 
    While the vegetables are roasting, add the tomato paste and 1 tablespoon of the oil to a small frying pan set over medium heat and cook for 5 to 7 minutes, stirring occasionally, until the tomato paste is a deep red and is caramelized. Set aside to cool. 
    Add the cumin and coriander seeds to a small pan and toast over medium heat, stirring frequently, until aromatic and you can hear a light popping noise, 1 to 2 minutes. Remove the spices from the heat and grind into a coarse powder with a mortar and pestle. 
    Remove the peppers and onions from the baking tray, add the garlic cloves, and mix lightly. Put the tray back in the oven and roast for another 20 minutes or until vegetables are softened and lightly charred. 
    Once they're cool enough to handle, peel and discard the tomato and pepper skins (don’t worry if you can’t remove it all). Add the peeled roasted vegetables, the tomato paste mixture, the ground spices, 1 tablespoon of pomegranate molasses, ½ teaspoon of salt, and a good grind of pepper to a food processor and pulse into a coarse paste, leaving the mixture slightly chunky. Add the walnuts and pulse just enough to roughly blitz (you want the mixture to still have some texture). Stir in the pomegranate seeds. 
    To serve, transfer the muhammara to a serving plate or bowl and create a slight well in the center. Garnish with the extra pomegranate seeds and parsley, then drizzle the remaining tablespoon each of pomegranate molasses and olive oil over the top. 
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