• Heat the butter and fry the vegetables cut in mire poix until they are soft.
• Heat the oil and fry the salted lamb. Then add the vegetables and add the wine. Then reduce to half.
• Add the tomatoes and let simmer with the lid, also reduce again by half. Season with salt and pepper.

Panna cotta

• Scrape the vanilla pod out with a blunt knife. Place the gelatin leaf in plenty of cold water. Put three quarters of the cream in a pan with the sugar, the vanilla pod and the vanilla marrow. While stirring, bring to a boil over medium heat. Let 30% of the boil down, this means that after boiling, there is 30% less weight in the pan. So occasionally weigh while cooking. Write down the weight of the pan at the beginning and weigh the pan with the cream. Also write down the weight of the cream. A quick calculation, but it is for a good cause, namely a divine panna cotta. You can also look closely with some experience. When air bubbles bubble up slowly, the cream is sufficiently reduced and nicely thick.
• Then remove the pan from the heat and add the squeezed gelatin leaf. Stir well so that the gelatin dissolves completely. Then remove the vanilla pod and let the cream cool. Stir occasionally to prevent skin formation.
• When the cream has cooled down and is still liquid, beat the remaining cream to yogurt thickness and rinse the molds for the panna cotta with the rhum.Scoop the whipped cream through the cooked cream, making sure it remains airy. Pour the mixture into the molds and put in the fridge until the whole is set.

Caramel sauce

• Put the sugar with a few drops of lemon juice and the water in a saucepan. Mix well. Then heat without stirring until the water has evaporated and the caramel starts to color. Let it get quite dark (note, this goes very quickly). Then add the cream while stirring. Watch the hot steam, put a cloth around your arm and hand, otherwise you will burn. Put a pinch of salt in the caramel and stir into a nice smooth syrupy sauce.

Serving

• Remove the panna cotta from the molds. This can be done by standing in hot water for a while and then tipping over, or scraping the edge with a knife. Place them on a plate and spoon some of the caramel sauce over or next to the panna cotta.

• Wash the celery, pull the threads off with a peeler and cut the stems into 1 cm pieces. Blanch them in salted water, drain and let cool quickly. Pat dry and set aside. Roast the pine nuts without oil. Bake the bell pepper. Sprinkle with salt and pepper and set aside. Now fry the onion rings, garlic and herbs and zucchini on low heat until the onions turn glassy.
• Fry the eggplant cubes in the oil in the same pan and season with salt and pepper. Bake gently. Drain on kitchen paper.
• Then add the onion, zucchini, bell pepper, olives, pine nuts and raisins and simmer for another 10 minutes. Sprinkle with the brown sugar, pour over the vinegar and heat for another 5 minutes. Finally add the celery, basil and capers. Serve warm or leave it for another day. Then the flavors absorb well.
• The caponata goes very well with swordfish.

• Voeg in een kom het ei, bakpoeder, zout, azijn, yoghurt en olie bij elkaar en meng goed homogeen.
• Doe er dan de gezeefde bloem door. Meng tot een deeg ontstaat en kneed even door. Het deeg moet zacht en soepel zijn. Verdeel in 32 stukjes en maak hier balletjes van. Bedek ze met folie of een doek en laat 15 minuten rusten.
• Meng de maizena met de bloem en rol hierin de balletjes. Rol alle balletjes heel dun uit en gebruik ruim maizena om het plakken tegen te gaan. Stapel alle velletjes op elkaar. Bebloem alle velletjes et wat maizena.
• Rol dan de stapel velletjes heel dun uit. Rol af en toe een laagje terug en bestrooi met maizena. Probeer zoveel mogelijk laagjes met maizena te bestrooien. Dat zorgt ervoor dat het deeg tijdens het bakken laagjes vormt. Rol zo dun mogelijk uit en gebruik het deeg meteen. Anders dek je het af met een doek, want het droogt snel uit. Je kunt ook de velletjes invriezen, doe er dan een velletje bakpapier tussen, anders plakt alles aan elkaar.

African spices

• Crush the herbs separately in a mortar. Then mix them with the 4 herbs, cardemom powder, turmeric and ginger powder. Put away until use

Lamb shoulder

• Preheat the oven to 80ºC.
• Clean the shoulder with grease and membranes. Cut the meat regularly. Season the shoulder with fleur de sel and 5 g of the African spice mixture.

Roasting of the shoulder

• Heat a dash of olive oil in a pan. Roast the shoulder over medium heat until they are nicely browned. Deglaze with water, broth or wine. Add 30 cl of lamb gravy.
• Put a lid on the pan and roast in the oven for 3 hours at 80ºC. Arrange regularly. Add the apricots and bake for another 30 minutes.

Candied onions

• Peel and finely onion the onions and remove the core. Peel the garlic. heat a dash of olive oil in a pan. Let the onion gently fry for 10 minutes. Season with fleur de sel.
• Then add the garlic and cook until it is nicely soft. Then raise the heat a little to caramelize.

Finish and service

• Remove the lamb's shoulders from the pan and cut into nice portions. Heat the plates and place the shoulder here. Arrange the candied onion on the plate, together with the apricots.
• Sieve the cooking gravy and mix with the lamb gravy and some thyme and chicken broth. Season with salt and pepper. Then put in a gravy bowl.
• Serve separately with the gravy in the bowl.