In order to still enjoy the cooking skills of the closed restaurants a little bit and to turn the weekend into a small dinner party, we share three recipes from different chefs here. So, roll up your sleeves and cook like your life depended on it.
Charcoal egg plant | NENI
Vegetables can of course be prepared in different ways and because of this an ingredient tastes different every time. Chef Boaz from restaurant NENI is happy to share a nice recipe with you in which aubergine plays the leading role. Boaz likes to cook Eastern Mediterranean dishes and serves that balagan style, which results in a party on your plate and table. So do that at home.
Requirements:
1 medium sized eggplant
½ cup raw tahini
Juice of lemon
1 coarsely grated tomato
15 grams fresh coriander
1 green chili pepper
1 clove garlic
Maldon salt
Preparation method:
- Place the aubergine directly on burning coals and turn the aubergine once until the skin is black. This will take about 10-15 minutes. Then let the eggplant cool. Alternative:grill the aubergine with a gas burner until the skin is black;
- Once the eggplant has cooled, remove the skin and leave the stems intact. Then place the aubergine on a rack for half an hour, so that the excess moisture can drain;
- Mix the raw tahini with the juice of half a lemon. If the mixture becomes too thick, you can add some water. Also add some salt to taste;
- Put the coriander, garlic and chillies in a food processor or mix the mixture with a mortar and pestle. Then add some olive oil to the mixture;
- For the finishing touch, sprinkle the peeled aubergine with some Maldon salt and add some of the tahini mixture and the grated tomato. Sprinkle the aubergine with coriander pesto and optionally add a soft-boiled egg.
Moroccan-Style Fish Fillet | BAR FISK
Plenty of fish in the sea, but not all as tasty as at BAR FISK. This simple fish recipe is easy to prepare, you can put it on the table in no time and it is sufficient for both lunch and dinner. Do you like a challenge? According to owner Irit, it is also possible to prepare the dish with a whole sea bass. Take your kitchen skills to the next level. Let's go!
Requirements:(4 people)
4 pieces of sea bass fillet
3 red peppers
1-2 red chillies (or more)
1 whole garlic
1 bunch coriander
Chickpeas (as many as you like)
2 spoons of paprika powder
1 spoon of turmeric
Salt
Sunflower oil
Preparation method:
- Cut both peppers into thin slices and place them in a wide frying pan with the chickpeas;
- Peel the garlic and divide the whole cloves over the peppers and chickpeas;
- Place the sea bass fillet pieces on top of the peppers, skin side up, making sure they are not touching each other. Add water to halfway through the bell pepper;
- In a small bowl, mix the paprika, turmeric and salt with sunflower oil (enough to cover the rest of the peppers) and pour over the fish and peppers;
- Chop the coriander coarsely and divide it over the pan. Bring everything to a boil and lower the heat. Simmer for about 30 minutes or until the sauce has reduced;
- Get some fresh bread and dip.
Stud endive &citron | Persian
With ingredients from Dutch soil you can also prepare delicious and honest meals yourself. Alexander Brouwer, the executive Chef of Persijn, has a unique view of Dutch cuisine and is happy to share it with us. Because Dutch cuisine deserves just that little bit more attention, says Brouwer. This stew is no-nonsense yet unbelievably tasty.
Requirements:(4 people)
1 head of endive
250 gram Jersey Milk
200 gram unsalted butter
10 gram salt
2 gram ground nutmeg
30 gram coarse Zaanse mustard
200 smoked bacon strips
4 scallions from Zagt Amsterdam
1 bottle Hertog Jan Grand Prestige
200 grams shallot cut into rings
3 sprigs of thyme
2 bay leaves
0.25 liter veal gravy
Pepper &salt to your own taste
Preparation method:
- Season the escalopes with salt and pepper and let it rest for 30 minutes. Then fry the escalopes on both sides until golden brown and remove from the pan;
- Fry the shallot until golden brown and cooked through and deglaze with Hertog Jan. Add the thyme and bay leaf and let it reduce by half. Then add the veal gravy and just do not bring the sauce to the boil;
- Place the escalopes in the gravy and stew them over a low heat for 1.5 to 2 hours. Keep stirring regularly;
- Remove the escalopes, thyme and bay leaf from the gravy and blend the gravy until smooth with a stick blender or blender (thin the gravy if it is still too watery);
- Peel the eigenheimers and cook them until cooked;
- Cut the endive into four quarters, peel off the outer layer until you are left with nice equal parts and cut into the remaining leaves (note:not too fine);
- Fry the bacon strips until crispy and drain the eigenheimers. Mash this together with the milk and butter to a puree and add the nutmeg, salt and mustard;
- Fry the endive segments in a pan until golden brown and gradually mix the endive into the stew. Then divide the stew over the plates, sprinkle the fried bacon over the stew, place the escalopes next to it and pour the gravy over it.
