Cumin Fried Fish with Chickpeas and Fennel
Serves 2
Ingredients
1 leek
1 lemon
2 cloves garlic
1 tin chickpeas
2 fennel bulbs
5 g ground cumin
1 red chilli
2 x 180 g cod fillets
small bunch coriander
5 tablespoons olive oil
salt and pepper
Method
Slice the leek lengthways in half. Rinse under cold running water and cut into thin strips. Finely chop the garlic cloves and chilli, cut the fennel into strips and grate the zest from half the lemon. Drain the liquid from the chickpeas and rinse under cold water.
Heat a frying pan over medium heat with 3 tablespoons olive oil and fry the leek for about 3 minutes. Add the lemon zest, chilli to taste and garlic and fry for another 1 minute.
Add the chickpeas and fennel and fry for about 5 minutes. Heat another frying pan over medium heat with 2 tablespoons olive oil. Season the fish with salt, pepper and cumin powder.
Fry the fish for 2-3 minutes on each side. Finely chop the coriander and stir through the chickpea mixture, seasoning with salt and pepper. Divide the chickpeas and fennel between 2 plates. Lay the fish on top and serve with the remaining lemon cut into wedges.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Klik hier voor het recept in Nederlands.
Spinach and Chickpea Curry
Serves 2
Ingredients
1 onion
1 garlic clove
5 cm piece fresh ginger, peeled and finely chopped
1-2 Tablespoons mild curry paste
1 tin chopped tomatoes
1 tin chickpeas
300 g fresh spinach
1 bunch coriander
2 naan breads
1 small tub Greek yoghurt
2 Tablespoons Olive or sunflower oil
Salt and freshly ground black pepper
Method
Finely chop the onion garlic and ginger.
Heat the oil in a pan on medium-high heat. Add the chopped onion, garlic and ginger to the pan and fry for 4-5 minutes until golden brown. Add the curry paste and fry for another 2 minutes.
Drain the liquid from the chickpeas. Add the tomatoes, 125 ml cold water and the chickpeas to the pan. Bring to the boil.
Simmer for 10 minutes over a low heat until the liquid has reduced slightly. Mix the spinach through until wilted. Season with salt and pepper.
Finely chop the coriander and mix through.
Serve the curry with the naan bread and yoghurt.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Klik hier voor het recept in Nederlands.
Pumpkin and Chorizo Soup
This soup can easily made vegetarian by omitting the chorizo and replacing it with a little smoked paprika when adding the butternut squash.
Serves 4
Ingredients
1 – 2 butternut squash weighing 1,5 kg
250 g chorizo
2shallots
3 cloves garlic
2 tins tomato cubes
1 tin black beans
2 vegetable stock cubes
Method
Peel the butternut squash, remove the seeds and cut into cubes. Finely chop the shallots and garlic cloves. Remove the skin from the chorizo and cut into ½ cm cubes. Dissolve the stock cubes in 2 liters of boiling water.
Heat a pan with 3 tablespoons olive oil over medium heat and fry the chorizo for 2 minutes. Scoop out of the pan and drain on a piece of kitchen paper. Add the garlic to the chorizo oil and fry for 1 minute.
Sweat the shallots in the chorizo oil. Add the butternut and fry for 2 minutes. Add the tinned tomatoes and stock. Bring to the boil and simmer gently until the squash is tender.
Blend the soup with a stick blender until smooth and season with salt and pepper. Drain the beans and add to the soup to warm through. Spoon the soup into bowls, sprinkle over the chorizo and and drizzle with a little olive oil.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Klik hier voor het recept in Nederlands
Upside Down Plum Cake
Serves 8-10
Ingredients
500g brown sugar
250 g soft, unsalted butter, chopped
12-15 plums, halved and stoned
4 eggs
2 teaspoons vanilla extract
250 g plain flour
2 teaspoons baking powder
160 ml cream
Method
Combine 300 g brown sugar with 120 g butter in a heavy-based saucepan and stir over low heat until well combined and smooth. Remove from the heat and pour into a well-greased, round, 26cm cake tin, spreading evenly. Place the plum halves on top, cut-side down.
Using an electric mixer, beat the remaining butter with remaining sugar in a bowl until creamy. Add eggs, one at a time, beating well after each, then stir in vanilla. Sift combined flour and baking powder into a bowl with a pinch of salt. Fold dry ingredients into butter mixture, add cream and mix well.
Spoon mixture over plums and bake at 175°C for about 45-60 minutes, or until cooked when tested with a skewer. Stand in tin for 5 minutes before turning out on a plate.
Serve with creme fraiche.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Sumac Veal Schnitzel with Cauliflower Salad
Serves 2
Ingredients
600 g cauliflower
2 Tablespoons tahini
1 lemon
2 veal schnitzels of 150 g each
2 Tablespoons sumac
50 g rocket
40 g almonds
40 g raisins
50 g panko breadcrumbs
olive oil
salt and pepper
Method
Preheat the oven to 200° C. Cut the cauliflower into florets and place them together with the almonds in a roasting dish with 2-3 tablespoons olive oil, salt and pepper. Roast in the oven for 25 minutes, stirring now and again.
In a small bowl, mix together 2 tablespoons tahini, 2 tablespoons olive oil, lemon juice to taste and 6 tablespoons lukewarm water. Season with salt and pepper. This is the dressing.
Rub the schnitzels in with a drizzle of olive oil, salt and pepper. Mix the panko and sumac together in a bowl. Run the schnitzels through the panko mixture, pressing the crumbs well on to the meat. Heat a frying pan with 3 tablespoons olive oil and fry the schnitzels until golden on each side. Remove the cauliflower from the oven.
Add the raisins and rocket to the cauliflower. Divide the schnitzels and salad between 2 plates, drizzling the tahini dressing over the salad and serve straight away.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Pappardelle with Chorizo Ragu
One of our favourite cookery writers and stylists, Donna Hay, has inspired this recipe.
Serves 4
Ingredients
400 gr dried chorizo
1 tablespoon extra virgin olive oil
2 sprigs rosemary
1 red chilli
2 cloves garlic
salt and pepper
good glug of red wine (about 100 ml)
1 x 400 g can peeled tomatoes
2 tablespoons brown sugar
400 g pappradelle
250 g buffalo mozzarella
green salad, to serve
Method
Remove the cases from the chorizo and roughly chop. Place into a Magimix (foodprocessor) and process until finely chopped, resembling minced meat. Set aside.
Bring a pan of salted water to the boil for the pasta. Finely chop the garlic, deseed the chilli and finely chop half of it (or more depending on how spicy you like it). Heat the olive oil in a large frying pan over medium-high heat. Strip trip the leaves from the rosemary stalks and chop them roughly. Add the rosemary to the pan and cook for 30 seconds until crisp. Remove and set aside. Add the chorizo, garlic, chilli, salt and pepper to the pan and cook for 3-4 minutes until golden and crispy, stirring often.
Add the wine and cooked cook for 30 seconds to 1 minute. Add the tomatoes and brown sugar and bring to a simmer. Turn the heat to low and cook for 5-7 minutes. ( If you find that too much oil has come from the chorizo, you can also spoon a little off). While the chorizo is cooking, cook the pasta in the boiling water according to the package instructions. Drain and reserve 100 ml of the cooking liquid.
Add a little of the reserved cooking liquid to the chorizo mixture to start with, making sure ragu has a nice consistency. Divide the pasta between 4 bowls. Top with the chorizo ragu and tear the mozzarella over. Sprinkle over the crispy rosemary, drizzle with some of the chorizo oil in the pan and serve with a green salad simply dressed with olive oil.
Curry-Roasted Pumpkin and Feta Salad with Pesto
Serves 4
Ingredients
2 kg butternut squash
100 g feta
60 ml pesto (homemade or bought)
1 bag rocket
1 tablespoon mild curry powder
Olive oil
Salt
Pepper
Method
Preheat the oven to 210° C. Peel the pumpkin with a vegetable peeler and cut lengthways in half. Remove the seeds and chop into 3 cm cubes.
Transfer the pumpkin to a roasting dish, sprinkle with olive oil, curry powder, salt and pepper. Roast for 15-20 minutes in the oven or until the pumpkin is soft but still holding its shape. Allow to cool off slightly.
Crumble the feta and dress the rocket with olive oil, salt and pepper.
Lay the roasted pumpkin on a serving platter. Scatter over the crumbled feta and drizzle with the pesto. Top with the rocket and serve.
Also delicious as a side dish served with roast chicken.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Cichi Dining Experience
Cichi Dining Experience is a young company that rents out beautiful design tableware for special dinners. Cilia de Cock, founder and owner of Cichi, likes to bring quality, personality and an international twist to the table. Plates that you would like at home, with brands like Broste Copenhagen, Steelite Craft Blue, &Klevering, Van Verre or Ottomania, and Catchii. They all have one thing in common, they express a personal style, make your dishes stand out and create an atmosphere to appreciate the moment. You can rent items per piece at Cichi, or have them make up your entire table. And if you fall in love with the products, you can buy them too.
We use tableware from Cichi in our space. It perfectly complements our surroundings and interior.
Have a look at Cichi's different collections.
Partners Dinner
Amsterdam Flavours would not be what or where it is today without the support of our esteemed partners. ArcLinea, Smeg, Wusthof, Le Creuset, Magimix, Baden Baden Interior, Sonos, Leica and Quooker have teamed up with us to create an all-round culinary experience. And it shows at what we have managed to a put together at our new home at the Westergasfabriek.
As a thank you for their ongoing support, we hosted a dinner in their honour last week. A small way we can show our appreciation and how much they mean to us. It was a lovely informal evening with good food, good wine and good conversation. We have decided to make this a yearly event - isn't that what family's do?
A special thank you must go out to Cichi Dining Experience for the beautiful table settings.
Bilder & de Clercq's New Recipes Week 25 - 2015
As you may know by now, we are the chefs behind Amsterdam hotspot, Bilder & de Clercq. Every week we develop 3 new recipes for the stores and we'll be keeping you updated with the week's newest recipes. This weeks new recipes are:
