Mussel and Fennel Soup

A beautiful combination, this is somewhere between a soup and a 'stew' of mussels.
They say mussels should only be eaten in months with an 'r' in the name, but that's untrue. Mussels are available year round.

Serves 2

Ingredients
2 kg pack mussels
2 fennel bulbs
2 cloves garlic
1 bunch flat leaf parsley
1 large onion
1 tin chopped tomatoes
1 sourdough roll
olive oil
splash of white wine
salt and pepper

Method

Thinly slice the fennel. Finely chop the garlic, parsley stalks and onion. Open the pack of mussels and place in a bowl of cold water. After a few minutes, check to see if there are any open mussels. If so, discard them.

Slice the sourdough roll and fry in a frying pan with 2 tablespoons olive oil until a light golden brown.

Heat 3 tablespoons olive oil in a large pot and add all the chopped vegetables and sweat for 5-7 minutes. Add a splash of white wine and the tinned tomatoes and bring to the boil. Add the mussels to the pot and place on the lid. Cook for 5 minutes until the mussels have opened, shaking the pan after about 2 minutes.

Add salt, pepper and 2 tablespoons olive oil to the soup. Divide between 2 bowls. Scatter with finely chopped parsley and serve with the fried bread.

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.


Pheasant with Brussel Sprouts, Chestnuts and Bacon

Serves 2

Ingredients
3 pheasant breasts (120g per piece)
200 g vacuum packed chestnuts
125 g smoked bacon lardons
300 g Brussel sprouts
125 ml cream
20 g butter
4 Tablespoons olive oil
75 ml red wine
75 ml Port
Salt and freshly ground black pepper

Method
Bring a pot of salted water to the boil. Add the Brussel sprouts to the pot and cook for 2 minutes. Transfer the sprouts to a bowl of cold water to stop the cooking.

Heat a frying pan over medium heat with 2 tablespoon olive oil and fry the lardons until golden brown. Add the chestnuts and Brussel sprouts and fry for 1 minute. Add the cream, salt and pepper and simmer gently until the cream coats the ingredients.

Check the pheasant breasts for any shot (little pieces of bullet). Season with salt and pepper. Heat a frying pan over medium heat with 2 tablespoons olive oil. Lay the pheasant, skin-side down in the pan and fry for 2 minutes. Turn over and fry for a further 1 minute (the pheasant breasts should still be pink inside).

Remove the pheasant from the pan and set aside. Deglaze the pan with 75 ml red wine and 75 ml port and reduce until the sauce becomes thicker. Stir 20 g butter through. Slice the pheasant breasts diagonally. Spoon the creamy Brussel sprouts and chestnuts in the middle of 2 plates. Lay the pheasant on top and spoon over the sauce.

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.


Sinterklaas Cupcakes

Sinterklaas is a holiday celebrated in The Netherlands on 5th December where children are given presents to celebrate the arrival of Sint Nicolaas. Candy and spiced cookies are traditionally eaten. We've taken the idea of the spiced cookies, called Pepernoten and created a cupcake with the same flavours. A great idea for young and old and something the kids can help with.

Ingredients
220 g unsalted butter, at room temperature
220 g caster sugar
1 teaspoon vanilla extract
4 eggs, whisked
220 g flour
8 g baking powder
pinch of salt
1 heaped teaspoon Speculaas or mixed spice

Frosting
250 g unsalted butter, at room temperature
500g icing sugar
1 teaspoon vanilla extract
handful pepernoten or spiced cookies, crushed

Method
Preheat the oven to 180 C.

Cream the butter and the sugar together in a until light and fluffy. Add 1 teaspoon vanilla extract.

Graudually add the whisked egg to the mixture. Mix the flour, baking powder, salt and spiced together and fold in to the butter mixture. Spoon the mixture into a cupcake tin lined with paper cupcacke cases until two-thirds full.

Bake for about 20 -25 minutes until risen and bouncy to touch. Allow to cool.

For the frosting, beat the butter and icing sugar together until light and fluffy. Add the vanilla extract to flavour. If the mixture is a bit tight, add a splash of milk to thin it down.

Spoon the frosting into a piping bag fitted with a star nozzle and pipe the frosting on top of the cupcakes. Sprinkle with the crushed pepernoten or spiced cookies and serve.

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

 


Bean and Pumpkin Stew

Serves 2

Ingredients
1 tin white beans
1 onion
2 cloves garlic
2 sprigs thyme
1 leek
1 butternut squash (1 kg)
10g sage
50 g grated Parmesan
3 tablespoons olive oil
salt and pepper

Method

Finely chop the onion, garlic and leek. Peel the pumpkin, remove the seeds and cut into 3 cm cubes.

Heat a pot over medium heat with 3 tablespoons olive oil. Add the onion and pumpkin and fry gently for 5-10 minutes. Add the garlic, leek, thyme and sage leaves and fry for a further 3 minutes.

Add the beans with their liquid, salt and pepper to the pot and bring to the boil. Lower the heat and simmer gently until the pumpkin is tender, about 10-15 minutes.

Season again with salt and pepper, if necessary. Divide the stew between 2 plates and sprinkle with the grated Parmesan.

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.


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.


Soft Polenta with Sausage Ragout

Serves 2

Ingredients
1 onion
1 garlic clove
4 salciccia or Italian sausages
1 tin chopped tomatoes
1 chicken stock cube
1 tin tomato paste
2 sprigs rosemary
120 g quick cook polenta
75 g smoked cheese
2 Tablespoons olive oil
Salt and freshly ground black pepper

Method
Finely chop the onion, garlic and rosemary leaves. Remove the skins from the sausages. Dissolve a quarter of the chicken stock cube in 100 ml hot water. Bring a pot with 300 ml water to the boil.

Heat a frying pan over medium-high heat with 2 tablespoons olive oil. Fry the onion for 3 minutes. Add the garlic and fry for a further 1 minute. Add 1 tablespoon tomato paste and fry for 1 minute. Add the sausage meat to the pan, breaking the meat up well with a wooden spoon. Fry for about 3-4 minutes. Add the tin of chopped tomatoes, the stock and rosemary to the pan. Bring to the boil and simmer gently, uncovered, for 8-10 minutes until the liquid has partially reduced.

Add the polenta to the pot of boiling water and cook gently, stirring continuously, for 5 minutes. Grate the smoked cheese; add to the polenta along with some salt and pepper.

Season the sausage ragout with salt and pepper. Divide the polenta between 2 plates and spoon over the ragout.

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.


Porcini Risotto

Serves 2

Ingredients
200 g risotto rice
20 g dried porcini
400 g oyster mushrooms or mixed wild mushrooms
1 vegetable stock cube
1 shallot
1 clove garlic
1 small bunch flat leaf parsley
50 g grated Parmesan
30 g butter
4 tablespoons olive oil
100 ml white wine
salt and freshly ground black pepper

Method
Finely chop the shallot and garlic. Dissolve the stock cube in 750 ml hot water and keep warm in a pan set over a low heat. Soak the dried porcini for about 10 minutes in warm water and save the soaking liquid. Finely chop the parsley.

Heat a heavy-based pan over medium heat with 2 tablespoons olive oil. Add the shallot and sweat for 2 minutes. Add the garlic and fry for a further 1 minute. Add the risotto rice and fry until it begins to turn opaque. Add 100 ml white wine and cook gently until it has been absorbed by the rice.

Roughly chop the porcini and add to the rice. Add a little stock together with the porcini liquid. Allow the rice to absorb all the liquid before you add the next ladle of stock. Stir gently and often so that the rice doesn’t stick

Tear the oyster mushrooms or clean and roughly chop the mixed wild mushrooms if using. Heat a grill pan over medium heat with 2 tablespoons olive oil and grill for about 5 minutes until golden. Season with salt and pepper.

The risotto is cooked when it’s tender but with a bite. Remove from the heat and stand for 2 minutes. Add 30 g butter and ¾ of the Parmesan, salt, pepper and parsley.

Spoon the risotto into serving bowls, laying the grilled mushrooms on top. Sprinkle with the remaining Parmesan and serve.

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


Confit Duck Leg with Caramelized Apple and Horseradish Mash

Serves 4

Ingredients
4 confit duck legs
2 kg floury potatoes
3-4 tablespoons horseradish (from a jar)
100-130 g butter
3 granny smith apples
10 juniper berries
2 tablespoons honey
milk, enough for a creamy mash
salt and freshly ground black pepper

Method
Peel the potatoes and cut into 2 cm cubes. Place in a pan of salted water, bring to the boil and cook until the potatoes are soft.

Preheat the grill in the oven. Peel the apples and cut into wedges; lightly crush the juniper berries. In a frying pan over medium-high heat, melt 30g butter; add the apples, 2 tablespoons honey and the juniper berries. Cook the apples until lightly caramelized and just tender.

Place the confit duck legs in a roasting dish under the grill until golden and warmed through, about 10-12 minutes. Drain the potatoes, return to the pan and mash until smooth. Add 70-100 g butter, the horseradish and enough milk to make a smooth, silky mash. Season with salt and pepper and keep warm.

Spoon the mash on to serving plates. Lay the duck on top, spoon the apples and their juices around and serve.

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