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.


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.


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


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


Caramelized Onion and Cardamom Chicken with Rice

This recipe is inspired by one of favourite authors and chefs, Yotam Ottolenghi.

Serves 4

Ingredients
2 onions, thinly sliced
6 Tablespoons olive oil
8 chicken thighs, bone in and skin on
salt and pepper
10 cardamom pods
1/4 teaspoon cloves
2 cinnamon sticks
300 g basmati rice
600 ml boiling water
small bunch flat leaf parsley, chopped
small bunch dill, chopped
small bunch coriander leaves, chopped
50 g raisins
100 g Greek yoghurt seasoned with 2 Tablespoons olive oil, salt and pepper, to serve

Method
Heat a (Le Creuset) casserole pan over medium heat with 2 Tablespoons olive oil and sauté the onion for 10-15 minutes, stirring occasionally until the onion has caramelised and turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.

Meanwhile, place the chicken thighs in a bowl with a good seasoning of salt and pepper. Add 2 Tablespoons olive oil, cardamom, cloves and cinnamon. Mix everything well together. Heat the casserole pan with the remaining 2 Tablespoons olive oil and brown the chicken (with the spices) for 5 minutes on each side until a lovely golden colour. Remove the chicken from the pan, leaving the oil and the loose spices in the pan. Add the rice and toast off for 1-2 minutes. Add the caramelised onions, salt and pepper to taste and the raisins. Stir well and then add the chicken thighs, pushing them well into the rice.

Pour over the boiling water, cover the pan and cook over a very low heat for about 30 minutes until the chicken is cooked through. Take the pan off the heat, cover with a clean tea towel, replace the lid and allow to to steam for 10 minutes. Scatter the herbs over the disk and loosen the rice with a fork. Taste if more salt and pepper is needed. Serve with the 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


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.