Recipes Archives - Pagina 26 van 32

Lemon, Parmesan and Pine Nut Encrusted Schnitzels

Serves 4

Ingredients
4 pork or veal escalopes
75 g bag panko breadcrumbs
1 lemon
75 g Parmesan, grated
50 g pine nuts
3 sprigs rosemary
100 g lambs lettuce
10 roseval potatoes
11 tablespoons olive oil
4 tablespoons flour
2 eggs
salt and freshly ground black pepper
balsamic vinegar, to taste

Method

Wash the potatoes and cut lengthways into quarters. Heat 5 tablespoons olive oil in a frying pan and fry the potatoes together with the leaves from 2 sprigs rosemary for 15-20 minutes. Season with salt and pepper. (This can also be done in the oven for about 30 minutes at 180 C instead of in a pan).

Grate the zest from the lemon and mix with the Parmesan and panko in a bowl. Finely chop the leaves from the remaining sprig rosemary and the chop the pine nuts and add to the panko/Parmesan mix. Combine well.

Place the flour on to a plate and beat the eggs in a small bowl.

Season the schnitzels with salt and pepper. Dust them in the flour, then dip in the beaten egg and finally press the panko mixture on firmly.

Heat 4 tablespoons oil in a frying pan and fry the schnitzels for 2-3 minutes on either side until golden brown and crispy. Cut the lemon into wedges.

Dress the lamb’s lettuce with 2 tablespoon olive oil and a few drops of balsamic vinegar. Serve the schnitzels with the salad, the fried potatoes and a wedge of lemon.

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

by Mischa de Winter

Halibut with Seaweed Salad

Serves 4

Ingredients
4 halibut fillets, about 150-175 g each
1 shallot
200 ml white wine, plus a little extra for the fish
60 g butter, at room temperature
small bunch basil
2 Tablespoons soy sauce
1 Tablespoon sesame oil
1 bag dried mixed seaweed (about 50 g in weight)
30 g pickled ginger, finely chopped
mixed cresses, to garnish
olive oil, for greasing
salt
pepper

Method
Preheat the oven to 180° C. Finely chop the shallot and add it to a small pot with 200 ml white wine. Bring to the boil and cook until the liquid as reduced down to 1 tablespoon. Allow the shallot and wine to cool down. Soften the butter in a bowl. Finely slice the basil into thin strips (chiffonade), add it to the butter along with the shallot and white wine mixture, salt and pepper.

Mix the ingredients well. Spoon the butter on to a piece of cling wrap, shape into a cylinder and refrigerate until the butter has firmed up.

Place the seaweed in a bowl and add enough hot water from a recently boiled kettle so that the seaweed is completely covered. Stand for 15 minutes until the seaweed has softened. Drain off and set aside. Make the dressing for the seaweed salad; finely chop the pickled ginger. Add to a small bowl with the soy sauce and sesame oil. Set aside.

Grease a roasting tray with a few drops of olive oil. Lightly season the brill fillets with salt and pepper. Place in the tray, pour 50 ml white wine around the fish, cover with aluminium foil and place in the oven for about 8-10 minutes or until the fish is just cooked.

Dress the seaweed salad with the dressing and divide between 4 plates. Set the fish on top of the salad and sprinkle over the cresses.

Thinly slice the butter. Lay a slice on each piece of fish and serve straight away.

Tip: If there is any butter over, this can be stored in the freezer for use again.
To give the dish extra crunch, you can top the fish with rice vermicelli noodles which have been deep-fried until they have puffed up and become crispy.

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

by Bernadette Evers

Parsnip Chips

Parsnips are in season at the moment. Instead of roasting, mashing or making soup out of them, why not turn them into chips.

It couldn't be simpler. Take a bunch of parsnips and wash off any dirt. Peel them with a vegetable peeler and top and tail them. Using the vegetable peeler, take long, thin strips, the entire length of the parsnip. You could also slice them into rounds on a mandolin if you have one, but please watch out for your fingers!

Heat a pan with sunflower oil to deep fry, or use a deep fryer set at 170 C. When the oil is hot, deep fry the parsnips. Don't over load the pan, but rather do it in batches. Also, make sure the oil is not too hot - parsnips contain a lot of natural sugars and therefore can brown very quickly. Once they're a lovely light golden colour, remove with a slotted spoon onto some kitchen paper to drain. Repeat until all the parsnips have been used up. Season with salt. They can be stored for a day or two in an airtight container.

Parsnip chips make a great textural garnish, adding some crunch, to any meat main dish from beef, chicken to game. They also make a great snack with drinks. So much better than supermarket chips and a great way to impress your friends!

by Mischa de Winter

Guinea Fowl with Pumpkin Sauce and Roast Beetroot

Serves 4

Ingredients
4 guinea fowl breasts
olive oil,
salt and pepper
mixed cress to garnish

Beetroot
2kg mixed beetroot, washed
olive oil
garlic cloves, skin on
beriyani spices
coarse sea salt and black pepper

Pumpkin Sauce
3 tablespoons olive oil
500g guinea fowl trimmings or carcasses
1 shallot, finely chopped
300 g pumpkin or butternut squash, cut into cubes
50 ml Cabernet Sauvignon vinegar
200 ml sweet white wine
1 bouquet garni (parsley, thyme, bay leaf, celery)
1 vanilla pod, split lengthways
3 star anise
500 ml chicken or vegetable stock
40 g butter
salt and pepper

Method
Peel the beetroot and lay in a roasting tray. Season with salt and pepper, sprinkle with the beriyani spices and drizzle with the olive oil. Scatter over the garlic cloves.

Place in a 180°C oven for at least and hour, depending on the size of the beetroot, until tender. Keep warm.

Peel the beetroot and lay in a roasting tray. Season with salt and pepper, sprinkle with the beriyani spices and drizzle with the olive oil. Scatter over the garlic cloves.

Place in a 180°C oven for at least and hour, depending on the size of the beetroot, until tender. Keep warm.

Heat the olive oil in a saucepan and add the guineafowl trimmings or carcasses and brown over a medium-high heat. Pour out any excess fat. Add the shallot and pumpkin and sweat over low heat for about 5 minutes. Add the vinegar and reduce by about half. Add the sweet white wine and reduce until only one-third of the liquid remains. Add the bouquet garni, vanilla pod, star anise and stock. Simmer over low heat for about 45 minutes. Work through a sieve into a clean plan, pushing the soft pumpkin through. Whisk the butter in over a low heat and season with salt and pepper. Set aside.

Season the guinea fowl with salt and pepper. Heat a frying pan with 2 tablespoons olive oil and fry the guinea fowl breasts, skin-side down, until golden brown. Turn over on to the meat side and fry for a further 1 minute. Transfer to an oven tray.

Place the guinea fowl in the oven for 10-12 minutes until just cooked. Remove from the oven and allow t rest, loosely covered with aluminium foil for 5 minutes.

Slice the guinea fowl breasts. Place a pool of sauce on each plate. Lay the sliced guineafowl on top and the beetroot to the side. Garnish with a few mixed cress.

by Mischa de Winter

Homemade Pasta with Shellfish

This is so indulgent and special that we've decided to give a large recipe as it should be enjoyed with special people.

Serves 8

Ingredients
Pasta
500g pasta flour, typo ‘00’
5 eggs
40ml olive oil
pinch of salt

Shellfish
2 x 450g lobsters, cooked for 7 minutes
500g vongole or clams
8 scallops or other shellfish available
8 razor clams
1 tablespoon fresh flat leaf parsley, finely chopped
6 fresh basil leaves, finely shredded

Sellfish sauce
45ml olive oil
30g butter
1 onion, finely diced
1 stick celery, trimmed and finely chopped
1 small carrot, peeled and finely chopped
1 clove garlic, crushed
30g flour
1 tablespoon tomato puree
the pounded shells form the lobster
60ml brandy
300ml chicken or fish stock (or a shellfish stock if you have)
salt and pepper
a little cream, to finish

Method
Put the flour, along with the salt in a food processor. Add the olive oil and eggs and pulse until it resembles breadcrumbs. Remove from the machine and knead to a dough. Allow to rest under an up-turned bowl for about 30 minutes. Roll through a pasta machine, until lovely and thin and cut into tagliatelle. Leave to air-dry on a lightly floured surface.

Prepare the lobster by removing the meat from the tail and claws and finely slice, ready to top the final dish. Set away in the fridge to keep cool. Save the shells for the sauce.

To make the sauce, heat the olive oil and butter in a saucepan. Add the onion, celery, carrot and garlic and cook over a low heat for about 10 minutes until soft. Stir in the tomato puree and allow to fry for a couple minutes. Then add the flour and pounded lobster shells and cook for a further 5 minutes, stirring constantly.

Flambé with the brandy. Once the flame has subsided, add the stock and allow to reduce to a coating consistency. Pass through a fine sieve and season to taste. Reheat the sauce gently, adding a little cream.

Grill the razor clams for a couple of minutes. Toss with olive oil. Steam the clams open in white wine for about 3 minutes. The juices can be strained into the shellfish sauce for added flavour.

Season the scallops with salt and pepper and pan-fry in a hot non-stick pan with a little olive oil for 1½ minutes per side until beautifully coloured and still slightly rare in the middle.

Meanwhile, bring a large pan of salted water to the boil. Add the tagliatelle. Once the it rises to the surface, cook for 1 more minute then drain and mix with the shellfish sauce.

Serve the pasta in bowls, topped with some lobster meat, a couple of clams, a razor clam and a seared scallop. Sprinkle with the parsley and basil and serve immediately.

by Bernadette Evers

Meringues

Ingredients
200 g egg white, at room temperature
400 g caster sugar
a little lemon juice

Method
Start by weighing your egg whites. Weighing your egg whites gives you more accuracy to achieve the half egg white ratio and will ensure that your meringues are perfect every time.

Preheat the oven to fan 110° C and line 2 or 3 oven trays with baking paper. Rub the bowl of a heavy-duty mix with half a lemon. The lemon juice ensures that the bowl is fat free and the little touch of acid helps the egg whites beat up better.

With the whisk attachment fitted, start the machine on low speed. This helps to break the 'bonds' in the egg white so that it will beat up to a larger volume. Once the egg white turns foamy, increase the speed to high and beat until it turns white and starts to the thicken.

Now it's time to start adding the sugar, about a large tablespoon at a time. Keep the machine running and take care that it has beaten in well after each addition. Once all the sugar has been added, you should have a thick, glossy meringue. Spoon or pipe mounds on to the oven trays. You can leave them plain, or top them with a dusting of cocoa powder, chopped nuts or a bit of food coloring, for an interesting effect.

Place the meringues in the oven and bake. After 30 minutes, reduce the temperature to 100° C and allow to bake for a further 2 hours. After that time, turn off the oven and allow the meringues to cool oven. Serve, stacked up with whipped cream and seasonal fruit.

Meringues keep well for weeks if stored properly in an airtight container.

You can also play around with the flavours of the meringues. Try adding a touch of instant espresso powder for coffee meringues, or some rose water or orange blossom water for an exotic twist.

by Mischa de Winter

Babas au Rhum

Makes about 16

Ingredients
100g raisins
1¼ cups rum
100g butter, softened to room temperature
25g fresh yeast or 10g dried yeast
250g flour, sifted
25g sugar
generous pinch of salt
4 eggs
50g melted butter, for greasing

Syrup
1 liter water
500g sugar

Method
Soak the raisins in the rum.

Mix the yeast with 2 tablespoons warm water. Put the flour in a large bowl and make a well in the centre. Add the sugar and salt, 2 eggs and the yeast mixture. Mix with a wooden spoon until the dough is elastic, then add the other egg. Work this in and then add the final egg and work it in. Finally add the softened butter and the drained raisins.

Brush 16 dariole moulds with the melted butter. Divide the dough into 16 small pieces and put a piece into each mould. Leave in a warm place until the dough has risen to fill the moulds. Preheat the oven to 200°C and then bake them for 15-20 minutes. Turn the babas out immediately onto a rack and allow to cool completely.

Prepare the syrup by boiling together the water and sugar. Add the remaining rum. Dip each baba into the boiling syrup and leave submerged until no more air bubbles are released. Drain and place on a cake rack resting over a dish. As the rum syrup collects in this dish, repeatedly spoon it over the babas to keep them very moist.

by Bernadette Evers

Bobotie

This traditional South African Cape Malay recipe is a must to try!

Serves 6-8

Ingredients
2 thick slices of stale white bread
250 ml water
5 Tablespoons sunflower oil
4 Tablespoons butter
2 large onions, finley chopped
800g lamb or beef mince
3 cloves garlic, finley chopped
1 Tablespoon Garam Masala
1 teaspoon turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
3 cloves
5 allspice berries
125 ml sultanas or golden raisins
2 Tablespoons fruit chutney or apricot jam
salt and freshly ground black pepper to taste
6-8 lemon or bay leaves
250ml natural yoghurt or buttermilk
2 eggs, beaten

Method
Soak the bread in the water. Heat a large heavy-based pot with 3 tablespoons sunflower oil and fry the lamb or beef mince until browned. Transfer to a bowl.

Fry the onions in 2 tablespoons sunflower oil and the butter until just transparent. Add the garlic and fry for a further minute. Add the spices and fry about 1 minute to remove their rawness and cook them out slightly. Add the meat, sultanas, chutney or jam to the pan and mix well together, ensuring that all ingredients are coated in the spices. Season with salt and pepper.

Preheat the oven to 180 C. Squeeze out the water from bread and add to meat and mixing well. Grease and ovenproof dish and add the meat mixture, spreading out into an even layer.Roll lemon leaves into spikes and insert into the mixture or if you can only get bay leaves stick them in so that they are pointing out. Cover with aluminium foil and bake for 15 minutes.

Lightly beat the eggs and yoghurt or buttermilk together, season with salt and pepper and pour over meat. Bake, uncovered, until egg mixture has set, about 20 minutes. You may need to increase the temperature to 200 C to ensure the custard colours to a golden brown. Serve with yellow rice (basmati rice with turmeric added to the water) and fruit chutney.

* We recommend Mrs Balls Chutney. A classic South African ingredient which is becoming more readily available in Holland. If you can't find it, use any another brand of chutney you like.

Wine Tip: Pepin Conde Cabernet Sauvignon

by Mischa de Winter

Greek yoghurt with Dried Figs in Port

This is the one of the easiest and most delicious desserts around. You can rustle it up in no time at all. Serve it in a large bowl in the middle of the table for everyone to help themselves.

Ingredients
large tub Greek yoghurt
dried figs
port
honey
toasted walnuts, chopped (optional)

Method
If you have 10 minutes free, take a bunch of dried figs, remove the hard stalks and and place them in a jar. Cover them in port (you don't need to use the most expensive). You can add some spices to flavour if your wish, fennel seeds, star anise or cinnamon sticks. Close the lid and leave to stand. In fact the longer you keep them, the better they become.

Place the figs with the port in a saucepan, bring to a boil and allow to reduce gently until the figs have softened and the port has become syrupy and sticky and is coating the figs. Allow to cool.*

Pour the yoghurt into a serving bowl. Drizzle with honey, top with the sticky port figs and if you wish, scatter with chopped walnuts.

* The figs are perfect to use this way in salads or served with a beautiful blue cheese.

by Bernadette Evers

Lamb Burgers

Serves 2

Ingredients
2 lamb burgers
1 small tub Greek yoghurt
small bunch mint
1/4 red cabbage, finely shredded
1/2 small red onion, finely sliced
1 lemon
2 pita breads
2 Tablespoons olive oil
salt and pepper
tortilla chips, to serve

Method
Mix the shredded red cabbage and onion together with the juice from the lemon. Season with salt and pepper and allow to stand and marinate.

Finely chop the mint and mix through the yoghurt along with 1 tablespoon olive oil.

Heat a frying pan or grill over medium heat. Add 1 tablespoon olive oil and fry the burgers for about 4 minutes on each side until golden brown.

Toast the pita breads in a toaster and slice in half.

Fill the pita breads with the red cabbage and burgers. Spoon some of the minted yoghurt in and serve with tortilla chips.

by Mischa de Winter