Ceviche of seabass
Ingredients
4 sea bass fillets, bones removed
juice of 4 clementines or 1,5 orange
2 lemons, juice and zest
100 ml water
100 g sugar
1 bunch coriander, leaved picked
1 red onion, finely sliced
75 g mizuna
1 granny smith apple, skin on and cut into julienne
1 container coriander cress
Dressing
60 ml rice wine vinegar
2 tablespoons sugar
1 red chilli, finely chopped
Method
Bring the sugar and water to the boil until the sugar has dissolved. Add the lemon juice and lemon zest and allow to cool.
Make the chilli dressing by combine the vinegar, sugar and chilli until the sugar dissolves. Add the sliced onion and green apple so that they pickle in the dressing.
Mix the clementine juice with lemon syrup. Slice the sea bass thinly and lay on a tray. Spoon over the citrus pickle and leave the fish to marinade for 5 minutes. Sprinkle the fish with salt flakes.
Mix the pickled onions, apple and dressing with the mizuna and coriander leaves.
Lay the fish on to serving plates and top with the salad. Snip the coriander cress, sprinkle over the sea bass ceviche and serve.
Pasta with "barba di frata", puntarella and radicchio di treveso
A delicious pasta with 3 different italian vegetables of the season.
Serves 4
Ingredients
1 – 2 radicchio di treviso (400 grams)
2 stumps catalogna puntarella
1 bunch of barba di frate (250 grams)
2-3 garlic cloves
1 piece of 250 g blue cheese
400 gr spaghetti
Grated Parmesan to taste
Olive oil
Salt and pepper
Preparation
Bring a pan with water and salt to the boil.
Chop the garlic cloves finely.
Cut the radicchio lengthways into quarters and then into thin strips.
Cut off the wooden veins of “barba di frate”.
Remove the leaves from around the puntarella and carefully break the puntarella off the stalk. (You can keep the leaves and cook them in salted water until they are done, then put them in cold water, drain them and prepare them with olive oil and lemon).
Cut the puntarella lengthways into thin strips.
Put the spaghetti in a pan with water and cook until al dente in 7 minutes, drain and save a cup of cooking water.
Heat a frying pan with 3 – 4 tablespoons of olive oil and add the puntarella and radicchio. Fry for 1 to 2 minutes over medium heat.
Then add garlic and fry for 1 minute (do not let it brown). Finally, add the “barba di frate” and fry for 30 seconds.
Season with salt and pepper.
Add spaghetti to the vegetables together with the crumbled blue cheese and possibly some cooking liquid from the pasta.
Divide the pasta over the plates and grate some parmesan over it.
Een verrukkelijke pasta met 3 verschillende italiaanse groenten van het seizoen.
Pasta met “barba di frata”, puntarella en radicchio di treveso
Serves 4
Ingredienten
1 – 2 radicchio di treviso (400 gram)
2 stronken catalogna puntarella
1 bosje barba di frate (250 gram)
2-3 teentjes knoflook
1 stukje blauwe kaas van 250 gr
400 gr spaghetti
Geraspte Parmezaan naar smaak
Olijfolie
Zout en peper
Bereiding
Breng een pan met water en zout aan de kook.
Snijd de knoflookteentjes fijn.
Snijd de radicchio overlangs in vieren en daarna in dunne reepjes.
Snijd de houten nerven van “barba di frate” af.
Haal de bladeren rondom de puntarella weg en breek de puntarella voorzichtig van de stronk af. (Bladeren kun je bewaren en eventueel koken in water met zout totdat ze gaar zijn, daarna even in koud water leggen, uitlekken en aanmaken met olijfolie en citroen).
Snijd de puntarella over de lengte in dunne reepjes.
Doe de spaghetti in pan met water en kook beetgaar in 7 minuten, giet af en bewaar een kopje kookvocht.
Verwarm een koekenpan met 3 – 4 eetlepels olijfolie en voeg de puntarella en radicchio toe. Bak 1 tot 2 minuten op medium vuur.
Voeg dan knoflook toe en bak 1 minuut ( niet bruin laten worden). Voeg op het laatst de “barba di frate” toe en bak 30 seconden.
Breng op smaak met zout en peper.
Voeg spaghetti toe aan de groenten samen met de gekruimelde blauwe kaas en eventueel wat kookvocht van de pasta.
Verdeelpasta over de borden en rasp er wat parmezaan overheen.
Parsley oil
Leftover flat leaf parsley you can use it for parsley-oil, great combination with asparagus soup
PARSLEY OIL
Ingredients
1 small bunch flatleaf parsley, roughly chopped
100ml extra virgin olive oil
1 glove garlic
Juice of lemon to taste
Salt and pepper
Method
Place the parsley, garlic, juice of lemon to taste and olive oil into a food processor and blend until smooth. Season with salt and pepper. Place a sieve over a bowl and pour the parsley oil into the sieve. Press through the sieve if you prefer to collect the bright green parsley oil.
BLADPETERSELIE OLIE
Ingrediënten
1 klein bosje bladpeterselie
1o0 ml extra virgin olijfolie
1 teentje knoflook, grof gehakt
Citroensap van 1/2 citroen naar smaak
Zout en peper
Bereiding
Snijd de bladpeterselie grof. Doe de peterselie, knoflook, citroen naar smaak en olijfolie in een blender en blend deze fijn.
Breng op smaak met zout en peper.
Mocht je een heldere peterselie olie willen, giet de olie dan door een zeef
Spice roasted cauliflower
Spice roasted Cauliflower
Serves 4
Ingredients
1 cauliflower
150 ml vegetable oil
½ theel fenugreek seeds
1 theel cumin seeds
1 theel turmeric
½ theel Maldon salt
Method
Preheat the oven to 200 C
Trim the cauliflower so that only a very few leaves remain around the outside.
Bring a pan with water and salt to the boil.
Simmer the cauliflower in the cooking water for 7 min
Drain the water and leave the cauliflower in the colander to dry.
In a dry pan, gently toast the fenugreek and cumin seeds until they start to pop.
Place in a pestle and mortar and crush gently, then add the salt and turmeric and mix well.
Add your spice mix to the oil in a small pan, heating gently so it mixes well.
Rub the warm oil all over the cauliflower.
Place in the oven and cook for 15 mins or until well cooked and some bits have started to brown.
Serve with a lentil salad and coriander mixed into (almond) yoghurt
Nederlands
Voor 2 personen
Ingredienten
1 bloemkool
150 ml olijfolie
½ theel fenegriekzaadjes
½ theel komijnzaad
1 theel kurkuma
½ theel Maldonzout
Bereiding
Verwarm de oven voor op 200 C
Haal de buitenste bladeren van de bloemkool
Breng een pan met water en zout aan de kook en kook hierin de bloemkool voor 7 min.
Haal de bloemkool uit het water en laat uitlekken in het vergiet.
“Toast” in een koekenpan de fenegriek en komijnzaadjes totdat ze gaan poppen.
Maal “getoaste” specerijen fijn in een vijzel, voeg zout en kurkuma toe.
Verwarm de olijfolie of zonnebloemolie licht en meng specerijen er doorheen, laat licht afkoelen.
Wrijf bloemkool in met specerijenmengsel en leg bloemkool op een ovenplaat met keukenpapier.
Plaats ovenplaat in de oven voor 15 min totdat bloemkool gaar en gekleurd is.
Serveer bloemkool met koriander(amandel)yoghurt en een linzensalade
Quinoa risotto with Brussel Sprouts, Sage and Almonds
Quinoa risotto with Brussel Sprouts, Sage and Almonds
- Main course
- Serves 2
- Vegetarian
- Ready in about 40 minutes
Equipment
- Chopping board
- Chef’s knife
- 2 Pans
- Roasting dish
Pantry
- Olive oil (5 tablespoons)
- Salt
- Pepper
Ingredients
150 gr quinoa
1 vegetable stock cube
1 onion
1 clove garlic
20 gr grated Parmesan
40 gr crème fraiche
500 grBrussel sprouts
60 gr almonds
1 bag sage
1 lemon
Method
1
Preheat an oven to 220˚ C. Finely chop the onion and garlic. Clean the Brussel sprouts if necessary and cut each in half. Dissolve the stock in a small pan with 1 litre hot water and keep warm over a low heat. Grate the zest from the lemon.
2
Place the sprouts, sage leaves and almonds in a roasting dish with 3 tablespoons olive oil, salt and pepper. Roast in the oven for 15-20 minutes. Stir through the lemon zest and keep warm.
3
Heat a pan over medium heat with 2 tablespoons olive oil and sweat the onion for 6 minutes. Add the garlic and fry for a further 30 seconds.
4
Add the quinoa and fry for 1 minute until lightly toasted. Add the stock, about a ladleful at a time and mix through. Cook the quinoa for 10-15 minutes until all the stock has been absorbed and the quinoa is soft.
5
Mix the crème fraiche and grated Parmesan through the risotto. Season with salt and pepper. Divide the between 2 bowls, spoon the roasted sprouts and almonds over and serve.
Quinoa risotto met spruitjes, salie en amandelen
- Hoofdgerecht
- Tweepersoons
- Vegetarisch
- Bereidingstijd: ca. 40 minuten
Benodigdheden
- Snijplank
- Koksmes
- 2 Pannen
- Ovenschaal
Voorraadkast
- Olijfolie (5 eetlepels)
- Zout
- Peper
Ingrediënten
1 zakje quinoa (150 gr)
1 groenten bouillonblokje
1 ui
1 teentje knoflook
1 bakje geraspte Parmezaan (20 gr)
1 bakje creme fraiche (40 gr)
1 zakje schone spruitjes (500 gr)
1 bakje amandelen (60 gr)
1 zakje salie (15 gr)
1 citroen
Bereiding
1
Verwarm een oven voor op 220˚ C. Snijd de ui en knoflook fijn. Maak de spruitjes schoon indien nodig en snijd de ze in tweeen. In een pannetje, los de groenten bouillonblokje op in 750 ml warm water en houd op een laag vuurtje tegen de kook. Rasp de schil van de citroen.
2
Doe de spruitjes, salieblaadjes en amandelen in een ovenschaal met 3 eetlepels olijfolie, zout en peper. Rooster 15-20 minuten in de oven. Roer de citroenschil er doorheen en houd warm.
3
Verwarm een pan op medium vuur met 2 eetlepels olijfolie en smoor de ui zacht in 6 minuten. Voeg de knoflook toe en bak nog eens 30 seconden.
4
Voeg de quinoa toe en bak 1 minuut tot de quinoa licht geroosterd is. Voeg de bouillon toe, ongeveer een kopje per keer en roer af en toe. Kook 10 – 15 minuten tot bijna alle bouillon opgenomen is en de quinoa zacht is.
5
Meng de creme fraiche en geraspte Parmezaan door de risotto. Breng op smaak met zout en peper. Verdeel de risotto over 2 kommen. Lepel de geroosterde spruitjes en amandelen er bovenop en serveer.
Boeuf Bourguignon
After many years of searching and testing, we came to the conclusion that the legendary Julia Child had the definitive recipe. And we're not the only ones. Thomas Kellar, the brilliant Chef-Patron of the French Laundry in Napa Valley, California, also says that it's his go-to recipe for Boeuf Bourguignon. The best pan to use for a Boeuf Bourguignon is a Le Creuset cast iron as it spreads the heat quickly and evenly.
Serves 6
Ingredients and Method
180g piece of streaky bacon
Remove the rind and cut the bacon into lardons. Simmer the rind and bacon in 750ml water for 10 minutes. Drain and dry.
Preheat the oven to 220°C.
A large oven-proof pan
1 Tablespoon olive or sunflower oil
A slotted spoon
Sauté the bacon in the oil over moderate heat for 2-3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Leave the oven-proof pan on the heat until the fat is almost smoking to sauté the beef.
1,5kg lean stewing steak, cut into 5cm cubes
Dry the beef; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
1 sliced carrot
1 sliced onion
In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
1 tsp salt
30g flour
¼ tsp pepper
Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle in the flour and toss again to coat the beef lightly with the flour. Place the casserole in the middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole and turn oven down to 160°C.
750ml full-bodied young red wine or a Chianti
500-600ml brown beef stock
1 Tbl tomato paste
2 cloves mashed garlic
½ tsp thyme
1 crumbled bay leaf
the blanched bacon rind
Stir in the wine and enough stock so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to simmering point on top of stove. Then cover the casserole and place in the lower part of preheated oven. Regulate heat so that liquid simmers very slowly for 3-4 hours. The meat is done when a fork pierces it easily.
18-24 small onions, brown braised in stock
500g quartered fresh mushrooms, sautéed in butter
While the beef is cooking, prepare the onions and mushrooms. Leave them aside until needed.
When the meat is tender, pour the contents of the casserole into a sieve over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim fat off the sauce. Simmer the sauce for a minute or two, skimming off additional fat as it rises. You should have about 600ml sauce thick enough to coat a spoon lightly. If too thin, boil down rapidly. If too thick, mix in a few tablespoons of stock. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.
(*) Recipe may be completed in advance to this point.
Parsley sprigs
FOR IMMEDIATE SERVING
Cover the casserole and simmer for 2-3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a dish surrounded with boiled potatoes, noodles or rice, and decorated with parsley.
FOR SERVING LATER
When cold, cover and refrigerate. About 15-20 minutes before serving, bring to simmering point, cover and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with 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
Wine advice: Villa Wolf - Pinot Noir
Split Pea ‘Stamppot’, Smoked Sausage, Caraway Butter & Crispy Onion
To honour our Dutch heritage, we have come up with a novel way of making a 'stamppot' but using yellow split peas instead of potatoes. It's delicious, healthy and oh so satisfying.
Serves 2
Ingredients
1 smoked sausage of your choice
250g yellow split peas
1 onion
1 carrot
1 leek
1 small bunch coriander
pinch of nutmeg
50g butter
1 teaspoon caraway seeds
30g crispy onions
2 tablespoons olive oil
salt and pepper
Method
Bring a pan of water to the boil fort he smoked sausage. Finely chop the onion, carrot and leek. Heat a pan over medium heat with 2 tablespoons olive oil and sweat the vegetables for 5 minutes.
Add the split peas and nutmeg to taste to the pan. Add enough water to cover the split peas. Bring to the boil and simmer gently for about 35 minutes or until the peas are soft. Keep checking if there is enough liquid in the pan. If it gets too dry, add extra water as necessary.
Place the smoked sausage in the pan hot water and heat over a low heat for about 20 minutes (the water shouldn’t boil).
Melt the butter in a frying pan with the caraway seeds until the butter foams. Finely chop the coriander.
Season the split pea puree with salt and pepper and stir through the coriander. Finely slice the smoked sausage. Divide the ‘stamppot’ between 2 plates and top with the smoked sausage slices. Spoon over the caraway butter and sprinkle over the crispy onions.
Nederlands
voor 2 personen
Ingrediënten
1 rookworst naar keus
250gr gele spliterwten
1 ui
1 wortel
1 prei
1 bosje verse koriander
snufje nootmuskaat
50gr boter
1 theelepel karwijzaad
30gr “crispy” uien
2 eetlepels olijfolie
zout en peper
Bereiding
Breng een pan water aan de kook voor de rookworst. Snijd de ui, wortel en prei fijn. Verwarm een pan op medium vuur met 2 eetlepels olijfolie en smoor de groenten 5 minuten.
Voeg de spliterwten en nootmuskaat naar smaak toe aan de pan. Voeg water toe aan de erwten totdat ze onderstaan. Breng aan de kook en laat zachtjes sudderen voor ongeveer 35 minuten totdat erwten zacht zijn. Kijk steeds of er genoeg vocht aanwezig is in de pan, voeg indien nodig water toe.
Doe de rookworst in de pan met warm water en verwarm op een laag vuurtje (water mag niet koken).
Smelt de boter in een koekenpan met het karwijzaad en laat de boter borrelen. Snijd de koriander fijn.
Breng de erwtenpuree op smaak met zout en peper en roer de koriander er doorheen. Snijd de rookworst, schuin, in plakjes. Verdeel het stamppotje over 2 borden en leg de plakjes rookworst er bovenop. Lepel de karwijboter over de linzen en strooi de ‘crispy’ uien er overheen.
Christmas crackle cookies
Brown butter crackle cookies
INGREDIENTS
- 150G (5¼ OZ) UNSALTED BUTTER, CHOPPED
- 1¼ CUPS (200G/7 OZ) CSR RAPADURA SUGAR
- 2 EGGS
- 2 TEASPOONS VANILLA EXTRACT
- 2½ CUPS (385G/13½ OZ) WHITE WINGS PLAIN FLOUR
- 1 TEASPOON BAKING POWDER
- 1 TEASPOON GROUND CINNAMON
- CSR PURE ICING SUGAR, FOR ROLLING
METHOD
- Place the butter in a small saucepan over medium heat and cook until foaming. Whisk for 2–3 minutes or until the butter is a deep golden colour. Set aside to cool slightly
- Place the butter and rapadura sugar into the bowl of an electric mixer. Beat until combined. Add the eggs and vanilla and beat well. Sift over the flour, baking powder and cinnamon and beat on low speed until combined. Cover and refrigerate the cookie dough for 1 hour or until firm.
- Preheat oven to 180°C (350°F). Line 2 trays with non-stick baking paper.
- Sift icing sugar into a shallow bowl. Roll tablespoons of the cookie dough into balls, then roll in the icing sugar to coat.
- Place dough balls on prepared trays and bake for 10–12 minutes or until cookies are just golden and set. Set aside on trays to cool.Makes 26
Conchiglie Pasta with Pumpkin and Mozzarella Butter
Conchiglie means 'shell' or 'seashell' and this shell shaped is wonderful to use with rich, creamy sauces or to fill and bake in your favourite sauce. This recipe which includes pumpkin and mozzarella is a new and slightly unusual way of using one of Italy's favourite cheeses.
Serves 2
Ingredients
600g butternut squash
1 ball buffalo mozzarella
1 small bunch sage
1 clove garlic
200g conchiglie pasta
1 lemon
50g grated Parmesan
3 tablespoons olive oil
20g butter
salt and pepper
Method
Preheat an oven to 200˚C. Peel the butternut squash, remove the seeds and cut into 2 cm cubes. Place in a roasting dish with 2 tablespoons olive oil, salt and pepper and roast for about 20 minutes.
Finely chop the garlic cove and pick the sage leaves. Cut the mozzarella into small cubes and ensure the butter is at room temperature. Grate the zest from the lemon. Bring a pan of salted water to the boil.
Heat a small pan over medium heat with 1 tablespoon olive oil and fry the garlic and sage leaves for 2 minutes. Allow to cool slightly. Keep a few sage leaves back to finish the dish off and place the garlic, remaining sage, butter, mozzarella, lemon zest and juice in a jug or food processor and blend. Season with salt and pepper.
Cook the pasta for about 9 minutes. Keep a cup of the pasta cooking liquid and drain off the pasta, returning it to the pan. Mix the mozzarella butter through the pasta along with the pumpkin and half the Parmesan. Season with salt and pepper and add some of the pasta cooking water if necessary.
Divide the pasta between 2 plates. Sprinkle over the remaining Parmesan and sage leaves. Serve straight away.
Nederlands
voor 2 personen
Ingrediënten
600gr flespompoen
1 bol buffel mozzarella
1 klein bosje salie
1 teentje knoflook
200gr conchiglie
1 citroen
50gr geraspte Parmezaan
3 eetlepels olijfolie
30 gr boter
zout en peper
Bereiding
Verwarm een oven voor op 200˚C. Schil de flespompoen, verwijder de zaadjes en snijd 1 blokjes van 2 cm. Doe ze in een ovenschaal met 2 eetlepels olijfolie, zout en peper en rooster ongeveer 25 minuten.
Snijd de knoflook fijn en pluk de salieblaadjes. Snijd de mozzarella in kleine stukjes en zorg dat de boter op kamertemperatuur is. Rasp de schil van de citroen. Breng een pan met water en zout aan de kook.
Verwarm een pannetje op medium vuur met 1 eetlepel olijfolie en bak de knoflook en salieblaadjes 2 minuten. Laat even afkoelen. Bewaar een paar salie blaadjes en doe knoflook, resterende salie, boter, mozzarella, citroenrasp en sap naar smaak in een beker of keukenmachine en blend. Breng op smaak met zout en peper. Doe in een kom en zet in de koeling.
Kook de pasta ongeveer 8 minuten in de gezouten water. Bewaar 1 kopje van de kookvocht en giet af. Doe de pasta terug in de pan. Meng de mozzarellaboter door de pasta met de pompoen en de helft van de Parmezaan. Breng op smaak met zout en peper en voeg wat van het kookvocht toe, indien nodig.
Verdeel de pasta over 2 borden. Bestrooi met de resterende Parmezaan en salieblaadjes en serveer.
Fish Pie
A fish pie can often take quite a bit of work, but the results are worth the effort. In this recipe, we've paired down the ingredients and method, with the result being no less spectacular as the original. Make sure to use sustainable fish wherever possible.
Serves 2
Ingredients
200g pollack fillet
200g salmon fillet
3 spring onions
1 small bunch dill
1 lemon
200ml crème fraiche
300g young spinach leaves
5 sheets filo pastry
4 tablespoons olive oil
salt and pepper
Method
Preheat an oven to 200˚C. Finely slice the spring onions and cut the fish into 3 cm pieces. Finely chop the dill and grate the zest from the lemon.
Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the spring onions for 1 minute. Add the spinach leaves and fry for 1 minute until wilted. Place in a sieve and allow some of the moisture to drain. Return to the pan and season with salt and pepper.
Mix the crème fraiche, dill, lemon zest and juice to taste through the spinach. (If using a roasting dish add the spinach mixture and continue as follows.) Top with the pieces of fish and season with salt and pepper.
Cut the filo pastry sheets in half and lay in a wavy fashion over the fish. Ensure the fish is completely covered with the pastry and drizzle with 2 tablespoons olive oil and sprinkle with some coarse sea salt. Place in the oven for 15-20 minutes until the pastry is golden and crisp.
Serve the fish pie straight from the oven.
Nederlands
voor 2 personen
Ingrediënten
200gr koolvisfilet
200gr zalmfilet
3 lente uien
1 klein bosje dille
1 citroen
200ml creme fraiche
300gr jonge spinazieblaadjes
5 velletjes filodeeg
4 eetlepels olijfolie
zout en peper
Bereiding
Verwarm een oven voor op 200˚C. Snijd de lente uien fijn en snijd de vis in 3 cm stukjes. Snijd de dille fijn en rasp de schil van de citroen.
Verwarm een koekenpan op medium vuur met 2 eetlepels olijfolie en bak de lente uien 2 minuten. Voeg de spinazieblaadjes toe en bak totdat ze geslonken zijn. Breng op smaak met zout en peper.
Meng de creme fraiche, dille en citroenrasp er doorheen. Als een ovenschaal wordt gebruikt, lepel deze mengsel in de schaal en volg het recept. Leg de stukjes vis er bovenop en bestrooi met zout en peper.
Leg de velletjes filodeeg over de vis. Zorg dat de vis helemaal gedekt is en drizzle met 1 eetlepel olijfolie en bestrooi met een beetje grove zout. Zet de pan in de oven voor 15-20 minuten totdat de filodeeg goudbruin en knapperig is.
Serveer de fish pie direct uit de oven.