Bilder & de Clercq's New Recipes week 19 - 2017
As the chefs of Bilder & de Clercq, we develop new recipes for them every week. We'll keep you updated with the week's newest recipes. This weeks recipes are:
ELLE Eten Magazine No.5 - 2014
Since April 2013, ELLE Eten magazine features one of our Bilder & de Clercq recipes. For each edition, we hand pick a recipe. This edition features a festive dish of venison with grilled pear.
Sea Bream with Anchovy-Tarragon Dressing and Beetroot
Serves 4
Ingredients
750g cooked beetroot (try and get an organic brand if you can)
salt and black pepper
olive oil, for dressing
4 Sea Bream fillets (Dorade), about 150g each, skin on
2 packs mixed cresses (shiso purple, pea tendrils)
Anchovy Dressing
6 anchovy fillets, drained
1-2 cloves garlic, peeled and crushed
1-2 Tablespoon white wine vinegar
150 ml olive oil
1 Tablespoon chopped tarragon
Method
Cut the beetroot into cubes. It can be gently heated up in a pan with 2 tablespoons olive oil, salt and pepper.
For the anchovy dressing, put the anchovies, garlic and white wine vinegar into a food processor and whiz to a rough puree. With the motor running, slowly trickle in the olive oil until amalgamated. Transfer the dressing to a bowl and stir in the chopped tarragon.
Remove the pin bones from the sea bream fillets. Heat a frying pan till hot and add a little olive oil. Season the fish fillets with salt and pepper and place them in the hot pan, skin side down. Cook for 3-4 minutes until the skin is crisp. Turn over in the pan, turn the gas off and allow to cook through in the residual heat, about 2 minutes. Alternatively, transfer to a greased baking sheet and finish off in a 180° C oven for a couple of minutes or until the fish is opaque.
To serve, spoon the beetroot around the plates. Place a fish fillet on top and scatter the mixed cresses around. Spoon over the anchovy dressing 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
Wine advice: Centanni - Il Borgo
Pumpkin Salad
This recipe is inspired by one of our favourite chefs of the moment, Yotam Ottolenghi.
Serves 4
Ingredients
2 medium butternut, halved, seeds removed and each half cut into thirds (peel the skin off if you like, but we tend not to)
3 red onions, cut into wedges
50 ml olive oil, plus extra to drizzle over the salad
4 Tablespoons white tahini (available from health food shops)
lemon juice, to taste
1 garlic cloves, crushed
50 g pine nuts
2 Tablespoons za'atar (a Middle Eastern spice mix of dried thyme, sumac and sesame seeds)
small bunch flat leaf parsley, finely chopped
50 g rocket leaves
50 g baby spinach
Method
Preheat the oven to 220C.
Place the butternut and onion on an oven tray, add 40 ml olive oil, salt, pepper and the za'atar. Spread out evenly and roast for about 30-40 minutes until the vegetables have coloured and are cooked through. Keep an eye on the onions that they don't burn. Set aside to cool.
Make the dressing by mixing the tahini with lemon juice to taste, 2-3 tablespoons water, garlic and salt. Whisk until the sauce is the consistency of cream.
Heat a frying pan with the remaining 10 ml olive oil over medium heat and fry the pine nuts until golden. Transfer to a bowl to cool.
To serve, place the roasted pumpkin and onions on a serving dish. Drizzle over the tahini dressing and sprinkle with the toasted pine nuts and chopped parsley. Top with the rocket and spinach leaves, drizzle with olive oil 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
ELLE Eten Magazine No. 4 - 2014
Since April 2013, ELLE Eten magazine features one of our Bilder & de Clercq recipes. For each edition, we hand pick a recipe. This edition features a wonderful autumnal pumpkin and sweetcorn soup.
Roasted Chicken with Heritage Carrots and Fennel
Serves 4
Ingredients
1,8 kg whole free range or organic chicken
1 lemon
1 small bunch thyme
5 cloves garlic
olive oil
50 g butter
salt and pepper
2 bunches heritage carrots (12-16 carrots)
2 fennel bulbs
Method
Preheat the oven to 180 C - 200 C. Cut the lemon into quarters. Fill the cavity with the lemon segments, thyme and garlic cloves. Rub the butter all over the chicken and drizzle with some olive oil.
Season the chicken generously with salt and pepper making sure you don't forget to season in the cavity as well. Place in a roasting dish, breast side down and roast for 45 minutes.
In the meantime, peel the carrots and slice diagonally. Trim the hard outer layer away from the fennel and roughly slice. After the 45 minutes, take the chicken from the oven, turn over and baste with the juices in the pan. Add the carrots and fennel around the chicken, mixing them well with the juices. Add a little salt and pepper. Return to the oven for a further 45 minutes or until the chicken is cooked through and golden brown.
Remove from the oven and rest for 5-10 minutes before carving and serving with the roasted carrots and fennel.
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
ELLE Eten Magazine No. 2 - 2014
Since April 2013, ELLE Eten magazine features one of our Bilder & de Clercq recipes. For each edition, we hand pick a recipe. This first edition features our salmon with buckwheat noodles and ginger broth.
ELLE Eten Magazine No. 1 - 2014
Since April 2013, ELLE Eten magazine features one of our Bilder & de Clercq recipes. For each edition, we hand pick a recipe. This edition features our French sausages with white bean puree and mushrooms.
ELLE Eten Magazine No. 6 - 2013
Since April 2013, ELLE Eten magazine features one of our Bilder & de Clercq recipes. For each edition, we hand pick a recipe. This edition features our roasted heritage carrots with goats cheese and pomegranate.
ELLE Eten Magazine No. 5 - 2013
Since April 2013, ELLE Eten magazine features one of our Bilder & de Clercq recipes. For each edition, we hand pick a recipe. This edition features our spicy chicken wings with blue cheese dip and celery slaw.