Christmas 2019
Amuse
Mini tarte tatin of pear and blue cheese
Mini Leek pancakes with yoghurt dip
*
Carpaccio of beet, cauliflower, beurre blanc and herb filos
*
Parsnip soup with chestnuts
*
Deer – steak and stew with
chutney of stewed pear, sweet potato polenta and red cabbage crudité
Vega: beef wellington
*
Bread and butter pudding with orange granite, dulce de leche and candied orange peel
Mini tarte tatin of pear and blue cheese
Ingredients:
4 people
- 1 slice of puff pastry + some flour
- 0.5 pear
- 25 grams of sugar
- 15 grams of butter
- 50 grams of blue cheese
Requirements:
- muffin molds
- tablespoon
- skillet
- rolling pin
- 6 cm plug
Preparation:
- Peel the pear and cut into slices.
- Melt the butter and sugar in the pan until lightly browned. (caramelize)
- Bake the pear in the caramel for 5 minutes.
- Divide the hot caramel with a spoon over the molds.
- Divide the pear over the molds.
- Roll out 1 slice of puff pastry with the roller and if necessary. some flour.
- Cut out 4 circles.
- Cover the pear with the pastry
- Bake for 20 minutes at 180C.
- Deposit when they are hot and cover with the crumbled cheese.
- Put it in the oven again or use a burner to melt the cheese
Mini Leek pancakes with yoghurt cream cheese dip
4 persons
Cookies:
- 1 small leek
- 1 small onion
- ¼ tsp coriander powder / ¼ tsp cumin powder / Pinch of cinnamon / Pinch of turmeric / Pinch of chili powder
- ¼ tsp sugar
- 2 tbsp chopped soft green herbs (chervil, chives, parsley, coriander or similar) minced
- pepper and salt to taste
- 1 egg
- 40 g flour
- 1 tsp baking powder
- 50 g milk
- sunflower or olive oil
- Cut the leek into rings and wash it. Chop the onion.
- Fry the onion and the leek in a frying pan in a little oil until they are tender.
- Add the coriander powder, cumin powder, cinnamon, turmeric, chilli powder, sugar and spices and remove the pan from the heat.
- Make a batter from egg, flour, baking powder and the milk. Add the leek mixture to this.
- Heat a little oil in a frying pan. Spoon the batter into the pan with a tablespoon. 1 tablespoon is 1 cookie.
- Bake the cookies on a not too high heat on both sides until they are nicely golden brown and cooked.
Yogurt dip:
- 25 g yogurt
- 10 g cream cheese
- ½ clove garlic
- 2 sprigs of leaf parsley
- 2 sprigs of coriander
- Salt and pepper
- Put all the ingredients in a food processor and turn it on until a smooth, even sauce appears.
Carpaccio with vanilla beurre blanc, herb filos, cauliflower couscous and pistachio crumb
Ingredients
4 people
Ingredients
- 2 cooked beets, preferably different colour. (If you buy raw beets, cover them with aluminium foil and put in the oven at 180C for one hour.)
Preparation Method
- Cut the beet into thin slices.
Beurre Blanc with vanilla:
Ingredients
4 people
- ⅛ vanilla pod
- 0.4 liter of white wine
- 1 shredded shallot
- 1 toe of chopped garlic
- ½ sprig of thyme
- ½ sprig of rosemary
- 0.4 liter of cream
- 75 grams of cold butter in cubes of approximately 1 by 1 cm.
Mise en place:
- Cut the vanilla pod in half, scrape out the marrow with a knife. Put the marrow and the stick in a saucepan.
- Add the wine, shallot, garlic, thyme, rosemary.
- Allow the wine to reduce by half. (reduce until about half is left).
- Add the cream and cook over a low heat to about half. Beware of boiling over (you end up with about 750 ml of liquid.
- Sieve the sauce, let cool and put cold until use.
Cauliflower:
Ingredients
4 people
- ¼ cauliflower
- 30 grams of green pistachio nuts (half by couscous, half for garnish)
- few sprigs of green herbs: dill, chives and tarragon
- 1 spring onion
- ¼ cup lamb’s lettuce
- pepper / salt / oil / lemon juice
Mise en place:
- Roast all pistachio nuts for a few minutes in a frying pan or in the oven at 180C salt them on and let them coolwith..
- Cut with a knife the cauliflower florets and root.
- Put the florets and pieces of root in a food processor and add half (= 50 grams) of the cooled nuts,
- Turn on the machine and chop until the cauliflower has become grainy and fine.
Use if you have the “pulse” button, be careful: if you mash too long it becomes puree
- Put cauliflower couscous until use in the refrigerator
- Pick herbs from the stems, and chop the chives into 2 cm long
- Cut the last 5 cm of the spring onion (on the green side) and cut the onion in half lengthwise. Cut the spring onion into very thin slices with a sharp knife.
- Finely chop the remaining pistachio nuts. These are to garnish.
Herbal filos:
Ingredients
4 people
- 2 sheets of filo pastry
- few sprigs of dill / chives / tarragon
- 1 eggwhite
- pepper / salt
Mise en place:
- Defrost the filo sheets
- Pick the herbs from the stalks and mix them together.
- Expand 1 slice of filo on your cutting board or (clean and dry) countertop and spread thinly with egg whites.
- Spread some herbs over the filo.
- Sprinkle a little pepper and salt over it.
- Put a new slice of filo on top and press it well.
- Cut the filo sheets into desired points with a sharp knife. Printing works better than cutting. You get about 2 x 10 = 20 points from 1 sheet.
- Place the dots on a baking sheet covered with baking paper.
- Repeat the previous steps. Continue until you have 3 points per person.
- Bake them at 150 degrees. Until they are very light golden brown, about 10 to 20 minutes.
- Allow them to cool and store them in an airtight container until use.
Serving
Beet:
- Divide the sliced beets on the board
Cauliflower couscous:
- Take the cauliflower couscous and mix it with the herbs and spring onion. Add some pepper, salt, olive oil and lemon juice.
- Mix the lettuce with the couscous.
Sauce:
- Heat the sauce until it almost boils and remove the pan from the heat.
- Take a hand blender, and while mixing the sauce, add the butter cubes one by one. Only add the next block when the previous one has been completely absorbed by the sauce.
- Use the sauce directly
Make up a plate:
- Pour some hot beurre blanc over the beet on the plate.
- Arrange a little cauliflower couscous on top of the beet, put a herb filo on top, then some couscous, and then another herb filo.
- Sprinkle some chopped pistachio on the fish.
- Serve immediately.
Parsnip soup with chestnuts
Ingredients:
4 people
- ½ leek
- 1 onion
- 1 celery stem
- 0.6 liters of water
- 25 grams of butter
- 300 grams of parsnip
- 50 ml of white wine
- 75 grams of cooked chestnuts
Requirements:
- peeler
- colander hand
- blender or blender
- ladle
- sieve
- measuring cup
Preparation:
- Cut the onion, leek and celery coarse for the broth. Wash and set with water. Leave for 30 minutes.
- Peel the parsnip and cut into large pieces. Bake for 5 minutes in butter over low heat so that they do not color.
- Deglaze the parsnip with the wine.
- Crumble a few chestnuts for garnish.
- Add the rest to the parsnip together with the wine and the sieved broth. Cook the parsnips in 15-20 minutes. Puree with a hand blender or for an even smoother result with the blender.
- Season with salt and pepper.
To serve:
Pour the soup preheated plates and garnish with crumbled chestnuts and finely chopped green herbs.
Vegetarian Wellington
Ingredients
8 people
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Requirements:
- spoon
- oven plate
- aluminum foil
- frying pan
- colander / sieve
- food processor
- rolling pin
- brush
Preparation:
- Heat the oven to 200˚C and defrost the puff pastry.
- Wash the pumpkin, halve and scrape out the seeds. Cut into large pieces. Drizzle with olive oil and sprinkle with rosemary, chili flakes, cinnamon powder and coriander powder. Place all pumpkin pieces with the skin down on a baking sheet and cook under aluminum foil in the oven for 45 minutes. Cut into small cubes.
- Meanwhile, cut the red onions into rings and bake them on a low heat until soft and light brown. Chop the sage. Add the sage and panko to the onions at the end. Stir regularly and sprinkle with lemon zest. Season with salt and pepper.
- Stir fry the fresh spinach, walnuts and raisins in olive oil with a clove of garlic, pepper and salt. Squeeze out the excess moisture and drain well.
- Duxelle: slice the chestnut mushrooms and fry in butter with chopped garlic until the mushrooms are soft and dry. Drizzle with lemon juice and grind finely in a food processor. Stir in 2 tbsp of mustard.
- Now place all thawed puff pastry slices on a pile (without plastic of course). Sprinkle the workbench lightly with some flour and roll out the puff pastry into one large slice of 35 * 40 cm. Place the slice of puff pastry on a baking sheet with baking paper.
- Brush the puff pastry with the duxelle of mushrooms and mustard and keep the edges of the puff pastry slice free. Mix the pumpkin with the spinach and red onion. Divide the mixture lengthwise over the center of the puff pastry. Beat an egg and cover the edges of the puff pastry with this. Fold the puff pastry over the mixture towards each other so that it closes. Stick well. Also stick the sides well together. Finally, brush the vegetarian Wellington with the rest of the egg.
- Cook the vegetarian Wellington in the oven for 40-45 minutes. Allow to cool slightly and cut into slices.
Beet Wellington
Ingredients
- 4 cooked beetroot (or raw and then self popped)
- 200 g shallots
- 2 cloves of garlic
- 400 g mushrooms
- 2 tbsp (olive) oil
- 1 tbsp dried mushrooms, 20 min violence in warm water
- 2 tbsp balsamic vinegar
- 270 g rolls of fresh puff pastry
- 150 g dairy spread or goat cheese
- 1 medium egg (beaten)
Preparation
- Raw beets: preheat the oven to 200 ° C. Peel the beets, sprinkle with a little salt and package them separately in aluminum foil. Cook them in approx. 60 minutes. Remove from the oven and remove the foil.
- In the meantime, finely grind the shallot, garlic and mushrooms in the food processor. Heat the oil in a pan and fry the shallot mixture and the dried mushrooms for 8 minutes on medium heat. Add the balsamic vinegar and season with salt and pepper. Bake for 2 more minutes.
- Cut the puff pastry to 24 x 32 cm. Halve the length, make sure that 1 slice is 2 cm wider. Place the narrow slice on a baking sheet covered with baking paper. Roll out the second slice to 15 x 32 cm.
- Mix the dairy spread with the mushroom mixture. Spread ¼ over the center of the slice, leaving 2 cm free at the edge. Divide the beetroot and the rest of the mushroom mixture over it.
- Place the second dough slice on top and press the edges with a fork. Cut stars from the rest of the dough and stick them on it. Brush the top with the beaten egg and bake the Wellington beetroot in 20 min. Until golden brown and done.
Venison stew with stewed polenta, pear chutney, sweet potato and red cabbage crudité
Deer stew
Ingredients:
4 people
- 0,8 kilos boneless deer leg or shoulder
- 1 onion
- pinch of cinnamon
- ½ bottle of bock beer
- broth or water
- 1 slice of gingerbread
Requirements:
- casserole
Preparation:
- Cut the meat in pieces of approximately 3 x 3 cm.
- Chop the onion.
- Roast the meat in hot oil or butter, not too much at the same time, so that it can get a nice brown crust.
- Add the onions and fry for 5 minutes.
- Add the beer and stir in the froths.
- Add stock until just covered.
- Add bay leaves and cinnamon and simmer for about 90 minutes.
- Just before serving, add the gingerbread to bind the liquid.
- Season with salt and pepper.
Would you like to serve two preparations of deer? Buy extra steak of filet and grill the steak. Serve together with the stew.
Pear Chutney
Ingredients
10 people
- 0.5 kg stewpear
- 1 cm fresh ginger
- 0.5 piece red pepper
- 150 g sugar
- 75 ml red wine vinegar
- 75 ml red wine
- Peel the pears and cut into brunoise. (blocks of 0.5 cm x 0.5 cm)
- Peel the ginger and chop it.
- Finely chop the chilli.
- Put the pears, ginger and pepper in a pan.
- Add the sugar, vinegar and wine and let it cook very gently.
- If it boils dry, add a little water.
- When the pears are cooked and glassy, the chutney is ready. This takes about 40 minutes.
- Keep the chutney at room temperature until use.
Sweet potato polenta:
Ingredients
10 people
- 1 liter of water
- 100 g of butter in cubes
- 75 g of grated parmesan
- 350 g of polenta (plain or instant)
- pepper / salt
- 1 sweet potato
- flour for breading / baking
Mise en place:
- Peel the sweet potato and cut into cubes.
- Bring the correct amount of water for the polenta to the boil with some pepper and salt.
- Cook the sweet potato in it for 10-15 minutes, until al dente.
- Turn the heat down and sprinkle with the polenta and stir well until everything is dissolved. Watch out for polenta doubles.
- Continue to stir in the polenta with a spatula for 20 minutes while it is just not boiling. It cooks quickly, so stir well. (if you use instant polenta then it will be ready after 1 minute)
- Remove the pan from the heat after 20 minutes and stir the butter cubes into the polenta.
- Then stir the grated parmesan through the polenta.
- Pour the polenta into a plastic-coated cake tin.
- Put plastic foil on it again and place another cake tin on it. Place something heavy in it so that the polenta cools down under pressure.
Crudité of red cabbage
Ingredients
4 people
- ¼ red cabbage
- 1 shallot
- lemon juice / grater
- olive oil
- salt / pepper
- Cut the red cabbage into very thin strips. (this can be done with a food processor or by hand)
- Chop the shallot.
- Mix the red cabbage with the shallot and pepper, and season with juice and grater of lemon, olive oil and salt and pepper.
- Remove the crudité from the fridge more than an hour in advance.
Tip for home: first put the red cabbage away for 3 hours with 3 tablespoons of salt (under pressure). Then rinse well and follow the recipe.
Finishing
Preheating:
Place the plates in the microwave until they are so hot that you can just handle them with bare hands. A stack of 10 plates at 900W takes about 4 minutes.
Polenta:
- Cut triangle slices or circles of about 1 cm thick polenta.
- Flour every slice of flour on all sides.
- Pour a dash of oil in a very hot pan and fry the polenta on both sides until golden brown.
- Salt possibly after.
Stew:
Warm the stew
Or when using steak:
- Heat the steak until it has a core of 55C.
To prepare a:
- Place a slice of baked polenta on each plate.
- Place the sliced deer steak on top and next to it some of the stew.
- Make a quenelle of the stewed pear chutney with two spoons and place it on the steak.
- Put some of the red cabbage inext to the polenta.
- Spoon a little sauce over the meat, and the rest to put the dish on the plate.
Bread and Butter pudding with orange granite, dulce de leche and candied orange peel
Ingredients
4 people
Bread and Butter pudding
- 75 grams (old) white bread
- 1.75 dl milk
- 40 grams sugar
- 1 egg
- 20 grams chocolate
- 20 grams raisins
- 5 cl strong drink
- 10 grams butter on room temperature
- 5 grams ground coconut
- Heat the milk.
- Cut the crusts off the bread and put the bread in a bowl with the warmed milk.
- Mix raisins, grappa and a pinch of salt. Soak for 10 minutes and mix with the bread.
- Beat the butter with the sugar in a bowl. Add the eggs.
- Mix with the bread mixture.
- Finally add the grated chocolate and coconut.
- Put in (buttered) molds (small, 1 p.p. Or 1 big one) and bake at 150 ° C in the oven for 40 minutes.
Granité orange:
Ingredients
8 people
- 3 oranges
- 130 ml of water
- 50 grams of sugar
- 1 tbsp liqueur
- Grate the peel of two oranges with a fine grater.
- Peel with a peeler the peel (orange part) of the remaining orange and keep this peel aside for candied orange peel.
- Put the water, sugar and grated peel in a pan and bring to the boil. Stir until the sugar is dissolved.
- Remove the pan from the heat and let cool.
- Meanwhile, squeeze the oranges, and strain the juice over the pan.
- Add if necessary the liqueur.
- Pour the moisture into a flat dish (lasagna dish or the like) and put it in the freezer.
- Stir with a whisk every hour until you get the texture of “granita”ice.
Dulce de leche:
Ingredients
10 people
- 1 can of condensed milk
- Put the can in a pan with water so that it is covered
- Let simmer for 4 hours.
- Allow to cool before you open it due to hot caramel!
This can also be made two weeks in advance 🙂
Candied orange peel
Ingredients
4 people
- Peel of 1 oranges
- 50 ml of water
- 50 grams of sugar
Preparation Method
- Check the inside of the orange peel on white. Cut this out if necessary.
- Cut the skin along the length into strips.
- Put the skins in a pan and add just as much water until they are 1 cm below.
- Bring the skins to the boil and drain them.
- Repeat this 3 times, with fresh water every time.
- Add water and sugar the fourth time.
- Bring it back to the boil and let the skins gently preserve.
- When the moisture is syrupy, the peels are ready.
Finishing the dish
Bread and butter pudding:
Remove the tarts from the tins and heat in the oven for 10 minutes at 100 degrees Celsius.
Granite:
Stir the granite well. Remove from the freezer 10 minutes in advance.
Dulce de leche:
Open the can with the can opener.
Make a plate:
- Place the cakes on the plates.
- Put the granite in small glasses.
- Make small dots of the dulce de leche next to the cake and place the glass on it (against sliding).
- Draw a line of dulce de leche with a spoon under the desserts.
- Garnish the ice cream with the candied peels.
- Sprinkle the tarts with cocoa.