Salad with grilled lobster, apple and avocado


4 personen

  • 1 lobster
  • 1 granny
  • 1 avocado
  • 2 tbsp mayonaise
  • 1 tsp horseradish
  • ½ lemon
  • salad leaves
  • fresh herbs


  1. Cut the apple and avocado in small cubes and mix with mayonaise, horseradish and lemonjuice
  2. Cut the zucchini in thin slices and grill.
  3. Cover the inside of a metal-ring with the zucchini slice. Add the salad and press with the back of a spoon.
  4. Put aside until serving.

Oloroso cream

  • 1 dl sherry
  • ½ tsp agar agar
  • 1 shallot
  • 1 bayleave
  • 1 dl cream
  • 1 tbsp mayo
  1. Reduce sherry with shallot and bayleave and agar.
  2. Pass through a sieve and leave to cool.
  3. Whisk the cream until thick like yoghurt
  4. Mix the sherry with the mayo and then with the cream.
  5. Season to taste.

Balsamic vinegar reduction

75 ml balsamico azijn

25 gram appelstroop

Leave to simmer on low flame for about 5-10 minutes until thickness of syrup


  1. Cut the lobster in halves and grill on the BBQ.
  2. When cooked, scoop out the meat.

Put the avocado salad on the plate.

Top with salad and lobster.

Decorate with oloroso cream and balsamic vinegar reduction.

Parsnip chestnut soup


6 p

  • 100g unsalted butter
  • 600 parsnips
  • 50 ml white wine
  • 200 g cooked chestnuts
  • 1 liter vegetable stock
  • salt and freshly ground black pepper


  1. Melt half of the butter in a large heavy-based saucepan over a  wgentle heat but do not allow it to colour. Add the parsnips and let them fry gently for about 4-5 minutes, or until the parsnip is soft.
  2. Add the white wine and chestnuts (reserving a few for garnish) and fry gently for a further 7-8 minutes. Season the mixture with salt and pepper to taste.
  3. Add the stock to the saucepan and bring to the boil, then simmer for 5-6 minutes. Remove the pan from the heat and blend with an immersion blender or in a food-processor until it’s nice and smooth. (If you’re using a food processor, allow the soup to cool a little before you blend it.) Pass the soup through a fine sieve and set aside.
  4. Heat a large frying pan and add the butter. Once melted, add the fish and cook on each side for 1-2 minutes.
  5. Divide the seared fish among shallow serving bowls and ladle the soup around. Grate the reserved chestnuts on top.

Tarte tatin of endives


8 persons

4 pieces endive

50 grams butter

50 grams sugar

0,5 tble spn fennel seeds

4 pieces pastry dough


-baking pan for caramel and endives -cutting board

-tarte cups (or big tray) for endives -knife

-serving plate



  1. Mix butter, sugar, pepper and fennel seeds and let it caramelize. Put half of this in the oven cups.
  2. Cut the endives lengthwise in halves and put them in the pan with caramel, flat side down. Cook for 10 mins be careful not to burn the caramel and endives.
  3. Put the endives in the oven cups and cover with the pasty dough cut in circles. Put in the oven on 200 C for 20 mins or until the dough is crispy and golden brown.



10 personen

  • 0,5 kg gieser wildeman
  • 1 cm fresh ginger
  • 0,5 red pepper
  • 150 grams sugar
  • 75 ml red wine vinegar
  • 75 ml red wine
  • Clean and cut the pear 0,5 cm x 0,5 cm
  • Clean and chop ginger and pepper.
  • Put all the ingredients in a pot and leave to simmer for 40 mins

Crispy Polenta


10 personen

  • 1 liter water
  • 100 g butter in cubes
  • 100 g grated parmesan
  • 350 g polenta (regular or instant)
  • flour

Mise en place:

  • Bring water to the boil and season with salt and pepper.
  • Pour slowly in the polenta and stir well while pouring.
  • Keep stirring for 20 mins. (instant polenta: 1 min)
  • Take of fire and add butter and parmesan cheese
  • Pour the polenta in a caketray, covered with cling foil.
  • Cover with cling foil and put in another caketray filled with water.
  • whilst leaving to cool under pressure the polenta gets firm and easy to cut
  • cut in slices, roll through flour and bake in oil.