Salad with grilled lobster, apple and avocado
Ingredients
4 personen
- 1 lobster
- 1 granny
- 1 avocado
- 2 tbsp mayonaise
- 1 tsp horseradish
- ½ lemon
- salad leaves
- fresh herbs
Method
- Cut the apple and avocado in small cubes and mix with mayonaise, horseradish and lemonjuice
- Cut the zucchini in thin slices and grill.
- Cover the inside of a metal-ring with the zucchini slice. Add the salad and press with the back of a spoon.
- Put aside until serving.
Oloroso cream
- 1 dl sherry
- ½ tsp agar agar
- 1 shallot
- 1 bayleave
- 1 dl cream
- 1 tbsp mayo
- Reduce sherry with shallot and bayleave and agar.
- Pass through a sieve and leave to cool.
- Whisk the cream until thick like yoghurt
- Mix the sherry with the mayo and then with the cream.
- 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
Lobster
- Cut the lobster in halves and grill on the BBQ.
- 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
Ingredients
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
Method
- 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.
- 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.
- 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.
- Heat a large frying pan and add the butter. Once melted, add the fish and cook on each side for 1-2 minutes.
- Divide the seared fish among shallow serving bowls and ladle the soup around. Grate the reserved chestnuts on top.
Tarte tatin of endives
Ingredients:
8 persons
4 pieces endive
50 grams butter
50 grams sugar
0,5 tble spn fennel seeds
4 pieces pastry dough
Tools:
-baking pan for caramel and endives -cutting board
-tarte cups (or big tray) for endives -knife
-serving plate
-spatula
Preparing:
- Mix butter, sugar, pepper and fennel seeds and let it caramelize. Put half of this in the oven cups.
- 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.
- 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.
Pearchutney
Ingrediënten
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
Ingrediënten
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.