Green pumpkin risotto with king oyster mushrooms

For ➍

600 g flesh of a fresh green pumpkin (such as Marvano), cut into small cubes*

300 g Arborio or Carnaroli rice

1 l vegetable stock, warm**

1 onion, finely chopped

400 g king oyster mushrooms eryngii) ****

2 cloves garlic, finely chopped

a splash of dry white wine

100 g Parmigiano, grated

1 ts dried sage or a few sprigs of fresh sage

a knob of butter

a dash of olive oil

pepper & salt

Roast the pumpkin in a preheated oven at 200°C with a dash of olive oil, the sage, pepper, and salt for 20 m until tender.

Sauté the onion and garlic in a pot with a little olive oil. Add the risotto rice and cook, stirring, until the grains appear translucent. Deglaze with the white wine and allow it to be fully absorbed.

Meanwhile, remove the pumpkin from the oven. Take half of the cubes and, using an immersion blender, purée them with a splash of stock until smooth. Set the remaining cubes aside. Gradually add the warm stock to the rice, one ladle at a time. Stir regularly, adding the next ladle only once the previous one has been fully absorbed. This process takes about 20 to 25 m in total, until the rice is *al dente*.***

Halfway through the cooking process, stir the pumpkin purée into the rice. Sauté the king oyster mushrooms in a little olive oil and butter until cooked through (5–10 m). Cover and keep warm. Remove the pan from the heat once the rice is cooked. Stir in the knob of butter, the Parmigiano, and the diced pumpkin. Let the risotto rest, with the lid on the pan, for another 2 m before serving.

*The peel may be left on, if desired.

**Prepare a broth using 2 carrots, 1 small potato, ½ a white onion, 2 sage leaves, 5 black peppercorns, 1.5 liters of water, and salt. Simmer for 40 minutes, then strain.

*** Or use a quick, safe method.

****Or wild mushrooms.

Venison stew with Gouden Carolus & gingerbread

For ➍ 

1 kg venison stewing meat 

1 clove of garlic 

1 large onion 

2 bay leaves 

450 g pre-cooked baby potatoes 

1 tsp dried rosemary 

3 cloves 

2 slices of gingerbread with ginger 

2 tbs mustard 

1 tbs Liège syrup 

3.8 dl game stock 

7.5 dl Gouden Carolus beer 

1 tbs flour 

3 tbs butter 

pepper 

Place a roasting pan or heavy-bottomed pot on the heat, let it get hot, and melt a spoonful of butter in it. Season the meat with pepper and salt, then brown the venison pieces on all sides in the hot butter. It is best to do this in batches to ensure the meat sears properly. The meat does not need to be fully cooked through, as it will finish cooking during the stewing process.

Peel and finely chop the onion and garlic. Place a pan on the heat with a spoonful of butter and sauté the onion and garlic. Sprinkle with the flour and add the browned venison pieces. Stir briefly, then immediately deglaze with the game stock and the Gouden Carolus beer. Add the bay leaves, cloves, and Liège syrup. 

Cut 2 slices of gingerbread and spread them with mustard. Place the gingerbread—mustard side down—on top of the stew and bring to a boil. 

Reduce the heat, cover the pot with a lid, and let the meat cook for 2 to 2½ h until tender. Preheat the oven to 200°C. 

Rinse the baby potatoes and spread them evenly in a baking dish. Dot with a few knobs of butter. Season with salt, pepper, and dried rosemary, then roast in the oven for approximately 30 m until golden brown. Serve the roasted baby potatoes with the venison stew.

Cod with saffron sauce

For ➍ 

5½ tbs unsalted butter (or vegetarian alternative) 

220 g waxy potatoes 

1 shallot 

50 mg saffron 

1 tbs hot water 

10 cl dry white wine 

20 cl fresh heavy cream (or oat cream) 

1 tbs mild olive oil 

4 fresh cod loins 

50 g baby spinach 

Preheat the oven to 160°C. Melt 2 tbs of butter in a small saucepan. 

Peel the potatoes and slice them thinly using a mandoline or vegetable peeler. Arrange 10–12 slices in a shingled pattern on a baking sheet lined with parchment paper. For each person, create a rectangular "potato roof" the size of a cod loin, ensuring the slices overlap. Brush with melted butter and sprinkle with salt. Bake for about 35 m until golden yellow and crispy. 

Meanwhile, finely chop the shallot. 

Melt 1 tbs of butter in a saucepan over low heat and sauté the shallot for 2 m until soft. Crumble the saffron between your fingers and mix with the hot water. 

Add the wine to the shallot, bring to a boil, and let it reduce for 1 m. Add the saffron (along with the water it was mixed in) and the cream, and simmer gently for 15 m. Season with pepper and salt to taste. 

5 m before the oven time is up, heat the oil and 1½ tbs of butter in a non-stick frying pan. Fry the cod over high heat for 4 m, turning halfway through. 

Remove the potato slices from the oven and press down on them with a spatula so they stick together well. Using a spatula, place a potato "roof" onto each piece of fish. Keep warm on a heated plate, covered with aluminum foil. 

Finish the sauce by whisking in the remaining butter until the mixture is smooth and golden yellow. Divide the baby spinach among warm plates. Place the cod with the potato crust in the center. Drizzle the saffron sauce around it. 

Serve with a glass of Chablis.