Roast pumpkin soup with walnuts & herb oil

For ➏ 

1 kg pumpkin, such as kabocha 

400 g sweet potatoes, unpeeled 

15 cl olive oil 

5 g sage leaves 

1 red chilli, thinly sliced on an angle (10 g) 

1 leek, trimmed & cut into 2mm rounds (200 g) 

1 large onion, peeled & roughly chopped (240 g) 

10 g piece fresh ginger, peeled & julienned 

fine sea salt 

½ ts smoked paprika 

½ ts ground coriander 

2 small potatoes (200 g) 

60 g walnuts 

1½ tbs maple syrup 

10 g coriander leaves, finely chopped 

10 g parsley leaves, finely chopped 

1 ts finely grated lemon zest 

Heat the oven to 220° C (200° C fan)/425F/gas 7. Put the whole pumpkin and sweet potatoes on a baking tray lined with greaseproof paper and roast, turning once halfway, for an hour, until soft and golden. Remove and turn down the oven to 180° C (160° C fan)/350F/gas 4. Once they’re cool enough to handle, use a metal spoon to peel off the pumpkin and sweet potato skins, and to scoop out the pumpkin seeds. Meanwhile, put 80ml olive oil in a small saucepan on a medium heat, then add the sage leaves and fry for about 2 m, until deeply green. Use a slotted spoon to lift out the sage, transfer to a sheet of kitchen paper and leave to crisp up. Add the chilli to the hot oil, fry, stirring occasionally, for about 2 m, until deeply red, then transfer to the kitchen paper alongside the sage. 

Transfer the hot oil to a large saucepan on a medium heat, add the leek, onion, ginger and three teaspoons of salt, and cook, stirring occasionally, for 5 m, until soft and translucent. Add the smoked paprika and ground coriander, cook for a minute, until fragrant, then add the cooked pumpkin and sweet potato flesh, and 1.6 litres of water. Peel and grate the potatoes on to a chopping board, then add to the soup before they discolour. Bring the soup to a boil, then turn down the heat and simmer for 15 m. While the soup is cooking, make the nut brittle. Line a small baking tray with greaseproof paper, top with the walnuts, maple syrup and a quarter-teaspoon of salt, and toss to coat. Roast, stirring once halfway, for about 10 m, until toasted and golden brown, then remove, sprinkle the fried sage and chilli on top, toss to combine and leave to cool. 

Once the nut mix is cool, scrunch up the paper to crush the brittle into smaller pieces. Make the herb oil by combining the coriander, parsley, lemon zest, remaining 70 ml oil and a quarter-ts of salt in a small bowl. Once the soup has cooked, take off the heat and blitz with a stick or regular blender until smooth and velvety. Add a splash more water to loosen, if need be, then divide between six bowls. Scatter the maple walnut brittle on top and serve drizzled with the herb oil.

♥︎Baked cod fillet with samphire, fennel, potatoes & lemon mayonnaise

For ➋

250 g baby potatoes*

1 red onion

1 clove of garlic

1½ pieces of fennel

½ lemon

5 g fresh dill

50 g mayonnaise

2 cod fillets

50 g samphire

Preheat the oven to 200°C. Wash the potatoes and halve them. Place the potatoes in an oven dish and mix with 1 tbs olive oil per person. Season with salt and pepper. Bake the potatoes in the oven for 25 – 35 m. Stir halfway through.

In the meantime, chop the red onion and press the garlic. Halve the fennel, cut into quarters and remove the hard stems and core. Chop the fennel. Heat butter♥︎ in a frying pan over medium heat and fry the red onion for 2–3 m. Add the chopped fennel and fry gently for 10–12 m.

Then deglaze with 3 tbs water per person and let it reduce until most of the liquid has evaporated. Add more water if you want the fennel to be even softer. In the meantime, squeeze the lemon and coarsely chop the dill. In a small bowl, mix the mayonnaise with ½ tsp lemon juice per person.

Pat the fish dry with kitchen paper and rub with salt and pepper. Heat 1 tbs olive oil per person in a frying pan over medium heat and fry the fish for 1 - 2 m on each side.

Meanwhile, heat the remaining olive oil in another frying pan and fry the garlic for 1–2 m. Add the samphire and stir-fry for another 1–2 m.

Divide the potatoes over the plates, spoon the fennel next to them and place the cod on the fennel. Spoon the fried samphire on top of the fish and garnish the dish with the dill. Serve with the lemon mayonnaise.

*Or more.

♥︎Replace with a plant-based alternative or olive oil.

♥︎Roasted cauliflower salad with pancetta & baby potatoes

For ➍ 

50 g pancetta♥︎

1 cauliflower 

400 g baby potatoes 

2 cloves garlic 

½ lemon, juice 

10 g flat-leaf parsley

400 g chickpeas 

200 g hummus 

5 Medjool dates 

5 cl tahini 

1 tbs za'atar 

4 tbs olive oil 

salt & pepper 

Preheat the oven to 180°C. 

Rinse the baby potatoes and cut them into wedges. 

Cut the cauliflower into florets and the slices of pancetta in half. Rinse the chickpeas thoroughly and drain. 

Stir the za'atar through the olive oil, squeeze in the lemon juice and season with salt and pepper. Sprinkle over the cauliflower, chickpeas, baby potatoes and pancetta and mix thoroughly. 

Peel and halve the garlic and mix with the vegetables. 

Roast the vegetables and pancetta in the oven for 25 m until cooked and crispy. 

Stir the tahini into the hummus and spoon a generous amount of the mixture onto each plate. 

Spoon the roasted vegetables and bacon on top and finish with a generous amount of finely chopped parsley and pieces of date.

♥︎Replace with heart-friendly alternative like turkey.

Poached sole fillets with spinach puree & saffron

For ➍

12 sole fillets

500 g potatoes

350 g spinach

butter*

5 dl fish stock

1 dl cream**

saffron

pepper & salt

for the garnish:

thyme

spring onion

Cook potatoes in salted water, drain and crush.

Stew spinach. Mix into the mashed potatoes. Season with salt and pepper.

Poach the rolled sole rolls in 4 dl fish stock.

Reduce the remaining 1 dl fish stock with 1 dl cream* and a pinch of saffron. Season with salt and pepper.

Decorate with tufts of thyme and spring onion.

*Replace with olive oil

**Replace with oat cream.

♥︎Turkey stew with Oude Geuze

For ➍

300 g fresh pearl onions

a large knob of butter*

300 g smoked bacon**

2 cloves of garlic

250 g mushrooms

2 stalks celery

1 kg turkey leg (turkey cubes from breast or leg)

3 tbs  flour

3 dl Oude Geuze Boon

40 cl chicken stock*

2 tbs grain mustard

some sprigs of sage

a few sprigs of thyme

4 bay leaves

3 cloves

1 bunch of (young) carrots

pepper & salt

a few sprigs of fresh thyme

800 g pine cones potatoes***

a dash of cream****

Preheat the deep fryer to 170 °C.***

First soak the fresh pearl onions in a bowl of hot water and remove the outer skin of the onions.

Melt a large knob of butter* in a large stew. Cut the bacon into strips and stew. Peel and crush the garlic and add, followed by the pearl onions. Cut the mushrooms into pieces and stew them. Rinse the celery under cold water, finely chop the stalks and stew. Season the turkey cubes with salt and pepper. Stew them and sprinkle some flour over them. Stir well so that the flour is evenly distributed over all the turkey pieces and vegetables. Pour the Oude Geuze and the chicken stock into the stew. Add the mustard. Make a herb bouquet from the sage, thyme and bay leaf and add it together with the cloves. Place a lid on the pot and turn the heat down. Let the stew simmer gently for at least 1 h. 

About 20 m before dinner time, peel the carrots and put them in a pot over a gentle heat with a good splash of water and a good knob of butter. Season the carrots with salt and pepper and some finely chopped fresh thyme. Cook for 10 to 15 m under a lid. In the meantime, fry the pine cones until golden brown in the deep fryer at 170 °C. 

Season the stew with a little extra salt and pepper. *****  

Add the pasta in small pieces to your sauce and let it melt. 

Finish the stew with a dash of cream. ****

Spoon some turkey with sauce onto a plate and add the fried carrots and pine cones***.

*replace with vegan

**replace with smoked turkey meat

***replace with heart-friendly alternative

****optional

*****If necessary, add some beurre manié to thicken the sauce by kneading 1 tbs flour  into a paste with a knob of butter*.

Cod on stewed cucumber

For ➋

400 g potatoes

2 cod fillets (140 g each), raw 

2 tbs fresh lime juice (or lemon) 

2 ts Dijon mustard 

1 medium cucumber 

40 g ham, raw or smoked 

1 ts oil 10x cl miso (or vegetable) stock 

(100 g cream cheese, light)* 

1 bunch of dill, chopped

Wash the potatoes and cook (with their skins on*) for 20 m until tender. (Or cook without peel*). 

Rinse the cod fillets, pat dry, sprinkle with salt and drizzle with lemon juice. Brush with mustard and leave to soak briefly. 

Peel the cucumber, halve lengthwise, remove the seeds and cut into slices. 

Cut the ham into strips. Heat the oil in a pan, fry the ham until crispy and remove from the pan. 

Add the cucumber to the pan, deglaze with stock, (stir in the cream cheese*) and season with salt and pepper. Place the cod fillets on the cucumber and cook for 10 m with a lid on the pan. 

Drain the potatoes (and peel them*). 

Sprinkle the cod and cucumber with dill and serve with the crispy ham and potatoes.

Oven baked asparagus

For ➋

500 g asparagus, thinly peeled

1 lemon, grated zest

50 g butter, soft & cut into cubes

Preheat the oven to 180°C. Cut a parchment paper large enough to close the papillote around the vegetables.

Place the asparagus on baking paper. Sprinkle the grated zest on top. Spread the cubes of butter over the asparagus.

Close the papillote.

Cook the asparagus for 25 to 30 m @ 180°C.

Serve with oven roasted potatoes.

Cod with spinach, shallots, smoked salmon & Blanche du Hainaut

For ➋

800 g cod fillets 

4 tbs olive oil 

15 cl Dupont Blanche, Hainaut white beer

500 g spinach 

4 shallots, chopped 

100 g butter 

100 g smoked salmon, cubed

400 g potatoes 

1 bunch of chives 

25 cl fresh cream 

1 egg

Bake the cod fillets slightly in olive oil. Bake for 10 m in the oven at 180 ° C. 

Deglaze with white beer and simmer for 1 m.. 

Meanwhile, stew the spinach leaves cooked and shallots briefly in 50 g of butter . Add the smoked salmon into cubes increased. 

Boil and mash the potatoes. Add a bunch of chopped chives and warm cream to the puree.  Mix well and season with salt and pepper, then add the egg and 50 grams of butter.

Serve.

Herring salad with beetroot & potatoes

For ➋

200 g maatjes herring*

4 small or 2 large beetroots

500 g small potatoes

1 small red onion

1 tbs (grain) mustard

½ lemon, the juice

2 tbs olive oil + 1 extra dash

1 tbs wine vinegar**

1 bunch of dill

salt & black pepper from the mill

First roast the beetroot in the oven at 180 °C. Place the unpeeled beets on a sheet of aluminum foil. Drizzle with a dash of olive oil, 1 tbs wine vinegar**, a pinch of salt and pepper. Wrap the foil so that no moisture can leak out and roast 40 to 60 m in the oven. The beetroot is done when a potato knife slides through it easily.

Meanwhile, peel the red onion, cut into fine half rings and place in a small bowl. Mix in the juice of ½ lemon, 1 tbs mustard and a pinch of salt and pepper. Set aside until use and stir whenever you remember. Boil the potatoes in water with a good pinch of salt (no need to peel).

Remove the beetroot from the oven. Let cool, peel and cut into wedges. Cut the drained potatoes in half. Cut the herring into pieces and finely chop the dill.

Mix 2 tbs olive oil under the marinated red onion. Place in a large bowl and mix in the beetroot, potatoes and most of the dill. Finish with the herring and the rest of the dill. Give everything a few extra turns of the pepper mill and a pinch of salt. 

Serve the salad preferably lukewarm.

* Or 200 g herring fillets in vinegar

**Or 1 tbs brine vinegar from the herring

Chicken with peas, fennel & potatoes

For ➍
8 chicken legs
3 fennels
450 g (frozen) peas
2 shallots
½ lemon
A few sprigs basil
olive oil
black pepper & salt
for the baby potatoes:
1 kg baby potatoes
3 cloves of garlic
3 sprigs rosemary
olive oil
black pepper & coarse salt

Preheat the oven to 200 °C. Wash the baby potatoes (no need to peel, but cut the larger ones in half) and put in an oven dish. Add the rosemary and crushed garlic (no need to peel). Sprinkle with salt and pepper and sprinkle a few sprigs of olive oil over it. Shuffle so that everything is covered with a layer of oil. Roast for 25-35 m and toss halfway through.
Heat a small splash of olive oil in a heavy-bottomed cooking pot or large saucepan, over medium to high heat. Season the chicken with salt and pepper and place with the seasoned side in the cooking pot or pan. Bake for about 6 ms until you have a golden brown crust. Season the other side with salt and pepper and cook for another 6 ms until you have a crispy crust here too.*
While the chicken is baking, cut the fennel into wafer-thin slices. If you have a mandolin, now is the time to use them. Keep the fennel green aside for the finish. Peel the shallots and cut into fine half rings. Place ⅙ of the fennel in a small bowl together with the shallot, lemon juice and a pinch of salt, and toss together.
Place the chicken on a plate, reduce the heat and fry the fennel in the same pan or pot for a few m. Season with a pinch of salt and pepper and add a very small splash of water. Place the chicken on top and simmer under a lid for 10 m*. Add the peas and simmer for a few more m.
Mix the fennel and shallot marinated in the lemon juice with the basil leaves.
Divide among plates. Finish with the fennel green and possibly some extra leaves of basil.

*Chicken might need up to 30 m to be cooked completely on the inside!

Parsnip stew with mushrooms & bacon

For ➍
1 kg potatoes
800 g parsnips
1 tbs mild olive oil
150 g bacon strips
3 sprigs fresh thyme
400 g chestnut mushrooms
125 g sliced ​​shallots
20 cl semi-skimmed milk

Peel the potatoes, cut into equal pieces and cook in water with any salt in 20 m until done.
Peel the parsnip and cut into 1 cm thick slices. Cook the last 10 m with the potatoes.
Heat the oil in a large frying pan and fry the bacon strips until crispy over medium heat in 8 m.
Meanwhile, tear the leaves of the thyme sprigs.
Slice the mushrooms.
Turn down the heat. Add the thyme, mushrooms and shallots to the bacon and cook over low heat for 8 m.
Heat the milk. Drain the potatoes and parsnip, add the milk and mash with the mashed potatoes.
Serve the stew with the mushroom mixture.

Varkenshaasje met bloemkool (Pork tenderloin with cauliflower)

For ➍
700 g pork tenderloin
butter
salt & black pepper
Blackwell sauce
10 potatoes
1 cauliflower*

Season the tenderloin with salt and black pepper.

Preheat the oven to 160°C.

Heat a frying pan with a lump of butter in it. Once the butter is foaming, place the meat in the hot pan. Sear the meat to form a crust, so the juice of the meat does not escape. To avoid burning the butter, turn the heat to medium, or put in a lump of fresh butter. Make sure the meat gets get a golden brown on all sides.

Put meat in an ovenproof dish and cook further in the oven for 8 to 10 m at 160°C.**

Pour off excess drippings from the meat. Use the same skillet to prepare the sauce. The burnt leftovers will provide extra flavour.

Remove the meat from the oven. Put on an inverted plate, cover with foil and let meat rest 10 m.

Peel the potatoes and cut into large pieces. Cook them in the steam or boil them in lightly salted water (18 to 20 m).

Cut the cauliflower into florets, rinse the vegetables well and steam them until tender.

Cut the meat into 2.5 cm slices. On each plate, put a few cauliflower florets few and a few potatoes. Arrange a few slices of pork and spoon over some sauce.

*Or use green beans. or replace with mustard braised Brussels sprouts.
**Or lower the heat. Cover the pan and cook further for 10-15 m.

Fried cod with fennel mash & vine tomatoes

For ➍
4 cod fillets
500 g vine tomatoes
2 thick tomatoes
2 fennel tubes*, in small pieces
800 g potatoes, in pieces
1 onion, chopped
2 cloves of garlic, chopped
3 tbs butter
50 cl olive oil
2 tbs olive oil
1 ts thyme dried
2 bay leaves
pepper & amp; salt

Drop the thick tomatoes in boiling water for 10 s and then cool them in cold water. Peel them. Cut into pieces and spoon the seeds out. Mix together with 5 cl olive oil and half of the garlic. Season with pepper and salt.
Heat 2 tbs of olive oil in a cooking pot and fry the pieces of fennel ± 5 m over a low heat. * / **
Add the onion, the rest of the garlic, the thyme, the bay leaves and the potatoes. Add water until everything is covered and bring it to the boil. Cook for 20 m. **
Meanwhile, melt 2 tbs of butter in a frying pan and fry the cod fillets for 5 m. Season with salt and pepper and carefully turn the cod fillets over. Add the vine tomatoes to the fish and let everything cook for 5 m.
2 m before the end, add the mixed tomatoes to the frying pan to heat up.
Drain the fennel and the potatoes. Remove the bay leaves and puree together with 1 tbs of butter. Season with pepper and salt.
Divide the fennel mash over the plates and place the pieces of cod on it. Finish with the tomato sauce and a vine of tomatoes.

* Replace the fennel mash with a ready-made potato gratin with tomatoes and mozzarella.
* Boil the potatoes separately. Stew the onion and fennel with the herbs separately until soft (15-20 m). Mix the potatoes with the fennel and mash.

Poulet Père Lathuille (Paris sautéed chicken fricassé with artichokes)

For ➏
1 Gâtinais chicken
3 flat parsley sprigs
20 g butter
crust:
300 g (or 3) Agria potatoes
3 globe artichokes
50 cl groundnut oil
30 g clarified butter
garnish:
50 g butter
1 bulb young garlic
1 bundle scallions
25 cl milk
100 g T55 flour

Remove the legs and breasts from the chicken, cut them into small pieces. Make a chicken stock with the carcass. Chop the parsley. In a sauté pan, brown the chicken pieces in butter. Drain, deglaze with a little chicken stock and add the parsley. Set aside.
Wash and peel the potatoes. Prepare the artichokes. Cut the potatoes and artichokes with a mandolin into 3 mm thick slices, and shape into 3 cm-diameter circles with a pastry cutter. Blanch the artichokes in boiling salted water and cool immediately. Brown the potatoes in a deep-fat fryer at 140°C and drain them on a clean cloth.
Line a 18 x 6 cm (copper) mould with overlapping alternate slices of potato and artichoke, and add the chicken pieces.
Fill up the mould with clarified butter and leave to stand for 5 m in the fridge.
Immerse the mould in an oil bath, and leave to cook for 10 m at 180°C until it turns a beautiful blonde colour.
In a pan, confit the garlic gloves in butter. Cut the scallions into 3 mm thick slices with a mandolin.
Plunge the scalllion slices in milk, drain, coat with flour and fry them at 140°C.
Place the chicken dish in the middle of the plate and decorate with scallion rings and garlic cloves. Pour over the chicken stock.

This recipe of chicken with potatoes and artichokes reminds us that Paris and its surroundings were once full of artichokes. It was created in 1765, by a cook named Lathuille, who ran a Parisian guinguette. This establishment, located near the barrier of Clichy, was known for its sautéed chicken, but also for its tripes in the fashion of Caen and a cellar with excellent wines. On March 30, 1814, during the fall of the Empire, Marshal Moncey installed his command post there, in a show of honour against the coalition armies. Père Lathuille distributed all his provisions and bottles to the French soldiers, so that the enemy could not take them. This 'patriotic' act contributed to the success of his restaurant once peace returned. In 1906, the guinguette became a café-concert. These days, number 7 avenue de Clichy, the former grande rue des Batignolles, houses a movie theatre, le Cinéma des Cinéastes.
Use the easier variation recipe with mushrooms.

Salade niçoise with maatjes

For ➍ 

4 maatjes (marinated herring fillets)
4 eggs
200 g extra fine princess green beans
250 g cherry tomatoes (or sun-dried tomatoes)
1 yellow pepper
1 red pepper
1 bunch scallions
600 g new potatoes
100 g black olives
1 tbs fine sugar*
4 tbp olive oil
4 sprigs fresh thyme
pistou with 4 sprigs of basil**
salt and pepper
dressing:
250 g natural yogurt
2 tbs old-fashioned mustard
5 tbs olive oil
⅓ bunch flat parsley**
pepper & salt
4 sprigs oregano

Preheat the oven to 200°C. Clean the spring onions and cut the baby potatoes into 2. Peel the peppers and cut them into strips.
Cover the oven plate with baking paper and arrange the potatoes on top, with the cutting edge down. Prick holes in the cherry tomatoes with a knife and add them, together with the spring onions, the olives and the bell peppers. Drizzle with olive oil, season with salt and pepper, dust with sugar and sprinkle with thyme and oregano. Bake for 25 m and allow to cool.
Remove the tops of the beans and boil them for 5 m in salted boiling water. Scare them in ice cold water.
Dip the eggs in boiling water. Depending on their size, drain them after 7 to 8 m of cooking time and let them scare in cold water.
Make the dressing: mix the finely chopped parsley** with the other ingredients.
Peel the eggs and cut into 2. Arrange the grilled vegetables and beans on the plates or in a large bowl. Add the eggs, the maatjes and the basil.
Sprinkle with a little dressing and serve.

*Optional.
**Or mix the parsley and the yogurt with the hand blender, instead of chopping finely.

Fresh tuna & salade niçoise (French Riviera salad)

For ➏
400 g green beans, trimmed
750 g small potatoes
vegetable oil for brushing
20 g drained bottled capers
400 g lettuce (2 heads), leaves separated & large ones torn into pieces
1 bunch cherry tomatoes
100 g small brine-cured black olives
4 hard-boiled large eggs, quartered
3 tbs fresh parsley & basil, finely chopped
750 g (2,5 cm thick) tuna steaks*
ice-bowl with ice-cubes
20-25 cl (or 10 tbs for the salad +10 tbs for (optional) extra) salade niçoise dressing**

Cook beans in boiling salted water 3 to 4 m. Transfer to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer 15 to 20 m, then drain. Halve potatoes while still warm (peel if desired) and toss with 2 tbs dressing in a bowl, then cool.
Prepare grill for cooking.
Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in centre, 6 to 8 m in total. Let tuna stand for 3 minutes, then break into large pieces. Put tuna on a large platter and drizzle with 2 to 3 tbs dressing and top with capers.< Add potatoes to platter with tuna. Drain beans and pat dry. Toss beans in bowl with 1 tbs dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tbs dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tbs dressing and salt and pepper to taste, then transfer to platter. Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

*You can do a light salad without the tuna. If you must, you can use canned tuna. If you prefer fully cooked tuna, try the marinating tuna recipe.
**Or try a lemon & mustard vinaigrette.

The salade was named niçoise by tourists, and originally meant a typical salad of the region, consisting mainly of tomatoes and olive oil. It became popular in the 60's, when scarcely clad, tan-hungry tourists from all over Europe were drawn to the French Riviera. The discussion thrives on about the original recipe of la sallada nissarda, mainly omitting green beans and potatoes from the now widely spread recipe.
The city of Nice is only a part of France since 1860. Before the treaty, it went its own way, mostly with Sardinian and Italian allies and influences, tough it was occupied by French (and Spanish) armies before. The Italian freedom fighter Garibaldi, born in Nice, tried to make it a part of Italy.
Picture in salade niçoise dressing shows the fishing nets on the beach of late 19th century Nice.
Read more Provençal recipes: salade niçoise dressing, Provençal garlic sauce, old-fashioned salade niçoise, Saint-Tropez (Provençal) chicken.

Korokke (Japanese meat croquette)

For ➍
vegetable oil
½ onion, finely chopped
150 g mixed minced beef (beef/pork)
2 tbs soy sauce
2 tbs sugar
500 g potatoes
5 cl full cream
salt
flour
some eggs, knocked loose
panko

Heat a dash of oil in a pan, fry the onion and fry the minced meat in a few m until golden brown. Add soy sauce and sugar and cook on a low heat. Stir frequently. Turn off the heat as soon as the cooking liquid has completely disappeared.
Boil the potatoes and puree them. Add the cream and minced meat. Mix well and season with salt.
Make croquettes in a shape as desired.
Place 3 dishes with flour, eggs and panko on the worktop. Roll each croquette first through the flour, then through the eggs and finally through the panko.
Heat the frying oil at 170°C and fry the croquettes golden brown.
Drain the croquettes on kitchen paper and serve immediately (with rice and a green vegetable salad).

Deer with celeriac mash & endives

For ➍
600 g deer fillets
20 g butter
8 stalks witloof, cleaned
1 celeriac, cut into chunks
200 g potatoes, cut into chunks (or about the same weight as the cleaned celeriac.)
sauce chasseur

Prepare the sauce chasseur without the adding of gravy or wine. Set aside.
Cook the potatoes and celeriac for 20 m. When cooked, add 1 tbs of butter. Make a mash. Set aside.
Brown the deer fillets for 20 m in a stove-top pan with some butter on high fire. Reduce fire, cover the pan, and bake for 20-25 m. Cover and let rest for 15 m.
Add gravy and wine to the sauce. Set aside.
Meanwhile, braise the endives with a little butter for 5-10 m. Keep warm.
Reheat the mash just before serving.
Cut the meat. Serve the meat with the sauce, the mash and endives.

Zeewolf met asperges (burbot with asparagus)

For ➍
800 g burbot fillet*
1 kg new potatoes
1 bunch of lamb's lettuce
8 white asparagus
8 green asparagus
300 g garden peas
1 dl cream**
3 dl chicken broth
150 g butter
1 tsp thyme

Peel the potatoes. Peel the white asparagus; remove from the green only the hard end.
Cook the potatoes until done. Cook the asparagus in salted water for 8 m. Cook the peas until done in the stock with the thyme. Spoon them out. Keep the stock.
Mix the peas with the cream (and possibly some stock). Season with salt and pepper.
Fry the fish fillets in a large knob of butter over a high heat for 2 m. Turn around and bake for 1 m. Turn the heat down a little and cook for another m. Season with pepper and salt.
Allow 100 g of butter to melt gently. Scoop out impurities that are coming up. Pour the clarified butter, without the sediment, into a pan
Serve the fish with the potatoes, the asparagus and the pea coulis. Pour butter clarified. Finish with tufts of lamb's lettuce.

*Or another firm fish like cod.
*Optional

Greek lemon foil roasted potatoes

For ➍
500 g potatoes, scrubbed or peeled and cut into 2.5 cm cubes
2 tbs olive oil*
1 lemon, zest & juice
3 cloves garlic, chopped**
2 ts oregano
salt & pepper to taste

Toss the potatoes in the mixture of the oil, lemon, garlic, oregano, salt and pepper and wrap in foil.
Roast over a medium-high 200°C, grill or oven until tender, about 20-30 m.
Serve with roasted lamb.

*Replace the olive oil with lard, bacon geese or other meat drippings.
**Add lemon wedges to the package.