Couscous with halloumi & fried red pepper

For ➍

4 red peppers, cut into strips

335 g whole grain couscous

40 g raisins

40 g almonds, roughly chopped

2 cloves of garlic, pressed or finely chopped

20 sprigs fresh cilantro, finely chopped

2 limes

250 g halloumi, cut into 1-2 cm cubes

125 g fat yogurt

70 cl vegetable stock

3 tbs olive oil

4 tbs extra virgin olive oil

pepper & salt

Grate the zest of the lime. Squeeze the lime.

In a salad bowl, mix the couscous and raisins with the stock and allow to soak, covered, for 10 m. Then stir with a fork.

Heat ½ of the olive oil in a frying pan over a medium heat and fry the pepper strips 7 - 9 m. Season with salt and pepper.

Meanwhile, heat the remaining olive oil in another frying pan over medium heat and fry the lime zest and garlic for 30 s.

Add the cubes of halloumi, fry for 3 - 4 m until crispy. Then remove them from the pan.

Fry the soaked couscous 1 - 2 m in the same pan in the lime-garlic oil.

Mix the coriander with the couscous and season with the extra virgin olive oil, pepper and salt.

Divide the couscous over the plates and scoop the bell pepper strips on the side. Drizzle the couscous with the lime juice and garnish with the halloumi and almonds. Serve the yogurt separately, so that everyone can add it to their own taste.

Couscous sebha godaar (7 vegetables' couscous)

For ➍

500 g couscous

1 kg lamb (preferably with bones)* 

2 big onions 

1 tomato 

½ ts saffron 

a handful of coriander 

olive oil 

1.5 l vegetable broth 

200 g turnips 

200 g young carrots 

100 g peas 

1 zucchini 

¼ cauliflower 

100 g cooked chickpeas 

a dash of butter 

a few mint leaves

 

Heat the oil and brown the meat. Add the ringed onions. Cover.

Peel the tomato, cut into chunks and, as soon as the onions are glazed, add to the mixture.

Add some of the broth, add the coriander and saffron. Bring to a boil and cook the meat*. (For 500 g, this will take 10-15 m for the meat to heat, and another 10 m to cook).

Meanwhile, chop the vegetables in large chunks and add to the mixture, firm vegetables first.

Steam the couscous on top of the meat and vegetables. When ready, remove the couscous and mix some butter through it.

Serve the couscous on a large plate. Put the meat in the middle, and decorate with some of the vegetables, some sauce and a few leaves of mint of fresh coriander. Serve the vegetables and sauce separately.

*You might prefer to roast the meat separately, with some onions, until done and add it to the vegetables and sauce a few m before serving. While not authentic, it preserves the taste and the structure of the meat very well. Nevertheless, there should be onions to start the vegetables' and sauce preparation.

'Couscous' got its name from the Berber 'k'seksu'. It became the dish we know today in North Africa, with some regional differences in Morocco, Algeria and Tunisia. The latter was adopted by French colonialists and introduced in France as staple food. This recipe can claim to be authentically Moroccan, and refers to the magic power of the number 7. It can be made with 7 other vegetables that taste well together. Couscous can be served with other Moroccan food like Moroccan chicken and Moroccan spiced fish, or even with wokked tilapia. Read more couscous recipes. Read a tip on cooking dried chickpeas.

Seared tuna on spicy risotto

For ➋

1  garlic clove, peeled & crushed

2 tbs olive oil

2 x 200 g tuna steaks

2 tbs olive oil

300 g risotto rice

5 spring onions, chopped

6 chestnut mushrooms, chopped

2 pinches chilli flakes

2 pinches  curry powder

20 cl white wine

80 cl fish fumet or chicken stock

sea salt & pepper, freshly ground

10  cherry tomatoes

2 tbs olive oil

1 lime, quartered

Preheat the oven to 200°C.

Mix together the lime juice, garlic, olive oil and salt & pepper in a shallow dish. Add the tuna and turn over several times to coat in the marinade. Place in the refrigerator until required.

For the risotto heat the oil in a wok until it is smoking, add the risotto rice, spring onions and mushrooms and fry for 4-5 m. Add the chilli flakes, curry powder and wine and bring to the boil, when the wine has been absorbed slowly add the stock. Bring the mixture to a simmer and gradually add the fumet or stock continuously stirring for 18-20 m until the rice is creamy and tender.

In the meantime, place the tomatoes into a roasting tin, drizzle over the oil and season. Roast in the oven for 6-8 m.

Sear the marinated tuna in a hot chargrill pan for 1 m on each side or until browned all over and pink in the middle. Remove from the pan to rest.

To serve, spoon the spicy risotto into a shallow bowl and place the tuna steak on top. Arrange the roasted tomatoes over the tuna and garnish with half a lime.

Fen'neru miso (fennel miso with ginger)

For ➍

2 tbs vegetable oil

500 g fennel bulbs, finely sliced

1 carrot, in thin sticks

white of 2 leeks, in rings

2 potatoes, peeled, diced

2.5 cm piece of fresh ginger, finely chopped

1 garlic clove, finely chopped

½ small green chilli peppers, sliced

1 small red chilli pepper, sliced

1 ts fennel seeds, crushed

salt

3 tbs red miso paste with barley

1.5 l dashi stock*

150 g watercress, chopped + extra for garnish

5 snow peas, halved

1 tbs lemon juice, freshly squeezed

Heat the oil in a large soup pot over medium heat. Add the fennel, carrot, leek and potatoes and fry the vegetables for a few minutes, until they are soft. Stir in the ginger, garlic, chillies, and fennel seeds. Season with salt and let everything cook on low heat for 10 m.

Dissolve the miso in 1.2 dl of boiling dashi stock.

Stir the miso mixture and remaining stock into the soup.

Let the soup simmer for 15-20 m, until the potatoes are soft. Add the watercress and snow peas. Boil gently for another 3 m.

Add the lemon juice to the soup.

Ladle the soup into bowls.

Garnish with additional watercress and serve the soup hot.

*Use chicken or mushroom stock

Risotto agli asparagi al mente e limone (risotto with asparagus, mint & lemon)

For ➑
risotto base:
1 l organic vegetable or chicken stock
2 tbs olive oil
1 large onion, peeled & finely chopped
4-5 sticks celery, trimmed & finely chopped
600 g risotto rice
25 cl vermouth or dry white wine
risotto:
2 bunches asparagus, woody ends removed & discarded*
70 cl organic vegetable or chicken stock
50 g butter
1 small handful Parmigiano cheese, freshly grated, plus a block for grating**
1 bunch fresh mint, leaves picked & finely chopped
zest & juice of 2 lemons
sea salt & freshly ground black pepper
extra virgin olive oil

Slice the asparagus stalks finely sliced to 2.5 cm below the tips. Finely chop your asparagus stalks into tiny discs, keeping the tips whole.
Then start making your basic risotto recipe.
Bring the stock to a simmer in a saucepan. Put the olive oil in a separate large pan, add the onion and celery and cook very gently for about 15 m, without colouring, until soft. Add the rice (it will sizzle) and turn up the heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving.
Quickly pour in the vermouth or wine. You will smell the alcohol immediately, so keep stirring all the time until it has evaporated, leaving the rice with a lovely perfume.
Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 m and give you rice that is beginning to soften but is still a little al dente. Put aside.
Put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Be careful not to overcook the rice. It should hold its shape but be soft, creamy and oozy, and the overall texture should be slightly looser than you think you want it.
Turn off the heat, beat in your butter and cheese, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for 1 m.
Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmigiano on the table.

*Or microwave the asparagus, then gril for a few m. Add some good pepper. Serve with the risotto.
**Make a non-vegetarian variation with sprinkling in a little picked crab or lobster meat or fresh, peeled shrimps or sliced scallops. Reduce your cheese by half.

Tip: cooking asparagus
Tip: a quick and fine risotto

Seared tuna on risotto with samphire & tomatoes

For ➋

tuna:

1 lime (juice only) 

1 garlic clove (peeled & crushed)  

2 tbs olive oil      

sea salt & pepper (freshly ground) 

2 x 200 g tuna steaks

risotto:  

2 tbs olive oil 

200 g risotto rice

50 g leek, chopped  

20 cl white wine  

80 c fish fumet    

sea salt & pepper (freshly ground) 

10 cherry tomatoes  

150 g samphire 

1 tbs Parmigiano

1 lime (quartered)

Mix together the lime juice, garlic, olive oil and salt & pepper in a shallow dish. Add the tuna and turn over several times to coat in the marinade. Place in the refrigerator until required.

Heat the fish fumet.

Heat some olive oil. Add the leek. Cover and cook mildly on moderate heat for 10-15 m. 

Add the rice until coated in the oil.

Slowly add the wine, and stir it through the rice.

Add most of the fumet. Cover and cook on moderate heat for 10-15 m, depending on the rice. Add some more fumet if needed.

Meanwhile, half the cherry tomatoes, and bake them in some oil.

Bring some of the fumet to boil and cook the samphire for 2-3 m.

When the risotto is soft and creamy, add 1 tbs Parmigiano. Add the tomatoes and samphire. Cover and let stand for 1 m. Spoon the risotto on plates

Bake or grill the tuna for 1 m on each side. Cut the tuna in nice slices and add to the plates. Serve immediately with quartered lime.

Risotto with asparagus, lemon & mint

For ➍

50 cl vegetable stock 

2 tbs olive oil 

½ large onion, peeled & finely chopped 

2 sticks celery, trimmed & finely chopped 

200-250 g risotto rice 

10 cl vermouth or dry white wine 

1 bunch asparagus, woody ends removed 

35 cl extra vegetable stock 

25 g butter 

1 small handful Parmigiano, freshly grated, plus a block for grating 

½ bunch fresh mint, leaves picked & finely chopped 

1 lemon, zest & juice 

sea salt & freshly ground black pepper 

extra virgin olive oil

Finely chop your asparagus stalks into tiny discs, keeping the tips whole. Bring the stock to a simmer in a saucepan. Put the olive oil in a separate large pan, add the onion and celery and cook very gently for about 15 m, without colouring, until soft. Add the rice and turn up the heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving. Quickly pour in the vermouth or wine. Keep stirring all the time until it has evaporated. 

Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesn't cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty and continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 m** and give you rice that is beginning to soften but is still a little al dente. Put to one side. 

Put a large saucepan on a medium to high heat and pour in ½ the extra stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Turn off the heat, beat in your butter and Parmigiano, mint, almost all the lemon zest and all the juice.**  Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for 1 m. 

Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmigiano. 

*You can replace ½ of the cheese with a little picked crab or lobster meat or fresh, peeled prawns or sliced scallops.

**Adjust cooing times to your kind of rice.  The asparagus will take about 8-15 m to be cooked al dente.

Read a tip for a quicker risotto.

Salmon in lime broth

For ➋

30 cl chicken or vegetable stock*

1 lemongrass stalk, trimmed, peeled, white part finely sliced 

2 shallots, peeled, finely sliced 

1 mild fresh red chili, finely sliced 

100 g mushrooms (oyster mushrooms or fresh shiitake), finely sliced 

1 ts sugar** 

1 tbs vegetable oil 

2 150 g fresh salmon fillets, with skins, bones removed 

sea salt & freshly ground black pepper 

100 g (baby) spinach leaves 

1 tbs (Thai) fish sauce 

1 tbs fresh lime juice 

Bring the stock to the boil in a large saucepan. Add the lemongrass, shallots, chili, mushrooms*** and sugar. Reduce the heat. Simmer for 10 m. ***

Meanwhile, heat the oil in a frying pan. Sear the salmon fillets, skin-side down, until the skin is crisp. Turn once and cook briefly on the other side, leaving the inside slightly pink. Remove from the heat and season with sea salt and freshly ground black pepper. 

Boil the spinach in the hot broth for 5 s, remove with a slotted spoon and arrange in warmed shallow soup bowls. 

Place the salmon on top. 

Add the fish sauce and lime juice to the broth, and spoon it around the salmon.

* Use a miso based broth instead (use 1 tbs miso paste for 30 cl water)

** Optional

*** Add mushrooms for the last 3-4 m for a meatier mushroom

Japanese risotto with mushrooms & scallions

For ➋

80 cl water

1 tbs miso* 

1 tbs extra-virgin olive oil 

100 g sushi or other short-grain rice 

10 cl sake 

salt & freshly ground black pepper 

150 g enoki or shimeji mushrooms 

50 g chopped scallions 

25-50 g kaiware daikon sprouts**

2 tbs olive oil

Combine 1 tbs miso with the water and bring to a boil. Reduce the heat and simmer the stock. 

In a large saucepan, heat the olive oil over medium-high heat. Add the rice, stirring constantly in one direction, until well coated. Remove the pan from the heat and add the sake. Return to the heat and stir constantly in one direction until all of the liquid is absorbed. 

Add the stock in 10 cl increments, stirring constantly until the liquid is absorbed with each addition (about 12-15 m)***.   Season with salt and pepper. 

Meanwhile stir-fry the mushrooms and scallions in 1 tbs of oil. (about 5 m). Add some mirin if you want. The last 2 m add the sprouts.

Spoon into serving bowls. Garnish with the mushrooms, scallions, and sprouts and serve.

*or vegetal stock

**or sliced daikon

***or pour the warm miso stock on the rice, bring to a boil, cover with a lid and let cook on moderate heat for 12-15 m.

Read tip on risotto making.

Salmon fillet with beech mushrooms & green risotto

For ➍ 

150 g white & 150 g brown beech mushrooms (shimeji mushrooms) 

4 pieces  salmon with skin

300 g risotto rice

1 l stock

1 tsp turmeric 

100 g frozen peas 

1 bunch parsley or chervil, finely chopped 

2 tbs ground Parmigiano 

1 shallot 

olive oil 

3 lumps butter 

1 onion, cut 

5 cloves of garlic, sliced 

Fry the onion and 2 cloves of garlic in the oil for a few m. Add the rice and make sure it is well mixed with the oil. Extinguish with a dash of wine and let the alcohol evaporate. Add the stock, pepper and turmeric and simmer under the lid over a low heat for 15 m. Add the frozen peas and let it cook for a further 5 m. Add the finely chopped parsley or chervil along with the cheese and the knob of butter to the rice, heat well and season if necessary. 

Cut the feet of the beech mushrooms because they are tough, but use the stems. Heat the oil and fry the shallot and 3 cloves of garlic. Add the mushrooms and cook for 5 m. Add pepper and salt.

Season the salmon with salt and pepper. Heat the oil with the butter and fry the salmon skin side down in the pan for a few m. Brown the salmon briefly and firmly on the other side. The salmon can still be pink on the inside, but salmon that has been baked for too long is dry. 

Spoon rice in a deep plate, then dress the salmon and mushrooms. Finish with parsley, chervil and possibly violets.

Winter risotto with turnips & wild mushrooms

For ➍ 

2 scallions, chopped 

2 turnips, peeled & cut into 1 cm cubes 

200 g wild mushrooms, larger ones cut in 2  

2 tbs olive oil 

250 g risotto rice 

10 cl white wine 

70 cl vegetable stock 

Parmigiano, grated

Heat 1 tbs olive oil in a cooking pot and stir-fry the scallions and mushrooms for 5 m. Drain on kitchen paper. Heat 1 tbs olive oil in the cooking pot again and fry the turnips for 2-3 m. 

Add 250 g risotto rice to the turnips and stir until the rice becomes translucent. Pour the white wine over and let it evaporate completely, whil sirring. Add the vegetable stock to the rice and stir well. Cook covered for 20 m over a low heat. 

Mix the grated Parmigiano into the risotto. Season with salt and pepper. 

Sprinkle with the mushrooms and spring onions.

Read the tip on making a quick risotto.

Risotto with broccoli

For ➍-➏
20 cl well-seasoned chicken or vegetable stock, as needed
2 tbs extra virgin olive oil
75 g / 8 tbs minced onion
200 g / 24 tbs arborio or carnaroli rice
1 - 2 garlic cloves (to taste), green shoots removed, minced
freshly ground pepper to taste
10 cl dry white wine, (pinot grigio or sauvignon blanc)
500 g broccoli (2 good-size stalks), stems peeled &d cut in small dice, flowers thinly sliced*
8 tbs freshly grated Parmigiano cheese
2 tbs minced flat-leaf parsley

Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the stock is well seasoned.
Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about 3 m. Do not brown.
Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 8 tbs) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often.
After 10 m, stir in the diced broccoli stems. Continue to add broth and stir the rice for another 5 m minutes*. Stir in the thinly sliced flowers. Continue to add broth and stir the rice for another 10 m*. When the rice is tender all the way through but still chewy, it is done. 
Adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice, along with the Parmigiano and the parsley, and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Stir for about ½ m, then serve in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

*Partially microwave the broccoli (about 5m for 500g) and add 10 m before ending cooking.

Read the tip on making a quick risotto.

Bacon chawan mushi with avocado & shrimps

For ➍
75 cl chicken stock (or dashi)
8 slices bacon
4 large eggs
1 tbs + 1 ts shoyu (white soya sauce)
2 ts sugar
12 large shrimps, cooked, sliced lengthwise into 0.3 cm pieces (or shaved country ham)
2 avocados, halved, cut crosswise into 0.5 cm pieces
8 scallions, thinly sliced
4 radishes, thinly sliced

In a sauce pan, heat the chicken stock (or dashi). Add the bacon. Simmer for 10 m. Whisk in the shoyu and sugar. Let it cool. Remove the bacon. (Use it for something else, like eggs for breakfast).
Whisk the eggs in a bowl. Whisk in the bacon broth. Pur the mixture through a fine sieve into 4 soup bowls.
Add the avocado slices.
Cover the bowls with plastic wrap. Put them in a steamer over gently boiling water. Steam for 13 m or until the custard is set.
Remove the wrap. Let cool the custard slightly.
Arrange shrimps, scallions and radishes on top and serve.
To serve cold, steam the custard, wrap and refrigerate for 1 day. Add shrimps, radish and scallions just before serving.

This is a modern fusion recipe, inspired on the traditional Japanese chawan mushi.

Couscous with feta, green cabbage & roasted pumpkin

For ➍
1 butternut squash, pumpkin
¼ green cabbage
200 g of feta
250 g couscous
340 g chickpeas
4 tbs olive oil
1 cube vegetable stock
2 tbs ras el hanout
pepper & salt

Peel the butternut squash. Cut in 2 and remove the pips and the wires. Cut into 0.5 cm halves.
Preheat the oven to 180 ° C.
Arrange the pumpkin pieces side by side on a baking sheet with baking paper and sprinkle with the olive oil. Sprinkle with the ras el hanout and place 15 m in the preheated oven.
Meanwhile, rinse the chickpeas under cold water and drain. Crumble the feta with a fork.
Remove the ribs from the green cabbage and cut the leaves into fine strips.
Turn the pumpkin pieces on the baking sheet and sprinkle with the chickpeas. Season with pepper and salt. Place in the oven for another 15 m.
Dissolve the vegetable broth cube in 6 dl hot water and pour over the couscous. Cover covered for 8 m. Stir loose with a fork.
Cook the green cabbage 2 to 3 m uncovered in slightly salted water. Drain and keep warm.
Stir the vegetables under the couscous and sprinkle with the feta.

Duck breast fillets with spinach & lacquered sauce with ginger

For ➍
2.2 dl fresh brown veal stock
2 tbs soy sauce
4 shredded ginger balls in syrup
2 large duck breast fillets
900 g spinach
2 shallots
2 garlic cloves
4 tbs roasted peanuts

Preheat the oven to 180°C. Put the veal stock, the soy sauce, the ginger syrup and the shredded ginger balls in a saucepan. Reduce to half over low heat.
Finely chop the shallots, rinse the spinach, peel and press the cloves of garlic. Coarsely chop the peanuts. Keep apart.
Make diamond-shaped notches in the skin of the duck breast fillets with a sharp knife. Bake the skin side golden brown on a high heat, in a frying pan without fat, and then the other side*. Slide the duck breast fillets into the oven for another 25 m to continue cooking**. Turn the fillets over, place them on a cutting board, cover them with aluminum foil and let them rest for 5 m.
Pour 4 tbs of the released cooking fat into a sauté pan. Add the spinach, shallots and garlic. Shrink the spinach over a medium heat. Season with pepper and salt.
Slice the duck breast fillets. Serve with the spinach and the sauce. Sprinkle with peanuts and add pommes of dauphine or potato quenelles.

*Avoid splashing and pour the released cooking fat into a bowl before frying the other side of the duck breast fillets until golden brown.
**Or continue to bake in the pan until done.

Poulet Père Lathuille (quick Paris sautéed chicken fricassé)

For ➍-➏
500 g firm potatoes
2 tbs peanut oil
4 chicken legs (drumstick and thighs)
20 g butter
1 dl of chicken stock
250 g white Paris mushrooms*
3 sprigs flat parsley
salt & pepper

Pre-heat the oven at 210°C.
Peel the potatoes, rinse them and cut them in thin slices.
Oil the bottom and sides of a 24 cm pan, and fill it with potatoes in several layers, salting between layers.
Slip in the oven and cook for about 30 m, until the potatoes are golden brown.
Remove the skin from the chicken legs and cut the flesh into large cubes.
Cook the mushrooms cut in 2 or 4, in the sauté pan and set aside.
Brown the chicken pieces in a frying pan, in butter, salt and pepper.
put aside. Pour the stock in the pan and deglaze the cooking juices.
Put the chicken pieces in the pan again and add the parsley by stripping.
Let simmer for 10 m.
When the potatoes are golden brown, add the chicken and mushrooms to the pan.
Turn over on a plate and serve hot.

*Or use artichokes as in the original recipe.

This is a quick and easy version of a classic Paris dish.
The original recipe of chicken with potatoes and artichokes reminds us that Paris and its surroundings were once full of artichokes. It remains attached to a Parisian guinguette, created in 1765. This establishment, located near the barrier of Clichy, outside the city walls, 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 will contribute to the success of his restaurant once peace returns. 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.
Manet painted the guingette in 1880./blockquote>

Waterzooi van hondshaai & saffraan (saffron waterzooi of dogfish)

For ➍
600 g dogfish, cut into 5 cm pieces [or firm white fish like cod]
1 l fumet*
2 stalks leek
4 stalks celery
1 fennel
3 onions
2 cloves garlic
1 tbs olive oil
3 sprigs thyme
3 laurel leaves
4 capsules saffron powder (or threads)
a splash vermouth​
15 cl cream**
1 tbs soft butter***
1 tbs flour***
a few twigs chervil
sourdough bread
pepper & salt

Heat the fish fumet.
Clean the leek, celery and fennel and cut them into rough pieces.
Peel the onions and cut them roughly.
Peel the garlic, press into pulp.
Heat the olive oil in a large pan. Fry the onions. Add the leek, celery and fennel. Simmer for a while. Add the garlic pulp.
Put the pieces of fish on the vegetables.
Add the thyme, laurel and saffron. Mix carefully, add a splash of vermouth.
Pour the hot fumet over the fish. Add the cream.**
Add freshly ground pepper and salt.
Let the waterzooi boil on a gentle fire for about 5 m.
Knead the butter and the flour into an even mixture.***
Stir some of the mixture under the cooking liquid to bind the sauce.*** [ Add some more if necessary].***
Continue to simmer for another 10 to 15 m.
Check a piece of fish whether it is done.
Sprinkle with soms chervil. Serve with sourdough bread.

*Use less if you want a thicker sauce without butter or flour.*** Be sure the fish is covered with liquid.
**Use soy replacement product to avoid real cream.
***Omit if you want. Make the sauce thicker by reducing the amount of fumet. See (*).

Chicken with curry dressing & steamed vegetables

For ➍
4 chicken fillets
2 ts curry powder
4 tbs sunflower oil
1 bunch carrots, peeled
200 g sugar snaps
½ small cucumber
½ lime
1 ts stock powder
2 scallions in rings

Rub the chicken fillets with salt pepper and ½ of the curry powder. Then brush with 1 tbs of oil. Place the chicken fillets in a steam basket.
Place the carrots and sugar snap juices in the other steam basket. Boil a water in the steam pan. First place the steam basket with chicken on the pan and then put the steam basket with vegetables on it. Put the lid on and steam the vegetables and chicken for 15 m.
In the meantime, cut the cucumber in 2 halves and scrape out the seeds with a spoon. Cut the cucumber halves diagonally into 1 cm pieces. Add the cucumber pieces to the vegetables in the steam pan and steam the vegetables for another 5 m.
Thinly grate the green zest of the lime and squeeze the fruit. In a small bowl, dissolve the broth powder in 10 cl of boiling water. Beat the broth with the remaining oil and curry powder into a dressing. Stir in the lime zest and spring onion and add lime juice, salt and pepper to taste.
Divide the vegetables and chicken fillets over 4 plates and spoon the dressing over the vegetables. Delicious with boiled potatoes.

Fiskisupa (Nordic fish soup)

For ➍
700 g cod fillet
1 kg mussels
2 celery stalks
3 leek whites
¼ celeriac
2 onions
5 dl water
1 dl white wine
30 g butter
1 bay leaf
some sprigs of chives
pepper & salt
150 g samphire
5 dl chicken broth

Chop the leeks, cut the peeled celeriac into small cubes and chop 1 onion. Fry them 5 m on medium heat in a stew pan with the melted butter.
Add the stock, the water, the bay leaf, pepper and salt.
Bring to the boil and simmer for 20 m on low heat. Let rest 5 m, remove the bay leaf and mix finely.
Meanwhile, clean the mussels and put them in a small casserole with chopped celery and 1 chopped onion. Put the lid on the pan and cook the mussels on a high heat, until they open (± 5 m). Shake the pot occasionally. Pour the cooking liquid into a decanter, and pour it slowly into the soup.
Put the samphire and wine in a small sauté pan. Put the chopped cod on top of it, put the lid on the pan and heat gently. Remove from the heat as soon as the wine is boiling and leave to rest 5 m. Season with pepper and salt. [Just before serving, add a lick of cream and give another twist to the pepper mill.]*
Arrange the pieces of fish with the samphire and the mussels in deep plates, pour over the hot soup and serve immediately, sprinkled with chopped chives.

*Optional.

Pollo al limone (easy Italian chicken with lemon)

For ➍
1 onion, cut
1 lemon, pressed
10 cl white wine
3 tbs saucebinder
2 tbs cream cheese
1 ts sugar
500 g chicken fillet, in cubes
1 chicken stock cube
25 cl water
basil leaves
olive oil
butter
pepper & salt

Heat a knob of butter and a dash of olive oil in a large pan. Fry the onion glassy. Add the chicken cubes and fry until golden brown.
Extinguish with the wine and simmer for 2 m. Put the lemon juice, the sauce binder and the sugar in a bowl and mix into a smooth paste. Dissolve the stock cube in 25 cl of hot water. Pour this, along with the paste, with the chicken. Stir well until the sauce begins to thicken.
Stir in the cream cheese and season with salt and pepper.
Sprinkle before serving with the basil. Serve with puree.

Other recipe: lemon chicken