For 4 servings:

100 g dried white beans
1 sausage suitable for cooking
2 springs of rosemary
30 g panko breadcrumbs
1 big onion
50 g butter
50 ml of white wine
2 cloves of garlic
500 ml chicken stock
200 ml whole milk
Salt, pepper, olive oil

Soak the beans into cold water overnight. Gently chop the onion, sweat it down with half of the butter and a little oil. Add the roughly chopped garlic and cook a little: we do not want any colour.
Add white wine and let the alcohol evaporate. Add the beans and chicken stock. Cook for a while, it depends what kind of beans you are using (ours was ready in one hour). Put about one-fifth of the beans aside when they are soft and add the milk. Bring to boil again. Blitz all together. Consistency should be creamy. Add the remaining butter, stir and season well.

Cut the sausage into small pieces (cubes) it is easier if it’s well chilled. Put it on a non-stick pan on and fry until golden brown. Add breadcrumbs and leave to fry together. Ground some fresh pepper. Put it onto the kitchen paper to dry it.

Chop some rosemary and mix with olive oil in a ratio 1 to 2 parts. Finally, pour the soup into a bowl, top up with couple of whole beans, crumble and drizzle with rosemary oil. Enjoy your meal!

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For 2 portions:

2 pork chops
100 g dried red beans
400 ml chicken stock
20 g bacon
1 onion
100 g curd cheese
20 ml milk
30 g grated horseradish
1 appple
10 g sugar
salt and pepper
20 g butter
a few pickled mushrooms

First, cook the beans. If you leave them soaking in water overnight, it’s the best. Heat up some olive oil in a pot, sauté  the onion, bacon and add the beans. Pour in the chicken stock and cook until soft, usually it takes about 90 minutes. Strain, season with salt and add half of the butter. Mix well and sprinkle with pepper.

Season the meat with salt and pepper and sear on both sides in a pan until golden. Add butter and glaze the meat with it. It takes about 5 to 7 minutes, depending on it’s thickness. When it’s done, let it rest for a while.

Blend the horseradish with some milk (use a hand mixer) and mix it into the curd cheese. Season to taste.

Cut the apple into 8 wedges, take out the middle and cover it in sugar. Grill in a dry pan to caramelize them.

Serve with horseradish, chives, pickled mushrooms and (Jan’s personal recommendation) cold beer. Enjoy!

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2 quails
200 g red beans
40 g bacon
2 chestnut mushrooms
1 small courgette
50 g brussels sprouts
1 carrot
1 onion
200 ml red wine
50 g celeriac
50 g leek
30 g tomato purée
2 garlic cloves
2 bay leaves
5 black peppercorns
3 allspice
1 l chicken stock
salt and pepper
sunflower oil

Debone the quails: remove the breasts and legs, set them aside and chop the rest of the bones into really small pieces. Heat a frying pan, add a little bit of oil and put the bones in. Season the legs and fry in the same pan until golden brown. Take the legs out and put them aside.

Add the carrots into the pan with the bones and fry them. Then add the rest of chopped vegetables (leeks, celeriac, onion) and fry until golden brown. Add the purée, wine and let the alcohol evaporate. Add the spices, broth and cook slowly for about two hours.

After two hours of cooking, strain the broth and eventually reduce it to a suitable consistency – when you dip the spoon into the sauce and pull it out, the sauce should be thick – covering the bottom side of the spoon without any dripping. Put the legs back into the sauce and simmer until tender, which takes about 15-20 minutes. We are waiting for the beans, anyway! 

It is definitely better to soak the beans overnight in cold water, but you can cook them straight away. I recommend using a pressure cooker, you will save a lot of time. Indeed, without soaking the beans, they will cook for at least three hours. First, fry the slices of bacon, take them away and cook the beans in the same pan (per 100 g of beans you need about 500 ml  of chicken stock). It is also good to use some vegetables, they will give the beans a better taste. Finally, let the beans relax and cool in the broth. 

Season the breasts with salt and pepper and fry on the skin side  for about two minutes. Then turn over and leave them to finish for about 15 to 20 seconds. Set aside and let them rest for a while. They should be medium rare. Peel the brussels sprouts with small knife, so they look like small boats. When you decide to cook them whole, it is better add a little sugar to boiling water (if not, they might get bitter). This preparation takes more time.

Thinly slice the courgette and chestnut mushroom. You can use the trimmings for the sauce, right at the beginning. Blanch the brussels sprouts for about 5 seconds and serve immediately. Arrange the quail, beans, bacon and mushrooms on the plate. Pour over the sauce and serve. Enjoy your meal!

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