For 4 portions:

Carp fries

1 carp approx. 1.5kg-2kg
plain flour for the coating
2 eggs
mixture for coating (half breadcrumbs and half blended cornflakes)
salt, pepper and fish masala spice (mixture of curry)
frying oil

Mayonnaise

1 egg yolk
30g water
10g chopped dill
1 lemon
250ml sunflower oil
salt
10ml rice vinegar
10g Dijon mustard

Tomato salad

mix  of tomatoes
30g spring onions
olive oil
juice of  ¼ lemon
sea salt

Debone the carp and cut into the flesh (as close to as possible so that you don’t cut all the way through). Then cut the fish into strips. Season with salt and spices, then coat it with flour, egg and breadcrumbs, just like schnitzel. Fry in oil until golden brown and drain on a grid. Season with salt immediately. Serve with lemon.

Whisk the egg yolk with water and vinegar and slowly pour in oil, drop by drop. Finally add lemon peel, juice and chopped dill. Season to taste.

Cut the tomatoes into larger pieces and season with lemon juice, oil and salt. Add  some chopped onion. Decorate with dill flowers.

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4 servings:

750g large baking potatoes

200g semolina flour

2 tbsp of potato starch

4 tbsp grated parmesan

4 tbsp olive oil

50g of leeks

100g of bottom mushrooms

100g oyster mushrooms

1 garlic clove

2 tbsp of plain flour

1 cup of dried forest mushrooms (dust)

Pierce a potatoes with a pin or knife and bake with the skin at 170 degrees for about 1 hour. Then allow to cool, cut them in half and scoop out the inside with a spoon. Crush it, add flour, starch, salt, a spoonful of parmesan, olive oil and knead to a smooth dough. Let it rest 10 minutes. Then roll out long shapes and cut them into smaller pieces. Cook in boiling water (or steam) for 2-3 minutes until they floats on top.

Sprinkle the potato skins with flour and fry in 170 degrees in hot oil to golden brown. Dry on a kitchen paper and season with salt.

Fry sliced garlic in olive oil and add the slices mushrooms. After a while add the slices leeks. Season with salt and pepper and cook for 2 minutes so the leeks softens.

To make the mushroom dust, blend smoothly dried forest mushrooms and then transfer them to the tea net. Can be used in mushroom dishes or stews. Put everything on a plate and garnish with parsley and grated parmesan.

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For 4 portions:

1 tbsp lard
1 big onion
100g grated carrots
100g grated celeriac
50g bacon
150g lentils
2 sausages
1,5l chicken stock
1 tsp dried marjoram
salt and pepper
1 tsp grated garlic
few drops of vinegar

Cook the sliced ​​sausage in a tablespoon of lard to golden brown. Take it out and add the diced bacon. Add the chopped onions and roast until it turns brown. Add the grated vegetables and fry again. Add lentils and stock. Allow to cook for about 15 minutes. Then remove at least 2 dcl of the mix and blend with hand mixer. This will thicken the soup without using flour, which is great. Finally add the marjoram, grated garlic, pepper and salt. Season with vinegar and sprinkle sausages on top. Enjoy your meal!

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For 2 portions:

1 orange bell pepper
1 red bell pepper
2 portions of rice noodles (pho style)
1 lime
mix of Asian herbs (spinach, cilantro, perilla etc.)
1 orange
300g prawns
1 shallot
1 spring onion
20g mungo beans

Dressing

50g orange curry paste
200ml orange juice
40g soy sauce
50g maple syrup
30ml brown rice vinegar
200ml sunflower oil
30ml brown sesame oil

Slice the vegetables and fry them with quickly in oil. Add the chopped spring onion and put aside.

Season the cleaned prawns with salt and fry them with oil. When they shrink and change colour, they are ready. Then add the soaked noodles, vegetables, herbs and sprouts. Season everything with the dressing and mix together. As to the noodles: it is always better to follow the instructions on packaging, some need to be soaked, some just cooked, some both.

The dressing is super simple, just mix all the ingredients together and blend until smooth.

Adjust the seasoning with lime juice and decorate with flowers and fresh herbs. Put some orange segments and mungo beans on the top. This recipe will also work with pork or beef. Enjoy!

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But don’t worry, Heston Blumenthal saved us, because he found an easy way to do it. It takes a longer time, but it’s totally worth it. You just need to freeze the stock and then strain it through some cloth or fine towel. One thing to remember: don’t use any softeners to wash these, you probably wouldn’t be happy if you consommé smelled like jasmine spring or tropical night, right? Unfortunately, it doesn’t work very well with thicker stocks, there is too much gelatine. Give it a shot with fish or poultry.

For 2 portions

2 mackerels
500 ml fish stock
1 green pepper
1 chilli
2 shiitake mushrooms
10 peas sprouts
30 g frozen peas
1 fennel
1 celery
1 spring onion
some watercress
1 lemon
olive oil
salt and pepper
2 tbs soy sauce

Make the consommé by straining a frozen fish stock through a cloth. The result will be nice and clean liquid. Balance the taste with soy sauce and lemon juice. Cut all the veggies into small dices and reheat a little bit in the stock.

It’s quite easy to fillet a mackerel, but keep in mind that it’s a very delicate fish. It doesn’t have scales and you can cut out the bones without much effort. The only problem is taking out the insides and cutting off the head: that’s a dirty business. Vacuum seal the filleted fish with some olive oil and cook sous vide at 43 °C for 12 to 20 minutes depending how thick it is. The bigger, the longer. This temperature is unfortunately not high enough to cook the skin, so you have two possibilities, either take it off or burn it with a torch gun. The meat is flawless, so it’s worth it. Enjoy!

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For 2 portions

1 French duck (Henry IV)
300 g root vegetables
1 onion
30 g tomato purée
200 ml red wine
4 peppercorns
2 all spice
2 bay leaves
a little five spice
1 l chicken stock
1 espresso
20 g butter
50 g green beans
50 g fresh baby spinach
50 g radicchio di Treviso
salt and pepper

Honey vinaigrette

20 g honey
30 g olive oil
10 ml rice vinegar
salt

Let’s start with the sauce. Portion the duck and divide into breasts and legs. Cut the bones into smaller pieces (I cooked it together with the legs, as I used these in another recipe that is coming up!).

First, take all the fat parts of the duck and sear them in a dry pan until they start to turn golden and release a lot of fat. Add the root vegetables cut into big chunks and sear until golden, then put in finely chopped onion. Add the tomato purée and sear again, pour in the wine, add the bay leaves, all spice, peppercorns, the rest of the bones and salted legs. Let the alcohol cook out and pour in the stock. Cover with a lid (I used a pressure cooker) and let it cook for about 90 minutes. Strain and reduce to desired thickness. Pick the meat from the bones and put it aside. Season the sauce, add fresh espresso and don’t cook anymore. Thicken with butter.

Put the breasts into a freezer, 20 minutes is enough, we just want the skin to get hard. Cut a grid in the skin, but try not to cut into the meat. Season with five spice, pepper and salt. Put them skin side down in a medium hot pan and let the fat render out, it takes about 8 minutes. Vacuum seal the meat and cook sous vide at 57,2 °C for 60 minutes. Depends on how big the duck is and also on its quality. It happens pretty often that people complain that the meat is tough…there is a tendon going through the middle of the breast that is pretty hard, so you have to cut it properly: if you just cut them in half alongside, you won’t get rid of it).

Let the meat rest for 10 minutes and pan-sear again. You can keep the fat from the pan, it’s amazing for potatoes or as a base of sauces.

Cut the radicchio di Treviso and leave it in cold water. Compared to other chicories, it’s extremely sweet and tasty. Blanch the beans in salted water and cool down in water with ice. Reheat with some butter and quickly steam the spinach on the duck fat.

At the end, prepare the duck vinaigrette. Put everything in a bottle, add salt and shake – duck really needs some sweetness.

Turn the duck breast skin side down and cut about 7 pieces from one. Always try to cut against the fibres. Pour over the sauce, add the veggies and drizzle with vinaigrette. Enjoy!

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How to achieve that? The easy way is sous vide. Just put one egg or thirty inside a water bath and you will have a perfect egg in less than in one hour.

For 2 portions

2 organic eggs
1/4 fennel
100 g kale
100 g daikon
20 g black olives
50 ml olive oil
10 ml rice vinegar (plus 5 ml)
1 tsp honey
1 shallot
1 avocado
1 mustard cress
50 g smoked salmon
10 g butter
salt, pepper

Start with cooking the egg. I chose 62,8 °C for about 45 minutes. It’s going to work at a different temperature: 63, 64, 65 or even 59.  It’s just matter of the time. After cooking, break the shell, it will slip out. Season and serve.

Blanch the kale in boiling water, cool it down in some water with ice and just reheat it with clarified butter before serving. Season to taste.

The dressing is pretty simple. Blend the pitted olives with 10 ml of vinegar and oil. There should be still pieces of olives inside. Season with salt, but pay attention, it really depends on taste of the olives.

Cut the shallot in half and put it in a plastic container. Drizzle with olive oil, add vinegar (5 ml), honey and salt. Put it in a microwave and cook for about 1 to 2 minutes. Let it cool down and divide into separate layers.

Slice the fennel thinly and put it in cold water. Grate the daikon finely and cut the avocado: we had a really hard one, so we used a peeler. A soft one would be definitely better.

Put everything on a plate and add a few slices of smoked salmon. Drizzle with the dressing and you are ready to go! Enjoy!

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The New Year has arrived and here comes the first recipe! Jan got a sous vide device by Anova as a present, so he just couldn’t wait to give it a try. He had a really great time, so you can look forward to a whole series of sous vide recipes this year.

This recipe surprised me a lot and I have to admit that orange chickpeas with fennel works very well. If you like, you can always use fish instead of chicken: it works great, too.

For 2 portions

2 chicken breasts
100 g dried chickpeas (soaked in water for at least 2 hours or overnight)
½ fennel
½ onion
2 cloves of garlic
skin of one orange
200 ml orange juice
20 ml red wine vinegar
1 tsp cumin
500 ml chicken stock
50 g butter
20 ml olive oil
lemon salt
pepper

First, let’s prepare the chickpeas. Dice the fennel and put the green part aside, you’ll need it later. Cut the onion the same way and sauté together with fennel and chopped garlic in olive oil until soft. Add the chickpeas and stock. Add finely grated orange skin and bring to boil. Cook for about 1-2 hours, depends how  hard the chickpeas is.

When it’s ready, add the orange juice, roasted cumin and vinegar. Cook for another 20 minutes. At the end just add 30 g of butter, mix it in and season with salt and pepper. You can also strain the chickpeas, reduce the stock and pour it back in.

Season the chicken and sear it skin side down until golden. Vacuum seal the meat (or you can put it in a thicken Ziplock bag). If you want to cook sous vide more often, it’s ideal to have a vacuum sealer, it’s not that expensive and it saves you a lot of trouble. Add the rest of the butter and cook at 63,5 °C for 30 minutes. Of course, it depends on the meat: for two 200 g breasts 30 minutes is enough, if it’s a larger chicken it can take up to 90 minutes. Once it’s finished, just give it a quick sear on the pan and you are ready to serve.

Cut the chicken and season with lemon salt (or any salt you prefer). Cut the green top parts of the fennel into slices and decorate the plate with the leaves (they look a bit like dill). Drizzle with olive oil and you are ready to go! Enjoy!

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