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Poussin chicken and lentil stew with smoked paprika and cumin

This poussin chicken and lentil stew is a great wintery stew for those cold days when you need that little extra warmth and spice. The cumin and smoked paprika really give depth to this dish and make you want to dig in time after time.

Poussin baby chicken and lentil stew

Wintery stew of poussin chickens with puy lentils and spices
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Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Main Course
Cuisine: Latin American
Keyword: chicken, lentils, stew
Servings: 4 people
Author: Bart van der Lee

Ingredients

For the poussin chickens

  • 3 poussin chickens
  • 25 gram butter

For the lentils

  • 200 gram lentils
  • 750 gram chicken stock
  • 4 fresh tomatoes
  • 1 shallot
  • 2 cloves garlic
  • 1 red chili
  • 25 gram tomato paste
  • 1 tsp smoked Paprika
  • 1/2 tsp cumin

Instructions

For the lentils

  • Rinse the lentils and cook with the chicken stock for about 10 minutes till they are half cooked.
  • Peel the tomatoes by pouring a kettle of boiling water on them and leave them for 15 seconds. Drain the water, let them cool down, and take off the skins. Chop them fine with a knife.
  • Chop the chili, shallot, and garlic and sweat in a nob of butter. Add the tomato paste, cumin, smoked paprika, and the chopped tomatoes. Cook this for about 5 minutes and add the lentils. cook 5 minutes more and set aside.

For the poussin chickens

  • Separate the chicken breasts and legs from the carcass or ask the butcher to do it.
  • Season the chicken with pepper and salt. Fry the breasts and legs in a pan with some oil on the skin side. Do this for about 5 minutes till the skin is crispy and brown. Remove the oil from the pan, add the butter and fry the chickens on both sides for about 5 minutes till they are golden brown.
  • Add the cooked lentils and stew this together for about 25 minutes un till the chicken is thoroughly cooked. Season with salt and pepper.
  • Garnish with lots of coarsely chopped parsley.

Thai red beef curry with aubergine and basil

This is my Thai red beef curry with aubergine and basil. A fiery red curry bursting with flavor and Thai aroma’s. Don’t be afraid, you can add as much spice as you like.

Thai red beef curry with aubergine and basil

Classic Thai beef curry with succulent aubergine and basil
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Course: Main Course
Cuisine: Thai
Keyword: beef, curry, Thai
Servings: 4 people
Author: Bart van der Lee

Equipment

Ingredients

For the rice

  • 250 gram basmati rice

For the red curry paste

  • 4 pc fresh red chilli
  • 4 pc dried red chilli
  • 4 cloves garlic
  • 4 leaves kaffir lime
  • 1 pc lime or kaffir lime
  • 1 thumb ginger or galangal
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp shrimp paste or fish sauce

For the filling

  • 400 gram beef fillet
  • 1 pc aubergine

For the red curry sauce

  • 1 tbs coconut oil
  • 2 cloves garlic grated
  • 1 thumb ginger or galangal grated
  • 1 stalk lemongrass
  • 4 tsp red curry paste
  • 1 tsp coconut sugar
  • 2 tsp fish sauce
  • 2 leaves kafir lime
  • 400 ml coconut milk
  • 150 ml coconut cream
  • 1/2 pc lime juice
  • 1 pc red Chili chopped
  • 10 gram fresh basil Thai

Instructions

For the rice

  • Cook the rice in a rice cooker or pan

For the red curry paste

  • Peel the ginger, clean the garlic and peel the skin of the lime. Cut the ingredients small and add them together with the rest of the ingredients to the food processor. Process for 8-10 minutes till the paste if really nice and smooth

For the filling

  • Cut the beef and the aubergine in bite-sized pieces

For the red curry sauce

  • Grate the garlic and ginger and sweat them in a pan with a bit of coconut oil. Add the red curry paste and saute for 2-3 minutes till fragrant
  • Add the coconut milk, coconut cream and fish sauce and cook together for about 10 minutes till the coconut milk is reduced to a nice thick sauce
  • add the aubergine cubes and cook for 3 minutes
  • Season the beef cubes with salt and some coconut oil and sear in a really hot pan so the outside caramelises. The beef should stay pink inside so keep it short in the pan. Add the beef to the curry. Squeeze the lime and season with salt if necessary
  • Serve the curry in a bowl with chopped chilli and basil leaves and serve the rice on the side

Saffron risotto with poached eggs, rocket, and parmesan

Super creamy Saffron risotto with poached eggs, rocket, and parmesan cheese. This is a real impressive Italian classic with a modern twist.

Saffron risotto with poached eggs, rocket and parmesan

A delicious Italian dish to share with friends or family. heartwarming, full of flavour and effortlessly vegetarian
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Prep Time: 20 minutes
Cook Time: 30 minutes
Course: Main Course
Cuisine: Italian
Keyword: poached eggs, risotto, saffron, vegetarian
Servings: 4 people
Author: Bart van der Lee

Ingredients

  • 250 gram Carnaroli risotto rice
  • 25 gram butter
  • 1 piece onion
  • 1 litre vegetable stock
  • 20 treads saffron
  • 150 gram Parmesan cheese
  • 100 gram rocket
  • 6 piece super fresh eggs
  • 1 tbs vinegar

Instructions

  • heat the vegetable stock with the saffron and let it infuse for about half hour

for the poached eggs

  • bring a pot with water, the vinegar and some salt to a boil
  • crack the eggs into individual cups
  • add the eggs one by one to the slowly boiling water and poach for about 2 minutes

for the risotto

  • peel long shavings of parmesan with the peeler for decoration and grate the rest of the parmesan fine for in the risotto
  • wash and dry the rocket
  • peel and chop the onion fine
  • melt the butter and sweat the onion on low fire
  • add the rice and sweat together with the onions
  • add around 500 ml of the saffron stock in several stages to the rice whilst stirring regularly.
  • once the 500ml of saffron stock is absorbed you can add the grated parmesan and little bits of stock to keep the risotto runny
  • now heat up the eggs in a bit of hot water
  • taste the risotto for seasoning and keep it really nice and moist just before serving
  • add the warm poached eggs, rocket and parmesan shavings and serve directly

Sticky duck legs with quince jus, spelt, broccoli, and pine nuts

A hearthy dish full of healthy fibre and delicious crunch. The duck legs will fall off the bone and the rich jus with quince gives that sweet note that we know goes so well with duck dishes

Duck legs, spelt, duck and quince jus

Sticky duck legs with broccoli spelt and a duck jus with quince
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Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Course: Main Course
Cuisine: contemporary european
Keyword: duck legs, quince, spelt
Servings: 4 people
Author: Bart van der Lee

Equipment

Ingredients

for the duck legs

  • 4 duck legs
  • 25 gram butter
  • 500 ml brown chicken stock
  • 25 gram quince paste
  • 2 sprig rosemary

for the spelt

  • 200 gram spelt
  • 400 ml water
  • 200 gram broccoli
  • 30 gram pine nuts
  • 1 clove garlic
  • 1 red chilli
  • 5 gram fresh mint

Instructions

for the duck legs with quince jus

  • Clean and trim the duck legs and season them with salt. Heat a large frying pan with a little oil and fry the duck legs on the skin side untill they area nice and brown. this takes about 10-15 minutes
    remove all the fat from the pan and add the butter and roast the legs for another 5 minutes slowly in the butter on both sides
  • Remove the legs, add the quince paste, brown chicken stock, rosemary, and reduce the liquid till about half. add the legs back into the pan and cover with a lid. Cook for 45 minutes in a preheated oven at 180°C whilst basking the legs with the sauce every 15 minutes. after this remove the lid and roast for another 15 minutes whilst basking every 5 minutes. the duck legs will get a beautiful glaze from the reduced sauce and some browning on the top of the legs

for the spelt

  • Cook the spelt with the water and some salt till cooked. I use a small rice cooker but you can cook the spelt in a small saucepan with a lid as well
  • Chop all of the broccoli fine with a large chefs knife
  • Chop the garlic and the chilli
  • toast the pine nuts with a little bit of oil in a medium frying pan till golden brown. add the garlic and chopped chilli and sweat till soft. Add the broccoli and saute till the broccoli is half cooked. it should have a nice bite to it. Add the cooked spelt and mix together well
  • chop the fresh mint and finish the spelt with a bit of seasoning and the fresh mint
  • serve the spelt on a large plate and put the duck legs on top. serve the sauce seperate

Perfectly roasted poussin chicken

Always wondered how to roast the perfect poussin chicken? Follow the few simple steps below and have great results time after time.

Perfectly roasted poussin chicken

Quick, easy, and never misses
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Prep Time: 10 minutes
Cook Time: 1 hour
Course: Main Course
Cuisine: Mediterranean
Keyword: poussin, roasted chicken, sunday roast
Servings: 4 people
Author: Bart van der Lee

Ingredients

  • 2 baby poussin chicken
  • 15 ml olive oil
  • 50 gram butter
  • 2 chicory
  • 1 bunch coriander

Instructions

  • Clean the chickens from feathers and impurities. Season with salt and olive oil.
  • Add the chickens to an oven dish and roast them in the oven at 180°C for 45 minutes. Now add the butter and roast for 15 more minutes whilst basting the chickens with the butter.
  • Leave the chickens to rest for 15 minutes before carving.
  • Decorate a serving tray with chicory and coriander and serve the chickens hot.

Chili con carne with guacamole and rice

This heartwarming bowl hits every flavour note in the book. Served with guacamole and rice to make a delicious meal.

Chili con carne with guacamole and rice

A chilli bowl full of flavour and punch
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Prep Time: 30 minutes
Cook Time: 45 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: avocado, chili, rice
Servings: 4 people
Author: Bart van der Lee

Equipment

  • medium cooking pot

Ingredients

Voor de Chili con carne

  • 1/2 kg minced beef freshly minced from the butcher!
  • 500 gram fresh tomato peeled
  • 1 piece corn on the cob or a small can of corn
  • 1/2 piece red pepper
  • 1/2 piece red onion
  • 2 clove garlic
  • 150 gram kidney beans from the can
  • 1 piece knorr stock pot
  • 1/2 tsp cumin powder
  • 1/2 tsp mild Chilli powder
  • 1/4 tsp smoked paprika powder
  • 2 leaves bay
  • 1 tsp Oregano
  • 10 gram fresh coriander
  • 1 piece lime

For the Guacamole

  • 2 large ripe avocado
  • 5 gram verse koriander
  • 1 piece rode chilli
  • 1 piece lime
  • 1 clove garlic
  • 15 ml oliveoil exra virgin
  • 1 pinch salt

Instructions

For the Chili con carne

  • cook the corn on the cob in lightly salted water for 10 minutes, remove from the pan and leave it to cool down
  • peel the tomatoes and chop fine with a chefs knife
  • Peel the red pepper with a peeler, trim the insides and cut in cubes
  • clean the onion and garlic and chop small with a chefs knife
  • cut the corn off the cob, reserve half for the guacamole and the other half for the chilli
  • open the can of kidney beans and rinse off the liquid under cold water
  • heat a medium pan over high heat en stir fry the minced beef in a little oil till it turns dry and starts to brown
  • add the onions, garlic, red pepper and half the corn and cook for a few minutes over medium heat
  • Add the parika, cumin, smoked paprika and chilli powder and cook for another 3 minutes
  • add the stock pot, bay leaf, oregano, kidney beans and chopped tomato
  • mix well and cook togehter over low heat for about 30 min
  • season with salt and optionally more chilli powder for extra kick
  • hak de coriander grof en voeg net voor het serveren toe aan de chili samen met het sap van de limoen

for the Guacamole

  • skin and the de-stone the avocado and mash the flesh with a fork
  • presh the garlic and chop the chilli and add to the avocado
  • wash and chop the coriander
  • Add the reserved corn, olive oil, lime juice, coriander and a pinch of salt
  • saason with salt

For the rice

  • cooked white rice

Ossobuco alla Milanese with refreshing gremolata

Ossobuco alla Milanese is a real Italian classic that is worthy of its heritage. Soft fall of the bone veal shins in a rich tomato sauce is topped with refreshing gremolata for the kick. The bone marrow enriches the sauce and when spread over the meat it is a marriage made in heaven.

Ossobuco alla Milanese with gremolata

A real Italian classic of slow-cooked veal shins in a rich tomato sauce
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Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Course: Main Course
Cuisine: Italian
Keyword: gremolata, milanese, ossobuco
Servings: 6 people
Author: Bart van der Lee

Ingredients

voor de kalfs schenkel

  • 4 veal shin slices
  • 100 gram flour
  • 50 gram butter

For the tomato sauce

  • 4 fresh tomatoes
  • 250 gram passata
  • 250 ml veal or chicken stock
  • 5 gram thyme

For the gremolata

  • 1 lemon
  • 1-2 cloves garlic
  • 10 gram parsley

Instructions

For the tomato sauce

  • Peel the tomatoes and blender with a hand blender, pass them through a fine-mesh sieve into your passata.

For the veal shin

  • Season the shins with pepper and salt and dust them on both sides with the flour.
  • Heat a large pan with a splash of oil and roast the shins on both sides till they are golden brown. Remove any excess oil and lower the heat.
  • Add the butter and bask the shins for 5 minutes.
  • Add the tomato sauce and thyme and bring it to a simmer. Cover the pan with a lid and braise the shins at 180°c for 2 hours until they are completely cooked and fall off the bone.
  • Once cooked, remove any access fat that sits on top of the sauce and add a drop of water if the sauce dried up too much. Finish with the gremolata just before serving.

For the gremolata

  • Grate the lemon skin and the garlic.
  • Wash, dry, and chop the parsley.
  • Mix the lemon zest, garlic, and parsley to make the gremolata.

Notes

 
 
 
 
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