Masterchef recipes by Bart van der Lee. Learn to cook quick

Portuguese Caldo Verde with kale and chorizo

Portuguese Caldo Verde (potato and kale soup with chorizo)

Light potato soup with kale and chorizo

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Prep Time: 10

Cook Time: 30

Course: Soup

Cuisine: Portuguese

Keyword: chorizo, kale, potato

Servings: People

Author: Bart van der Lee

Ingredients

1.5 litre vegetable stock
325 gram potato
1 bay leaf
150 gram curly kale
50 gram chorizo

Instructions

Peel the potatoes and cut them into cubes. Cook the potatoes in the stock with the bay leaf till it is completely cooked.
Remove the bay leaf and blender with a handheld blender.
Wash and chop the kale.
Peel the skin from chorizo and slice in half-moon slices.
Add the kale and the chorizo to the broth and cook for 10 minutes till the kale is tender.
Skim off any fat from the chorizo whilst cooking.
Season with salt and finish with a drop of olive oil.

Roasted lamb rack with bulgur, butternut, asparagus, and Aleppo chili sesame sauce

A Mediterranean combination of succulent lamb with bulgur, roasted butternut, green asparagus, and an Aleppo chili sesame sauce

Quinoa and corn salad with celeriac

Quinoa, corn and celeriac salad

Earthy flavours of celeriac and quinoa with sweet corn and herbs

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Prep Time: 10

Cook Time: 20

Course: Grains, Salad

Cuisine: Latin American

Keyword: Quinoa, salad

Servings: people

Author: Bart van der Lee

Equipment

small rice cooker

Ingredients

200 gram multi coloured quinoa
1 corn on the cob
1 small celeriac
5 gram parsley
5 gram chives
1 lemon
15 ml olive oil

Instructions

Cook the quinoa in the rice cooker or in a small pot.
Cook the corn in lightly salted water for about 10 minutes till it's soft. Cut the grains off the cob.
Clean the celeriac and cut it into small cubes. Cook the cubes in lightly salted water till soft.
Chop the parsley and chives, add the quinoa, corn, and celeriac.
Add the lemon juice, olive oil, and some salt and serve.

Thai red curry paste

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Course: Sauces

Cuisine: Thai

Keyword: red curry paste, Thai

Author: Bart van der Lee

Equipment

food processor

Ingredients

4 pc red Chilli
4 pc dried chilli
1 pc shallot
4 pc garlic cloves
4 pc kaffir lime leaves
1 thumb ginger/galangal
1 stalk lemongrass
1 peel lime /kaffir lime
1 tsp ground cumin
1 tsp ground coriander
1 tsp shrimp paste

Instructions

clean the garlic, shallot and ginger
chop all the ingredients fine and add to the food processor
blend for 5 minutes or until the paste is smooth
season with a pinch of salt

Quinoa with roasted red peppers and green beans

Quinoa with roasted red peppers and green beans

Hearty salad of multicoloured quinoa with roasted peppers and green beans

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Course: Salad

Cuisine: Latin American

Keyword: green beans, Quinoa

Servings: people

Author: Bart van der Lee

Equipment

small rice cooker

Ingredients

200 gram multi coloured quinoa
2 pc red peppers
200 gram green beans
5 gram parsley
5 gram chives
1 pc lime
15 ml olive oil

Instructions

Cook the quinoa in the rice cooker
Roast the peppers in the oven on 220Â°c for 20 minutes or until they are completely cooked. Peel off the skin, clean out the inside and slice in strips
Trim and cook the green beans in lightly salted water
Chop the parsley, chives and mix together with the quinoa, beans and roasted peppers
squeeze the lime and add this together with the olive oil to the mixture, season with salt and your delicious healthy quinoa salad is ready

Quinoa with yellow beans and chestnuts

Quinoa, yellow beans and chestnuts

Wintery quinoa salad with yellow beans and chestnuts

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Prep Time: 10

Cook Time: 20

Course: Salad

Cuisine: Latin American

Keyword: chestnuts, Quinoa, yellow beans

Servings: people

Author: Bart van der Lee

Equipment

small rice cooker

Ingredients

200 gram multi coloured quinoa
200 gram yellow beans or green
150 gram cooked chestnuts
1 red chilli
5 gram chives
1 pc lemon
15 ml olive oil

Instructions

cook the quinoa in the rice cooker
cook the yellow beans in lightly salted water
season the chestnuts with olive oil and some salt
mix together all the ingredients and add the chopped chives, lemon juice and olive oil
finish with a pinch of salt and serve

Thai red beef curry with aubergine and basil

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: people

Author: Bart van der Lee

Equipment

food processor
small rice cooker

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

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

Cook Time: 30

Course: Main Course

Cuisine: Italian

Keyword: poached eggs, risotto, saffron, vegetarian

Servings: 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

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

Cook Time: 1 20

Course: Main Course

Cuisine: contemporary european

Keyword: duck legs, quince, spelt

Servings: people

Author: Bart van der Lee

Equipment

deep casserole pot
small rice cooker or pot

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 180Â°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

Ultimate guacamole with corn, chili, coriander, and lime

Ultimate guacamole

A rich and creamy guacamole recipe with corn, chili and coriander

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Prep Time: 25

Course: Side Dish

Cuisine: Mexican

Keyword: avocado, guacamole

Servings: People

Author: Bart van der Lee

Ingredients

2 large ripe avocados
1 corn on cob
1 lime
1 clove garlic
15 gram extra virgin olive oil
1 red chili
salt
5 gram fresh coriander

Instructions

Cook the corn for 10 min in lightly salted water. Leave to cool down and cut the grains off the cob.
Clean the avocados from the skin and stone. Cut the avocado into large chunks.
Chop the Chili and coriander fine and add to the avocado.
Press the garlic and add to the bowl.
Add olive oil, lime juice, and salt and mix.

Oxtail soup with black cabbage and young potato

Oxtail soup with black cabbage and young potato

Intense and fragrant oxtail soup with black cabbage and young potato

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Prep Time: 1

Cook Time: 4

Course: Soup

Cuisine: French

Keyword: black cabbage, oxtail, oxtail soup, recipe, soup, winter

Servings:

Author: Bart van der Lee

Cost: 15

Equipment

large stock pot (11Lt)

Ingredients

750 gram oxtail
4 lt water
1 pc red onion
3 stalks celery
1 small leek
2 cloves garlic
2 sprigs thyme
750 ml veal stock preferable home made
500 gram small young potatoes
250 gram black cabbage
15 ml olive oil

Instructions

Roast the oxtail on 200Â°c for 20-25 minutes until golden brown
Add 4 liters of water and the roasted oxtail to a medium size pot and bring to a simmer. Cook for 2 hours whilst slowly removing fat and foam
Clean, wash and chop the onion, celery, leeks, garlic and thyme
add to the soup and Cook for 30 min un till the vegetables are cooked trough. Strain the liquid in a clean pot and separate the oxtail from the rest
Clean the oxtail meat carefully of the bone removing excess fat and tough bits
Add the 750ml veal jus to the soup and reduce this to about 1.5 litres or till a strong and fragrant broth is achieved. Keep skimming the fat and foam whilst reducing
Peel and cut the potatoes in cubes
wash and cut the black cabbage of the stem and in squares
Add the potato cubes and oxtail meat to the broth. Cook for 15 minutes
add the black cabbage and cook for another 5 minutes till the cabbage is just cooked
season the soup with salt to your taste
Stir in the Olive oil just before serving

Perfectly roasted poussin chicken

How to roast the perfect poussin chicken?

Roasting poussin baby chicken is quick and easy! The small chicken are incredible tender and succulent when cooked right. In this recipe we only use a few ingredients which highlight the flavour of the chickens itself.

This is the easiest and best way to cook poussin chickens. If you wondered how long to cook poussin chicken for then here is your answer 🙂

Perfectly roasted poussin chicken

Quick, easy, and never misses

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Prep Time: 10

Cook Time: 1

Course: Main Course

Cuisine: Mediterranean

Keyword: poussin, roasted chicken, sunday roast

Servings: 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.

Roasted fennel and chicory salad with brazil nuts, walnuts, and ricotta

Roasted fennel and chicory salad

With ricotta, walnuts, brazil nuts and PX sherry vinaigrette

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Prep Time: 1

Cook Time: 20

Course: Salad

Cuisine: Mediterranean

Keyword: px vinaigrette, ricotta, roasted fennel, salad, walnuts

Servings: People

Author: Bart van der Lee

Ingredients

3 fennel bulbs washed
2 radicchio Tardivo or red chicory washed and dried
25 gram walnuts toasted
25 gram brazil nuts toasted
150 gram ricotta high quality dry ricotta
50 ml olive oil extra virgin
20 ml PX sherry vinegar good quality
2 gram maldon sea salt

Instructions

Cut the fennel in quarters and toss with olive oil and salt. Keep the green seperate for garnish.
Roast the fennel in the oven at 200Â°C for 15 minutes. Turn them over and roast for another 10 minutes or until they are golden brown. Leave to cool down at room temperature.
Roast the walnuts and brazil nuts for 5-7 min till light brown.
Wash the radicchio and fennel green and dry in a salad spinner.
Mix the olive oil and PX sherry vinegar with a pinch of salt for the vinaigrette.
Take a large dinner plate and carefully dress the fennel, chicory, ricotta and roasted nuts. Season lightly with salt and finish with the vinaigrette

Green beans with pine nuts, garlic, and chili.

Green beans with pine nuts, garlic and chilli

Quick and delicious green bean recipe

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Prep Time: 10

Cook Time: 10

Course: vegetable dish

Cuisine: contemporary european

Keyword: garlic, green beans, pine nuts

Servings: people

Author: Bart van der Lee

Ingredients

500 gram green beans
1 clove garlic
25 gram pine nuts
1 red chilli
10 gram olive oil

Instructions

Trim, wash, and blanch the green beans in boiling water for about 5-7 minutes or until they are just cooked.
Chop the chili and press the garlic.
Gently toast the pine nuts till they are golden brown.
Add the olive oil, garlic, and fry together for 1 minute.
Add the beans and the chili and coat them all around.
Season with salt and serve.

Camargue rice with pomegranate, pecans, snow peas, and dill

Camargue rice with pomegranate, pecans, snow peas and dill

Rich and crunchy rice recipe full of exiting textures and flavours

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Prep Time: 20

Cook Time: 30

Course: rice salad, Side Dish

Cuisine: contemporary european

Keyword: camargue rice, pomegranate, snow peas

Servings: people

Author: Bart van der Lee

Equipment

small rice cooker

Ingredients

For the rice

250 gram red Camargue rice
1 pomegranate
200 gram snow peas
50 gram pecans

For the vinaigrette

30 gram olive oil
10 gram sherry vinegar

To finish

5 gram dill
5 gram parsley

Instructions

Cook the rice with a pinch of salt in a small rice cooker or in a small pot with a lid.
Blanch the sugar snaps, drain, and let them steam dry.
Carefully roast the pecan nuts at 180Â°C till golden and fragrant. This takes about 7-9 minutes.
Clean the seeds out of the pomegranate and remove white bits.
Mix the olive oil and vinegar together.
Pick the leaves of the dill and parsley. Wash and dry the herbs
Mix the cooked rice, sugar snaps, and pecans together. Add olive oil, vinegar, herbs, and pomegranate.
Season with salt to your own taste and serve.

Couscous with crunchy nuts, asparagus, and mint

Couscous with crunchy nuts and asparagus

Couscous with crunchy nuts, asparagus and mint

Mediterranean couscous dish full of flavour

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Prep Time: 20

Cook Time: 15

Course: Side Dish

Cuisine: Mediterranean

Keyword: couscous, nuts

Servings: people

Author: Bart van der Lee

Equipment

small rice cooker

Ingredients

200 gram couscous
200 gram chicken or vegetable stock
250 gram green asparagus
25 gram brazil nuts
25 gram walnuts
15 ml olive oil
5 gram mint

Instructions

Heat the stock in a medium pot and add the couscous. Bring the liquid back to a boil and cover with a lid. Let it stand for 5 minutes and loosen up with a fork.
Trim the asparagus and blanch them in boiling water for 2-3 minutes.
Roast the walnuts and brazil nuts in the oven at 180°C for 7-9 minutes or until they are nice and brown.
Chop the nuts and asparagus coarsely and add them to the couscous.
Finish the dish with the chopped mint, pinch of salt and some olive oil.

Brussels sprouts with pancetta and crispy sage

Brussels sprouts with crispy pancetta and sage

Wintery recipe with Brussels sprouts, pancetta and crispy fried sage

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Prep Time: 15

Cook Time: 10

Course: vegetable dish

Cuisine: contemporary european

Keyword: brussels sprouts, pancetta, sage

Servings: people

Author: Bart van der Lee

Ingredients

500 gram Brussels sprouts
50 gram pancetta cubes
15 gram butter
10 leaves sage
30 ml vegetable oil

Instructions

Clean and trim the brussels sprouts and boil them for 7-10 minutes. Or till they are nicely cooked all the way through.
Fry the pancetta cubes in a drop of oil until they are lighty browned. Drain off the fat and keep the cubes on a kitchen paper so the grease can get absorbed.
Heat the rest of the vegetable oil in a small pot or pan and fry the sage leaves in a few seconds till they are translucent and crispy. Move them to a kitchen paper and season lightly with salt.
Melt the butter in a clean pot and add the Brussels sprouts and pancetta. Heat thoroughly and add the sage at last.

Green asparagus and corn salad with sage, mint, and lime

Green asparagus and corn salad with sage mint and lime

A deliciously crunchy vegetable salad with corn, green asparagus and fresh herbs

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Prep Time: 20

Cook Time: 10

Course: vegetable dish

Cuisine: contemporary european

Keyword: asparagus, corn, sage

Servings: people

Author: Bart van der Lee

Ingredients

2 corn on the cob
500 gram green asparagus
1 red chilli
5 sage leaves
15 mint leaves
40 gram olive oil
20 gram lime juice

Instructions

Boil the corn for 10 minutes in water with some salt. Remove from the pan and let it cool down. Cut the corn off the cob and add it to your salad bowl.
Trim, cut, and blanch the asparagus in salted water.
Wash and chop the sage, mint, and chili.
Squeeze the lime and mix it with the olive oil.
Combine all the ingredients together in a salad bowl and season with salt to taste.

Chili con carne with guacamole and rice

Chilli con Carne with guacamole and rice

Chili con carne with guacamole and rice

A chilli bowl full of flavour and punch

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Prep Time: 30

Cook Time: 45

Course: Main Course

Cuisine: American, Mexican

Keyword: avocado, chili, rice

Servings: 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 Milanese with refreshing Gremolata

Ossobuco 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 Milanese with gremolata

A real Italian classic of slow-cooked veal shins in a rich tomato sauce

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Prep Time: 30

Cook Time: 2 30

Course: Main Course

Cuisine: Italian

Keyword: gremolata, milanese, ossobuco

Servings: 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 180Â°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.