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Portuguese Caldo Verde with kale and chorizo

Portuguese Caldo verde soup

Portuguese Caldo Verde (potato and kale soup with chorizo)

Light potato soup with kale and chorizo
Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Soup
Cuisine: Portuguese
Keyword: chorizo, kale, potato
Servings: 4 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.
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Quinoa and corn salad with celeriac

Quinoa and corn salad

Quinoa, corn and celeriac salad

Earthy flavours of celeriac and quinoa with sweet corn and herbs
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Grains, Salad
Cuisine: Latin American
Keyword: Quinoa, salad
Servings: 4 people
Author: Bart van der Lee

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.
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Thai red curry paste

Thai Red Curry Paste

Thai red curry paste

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
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Quinoa with roasted red peppers and green beans

Quinoa, roasted pepper and green beans

Quinoa with roasted red peppers and green beans

Hearty salad of multicoloured quinoa with roasted peppers and green beans
Course: Salad
Cuisine: Latin American
Keyword: green beans, Quinoa
Servings: 4 people
Author: Bart van der Lee

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 220°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
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Quinoa with yellow beans and chestnuts

Quinoa, chestnut and yellow bean salad

Quinoa, yellow beans and chestnuts

Wintery quinoa salad with yellow beans and chestnuts
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Salad
Cuisine: Latin American
Keyword: chestnuts, Quinoa, yellow beans
Servings: 4 people
Author: Bart van der Lee

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
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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
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
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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
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
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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
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
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Ultimate guacamole with corn, chili, coriander, and lime

Guacamole with lime and coriander

Ultimate guacamole

A rich and creamy guacamole recipe with corn, chili and coriander
Prep Time: 25 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: avocado, guacamole
Servings: 2 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.
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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
Prep Time: 1 hour
Cook Time: 4 hours
Course: Soup
Cuisine: French
Keyword: black cabbage, oxtail, oxtail soup, recipe, soup, winter
Servings: 4
Author: Bart van der Lee
Cost: 15

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 200°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
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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 baby chicken

Perfectly roasted poussin chicken

Quick, easy, and never misses
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.
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Roasted fennel, nut and ricotta salad

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

Roasted fennel and chicory salad

Roasted fennel and chicory salad

With ricotta, walnuts, brazil nuts and PX sherry vinaigrette
Prep Time: 1 hour
Cook Time: 20 hours
Course: Salad
Cuisine: Mediterranean
Keyword: px vinaigrette, ricotta, roasted fennel, salad, walnuts
Servings: 4 People
Author: Bart van der Lee

Ingredients

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 200°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
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Green beans with pine nuts, garlic, and chili.

Green beans, pine nuts and chilli

Green beans with pine nuts, garlic and chilli

Quick and delicious green bean recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Course: vegetable dish
Cuisine: contemporary european
Keyword: garlic, green beans, pine nuts
Servings: 4 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.
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Camargue rice with pomegranate, pecans, snow peas, and dill

Camargue rice with snow peas and dill

Camargue rice with pomegranate, pecans, snow peas and dill

Rich and crunchy rice recipe full of exiting textures and flavours
Prep Time: 20 minutes
Cook Time: 30 minutes
Course: rice salad, Side Dish
Cuisine: contemporary european
Keyword: camargue rice, pomegranate, snow peas
Servings: 4 people
Author: Bart van der Lee

Ingredients

For the rice

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

For the vinaigrette

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 180°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.
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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
Prep Time: 20 minutes
Cook Time: 15 minutes
Course: Side Dish
Cuisine: Mediterranean
Keyword: couscous, nuts
Servings: 4 people
Author: Bart van der Lee

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.
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Brussel sprouts with pancetta and sage

Brussels sprouts with pancetta and crispy sage

Brussel sprouts with pancetta and sage

Brussels sprouts with crispy pancetta and sage

Wintery recipe with Brussels sprouts, pancetta and crispy fried sage
Prep Time: 15 minutes
Cook Time: 10 minutes
Course: vegetable dish
Cuisine: contemporary european
Keyword: brussels sprouts, pancetta, sage
Servings: 4 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.
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Green asparagus and corn salad with sage, mint, and lime

Corn and asparagus salad

Green asparagus and corn salad with sage mint and lime

A deliciously crunchy vegetable salad with corn, green asparagus and fresh herbs
Prep Time: 20 minutes
Cook Time: 10 minutes
Course: vegetable dish
Cuisine: contemporary european
Keyword: asparagus, corn, sage
Servings: 4 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.
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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
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
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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

Ossobuco Milanese with gremolata

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