Berkshire or crossbred pork rack roast

  • 2 tbsp Dijon mustard
  • 2 sprigs fresh thyme
  • 2 sprigs fresh tarragon or rosemary
  • 2 garlic cloves
  • Salt and pepper
  • New potatoes halved and coated with olive oil, seasoned with salt and pepper

Whisk Dijon and herbs together and add salt and pepper. Rub the rack with the mix and let rest for 30 minutes on the counter. Preheat oven to 425F. You can sear the rack before placing in oven, but I didn’t and it was great nonetheless! Place rack in roasting pan and add your new potatoes. Roast pork for 1.5 hours or until internal temp reads 145F. Remove and cover with foil to rest for 20 minutes. Slice between bones and serve with a side of green beans or buttered cabbage! Beautiful!

Bitterballen, a tasty Dutch snack

–          500 gr Leftover roast meat, shredded (chicken, pork, beef, lamb)

–          1.5 cup braising liquid, fat removed, from your roasts, alternatively make some broth with meat bones of your choice, onion, garlic, carrots, small piece of star anis, bay leaf, thyme, salt and pepper.

–          40 gr butter

–          40 gr flour

–          ¼ tsp allspice

–          Half a bunch of parsley, finely chopped

–          Salt and pepper

–          Panko

–          4 eggs, beaten

–          200 gr flour

–          Your favorite mustard for dipping

Shred your leftover meat and cut up finely (you can use a food processor to pulse the meat a bit to avoid getting big chunks in your mix. Melt butter in pan, add flour and whisk, cooking over low heat until a blonde roux is made, 3-4 minutes. Add braising liquid little by little whisking to avoid getting lumps. Once all liquid is mixed add meat, allspice, parsley and pepper. Cook gently until it thickens, 2 minutes. Taste and adjust seasoning. Let cool on a cookie tray for 10 minutes then cover with plastic wrap and store in fridge for at least two hours until completely cooled. Roll mixture into balls a bit smaller than a ping pong ball. Dredge balls in flour, then dip in beaten egg and finally panko breadcrumbs. Once breaded you can freeze on a tray and transfer to ziplocs to avoid them sticking together. Fry at 350F for 5 minutes or until golden colored and hot in middle. Enjoy with a good strong mustard and a beer or a gin (bitter).

Fennel braised brisket

–          1 brisket

–          Salt and pepper

–          4 tbsp vegetable oil

–          1 onion in wedges

–          1 large fennel bulb in wedges

–          3 celery stalks cut in 1 inch pieces

–          1 cup celery leaves

–          1 head of garlic halved crosswise

–          ½ bunch thyme

–          ¾ cups white vinegar

–          1/8 cup light soy sauce

–          1/8 cup Worcestershire sauce

–          2 cups mixed herbs (parsley, mint, coriander)

–          ½ lemon

–          Fleur de sel and red pepper flakes

Season brisket on all sides with salt and pepper and chill uncovered for at least 12 hours.

Preheat oven to 300F. Heat 2 tbsp oil in a Dutch oven over medium heat. Brown brisket fatty side down until deep brown color, turn and cook other sides, transfer to platter. Discard fat in pot. Pour 2 tbsp oil in pot over medium high heat. Add onion and season, cooking until edges are brown (3-4 minutes). Add fennel, celery, garlic and thyme and stir, season with salt and pepper. Add vinegar, soy sauce and Worcestershire and 4 cups of water. Place brisket in pot fatty side up- should be submerged. Bring to a simmer, cover and place in oven. Braise for 3 hours without disturbing it! After 3 hours, check brisket- it should be super tender. If not, braise another twenty. Uncover brisket and increase oven to 425F. Roast until liquid is reduced by three quarters and top is crisp and deeply browned, 50 minutes. Let rest. Transfer to a cutting board, slice or shred. Skim fat from braising liquid. In a bowl, mix herbs and celery leaves with lemon juice. Serve over meat and sprinkle fleur de sel and even red pepper flakes.

Buttery roast chicken

  • 1 whole chicken
  • ¾ cup panko breadcrumbs
  • 2 tbsp chopped fresh thyme
  • 1 tsp finely grated lemon zest
  • 1 ½ cups unsalted butter, room temperature
  • ½ tbsp salt
  • Lemon
  • 2 smashed garlic cloves
  • ½ cup white wine

Preheat oven to 375 degrees F. Mix breadcrumbs, thyme, zest, 1 cup of butter and ½ tbsp salt in a bowl. Carefully run your hand between the skin and the chicken and insert the butter mixture under the skin. Work the butter over the breasts, thighs and drumsticks so it is evenly coated. Rub the remaining 1/2cup butter on outside of skin and season with salt and pepper. Insert cut lemon and two smashed garlic cloves in chicken cavity and place in a roast pan along with a ½ cup of white wine. Roast until skin is golden brown and internal temperature reads 165F, depending on size of bird 1h-1h30. Let rest before carving.

Cucumber halloumi salad

  • 1 English cucumber cut in quartered slices
  • Handful of fresh herbs – tarragon, chives, mint are great together, finely chopped
  • Large avocado cut in small chunks
  • 1/3 cup toasted pecans, chopped
  • Zest and juice of 1 lemon
  • 2 tbsp good olive oil
  • Pinch of sea salt
  • Freshly ground pepper
  • A few slices of halloumi cheese

Combine all ingredients together except for cheese. For halloumi, oil a frying pan and cook about 1-2 minutes on each side on medium heat, until golden brown. Place halloumi over salad and enjoy.

Herb sauce

  • 6 tbsp olive oil
  • 1 tsp white wine vinegar
  • 2 tbsp honey
  • Zest of 1 lemon
  • ½ cup lemon juice
  • 1 cup of cilantro chopped
  • 1 cup parsley chopped
  • 2 green onions
  • 1 garlic clove, chopped
  • 1 tsp salt
  • Pepper

Blend all ingredients and serve as sauce for potatoes, veggies and meat.

Serve with roasted potatoes and veggies of choice.

Beef stroganoff

–          2 tbsp olive oil

–          1 package (1lb) beef slices or flank, sirloin or ribeye steak, sliced.

–          2 shallots, sliced thinly

–          2 garlic cloves, minced

–          1 ½ lbs mushrooms, sliced

–          1 sprig fresh thyme

–          1/3 cup white wie

–          2 tbsp flour

–          2 cups vegetable broth

–          1 tsp Worcestershire sauce

–          1 tsp Dijon mustard

–          1 lb fresh pasta noodles

–          1/3 cup sour cream

–          ½ tsp paprika

–          Salt and pepper

Heat oil in frying pan over medium heat. Add shallots and cook until softened, 5 minutes. Add garlic, mushrooms and thyme and cook until mushroom edges are golden. Remove from pan and sear the beef slices until brown. Season with salt and pepper. Deglaze pan with the wine and cook until most has evaporated. Add mushrooms in pan. Reduce heat and sprinkle flour over the beef and mushrooms. Add broth, Worcestershire sauce and mustard, bringing to a boil and simmer for 5 minutes.

Cook pasta until al dente, drain and distribute between 4 plates. Remove sauce from heat. Remove thym sprig, add sour cream and paprika, stir to incorporate. Adjust seasoning. Serve stroganoff over pasta and garnish with more fresh thyme.

Beef Wellington à la Gordon Ramsey

This is simply gorgeous and really not that much work 😉

For mushroom duxelles

–          3 tbsp olive oil

–          4 cups finely diced mushrooms (portobellos, mini bella or button mushrooms, the plain white ones)

–          salt and freshly ground pepper

–          1 tsp fresh thyme leaves

For chive crèpes

–          2 eggs

–          1 cup flour

–          1 cup milk

–          1 tsp chopped chives

–          1 tsp fresh thyme leaves

–          Pinch of salt

–          Non stick cooking spray

Beef Wellington

–          1 package beef tenderloin center cut (0.9-1 lb)

–          Salt

–          Fresh ground pepper

–          1 tbsp vegetable oil

–          1 tbsp Dijon mustard

–          1 package prosciutto

–          1 sheet of puff pastry homemade or store bought

–          2 egg yolks

Step 1, making duxelles.

In a frying pan over medium high heat, add oil and when hot, mushrooms. Season with salt and pepper and add thyme. Stir often to avoid mushrooms sticking and cook until all moisture has evaporated, 10 minutes. Allow to cool.

Step 2, chive crèpes.

In large bowl combine eggs, flour, milk, herbs and salt. Whisk until incorporated and let rest in fridge for 30 minutes.

Spray your pan and place over low heat. Add ½ cup of batter and swirl pan to spread batter evenly, making a very thin pancake. Cook for 30 seconds so it sets and flip to cook opposite sides for a few seconds. Avoid browning. Continue until all crèpes are cooked. To avoid them sticking to each other, place parchment paper between each.

Step 3, sear tenderloin.

Season beef with salt and pepper, rubbing them into meat. Place cast iron skillet over medium high heat and add oil. Once it is hot, sear the beef one minute per side. Remove to a tray and pour any pan juices over it. Brush Dijon mustard all over hot tenderloin and let rest.

Step 4, assembling the Wellington.

Lay three pieces of plastic wrap on your counter. Using two or three crèpes, trim them into squares the length of your tenderloin and line them up vertically on plastic wrap. Layer prosciutto slices on top of crèpes and spread mushroom duxelles over prosciutto. Season with salt and pepper. Pour resting juices of tenderloin over duxelles and place beef at bottom of crèpe, rolling it up with the help of the plastic wrap twist ends to form a tight package, refrigerate for 20 minutes.

Step 5, cooking the Wellington.

Preheat oven to 450F, if convection over, 425F. Layer three pieces of plastic wrap on counter. Place puff pastry in center and roll out to 1/8 inches thick, trimming to fit tenderloin (so you can completely cover it on all sides). Unwrap beef and place on pastry 1/3 of the way up. Brush pastry with egg wash and season with salt and pepper. Lift plastic wrap up and roll pastry over the beef until the edges meet then massage pastry until seam is sealed. Twist plastic like a candy wrapper and pinch off excess pastry on each end while twisting. Make sure beef is sealed in. Discard plastic wrap, smooth ends and apply egg wash. With he back of a knife, gently score the top of Wellington to make a design. Place on a parchment lined tray and place in fridge for 5 minutes.

Place in centre of oven and bake for 20-25 minutes until golden brown – I also check internal temperature, I aim for 110F). Remove and let rest for 5 minutes. Slice and serve with some nice potatoes, crispy seasonal vegetables and a creamy red wine sauce.

An Indian meal

Spicy Eggplant

–          800g eggplants cut into wedges, 2 inches long

–          400 gr ripe tomatoes (or canned chopped)

–          1in piece ginger, grated

–          6 garlic cloves crushed

–          1 cup oil

–          1 tsp fennel seeds

–          ½ tsp kalonji (nigella seeds)

–          1 tbsp ground coriander

–          ¼ tsp ground turmeric

–          ½ tsp cayenne pepper

–          1 tsp salt

In a colander, sprinkle the eggplant wedges with salt and leave for 30 minutes to allow bitter juices to run out. Rinse, squeeze any excess water and pat dry with towel. If using fresh tomatoes, score a cross on each end and plunge into boiling water for 20 seconds, peel skin and roughly chop. Puree ginger and garlic with 1/3 of tomatoes in a blender (or finely chop tomatoes and mix with garlic and ginger).  Heat ½ cup oil in a heavy-based frying pan and when oil hot, add as many eggplant wedges as you can fit in one layer. Fry over medium heat until brown on both sides and transfer into sieve to drain oil. Repeat with remaining eggplants adding oil as necessary.

Reheat remaining oil in pan and add fennel seeds and kalonji. Cover and allow to pop for a few seconds, adding tomato and ginger mixture and remaining ingredients (except for eggplants). Cook for 5 minutes while stirring until mixture thickens. Add the cooked eggplant, cover and cook gently for 10 minutes.

Simple Butter chicken


–          ½ cup plain yogurt

–          1tbsp lemon juice

–          1 tsp turmeric

–          2 tsp garam masala

–          ½ tsp chilli powder

–          1 tsp cumin

–          1 tbsp ginger, grated

–          2 cloves garlic, crushed

–          3 packages (1.5 lbs) chicken thighs or breasts (thighs stay moister) cut in pieces


–          2 tbsp ghee or butter

–          1 cup tomato passata (puree)

–          1 cup heavy cream

–          1 tbsp sugar

–          1 ¼ tsp salt

Combine marinade with chicken and refrigerate overnight (minimum 3 hours). Heat ghee (oil or butter) over high heat in a large frying pan. Take chicken out of marinade but don’t wipe off. Keep leftover marinade. Cook chicken for 4 minutes until it is white. Add tomato puree, cream, sugar and salt as well as the remainder of the marinade. Simmer on low for 20 minutes. Garnish with cilantro.

Naan recipe

–          4 cups flour

–          1 tbsp instant dry yeast

–          2 tsp kosher salt

–          ½ tsp baking soda

–          1 tsp baking powder

–          ¾ cup yogurt

–          1 cup warm water

–          4 tbsp butter melted

–          1 tbsp minced cilantro

Combine flour, yeast, salt, soda and baking powder in a stand mixer with paddle attachment, beating on low speed to combine. Add yogurt and water to the mixer, mix on low speed until mixture forms a dough and switch to hook attachment and knead for 4 minutes on low. Flour your counter and knead dough by hand once or twice to form a ball. Cut into 8 equal pieces and shape into balls, cover and let rest for 1 hour. Use rolling pin to roll out the balls flat to less than ¼ inch thick. Stretch it out with hands. Let it rest for 10 minutes. Preheat cast iron pan for 5 minutes on medium-high heat. To check for readiness sprinkle with water- if beads evaporate instantly it is ready. Add one naan to pan, cover and cook until bubbles start to grow (30-60 seconds). Flip and cook other side until it starts to char in spots (30 seconds). You can also finish the naan on direct flame if you have a gas range). Transfer to plate and cover with towel to keep warm. Melt butter and stir in cilantro, brush bitter on warm naan to seal moisture into hot bread and enjoy! A bit of work but totally worth it!

L.A. Galbi

Marinade for 3 packages k-ribs (3.75 lbs)

  • ½ cup light soy sauce
  • ½ cup water
  • ¼ cup sugar
  • 2 tbsp honey
  • ¼ cup mirin
  • 2 tbsp sesame oil
  • 1 asian pear, grated
  • ½ medium onion, grated
  • 2 tbsp minced garlic
  • 1 tsp minced ginger
  • 3 scallions thinly sliced
  • 1 tsp black pepper
  • 1 tsp sesame seeds

Mix all marinade ingredients well, marinate k-ribs for 6-8 hours or overnight. Preheat grill over medium high heat, grill k-ribs 2-3 minutes on each side. Serve with vegetables, kimchi, steamed rice.

Fiesta steak with grilled scallion salsa verde

-3 garlic cloves finely chopped

-1/2 cup rosé wine vinegar (or red)

– package of skirt steak (+- 1.4 lb) cut in 3 inch pieces

– salt

– 0.5 tbsp sugar + 2 tsp

-1 cup olive oil

– 1 bunch of scallions (10-12)

– half a jalapeño pepper finely chopped

Mix garlic and vinegar together in a large bowl, season steak with salt and 0.5 tbsp sugar and transfer steak to marinade. Let sit for 15 minutes.

Grill the scallions on med-high heat until charred and softened (8 minutes). Let cool slightly.

Grill steaks until 130 F internal temperature, 3-4 minutes per side. Remove from grill and let rest for 10 minutes.

Thinly slice scallions, transfer to bowl and add olive oil, jalapeno pepper 2 tbsp vinegar, 0.5 tbsp salt and 2 tsp sugar. Mix well. Slice steak against grain into ¼ inch strips. Spoon scallion salsa over- enjoy!

Fig and proscuitto salad

– fresh figs/ 3 per plate

– ferme d’orée prosciutto (1 package for two plates)

–  buffalo mozzarella 1/2 ball for two

– fresh basil leaves

-juice of half a lemon

-1 tbsp honey

-freshly ground pepper

-fleur de sel

Criss cross the figs but not quite to the bottom. Use your fingers and thumbs to squeeze them so they bloom. Place prosciutto slices and pieces of mozzarella around the figs, drizzle with mixed honey and lemon juice, salt and pepper and add basil leaves to garnish.