Chefs food!

We are happy to introduce you to several amazing chefs from all over the world. We’ll try to inspire you with wonderful recipes.
Cooking a special recipe, having dinner with friends and family, surprising your loved ones with a beautiful meal. This is what we love to do!

Recipes

COQUILLE ST. JACQUES "EN PAPILOTTE"

The baton has been passed to: Rutger van der Weel, chef of michelin-starred restaurant Katseveer located in Wilhelminadorp, The Netherlands.

Inspired by the environment, he creates his amazing, well balanced recipes. This time he is sharing one of his recipes with you, go try it out and enjoy! 

INGREDIENTS:
St Jacques coquille - mushroom mix - egg yolk - filo pastry - clove of garlic - shallot - olive oil - truffle - salt - pepper - parsley root - milk - beetroot - celeriac - topinambour

PREPARATION:
- Cut the mushroom mix into fine slices.
- Bake the onions, garlic and sliced mushrooms for 10 minutes, flavor with pepper and salt.
- Place 1 spoon of the mushroom mix in the middle of 1 layer filo pastry.
- Place 2 coquilles on top of the mushroom mix, flavor the coquilles with peper and salt. 
- Place slices of truffle on top of the coquilles.
- Cover the edges of the filo pastry with egg yolk and close the filo pastry.
- Peel the parsley root, remove the core and cut in small pieces.
- Cook in boiling milk and mash it with a blender. Add a knob of butter and flavor it with salt.
- Peel the beetroot and slice it thinly with a mandolin. Let it dry on baking paper in the oven at 80 degrees Celcius.
- Than also slice the celeriac and topinambour thinly with the mandolin and fry it at 160 degrees Celcius.

Want to know more about Rutger van der Weel and his amazing restaurant, check their website: www.katseveer.nl

SAUERKRAUT - FOIE GRAS - IBERICO CHEEK

This is the last recipe of Adrian Zarzo, Chef of michelin starred-restaurant Zarzo and restaurant Valenzia. We tried this one ourselves and it was delicious. Enjoy.

INGREDIENTS:
Sauerkraut - white wine - goose fat - clove - granny smit - iberico cheek - salt - sugar - paprika - foie gras - colorozo salt - salt - red port - roasted almonds - cru de cacao

PREPARATION:

- Heat up the sauerkraut and deglaze with white wine until there is no damp left. Add the peeled apple, goose fat and clove.
- Rub in the iberico cheek with the salt, sugar and the paprika. Bake it for 12 hours on 85 degrees.
- Bake the foie gras with the colorozo salt, salt and the red port 2 hours on 48 degrees. Let it cool, then knead it and roll it in the foie.
- Heat up the damp of the iberico cheek and combine this with the leftover of the foie gras.
- Finish it with roasted almonds and cru de cacao.

Want to know more about Adrian Zarzo and his amazing restaurant, check their website: www.zarzo.nl

CALF TARTARE

The 3rd recipe of Adrian Zarzo, Chef of michelin starred-restaurant Zarzo and restaurant Valenzia, is a classic recipe, one of Dutchdeluxes favorites!

INGREDIENTS:
For 4 persons: 600gr Filet of Veal - Pimento - Salt - Pepper - 1dl Yoghurt - Lime - 4 Egg Yolks - 300gr Chicken Skin - 100gr Purslane - 50gr Olive Oil - 50gr smoked Olive Oil

PREPARATION:

- Cut the filet of veal in bur-noise (small cubes) and flavor it with pepper, salt, pimento and olive oil.
- Poach the egg yolks and flavor it with maldon salt and pepper.
- Flavor the yoghurt with lime rasp, lime juice, smoked olive oil, pepper and salt.
- Pickle the chicken skin with salt and water for 20 minutes. Bake the chicken skin afterwards 1 hour on  180 Celcius degrees.

Want to know more about Adrian Zarzo and his amazing restaurant, check their website: www.zarzo.nl

 


 

SEA POON BACON GHERKIN

Today we present you the 2nd recipe of Adrian Zarzo, chef of 1 Michelin-starred restaurant Zarzo and restaurant Valencia both located in Eindhoven, The Netherlands. See below a picture of this beautiful restaurant where you can try this lovely meal.

INGREDIENTS:
Sea Poon - Bacon - Gherkin - Sea Orache 

PREPARATION:

  1. Pickle the Sea Poon with salt for 15 minutes. Put it in Goose fat with lemon and bake it in the oven for 12 minutes on 48-Celcius degrees.
  2. The Bacon is pickled in salt. Afterwards cold smoked with herbs like: Thyme, Rosemary, Juniper berry.
  3. The jus is made of Gherkin juice, a bit of Xanthan and jus de Veau.
  4. The Crumble is made of: 8gr dried Shii-take / 5gr dried Cresson / 100gr baked onions / 10gr fried garlic /   75gr fried Panko / 1spoon Bell Pepper powder.
  5. Finished with Sea Orache as topping.

 Want to know more about Adrian Zarzo and his amazing restaurant, check their website: www.zarzo.nl

 

Spek Anna Dutch

Meet Adrian Zarzo, chef of 1 Michelin-starred restaurant Zarzo and restaurant Valencia both located in Eindhoven, The Netherlands. Adrian Zarzo prepared this amazing meal which is currently on the menu of Zarzo, Eindhoven.

Ingredients:
Lacquered Pork Belly - Anna Dutch Gold Caviar - Potato Cream - Roasted Almonds - Cress

Preparation:

  1. The Pork Belly is slowly cooked, 12 hours, at 85 degrees celcius.
  2. The lacquer is made of Beef Shank and Calf Shank, this must be cooked until it becomes a syrupy substance. Finish the Pork Belly with this lacquer.
  3. The creme is made of La Ratte potatos and flavored with butter and salt.
  4. Finish this amazing dish with the Cress, roasted Almonds and the Caviar.

Want to know more about Adrian Zarzo and his amazing restaurant, check their website: www.zarzo.nl