Recipes

DICK'S FINAL RECIPE

THE DELICIOUS TURBOT FILLET WITH TRUFFLE AND CHEESE

This recipe of Dick Middelweerd might be one of our personal favorites!
He is the chef of 2 Michelin-starred restaurant De Treeswijkhoeve in Waalre, The Netherlands. 

INGREDIENTS:
Jerusalem artichoke -  Sea salt - Turbot fillet - Medium dry Sherry - Olive oil - Sunflower oil - Balsamic vinegar - Poultry broth - Truffle gravy - White truffle oil - Corn oil - Ceps - Mushrooms - Cream - Salt - Pepper - Curry - Onions - Vinegar - Sugar - Porcini mushrooms - Garlic - Thyme - Rosemary - Egg yolk - Pasta flower - Chicken bouillon - Basil - Milk - Old cheese - Emulsion paste - Xantana -
Winter truffle - Soya oil

PREPARATION:

Jerusalem artichoke compote
Clean the jerusalem artichoke, place on an oven tray with 500gr sea salt. Bake it for 2 and a half hours at 200 degrees. Leave to chill, till room temperature is reached, remove it from it's skin by using a spoon and crush to a coarse mixture. 

Truffle Vinaigrette
Shortly heat 50gr of Sherry and 80gr of chicken bouillon just till the alcohol has evaporated. Slice 5gr of winter truffle to small pieces and add these to the mixture together with, 20gr of white truffle oil, 20gr of corn oil, 40gr of sunflower oil, 60gr of olive oil, 40gr of truffle gravy and 20gr of balsamic vinegar. You may want to add a little salt and pepper.

Turbot fillet
Slice the 250gr turbot fillet into 4 individual piece of approximately 60gr. Add salt and some curry on the fillet and preheat the frying pan with a little oil. Bake the fish on one side, the one with the seasoning.

Mashed mushrooms
Grill 1kg of mushrooms till they are nicely brown, by for example shortly grilling them on the barbecue. Now boil the mushrooms till done in 5dl of cream. Drain the mushrooms but save the liquid that is left over after boiling. Mash the mushrooms and smoothen the mixture by using the boiling liquid as much as necessary. Season with some salt and use the sieve to remove leftovers pieces.

Onions
Cook 150gr of vinegar with 50gr of sugar till the sugar has dissolved. Undo the onions from their skin, boil them for 15 minutes on low heat. Slice them in halve and carefully burn them with a chefs torch. 

Porcini mushrooms
Cut 500gr of porcini mushrooms in slices, now preserve the slices in 300gr olive oil and add 3 cloves of garlic, 3 branches of thyme and 3 branches of rosemary. Heat this mixture for about 20 minutes on 85 degrees. Bake the porcini mushrooms till nicely brown in a frying pan and sprinkle some balsamic oil on top. 

Porcini mushroom powder 
Use the left over porcini mushroom, let these dry for about 4 hours on 80 degrees and crush till there a powdery substance. 

Ravioli of ceps
Slice 1kg ceps in small pieces and bake in oil with one clove of garlic and 3 branches of thyme. Let this steam for about 35 minutes, this will be the stuffing for the ravioli. 

Mix 800gr of pasta flower, 1dl of water, 1dl of olive oil and 30gr of egg yolks till one smooth dough. Let the dough rest for 2 hours in a refrigerator while covered with foil. Take the dough through the pasta machine, till desired thickness is reached. Apply egg yellow on halve of the pasta dough, put the stuffing on this side of the dough by using a spoon for portioning. Place the other halve of the dough on top of the stuffed side and extend the ravioli using a round form. Press the edges with your fingers before cooking them in water with some salt for 3 minutes. 

Foam of old cheese (from the Ruurhoeve)
Boil 120gr of milk, 180gr of water and 80gr of cream then add 150gr of the cheese. Let the cheese melt and mix till the cheese has dissolved, season the mixture with some salt. Take this through a sieve and add 2gr of xantana and 1 tablespoon of emulsion paste. Put the mixture in a pippingbag, make sure that the mixture does not get to any temperature higher then 50 degrees. 

Basilicum oil
Take the basil from 2 branches and boil these shortly. Dry the leaves and mix them with 300gr of soya oil to a green colored oil. Smoothen the mixture through a sieve. 

PRESENTATION: 

Start with one tablespoon of jerusalem artichoke compote in the center of the plate and add one tablespoon of the truffle vinaigrette. Lay the turbot fillet on top and place 2 onions and 1 slice of porcini mushroom on de sides. The ravioli needs to be placed on top of the fish en add the foam of cheese on top. Sprinkle a little of the portici mushroom powder and basilicum oil on the dish. 

Finish the plate with a bit of cheese and some slices of winter truffle.   

This was already the final recipe of Dick, which was your absolute favorite? 



Want to know more about Dick Middelweerd and his amazing restaurant?
Check their website: www.treeswijkhoeve.nl

GORGEOUS CODFISH

AMAZING GREEN AND HEALTHY. DICK'S GORGEOUS CODFISH! 
Another recipe of Dick Middelweerd, chef of 2 Michelin-starred restaurant De Treeswijkhoeve in Waalre, The Netherlands. 

INGREDIENTS:
Tempura - Trisol - Algae powder - Wodka  - Eggs - Salt - Panko, Breadcrumbs - Furikake - Spirulina - Codfish - Mustard - Vinegar - Sunflower oil - Sweet/ Soure Pickles - Shallot - Garlic - Parsley - Lemon 

PREPARATION:
- Breadcrumb mixture: Mix 500gr tempura, 80gr of trisol, 40gr of algae powder and a bit of salt. Blend 330gr of wodka with 330gr of egg whites. Add the powdery mixture, piece by piece, to the liquid blend and stir the mixture until it has completely dissolved. 
- For the crispy mix: Add 250gr of the Panko, bread crumbs with 500gr of the furikake mix and 10gr of spirulina. 
- Codfish cheek: Start by removing the cheek, then clear the fleece from the cheek. Cut the cheek in 2 or 3 pieces this depending on the size. 
- Cover the codfish cheek with the previous made breadcrumb mixture then cover it with the crispy mix. Fry the codfish on 160 degrees. Make sure it keeps the green colour.  
- Ravigote creme: Mix 2 tablespoons of vinegar, 1 tablespoon of mustard with 2 egg yolks. Then add 400gr of sunflower oil, drop by drop, to the mixture until the mixture has the desired thickness. Finely chop the following ingredients and add these to the mixture, 1 shallot, 1 clove of garlic, 30gr of parsley and 1 sweet-soure pickle. Add some extra flavor to the creme with lemon zest, lemon juice and a bit of salt. 

For the finishing touch a bit of ravigote creme and dill. 
New green and different. Tip, maybe do not share! 

Want to know more about Dick Middelweerd and his amazing restaurant? Check their website: www.treeswijkhoeve.nl

BLUEBERRY CHEESECAKE

DELICIOUS FOR EASTER WEEKEND! 
A delicious Blueberry cheesecake, perfectly made by Dick Middelweerd, chef of 2 michelin-starred restaurant De Treeswijkhoeve in Waalre, The Netherlands.

INGREDIENTS:
Blueberry's - Jelly Sugar - Lemons - Vervain - Lemon Juice - Eggs - Sugar - Gelatine - Cream - White Chocolate - Sereh - Mascarpone - Creme Fraîche - Sugar Powder - Vanilla - Tarragon - Glucose

PREPARATION:
- Blueberry compote: Mix 50gr of blueberry's with 75gr jelly sugar. Boil it for 4 minutes. Than mix the other 50gr of blueberry's, lemon zest and lemon juice trough the compote. 
- Lemon foam: Put the gelatine in water and let it rest. Mix the lemon juice, 3 eggs, 1 egg yolk, 120gr of sugar and 85gr of cream together and heat this to 80 degrees while stirring. Add the gelatine and then use a sieve to smooth the mixture. When the mix had time to cool down you can to put it in the piping bag.
- Toasted chocolate: Bruise the sereh, put the sereh and 200gr of white chocolade into a bin. bak this on 140 degrees for about 20 minutes.
- Vanilla mascarpone: Mix 150gr of mascarpone, 50gr of cream fraîche, vanilla and 20gr of powdered sugar in the Kitchen machine, then add the lemon zest and lemon juice. 
- Merengue: Boil 40ml of water and 100gr of sugar to 120 degrees. Mix with 50gr of whipped egg whites. Continue the movement till the mixture is on room-temperature. Place this mixture in small dots and let them dry for 6 hours on 80 degrees. 
- Tarragon syrup: Blanch the tarragon. Put 200ml of water and 175gr of sugar to boil till 112 degrees. Combine the mixture and the tarragon and smoothen the syrup in the blender. 

For the finishing touch: Rose and citrus Tagetes petals. 
And you are ready for a tasteful Easter weekend! 

Want to know more about Dick Middelweerd and his amazing restaurant? Check their website: www.treeswijkhoeve.nl

SOLE | OYSTER | SHELLFISH | FREGOLA | PLANCTON

SECRETS OF DICK MIDDELWEERD!

Dick Middelweerd, chef of 2 michelin starred restaurant De Treeswijkhoeve in Waalre, The Netherlands.
His amazing starter: SOLE | OYSTER | SHELLFISH | FREGOLA | PLANCTON

INGREDIENTS:
Sole - Lime - Pepper - Salt - Fregola - Dachi Powder - Lemon - Dashi Vinegar - Cockles - White Wine - Mediterranean Crab - Cayenne Pepper - Salty Fingers - Algae - Seaweed - Oysters - Egg White - Yoghurt - Sushi Rice - Furikaké - Algae Powder - Plankton - Shallots - Garlic - Ginger - Lemongrass - Kafir - Olive Oil - Dashi Vinegar - Sushi Vinegar - Lime

PREPARATION:
- Place sole fillets on top of each other and roll them in plastic. Poach for 15 minutes at 80 degrees in water. Then remove from the plastic and sprinkle with salt and pepper and grated lime.
- For the Fregola salad: Bring a large pot of water to the boil. Add Dachi powder, then the fregola and cook until al dente, about 13 minutes. Finally season to taste with grated lime, pepper and salt.
- Cook the cockles in white wine briefly until done.
- Boil the crab in water with cayenne pepper for 4 minutes at 95 degrees.
- Drizzle the salty fingers, algae and seaweed on top of the cooked fregola on the plate.
- Mix 2 oysters, 3 dl oil, 2 egg whites, 80gram of yoghurt and salt in a food processor into a glazed mass.
- For the seaweed cracker cook water, 150gr sushi rice, 40gr Furikake and 45gr Algae Powder. Cook until ready, then spread on a baking paper and let it dry at 70 degrees until it is crispy.
- For the plankton sauce, mix the following ingredients together: 3gr dry plankton, 2 finely sliced shallots, 1 garlic clove finely chopped, 2 lemongrass stalks bruised and finely chopped, 2 kafir lime leaves, 200ml olive oil, 200ml dashi vinegar, 100ml sushi vinegar, grand zest of 2 limes, juice of 4 limes.

Want to know more about Dick Middelweerd and his amazing restaurant? Check their website: www.treeswijkhoeve.nl

 

LANGOUSTINE

Last but not least we present you the final recipe of Rutger van der Weel chef of michelin-starred restaurant Katseveer.

For the last recipe, Rutger chose to use his favorite ingredient langoustine. He combined this with a typical winter ingredient; pumpkin. Enjoy!

LANGOUSTINE

INGREDIENTS:
Langoustines - Winter Carrot - Passion Fruit - Carrotjuice - Sharon Fruit - Oxtail juice - Butternut Squash - Cream - Smoked Olive Oil - Sambai Vinegar - Pepper - Salt - Butter - Lemon Juice - Dille

PREPARATION:
- Clean the langoustines and cut the tails in pieces. Flavor with pepper and salt.
- Rol them in plastic foil and put it in the fridge.
- Peal the pumpkin and cut it in pieces. Put it in the oven at 140 degrees Celcius for 1 / 1,5 hour. 
- Heat up the cream and boil it down till half of it is left.
- Mix the cream pumpkin and cream in the blender until it is smooth.
- Heat up the carrot juice and boil it down till half of it is left. Stir it with the cleaned passionfruit 
- Peal the sharon fruit, cut in pieces and bake it.
- For the vinaigrette mix the oxtail juice, smoked olive oil and the sambai vinegar.
- Finish the dish with thin carrot slices.

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

 

LEMON SOLE

The next recipe we present you is Lemon Sole created by Rutger van der Weel, chef of michelin-starred restaurant Katseveer located in Wilhelminadorp, The Netherlands.

Rutger used typical winter ingredients to create this well balanced delicious recipe.

LEMON SOLE

INGREDIENTS:
Lemon Sole - Cockles - Garlic - Lacinato Kale - Sauerkraut - Chicken fond - Cream - Bay leaf - Clove - Chestnut - Butter - Parsnip - Chicken Bouillon - Milk - Pepper - Salt - White wine - Olive Oil

PREPARATION:
- Drain the sauerkraut and bake it in olive oil. Ad the cream, chicken fond, bay leaf and clove and leave it for 1 hour on low heat.
- Fillet the lemon sole and grill it.
- Peal the parsnip, remove the core, slice in pieces and heat up the pieces with the milk and the chicken bouillon. Once everything is cooked, place the ingredients in a food processor and whizz until smooth.
- Heat up the cockles with garlic and deglaze with white wine.
- Drain the pan with the sauerkraut, retain the cooking liquid, boil down with 100gr butter.
- Pick the lacinato kale, wash it and deep frye at 180 degrees Celcius.
- Finish the recipe with the crushed chestnuts.

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

GREEN SMOOTHIE WITH FRIED SWEAWEED AND FURIKAKE MAYONAISE

This time Rutger van der Weel, chef of michelin-starred restaurant Katseveer, is sharing a healthy appetizer.

INGREDIENTS:
Appelaere - broccoli juice - yuzu juice - salt - flour - maizena - baking powder - seaweed - egg yolk - lime juice - olive oil - vegetable oil - furikake.

PREPARATION:
- Mix the appelaere, broccoli juice, yuzu juice and a touch of salt. Serve it icy with crushed ice.
- Mix the flour, maizena, baking powder and water to a batter, add a touch of salt.
- Gently dry the seaweed, dip the seaweed in the batter and fry it at 160 degrees Celcius.
- Mix the egg yolks, lime juice and a touch of salt. Add the olive oil and the vegetable oil in drops. Finally add the furikake.

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

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