Taste the spirit_ed_winter 2017

Winters Taste the spirit Special issue Holiday dinners Your must-have guide

NO STRESS! The ingredients for the perfect party

Quick dinner or four courses?

This winter, everything goes!

Practical tips and utensils

33

recipes to share with friends and family

page 12

page 30

page 16

page 60

page 50 Copyright Compass Group

Edito A winter season brimming with festivities and flavours!

We at Compass Group know delicious food. To eat well means to provide your body with the food it craves. That means natural foods, vitamins and minerals in sufficient quantity, and good fats and proteins. We are also equally convinced of the powerful bond that unites those who share a meal, an experience that is in itself a source of positive energy. People who lead healthy lives and feel good in their own skin are able to perform even better.

Eating well is not only a question of well-being, it is also a source of pleasure! In France and Belgium, cooking has lately been enjoying a great success: Un dÎner presque parfait, Top Chef, Le meilleur pâtissier...

It's impossible to turn on the television without coming across a cooking show. What this all demonstrates is the power of food.

"The power of food" Compass Group imagines a future where cooking creates an absolute bond within a society. This society can be the office, an oil platform, a school, a home, or many other places. A place where life is good, a place where you can blossom. Compass Group creates environments that allow individuals to forge relationships through good food.

Our goal is to help them make the right decisions for themselves.

To turn this vision into reality, Compass Group designs places where peo-

"

ple can come together. Our strength lies in the way we help our clients identify and seize opportunities that will encourage business involvement, productivity, well-being, and culture.

Such is, in brief, the vision Compass Group has for itself on the international market, but also in Belgium.

And now, I'd like to suggest ways in which you can add conviviality to your home... With a bit of cooking!

Our chefs at Compass Group have put on a marvellous spread to offer you a collection of recipes, each more mouth-watering than the last. The theme of the magazine is winter, with its delicious and healthy meals. Extremely simple, these recipes will create lasting impressions on all your guests.

We wish you a magnificent winter filled with wonderful moments spent with your friends and family. Happy reading, and remember, have fun cooking!

Compass Group Belgium

Contents Page 3

Presenting... The chefs!

Page 5

In season...

Page 6

Health tips!

Page 7

Cooking tools... a few must-haves

Page 8

Sandwiches & co.

Page 10

Pastrami sandwich with sweet and sour beets and coleslaw

Page 12

Ras el hanout chicken wrap with pomegranate seeds

Page 12

Smoked salmon sandwich with horseradish cream sauce

Page 13

Caponata and grilled halloumi ciabata sandwich

Page 13

Roast beef and celeriac club sandwich

Page 13

Caramelised pear salad with blue cheese

Page 14

Moroccan chicken and orange couscous salad

Page 16

Green salad with grilled salmon and baby potatoes

Page 18

Libyan chickpea salad

Page 19

Mushroom, lentil and chorizo salad

Page 20

Aperitif time!

Page 22

Crispy raisin bread with goat’s cheese

Page 24

Salmon tartare with tomatoes and fine herbs

Page 25

Tagliatelle and mushrooms

Page 26

Chicken legs in white wine sauce

Page 28

Marinated pork chine with rice

Page 30

Pasta with haddock and fennel

Page 32

A good prep is half the battle!

Page 34

Food’s up!

Page 36

A table that’s perfectly set

Page 38

Brunch

Page 40

Toasted cornbread with trout and sweet and sour cucumber

Page 41

Spinach and salmon tartlets

Page 42

Holiday dinner

4

Edito: Winter pleasures

Green asparagus frittata with pancetta

Page 42

Chocolate and cognac cake

Page 43

Holiday dinner

Page 44

Fresh beet salad with fried red onions

Page 46

Crispy duck breasts with colourful carrots

Page 47

Avocado and shrimp tower

Page 48

Pan-fried venison steak with hazelnuts, thyme and girolles

Page 50

Limoncello cheesecake with citrus fruit compote

Page 52

Wine guide

Page 54

Holiday dinner

Page 56

Cod pastries

Page 58

Pumpkin purée with scallops

Page 60

Confit duck leg with roasted cauliflower

Page 62

Tarte Tatin with cinnamon ice cream

Page 64

Winter drinks

Page 66

A winter season brimming with festivities and flavours!

with tips and tricks

PRESENTING...

THE CHEFS! We are in the food service industry.

Our “Battle of the Chefs” event, which was organised in Brussels at Tour & Taxis, was a perfect reminder of this. For this competition, we invited our customers, our chefs and an exceptional jury to an extraordinary show. Our most brilliant chefs were able to give their passion free rein, let loose their competitive spirit and outdo themselves to give the best they had. Like this competition, taking over or opening a restaurant for a client is a real challenge. It’s with this same energy that we are remarkably meeting the challenges posed by taking over food preparation for our new customers.

A winter season brimming with festivities and flavours!

5

In season...

Take a trip to the supermarket and you could be forgiven for thinking that all vegetables are available at all times of the year, regardless of the season. Yet, each season brings with it its own specific vegetables, for a super fresh seasonal harvest: kale in winter, asparagus in the spring, lettuce in summer and winter squash in the autumn. And all are grown right here. By consuming seasonal vegetables, you are providing your body with all the vitamins it needs during this time of year.

Fruits &

Vegetables Did you know?

Pomegranate seeds are not only a beautiful garnish, they are also rich in antioxidants. Enough to keep you in great shape!

WINTER VEGETABLES

Potatoes, escarole, carrots, celeriac, parsnip, mushrooms, endives, leeks, white cabbage, red cabbage, Chinese cabbage, spring cabbage, Brussels sprouts, winter squash, onions.

Beautiful skin from the inside out

In winter, eat carrots and winter squash on a regular basis. These orange vegetables protect the skin from the inside against the seasonal cold.

WINTER FRUITS

Citrus fruits, pear, apple, banana, avocado, pomegranate, kiwi, pineapple.

6

A winter season brimming with festivities and flavours!

Health tips Fibre, friend of the immune system, is packed with stimulating vitamins and minerals.

These are very useful in winter!

Our body needs some 25 to 30g of fibre per day. You can find it in whole grains, legumes and vegetables.

More than one third of our fibre consumption comes from vegetables. Fibre promotes transit through your digestive system, strengthens the immune system and protects against diseases. So remember to consume at least 250g of vegetables per day. Low in calories, they contain on average 30kcal/100g. In contrast, it is a good source of vitamins and minerals, which strengthen your immune system. Very useful in winter!

Drink plenty of water, even in winter

A beautiful skin requires work from the inside out. Staying hydrated is important. Both thirst-quenching and delicious, tea also helps you stay thin, at least when consumed without sugar. Moreover, black tea and green tea abound with antioxidants, which are excellent for staying healthy. This winter, pamper your body by savouring a nice cup of tea. Prepare a spiced tea, using ginger for example, or anise, fennel, cinnamon or cardamom.

VITAMIN D There is noticeably less sunlight in winter than in summer. Because we also spend less time outdoors, a vitamin D deficiency can occur. While it is possible to take vitamin D supplements, a good diet also contributes to a healthy amount of vitamin D. Eat mushrooms and fatty fish such as herring, mackerel, salmon and tuna on a weekly basis. These are rich in vitamin D.

BROCCOCRESS This microgreen, which looks like watercress, garnishes plates well and is literally bursting with antioxidants. A small leaf holds as many antioxidants as a whole broccoli.

A real boost to your health, broccocress can be eaten with bread, in a salad, or as a garnish.

You’ll find it in the produce section of your supermarket, next to the watercress.

A winter season brimming with festivities and flavours!

7

COOKING TOOLS...

A FEW MUST-HAVES

Which kitchen tools do you need to prepare all these delicious recipes?

Zester As its name implies, this tool lets you create fine ribbons from the zest of a citrus fruit, such as a lemon or orange. The zest lets you add flavour to a dish or garnish a glass or a plate. Stop as you soon as you see the white under the zest: this part is bitter.

Choose organic fruits when using the zest of a lemon zest or an orange; their lower pesticide content is a healthier choice. This is because these toxic products primarily accumulate in a fruit’s peel.

Mandoline Used to quickly grate or slice vegetables, the mandoline creates even and uniform slices and strips. For those who are still working on perfecting their food cutting skills, the mandoline is the ideal solution. But watch your fingers: the blades are very sharp!

Griddle pan An ideal tool if you are looking for a nice criss-cross on meats, vegetables or bread, this pan also gives your dishes a grilled flavour.

Generously coat all foods with olive oil before grilling. Do not pour oil directly onto the pan.

Rasp grater and 4-sided grater Very useful, the 4-sided grater is ideal for coarsely grating large quantities of vegetables or cheese.

The rasp-style grater, in contrast, is intended to finely grate garlic, ginger, or even Parmesan directly over a plate.

8

A winter season brimming with festivities and flavours!

Olive oil and extra virgin olive oil Because it stands up well to heat, regular olive oil is used when cooking food. Extra virgin oil, on the other hand, is used to prepare dressings and season dishes.

Cooking term: to sweat

To cook a food until it is lightly coloured by letting it fry in oil on low heat. This term is mostly used for onions and shallots, which are lightly fried in butter or oil until they are translucent and lightly golden.

Immersion blender A must-have in the kitchen, an immersion blender is the perfect tool for preparing soups, sauces and smoothies. It is available in a wide range of prices. Try it, you are sure to love it!

22cm or 24cm diameter baking tin Many recipes call for a baking tin. This baking tin might be hinged or completely closed. Either way, if you use parchment paper, either can be used in any of our recipes.

Fresh vanilla pod/vanilla extract or essence Mortar

Fresh vanilla pods are regularly used when preparing desserts.

While full of fragrance, they are also very expensive. For that reason, consider using vanilla extract (or essence) when adding flavour to your dishes. Despite its slightly different flavour, your desserts will be just as delicious.

A classic mortar is perfect for crushing and mixing herbs and spices. The pestle is used to crush the contents. A mortar can also be used to prepare cocktails. Not to mention that it is a decorative addition to your prep area.

A winter season brimming with festivities and flavours!

9

Sandwiches & co!

Pastrami sandwich with sweet and sour beets and coleslaw

10

A winter season brimming with festivities and flavours!

Ras el hanout chicken wrap with pomegranate seeds

Roast beef and celeriac club sandwich

Smoked salmon sandwich with horseradish cream sauce

Caponata and grilled halloumi ciabata sandwich A winter season brimming with festivities and flavours!

11

Ras el hanout chicken wrap with pomegranate seeds Lunch, serves 4 Prep time: 20 minutes (+ 30 minutes for the marinade)

Pastrami sandwich with sweet and sour beets and coleslaw

Lunch, serves 4 Prep time: 20 minutes (+ 2 hours for the marinade)

Ingredients 120g spring cabbage, finely chopped 120g carrots, julienned 2 tablespoons mayonnaise 2 tablespoons Greek yoghurt ½ lemon 2 beets, cooked and sliced 40ml white wine vinegar 1 tablespoon tarragon (dried) 1 tablespoon sugar 200g pastrami (from the deli counter), thinly sliced (or cured and salted meat) 4 thick slices of wholemeal bread ½ punnet watercress

Ingredients 300g chicken legs 2 tablespoons ras el hanout (spice mix) 3 tablespoons olive oil 100ml Greek yoghurt 15g mint, finely chopped (set aside 4 sprigs for a garnish) 2 red onions, peeled 50g rocket 75Â g carrots, julienned Seeds from 1 pomegranate 4 wholemeal/multigrain tortilla wraps Method 1 Place the chicken in a salad bowl and add 2 tablespoons oil and the ras el hanout. Let marinate for at least 30 minutes.

You can also prepare the mixture the day before. Heat a frying pan with a heavy bottom. Cook the chicken, taking care to turn it over regularly. Continue cooking for approximately 15 minutes. Let the meat cool and then cut it into fine strips.

2 Mix the yoghurt and the mint. Season with salt and pepper.

Cut the onions into thin slices and separate the rings. Cook the onion rings in a tablespoon of oil to sweeten their taste.

3 Reheat the wraps in a frying pan without adding anything (or in a microwave). Arrange the chicken strips on the wrap and layer with the onion slices, rocket, julienne carrots and pomegranate seeds. Add a generous drizzle of yoghurt sauce and close the wrap. Slice it in half diagonally. Serve immediately.

Method 1 In a salad bowl, mix together the spring cabbage, julienne carrots, mayonnaise and yoghurt. Season with lemon juice, salt and pepper. Let the coleslaw marinate for at least 2 hours.

2 In a salad bowl, combine the beets with vinegar, sugar and tarragon. Season with salt and pepper. Let marinate for at least 2 hours.

3 Arrange the coleslaw on the bread slices. Layer with sliced beets and pastrami, topping off with the watercress. Cut the sandwiches into triangles.

Tip Serve the coleslaw as a side to a main course, for example with lamb or roasted chicken, or even a shredded pork sandwich.

12

A winter season brimming with festivities and flavours!

Smoked salmon sandwich with horseradish cream sauce Lunch, serves 4 Prep time: 20 minutes

Caponata and grilled halloumi ciabatta sandwich Lunch, serves 4 Prep time: 25 minutes (+ 25 minutes cooking time) Ingredients 1 aubergine, cut into 1.5cm cubes 2 red bell peppers, cut into 1cm cubes 1 red onion, cut into half slices 2 celery sticks, sliced 4 tablespoons olive oil 3 tablespoons balsamic vinegar 50g raisins 4 tablespoons pine nuts, toasted 4 loaves sourdough ciabatta 50g pesto 225g halloumi

Ingredients 4 tablespoons mayonnaise 1.5 tablespoons horseradish, grated 2 tablespoons Greek yoghurt 8 thick slices sourdough rye bread 3 vine tomatoes, thinly sliced ½ cucumber 50g baby greens 200g smoked salmon

Method 1 In a bowl, combine the mayonnaise with the horseradish and yoghurt. Season with salt and pepper.

2 Spread mayonnaise over 4 slices of bread.

Add a layer of tomato slices. Using the cheese slicer, cut the cucumber into thin ribbons and place them on the mayonnaise. Add the sliced salmon and finish with the lettuce. Top off with a slice of bread.

3 Slice the sandwich diagonally and serve on a dish or plate.

Tip Use ham or smoked chicken instead of smoked salmon.

Add a little variety Slice the courgette into long, thin strips.

Lightly coat the strips with oil. Heat the griddle pan and cook the ribbons on both sides for a few minutes. Place them on the sandwich.

Roast beef and celeriac club sandwich Lunch, serves 4 Prep time: 25 minutes

Ingredients ½ celeriac, cut into thin slices 1 Granny Smith apple, thinly sliced with skin 2 tablespoons mayonnaise 2 tablespoons Greek yoghurt Juice of ½ lemon 120g roast beef, thinly sliced 40g baby greens (salad mix) 12 slices bread (wholemeal and cornbread) 30g sunflower seeds, toasted

Préparation 1 Préchauffez le four à 180 °C. La caponata: dans un plat, mélangez l’aubergine, les poivrons, l’oignon et le céleri avec l’huile d’olive. Assaisonnez avec un peu de sel et de poivre. Disposez les légumes sur une plaque de cuisson recouverte de papier de cuisson et enfournez à mi-hauteur. Grillez les légumes pendant 25 minutes environ jusqu’à ce qu’ils soient dorés, en les retournant de temps en temps. Retirez la plaque de cuisson du four et laissez refroidir.

2 Dans un saladier, mélangez les raisins secs et les pignons de pin avec le vinaigre balsamique. Poivrez généreusement et incorporez les légumes. Laissez les parfums de la caponata se libérer.

3 Coupez le halloumi en tranches de 1 cm d’épaisseur. Faites chauffer la poêle à griller et enduisez le fromage d’une fine couche d’huile. Grillez le fromage des deux côtés pendant 3 minutes.

4 Tartinez le pesto sur la moitié inférieure du pain. Disposez la caponata sur le pesto et déposez le fromage grillé par-dessus.

Terminez par la roquette et refermez avec la moitié supérieure du pain.

Method 1 In a salad bowl, combine the celeriac, apple, mayonnaise, yoghurt and lemon juice.

Season with salt and pepper.

2 Toast the slices of bread in a toaster.

Arrange the celeriac salad on 4 slices of toasted bread. Layer with another slice of bread. Layer with the salad, roast beef and sunflower seeds. Lightly season the roast beef with salt and freshly ground pepper.

3 Add a third slice of toasted bread to complete the sandwich. Put a toothpick in each sandwich quarter and cut into triangles.

Tip Prepare a roast beef carpaccio starter. Arrange a double portion of thinly sliced roast beef on 4 large plates. Place the celeriac salad in the centre and garnish with the salad, sunflower seeds and a slice of toasted wholemeal bread.

A winter season brimming with festivities and flavours!

13

Tip

You don’t care for the endives’ sharp flavour? Simply cook them with the onions and pears to soften their taste.

14

A winter season brimming with festivities and flavours!

Caramelised pear salad with blue cheese Salad, serves 4 Prep time: 25 minutes

Method Ingredients 3 tablespoons butter 3 tablespoons brown sugar 2 red onions, cut into half slices 3 pears, rinsed 75g mesclun 2 endives, sliced 4 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 150g Roquefort 50g walnuts

1 Heat the butter in a pan. Dissolve the sugar in the butter. Add the onions and sauté for 5 minutes on medium heat. Stir regularly.

2 Meanwhile, cut the pears into 8 slices (without peeling them) and remove the core. Add the pear pieces to the mixture and continue to cook for 10 minutes on low heat. Cover and stir regularly.

3 Meanwhile, toss the greens with the endive, oil and vinegar. Transfer the salad to a large salad bowl. Add the onions and pears and sprinkle with blue cheese. Garnish with the walnuts.

Tip You don’t care for Roquefort?

Simply use feta or goat’s cheese instead.

A winter season brimming with festivities and flavours!

15

Tip

For a vegetarian salad, use falafel instead of chicken.

16

A winter season brimming with festivities and flavours!

Moroccan orange and chicken couscous salad Method Salad, serves 4 Prep time: 20 minutes + 20 minutes cooking time

Ingredients 250g small Brussels sprouts 16 chicken drumsticks, marinated 2 oranges, rinsed ½ chicken bouillon cube 50g raisins ½ teaspoon ground cinnamon 5 tablespoons olive oil 300g whole spelt couscous 1 green bell pepper, diced 1 pomegranate 10g mint, finely chopped (set aside 2 sprigs) 4 tablespoons Turkish yoghurt

1 Preheat the oven to 200°C. Toss the Brussels sprouts with 2 tablespoons olive oil, salt and pepper, and arrange on the baking tray. Place the chicken drumsticks alongside them. Place the tray on the middle oven rack and bake until golden, approximately 20 minutes. Halfway through, turn over the Brussels sprouts and drumsticks.

2 Meanwhile, grate the zest of one orange. Squeeze the juice of two oranges in a measuring cup. Dissolve the bouillon cube in 200ml boiling water. Pour the bouillon into the measuring cup until you reach 300ml. Bring the orange and bouillon mixture to a boil, adding the raisins, orange zest, ground cinnamon and 3 tablespoons oil. Add the couscous. Stir to break up the couscous. Cover. Remove from the heat and let the couscous steam for 5 minutes.

3 Cut the pomegranate in half. Hold the pomegranate over a salad bowl and tap the rounded side with a spoon. The seeds will fall into the salad bowl.

4 Add the couscous to a salad bowl, fluffing with a fork. Add the bell pepper, pomegranate seeds and chopped mint to the hot couscous and stir.

5 Arrange the Brussels sprouts and salad on 4 plates and add the drumsticks. Place a spoonful of yoghurt on the plate or in a small ramekin. Garnish the salad with a few mint leaves.

A winter season brimming with festivities and flavours!

17

Green salad with grilled salmon and baby potatoes Salad, serves 4 Prep time: 20Â minutes + 15 minutes cooking time

Ingredients 3 tablespoons soy sauce 4 salmon fillets (100g each) 50g pecans 250g escarole, finely chopped 200g mangetouts, rinsed 1 punnet samphire 400g baby potatoes, peeled Juice of 1 lime 4 tablespoons extra virgin olive oil 1 teaspoon Dijon mustard

18

A winter season brimming with festivities and flavours!

Method 1 Preheat the oven to 200°C. Toss the baby potatoes with a little bit of olive oil, salt and pepper and place on a baking tray. Bake in the oven for 10 to 15 minutes. Insert a fork into the meat to check if it is done.

2 Toast the pecans in a frying pan on medium or high heat. Add 1 tablespoon honey and caramelise the pecans for approximately 5 minutes until they are golden and crispy. Place the nuts on a plate and allow to cool.

3 Preheat the oven to 250°C. Arrange the salmon on a baking tray lined with parchment paper. Put in the oven on the middle rack and grill for 5 minutes in the well-heated oven so that the fish stays pink on the inside. Remove the tray from the oven and drizzle with the soy sauce and a little lime juice.

4 Meanwhile, cook the mangetouts and the samphire for 2 minutes in boiling water. Drain. 5 In a salad bowl, whisk together the lime juice, olive oil and mustard. Add the escarole and the mangetouts to the vinaigrette.

6 Arrange the salad on 4 plates. Add the baby potatoes, garnish with the samphire and place the salmon on the side. Sprinkle with coarsely chopped nuts.

coriander flowers

Tip Add canned tuna or salmon to prepare a delicious weekday meal.

Libyan chickpea salad Method Salad, serves 4 Prep time: 25Â minutes

Ingredients 7 tablespoons extra virgin olive oil 1 lemon, rinsed 1 tablespoons honey 1 cucumber 2 yellow bell peppers, diced 250g vine tomatoes, cut into quarters 20g flat leaf parsley, finely chopped 20g coriander, finely chopped 1 tablespoon cumin seeds 1 can chickpeas (approx. 400g), rinsed 1 teaspoon ground cumin 1 teaspoon ground cardamom 4 loaves spelt pita bread

1 Prepare the vinaigrette in a lidded container: grate the lemon zest, squeeze the juice of a half lemon and add 5 tablespoons oil and the honey. Shake the container vigorously until the ingredients are well blended together.

2 Cut the cucumber in half lengthwise. Use a teaspoon to remove the seeds. Cut the cucumber into thin slices.

3 Place the cucumber in a large salad bowl. Add the bell peppers, tomatoes and herbs. Toss with the vinaigrette. Refrigerate.

4 Toast the cumin seeds in a frying pan without oil for 3 minutes.

Then add 2 tablespoons oil. Add the chickpeas, ground cumin and cardamom, then season with salt and pepper. Cook for 5 minutes, stirring often.

5 Arrange the cucumber salad in 4 soup plates. Cover with the hot chickpeas.

6 Meanwhile, toast the pita bread in the toaster and cut into slices.

Place the slices next to the salad.

A winter season brimming with festivities and flavours!

19

Tip Fry the chorizo to remove excess fat and make it crispier and more delicious.

20

A winter season brimming with festivities and flavours!

Mushroom, lentil and chorizo salad Method

Salad, serves 4 Prep time: 20Â minutes

Ingredients 200g spinach, rinsed 400g mushrooms, cut into pieces 150g white cabbage, finely chopped 2 red onions, cut into slices 1 jar cooked lentils 150g chorizo 10 sage leaves 75ml cream 2 tablespoons extra virgin olive oil 1 punnet broccocress (or watercress)

1 Cut the chorizo in half lengthwise, then cut into slices. Fry it in a frying pan without oil for approximately 5 minutes. Adding oil is unnecessary as the chorizo releases a large quantity of fat. Remove the chorizo from the pan and remove half the fat.

2 SautĂŠ the mushrooms and onions in the fat for approximately 10 minutes. Add the lentils and the finely chopped sage. Add the cream, season with pepper and stir well.

3 In a salad bowl, combine the spinach and white cabbage. Toss with the olive oil. Add the hot vegetables and the chorizo pieces. Garnish with broccocress.

A winter season brimming with festivities and flavours!

21

Asian salad roll Tear off 12 leaves of a Little Gem lettuce. Cook 250g salmon fillet in 1 tablespoon sunflower oil for 5 minutes. Lower the heat, add 3 tablespoons soy sauce, 3 tablespoons ketjap and one tablespoon sesame oil. Cut the salmon into pieces. Finely grate one carrot. Cut a ripe avocado into slices and a cucumber into thin sticks. Garnish each lettuce leaf with a slice of avocado, salmon, a small amount of sauce, grated carrots and cucumber. Garnish with sesame seeds, fresh mint and/or coriander.

Cucumber with mackerel and wasabi mayonnaise Cut a half-cucumber into diagonal slices. Mix 2 tablespoons mayonnaise with 1 teaspoon wasabi.

Taste and adjust seasoning as needed. Spread a little bit of mayonnaise on the cucumber slices and cover with 75g mackerel. Garnish with sesame seeds.

22

Lekker de winter door!

A winterfeestelijk season brimming with festivities and flavours!

Roast beef roll with rocket and Parmesan Spread a bit of Dijon mustard on each 100g slice of roast beef and season with freshly ground pepper. Add a few rocket leaves and some grated Parmesan. Roll into small rolls.

Asian-flavoured stuffed endive (vegetarian) Cook 100g minced beef or vegetarian mince with 1 crushed garlic clove, 1 teaspoon sambal, 1 tablespoon ketjap, 1 teaspoon ground cumin and 2 green onions cut into thin slices. Tear 12 leaves from 1 to 2 white or red endives. Garnish the leaves with the spiced minced beef. Add a finely chopped mint leaf to each stuffed endive.

Aperitif time!

A winter season brimming with festivities and flavours!

23

Crispy raisin bread with goat’s cheese Appetiser, serves 4 Prep time: 20 minutes + 15 minutes cooking time

Ingredients 200g seedless grapes 2 tablespoons olive oil ½ raisin bread 125g goat’s cheese 50ml crème fraîche 10g flat leaf parsley, finely chopped 10g chives, finely chopped 50g lamb’s lettuce, roots removed 20g slivered almonds

24

A winter season brimming with festivities and flavours!

Method 1 Preheat the oven to 200°C. Separate the grapes into bunches of approx. 5 grapes. On a baking tray, coat them with 1 tablespoon oil. Place the tray on the middle oven rack and bake the grapes for approximately 15 minutes.

Turn the grapes over halfway through. Remove the grapes from the oven.

2 Toast the raisin bread slices in the toaster. Blend the goat’s cheese and the cream in the food processor until you obtain a smooth mixture. Add the spices at the last minute.

4 Briefly toast the almonds in a frying pan without oil. Be careful: they burn quickly. Spread the mixture onto 4 bread slices. Sprinkle with almonds and add a few leaves of lamb’s lettuce. Finish with a slice of toasted bread. Cut the sandwich into triangles using a sharp knife. Arrange the triangles on a serving dish and garnish with the grapes.

Tip Almonds have more flavour when they are toasted.

Tip

For a gluten-free dish, serve the salmon tartare on a rice cracker or slice of cucumber.

For a vegetarian option, use tomato and mozzarella in place of the salmon.

Salmon tartare with tomato and fine herbs Appetiser, serves 4 Prep time: 25 minutes + 10 minutes cooking time

Ingredients ½ lemon, rinsed 75g sour cream 100g smoked salmon 75g fresh salmon 1 vine tomato, cut into ½ cm cubes, without the juice 1 shallot, finely chopped 12 slices multi-grain baguette 2 tablespoons olive oil 10g basil, finely chopped (set aside 3 sprigs) 10g flat leaf parsley, finely chopped (set aside 3 sprigs) 5g chives, finely chopped (set aside 3 sprigs)

Method 1 Preheat the oven to 175°C. In a salad bowl, mix 1 teaspoon grated lemon zest with the sour cream. Season with a bit of freshly ground pepper.

2 Crostinis: arrange bread slices on the baking tray. Using a brush, coat each side with oil. Place the tray on the middle oven rack and bake for 8 minutes until crispy. Remove the baking tray and allow to cool.

3 Meanwhile, layer the smoked salmon slices one of top of the other and cut them into fine slices, then cubes. Repeat with the fresh salmon. Mix in a salad bowl. Add the diced tomato and shallot. Season with a bit of lemon juice and pepper.

4 Mix all the herbs in a salad bowl.

5 Spread a bit of sour cream to which you have added a splash of lemon juice on the crostini and layer with the salmon tartare. Garnish the salmon with a sprinkling of herbs. Arrange on a plate and garnish with a few sprigs of herbs.

A winter season brimming with festivities and flavours!

25

Tip Serve the pasta with a fresh salad. Toss a variety of salad greens with a basic vinaigrette and a few nuts.

26

A winter season brimming with festivities and flavours!

Tagliatelle with mushrooms Main course, serves 4 Prep time: 30 minutes

Ingredients ½ vegetable bouillon cube 500g mushrooms, mixed varieties 3 tablespoons olive oil 3 shallots, finely chopped 2 garlic cloves 150 ml crème fraîche 2 egg yolks 300g fresh tagliatelle 15g flat leaf parsley, finely chopped 50g grated Parmesan

Method 1 Prepare the mushroom stock: add the bouillon cube to 200ml water and bring to a boil.

2 Finely chop the mushrooms. Heat the oil in a large pan, and sauté the shallots on low heat. Add the mushrooms and fry for approx. 10 minutes until golden brown. After 5 minutes, add the crushed garlic.

Add the stock and crème fraîche and reduce the sauce until it has reached the desired consistency.

3 Meanwhile, cook the tagliatelle in a sufficient quantity of salted water until they are al dente, following the instructions on the packaging. In a large salad bowl, vigorously mix 2 egg yolks with the Parmesan.

Drain the pasta, and pour immediately into the mushroom preparation, then add to the salad bowl containing the eggs and Parmesan. Mix well, otherwise the egg yolk will harden and you will have an omelette in your pasta. Season with freshly ground black pepper.

4 Arrange the pasta on 4 plates and garnish with the parsley.

SERVING SUGGESTION Preheat the top grill of the oven to 180°C. Finely grate approx. 60g Parmesan. Arrange the cheese into 8 flat discs on a baking tray lined with parchment paper. Distribute the cheese evenly and avoid making layers that are too thin. Place the tray on the middle oven rack and bake until golden, approximately 4 minutes. Remove the baking tray and allow to cool. The biscuits are crispy.

Arrange the discs on top of the pasta.

A winter season brimming with festivities and flavours!

27

28

A winter season brimming with festivities and flavours!

Chicken legs in white wine sauce Main course, serves 4 Prep time: 30 minutes + 20 minutes cooking time + 24 hours for the marinade

Prepare ahead of time 1 Prepare a marinade by combining the wine, garlic, bay leaf and onion. Season the chicken legs with salt and pepper. Fully immerse the chicken legs in the marinade. Cover and marinate in the refrigerator for at least 24 hours.

Ingredients 100ml dry white wine 2 garlic cloves, crushed 2 onions, finely chopped 2 bay leaves 4 chicken legs ½ chicken bouillon cube 75ml crème fraîche 1 bunch small carrots, rinsed 500g baby potatoes, sliced in half, with skin 2 sprigs rosemary 6 tablespoons olive oil

Method 2 Preheat the oven to 200°C. Remove the chicken legs from the marinade. Pour the marinade in a saucepan.

3 Finely chop or cut the rosemary. Slice the carrots in half lengthwise, slice the baby potatoes in half, and toss with oil. Arrange the carrots and baby potatoes on a baking tray lined with parchment paper. Sprinkle with rosemary, then season with salt and pepper.

Place the tin on the middle oven rack and bake until golden, approximately 20 minutes. Turn the vegetables over halfway through.

4 Heat 2 tablespoons olive oil in a pan and add the chicken legs. Brown each side on high heat for a few minutes. Cover, lower the heat and continue cooking for 20 minutes. Turn the chicken legs over from time to time. To see if they are done, insert a toothpick into the thickest part. If clear juice comes out, the chicken is done. If the juice is red, the chicken is not yet done.

5 Bring the marinade to a boil, add the bouillon cube and 100ml water. Reduce the sauce by half. Pass through a sieve. Pour back into the saucepan and add the crème fraîche. Reduce until it has reached the desired consistency. Season with salt and pepper. Arrange all of the ingredients on a large dish and serve the sauce separately.

Tip No time to let the chicken marinate? Combine all marinade ingredients in a pot with water and the bouillon cube, bring to a boil. Continue to cook on low heat for 20 minutes and skip to step 3.

A winter season brimming with festivities and flavours!

29

Tip: Winter BBQ Meat marinated in this way can also be enjoyed on the barbecue.

You can also use chicken or rabbit in place of pork.

30

A winter season brimming with festivities and flavours!

Marinated pork shoulder stew with rice Method Main course, serves 4 Prep time: 30 minutes + 12 hours for the marinade + 24 hours for the marinade

Ingredients Fresh ginger, 3cm piece 3 tablespoons white vinegar 1 tablespoon sambal oelek 2 garlic cloves 500g pork shoulder 250g brown rice 2 tablespoons sunflower oil 15g butter (a knob) 300g spinach, rinsed 1 bok choy, sliced 250g soybean sprouts 2 tablespoons peanuts 1 lime 50ml ketjap 50ml chili sauce

Prepare ahead of time 1 Peel the ginger and grate it or chop it finely. In a salad bowl, combine the ginger with the ketjap, chili sauce, sambal, vinegar and 2 cloves crushed garlic.

Soak the meat in the marinade. Store the meat and the marinade in an airtight container. Let marinate in the refrigerator for at least 12 hours. You can also let it marinate longer.

2 Remove the meat from the marinade and let it warm to room temperature. Set the marinade aside.

Meanwhile, cook the rice following the instructions on the packaging.

3 Heat 2 tablespoons oil in a large frying pan. Cook the meat on both sides on high heat. Lower the heat and continue to cook for 10 to 15 minutes. Cover if necessary.

4 Briefly toast the peanuts in an unbuttered pan to release their flavours. Remove them from the pan. Heat the butter in the pan. Add the bok choy and cook it for a few minutes. Add the spinach, soybean sprouts, the meat marinade and 100ml water. Cook on high heat for a few minutes, stirring often, until the spinach has wilted and the sauce has thickened.

5 Arrange the rice on 4 plates. Slice the meat diagonally using a sharp knife and arrange it over the rice.

Garnish with the vegetables, the sauce and the lime.

Top off with the peanuts.

Tip

Prepare a rice tower using a pastry cutter or coffee cup. Garnish with chopped coriander, if desired.

A winter season brimming with festivities and flavours!

31

Tip Haddock is available in supermarkets from September to February. You can also use sea bass or cod instead.

32

A winter season brimming with festivities and flavours!

Pasta with fennel and haddock Main course, serves 4 Prep time: 30 minutes

Ingredients 4 tablespoons olive oil 1 onion, finely chopped 3 garlic cloves, crushed 1 large fennel or 2 small ones 4 anchovy fillets (canned) 200ml dry white wine 600g peeled tomatoes (canned) 4 tablespoons black olives (Taggiasca), pitted 500g haddock (white fish) 300g whole grain penne 1 lemon 15g butter 10g dill, finely chopped 50g Parmesan

Method 1 Heat 2 tablespoons oil in a frying pan and sautĂŠ the onion and the garlic for 5 minutes without letting them brown. Cut the fennel into small cubes. Set aside the tops. Add the fennel and anchovies and continue to cook for 5 minutes. Deglaze with the white wine and reduce. Add the tomatoes coarsely by pressing down on them with your hand. Add the olives and bring the sauce to a boil. Lower the heat and season with salt and pepper. Simmer the sauce for approx. 20 minutes.

2 Cook the pasta in a large quantity of salted water until it is al dente, following the instructions on the packaging. Drain the pasta and add it to the sauce.

3 Heat 2 tablespoons olive oil. Cook the fish on both sides for 2 to 3 minutes. The fish cooks quickly. Add a knob of butter toward the end. Season the fish with a bit of salt and pepper and a dash of lemon juice. Add the rest of the lemon juice to the sauce.

4 Arrange the pasta on 4 plates and place the fish on the side. Cut the half-lemon in quarters, place a quarter on the fish and sprinkle with dill and fennel tops. Using a peeler or cheese slicer, cut a few slivers of Parmesan over the pasta.

Tip

If you don’t care for olives, you can leave them out.

A winter season brimming with festivities and flavours!

33

A good prep is half the battle!

Cooking for a large group can induce more stress than pleasure. So to enjoy your dinner and the company of your guests, remember that being organised is key.

The menu

Plan a menu that will let you prepare the maximum ahead of time. Think carefully about the dishes you wish to serve. Don’t make things harder for yourself. Better to prepare a dish that you are sure to pull off successfully than experiment with complicated new recipes.

Also try to avoid a menu where everything must be prepared in the oven or on the contrary, on the stove. You risk finding yourself in a difficult situation. Prepare as much as you can ahead of time, so that you can be relaxed in the kitchen.

Drinks Serve wines that pair well with your dishes. Ask your wine seller for suggestions: he or she will be able to tell you precisely which wines will go best with your dishes.

Also plan for a refreshing drink, such as sparkling water or lemonade. Similarly, fill a few carafes with water, fruits and spices.

Plan Prepare a list of things to do. Do you have enough tableware, chairs, ice cubes? Also think about the music. How are you going to set the table?

Which decorations do you need? Think for example about napkins, candles, menus as well as mood lighting and theme colours. Look on the internet for inspiration: you will find a wealth of tips for a successful party.

The ideal dinner party What is important for a party to be successful? Invite your guests well ahead of time. Tell them what time they are expected, and the dress code if any (holiday, casual, colour theme, etc.) Also ask them to confirm by a certain date so that you know how many guests to expect.

34

A winter season brimming with festivities and flavours!

The joy of cooking...

Delegate

You can also ask your guests to bring something. Ask one guest to prepare the music list or bring the wine, another to prepare one of the dishes. This will only help to keep you calmer during the dinner.

Are you hosting a large group or do you have a large family? In this case, a buffet may prove very practical.

Prepare one buffet per course. Plan small appetisers for the starter or the aperitif. Then move on to the main course. Finally, serve dessert at the table. A buffet allows each guest to help themselves to what they like and gives your dinner a festive touch.

olive 4 c. à s. d’huile d’ 1 oignon émincé pressées 3 gousses d’ail fenouil ou 2 1 grand bulbe de petits is (en conserve) 4 filets d’ancho nc sec 200 ml de vin bla s pelées (en 600 g de tomate conserve) Read the recipes carefully. Think about what you can prepare in advance, for example any chopping that has to be done. Follow the directions exactly without skipping any step. Put on some music to get you into the holiday spirit. Cooking is not a chore but a pleasure, even during the prep stage. Involve your family members and entrust each with a task (setting the table, polishing the glasses, cutting the vegetables, etc.).

Tip Are you short on tableware?

Ask your guests to bring theirs (glasses, silverware, etc.)

Tip Ask your guests to prepare and bring their favourite dish.

By doing so you will be sharing the load and end up with a deliciously varied buffet.

Zero hour The first guests have arrived! Let your guests stand while enjoying an aperitif and a few appetisers: this will keep your guests from feeling hungry and give you time to finish preparing the starter.

Then, invite your guests to sit down at the table. If you wish, offer a few words of welcome and explain how the evening will unfold.

Also allude to the reason you are all gathered together and express your gratitude. Finally, all that’s left is for you to spend an excellent evening in good company... around good food.

A winter season brimming with festivities and flavours!

35

Food’s up!

All the ingredients for a successful evening!

Table decorations Opt for a festive table to create a warm atmosphere during the dinner. For example, think about using small or large candles as a centrepiece and intertwining them with some greenery (ivy or pine tree branches). Similarly, stars, glitter, baubles, flowers and spices create a beautiful look. Also consider pearls, string lights and coloured ribbons.

To add a festive touch to your napkins, roll them up and keep them in place with a string or sprig of greenery.

Refreshing drinks Arrange a few carafes of water garnished with ice cubes, mint leaves or a lemon slice.

The table Consider setting the table beforehand, possibly the night before. For a large party, prepare a seating plan with decorative place cards.

36

A winter season brimming with festivities and flavours!

Kids in da house And what about the children? Try setting up a separate table for them if they want, with a white paper tablecloth that they can colour. This is sure to be a hit!

Menus Create and place half-folded menus on the table so your guests can see what awaits them. Generally, dishes are listed on the right hand page with the matched wines on the left hand page.

Ask for help After each dish, ask one or two of your guests for help with clearing the table, doing the dishes and serving the next dish. Not only do you get the job done faster, but you also have more fun in the kitchen!

Spoom It is customary to serve a flavoured champagne - called “spoom� - between the starter and the main course that whets the appetite for the next dish. Invite your guests to get up from the table and enjoy their spoom standing up. Then, you can proceed with the new seating plan. This fun distraction will give you a bit more time in the kitchen.

Spoom recipe

One bottle of champagne or cava yields eight glasses of spoom. Mix the cava with a few spoonfuls of raspberry sorbet and a dash of raspberry syrup in a blender or food processor. Serve the spoom in a champagne flute topped with a slice of lime. You can also place a scoop of sorbet in the bottom of a glass and pour cava over it.

Musical chairs In theory, ladies and gentlemen should be seated alternately. Prepare a seating plan with place cards. Start by seating the husband across from his spouse. After the starter, invite the gentlemen to move two seats to the right in order to create a new seating plan. Ask them to take their napkin and glass with them.

Whose glass is this?

With numerous guests, it can sometimes be difficult to remember whose glass is whose. So remember to attach coloured ribbons or different charms to each wine glass.

You can also write the name of each guest on a tag and attach it with a string.

A winter season brimming with festivities and flavours!

37

A table perfectly set according to the rules of etiquette

13

14

11 15

9 10

12

2 1

3

4

38

5

A winter season brimming with festivities and flavours!

6

7

How do you set a dinner table? Where do the utensils, glasses, napkin and bread plate go?

Set a large plate at each place setting, to be used either for the main course or as a service plate. Followed by small plates for the starter and desserts. Place the napkin in the middle or to the right of the plate.

The knife is placed to the right of the plate, the fork to the left. The cutting edge of the knife should be facing the plate. The dessert spoon, knife or fork are placed above the plate, with the knife handle and spoon handle to the right, and the fork handle to the left. Are you planning to serve multiple courses? Place the silverware to each side of the plate, as illustrated above. If you are serving soup as an starter, place the spoon next to the knife.

Wine glasses are placed above the knives. Don’t forget to include a glass for water. Large glasses should be used for red wine, small glasses for white wine. Place a small plate and small knife above and to the left, for example a dessert plate. It will be used for bread served with either butter or oil. Only set a bread plate if you are serving bread at the table.

16

17

8

1

Salad or dessert plate

11

Bread plate

2

Dinner plate

12

Butter knife

3

Soup plate

13

Place card

4

Salad fork

14

Water glass

5

Dinner fork

15

Wine glass (red)

6

Dinner knife

16

Wine glass (white)

7

Salad knife

17

Napkin

8

Soup spoon

9

Dessert spoon

10

Dessert fork

A winter season brimming with festivities and flavours!

39

Holiday brunch

Brunch Toasted cornbread with trout and sweet and sour cucumber ......

Spinach and salmon tartlets ......

Green asparagus frittata with pancetta ......

Chocolate and cognac cake

40

A winter season brimming with festivities and flavours!

Toasted cornbread with trout and sweet and sour cucumber Brunch, serves 4 Prep time: 25 minutes + 30 minutes for the marinade

Ingredients 100ml dry white wine 50ml white wine vinegar 3 tablespoons chili sauce 2 tablespoons honey 1 cucumber, rinsed 125g sour cream 12g chives, finely chopped 4 slices of cornbread, thickly sliced 1 tablespoon olive oil 50g feta or goat’s cheese 175g smoked trout fillet 30g watercress or winter purslane

Tip

Pairs delightfully with Noilly Prat (dry white vermouth) served in a cocktail glass. Serve with mandarin slices, a green olive on a toothpick and a few ice cubes.

Method 1 Prepare a marinade by bringing the wine, vinegar and honey to a boil. Remove from the heat and allow to cool. Using a cheese slicer, slice the cucumber into ribbons. Add the cucumber, chili sauce and a generous quantity of freshly ground pepper to the sweet and sour marinade and stir. Allow to marinate for at least 30 minutes. Stir now and again.

2 In a salad bowl, mix the sour cream with the chives.

3 Lightly coat both sides of the bread with oil. Heat the griddle pan and brown both sides of the bread on medium heat, until each is crispy.

4 Generously spread with the sour cream and chives mixture, slice the trout into pieces and arrange over the cream. Lightly season with freshly ground pepper. Place the marinated cucumber on top, along with the crumbled feta. Garnish with the watercress. Cut the toasts in half and arrange on a large dish.

A winter season brimming with festivities and flavours!

41

Spinach and salmon tartlets

Green asparagus frittata with pancetta

Brunch, serves 4 Prep time: 25 minutes + 25 minutes cooking time

Ingredients 1 roll of ready-to-use puff pastry (270g) 125g fromage frais with herbs 15g dill, finely chopped (set aside 4 sprigs) 1 lemon, rinsed 125g spinach, rinsed 250g fresh salmon

Ingredients 1 Preheat the oven to 180°C. Place the puff pastry on a baking tray lined with parchment paper.

2 Add the dill to the fromage frais and stir. Grate 1 tablespoon lemon zest, add the zest and lemon juice to the fromage frais and stir. Cover the puff pastry with the fromage frais using the back of a spoon.

3 Arrange the spinach leaves uniformly over the fromage frais.

Set aside a few leaves to use as a garnish.

4 Cut the salmon into thin slices. Arrange the slices over the length of the puff pastry. Generously season the salmon with pepper. Roll the puff pastry lengthwise. Cut the roll into 12 equal slices using a sharp knife. Arrange the slices side by side on the parchment paper, open side up, spacing them slightly.

5 Place the tray on the middle oven rack and bake until golden, approx. 25 minutes. Arrange the rolls on a dish and garnish with a few leaves of spinach and the dill.

Brunch, serves 4 Prep time: 15 minutes + 20 minutes cooking time

Ingredients 1 bunch green asparagus 6 eggs 75ml milk 20g basil, finely chopped (set aside a few sprigs) 10 slices pancetta 6 sun-dried tomatoes, sliced 1 Preheat the oven to 175°C. Chop off asparagus ends (2cm). Chop the asparagus into pieces 3cm to 4cm long. Bring 1 inch of water to a boil in a covered pot. Cook the asparagus for 2 minutes, then drain.

2 In a salad bowl, whisk the eggs with the milk. Add the basil, season generously with salt and pepper.

3 Butter the baking tin. Cover the baking tin with the pancetta slices, starting with the edges and moving toward the centre.

Arrange the sun-dried tomato slices and asparagus pieces over the pancetta. Slowly cover with the egg mixture.

4 Place the tray on the middle oven rack and bake until golden, approx. 20 minutes. Insert a toothpick to check whether the eggs in the centre of the tin are fully cooked. If the toothpick comes out clean, the eggs are cooked.

5 Remove the omelet (frittata) from the oven and allow to cool.

Remove the frittata from the tin and slice into quarters.

Can also be enjoyed as an appetiser. To add a festive touch, sprinkle with caviar or trout eggs.

Cocktail tip Fresh virgin mojito Combine 1 teaspoon cane sugar, 3 lime wedges and 6 mint leaves in a mortar. Crush finely to release flavours. Pour mixture into a glass. Squeeze 100ml grapefruit (white if possible) juice. Stir into mixture. Top off with a few ice cubes and sparkling mineral water. Garnish with a lime wedge and a sprig of mint.

42

A winter season brimming with festivities and flavours!

Chocolate and cognac cake Method

Ingredients 75g pecans 120g unsalted butter 120g high quality dark chocolate, finely chopped 3 eggs 75g granulated sugar 30ml cognac ½ vanilla pod 4 oranges (blood oranges if possible) 125g crème fraîche

Brunch, serves 8 Prep time: 30 minutes + 55 minutes cooking time

1 Preheat the oven to 180°C. Arrange the pecans on a baking tray, place on the middle rack and bake for 10 minutes until crispy. Chop them coarsely.

2 In a saucepan, melt the chocolate and the butter on low heat. Stir regularly. Grate an orange and set aside the zest.

3 Separate the egg whites from the yolks. Whisk the egg yolks with the sugar for 5 minutes until the mixture starts to whiten. Split the vanilla pod down its length. Scrape the interior with the tip of a sharp knife and add the seeds to the mixture. Slowly add the melted chocolate, orange zest and half the cognac to the whisked egg yolks, stirring gently. Then add the pecans.

4 In a clean and dry salad bowl, add the egg whites and a pinch of salt and whisk to a light mousse using a whisk or an electric mixer. The egg whites are firm when you can invert the salad bowl without losing a drop. Gently fold the egg whites into the chocolate mixture three times. Line a baking tin with parchment paper and butter it. Pour the mixture into the tin.

5 Place the tin on the middle oven rack and bake for approx. 55 minutes. After 10 minutes, lower the oven setting to 150°C. After 50 minutes, insert a toothpick into the cake: the cake is done when the toothpick comes out clean. Remove the cake from the oven and allow to cool. Use a fork to prick a few holes on the top. Pour the remaining cognac onto the cake.

6 On a cutting board, trim the orange’s ends using a knife. Slice off the peel by running the knife between the orange and the peel. Cut the oranges into thin slices. Remove the cooled cake from the tin and cut it into quarters. Garnish with an orange slice and add the whipped crème fraîche. Top with grated white chocolate to add a festive touch to your dessert.

A winter season brimming with festivities and flavours!

43

Holiday dinner

44

A winter season brimming with festivities and flavours!

Menu Aperitif Fresh beet salad with fried red onions ......

Crispy duck breasts with colourful carrots ......

Starter Avocado and shrimp tower ......

Main course Pan-fried venison steak with hazelnuts, thyme and girolles ......

Dessert Limoncello cheesecake with citrus fruit compote

A winter season brimming with festivities and flavours!

45

Holiday dinner Aperitif

Fresh beet salad with fried red onions Aperitif, serves 4 Prep time: 25 minutes

Ingredients 2 red beets, cooked 1 Granny Smith apple, rinsed 3 tablespoons white balsamic vinegar 2 red onions, peeled 4 tablespoons flour 250ml groundnut oil 50ml dry white wine 75ml crème fraîche 25g chives (set aside 8 sprigs)

46

Method 1 Cut the beets and the apple into ½ cm cubes. In a salad bowl, toss the cubes with the vinegar and chives. Season with salt and pepper.

2 Finely chop 1 onion for the sauce. Chop the other onions into fine slices.

Separate the slices and cover with flour. Place them on a sieve and remove the excess flour. Heat the oil in the wok. Stir-fry the onion slices until they are golden and crispy. Place them on a plate lined with a paper towel and sprinkle with salt.

3 Heat a small amount of the wok oil in a saucepan. Sauté the minced onion on low heat for 5 minutes. Deglaze with the white wine. Allow the wine to evaporate. Add the cream and reduce the sauce until it has reached the desired consistency. Season with salt and pepper. Mix the sauce using an immersion blender. If needed, strain the sauce through a sieve to obtain a smooth sauce.

4 Arrange a pastry cutter in the centre of a plate. Fill the pastry cutter with the beet salad. Place the onion slices on top. Use an immersion blender to aerate the sauce and make it frothy. Pour a small amount of sauce on the plate, sprinkle with chives and garnish with a few sprigs of chives.

A winter season brimming with festivities and flavours!

Holiday dinner Aperitif

Tip You can use an orange carrot in place of a purple carrot.

Crispy duck breasts with colourful carrots Method

Aperitif, serves 4 Prep time: 25 minutes

Ingredients 1 duck breast 2 carrots, peeled 1 piece fresh ginger (2cm), peeled and minced 10g butter 100ml white wine (sweet) 1 purple carrot, peeled 1 green onion 2 tablespoons soy sauce

1 Using a sharp knife, make diamond-shaped incisions in the duck breast fat. Season both sides of the meat with salt and pepper. Heat a frying pan without cooking oil and add the duck breast, skin side down. Cook the duck breast on medium heat for 10 minutes, until crispy. Then, turn the duck breast and cook the other side for approx. 5 minutes, depending on the thickness. The meat can remain pink on the inside. Remove the meat from the pan and allow to cool for 5 minutes in an aluminium foil envelope.

2 Meanwhile, slice the carrots into equal pieces. Set aside a few slices for the garnish. Add the carrot pieces and minced ginger to the frying pan.

Add the wine and a pinch of salt.

Cover and simmer for approx. 10 minutes. Using an immersion blender, blend the carrots and butter until you obtain a smooth purĂŠe.

3 Cut the purple carrot and the green onion into pieces (5cm long and 2mm wide), then into sticks (2mm thick). In a salad bowl, combine the carrot and green onion pieces with the soy sauce and stir.

4 Cut the duck breast still pink in the centre diagonally into fine slices.

Arrange the potato purĂŠe on the plate and garnish with the purple carrot and green onion. Put slices of duck breast on top. Finish with a few drops of soy sauce.

A winter season brimming with festivities and flavours!

47

Holiday dinner “Starter�

Tip

You can also set the plate without using the pastry cutter. However, the tower adds a festive touch to the dish. Variation: layer the ingredients in a glass and serve.

48

A winter season brimming with festivities and flavours!

Avocado and shrimp tower Starter, serves 4 Prep time: 35 minutes

Ingredients 1 red bell pepper 8 tablespoons extra virgin olive oil 100g black tagliatelle 2 lemons 12 raw shrimp, thawed and peeled 2 avocados, ripe 1 orange (organic), rinsed 1 Little Gem lettuce, finely chopped ½ punnet broccocress or watercress

Method 1 Heat the oven grill to 200°C. Slice the bell pepper in half and remove the seeds. Coat the pepper with 1 tablespoon oil. Place on a baking tray and place on the top rack under the grill. Grill the pepper for approx. 15 minutes, until the skin is completely blackened. Turn it from time to time. Remove it from the oven and allow to cool in a closed container. After 10 minutes, remove the skin using a sharp knife. Cut the pepper into thin slices.

2 Meanwhile, cook the tagiatelle until they are al dente, following the instructions on the packaging.

3 Prepare a vinaigrette by mixing 5 tablespoons oil with the juice of one lemon. Shred the lettuce leaves into coarse pieces and toss with the vinaigrette.

4 Scoop out the avocado into a salad bowl or food processor. Add 1 tablespoon grated orange zest and the juice of a half orange. Add the grated lemon zest and the juice of a half lemon. Purée the avocado with the immersion blender or in the food processor until you obtain a smooth cream.

5 Season the shrimp with salt and pepper. Coat with 2 tablespoons oil. Heat the griddle pan. Grill the shrimp for two minutes on each side and sprinkle with a dash of lemon juice.

6 Place the pastry cutter in the middle of the plate and using a spoon, put a thin layer of creamed avocado in the pastry cutter. Place the salad and pepper slices over the avocado. Add the warm tagliatelle and cover with the shrimp. Season with salt and pepper and garnish with a few sprigs of broccocress. Remove the pastry cutter, leaving a nice tower. You can also buy and use a jar of roasted peppers.

Tip

Raw shrimp is grey. It turns pink when cooked. You will find very good raw shrimp in your supermarket’s frozen section.

A winter season brimming with festivities and flavours!

49

Holiday dinner

“Main course�

Tip

In a menu with multiple courses, this main course can be enjoyed with vegetables only, in place of carbohydrates such as potatoes.

50

A winter season brimming with festivities and flavours!

Pan-fried venison steak with hazelnuts, thyme and girolles Starter, serves 4 Prep time: 35 minutes

Ingredients 50g hazelnuts 150g butter 5 thyme sprigs, finely minced 2 shallots, finely chopped 50ml red wine 300ml game stock (jar) 1 slice gingerbread, crumbled 2 tablespoons apple syrup 4 venison steaks (100 to 150g each) 150g girolles, rinsed 300g green beans 2 tablespoons groundnut oil (or olive oil)

Method Prepare ahead of time 1 Finely chop the hazelnuts and mix with 100g unsalted butter and the thyme leaves in a salad bowl.

Cover your prep area with a piece of folded food wrap and set the hazelnut butter on top. Roll the food wrap tightly until you obtain a cylinder of butter. Store the butter in the refrigerator and allow it to harden.

2 Combine the shallots and red wine in a frying pan.

Reduce the wine until only a few tablespoons remain.

Add the game stock and the gingerbread. Reduce the stock until it has reached the desired consistency.

Add the apple syrup and season with salt and pepper.

Simmer on low heat.

3 Heat 2 tablespoons butter in a frying pan and fry the girolles until golden brown, approx. 10 minutes.

Season with salt and pepper.

4 Meanwhile, add 1 inch of water to a pot and cook the beans for 5 minutes, covered. Drain.

5 Season both sides of the meat with salt and pepper.

Heat 2 tablespoons groundnut oil in a frying pan.

Cook the meat for 2 to 3 minutes on each side, depending on the thickness. Wrap in aluminium foil to keep warm.

6 Using a whisk, gradually mix 1 tablespoon cold butter into the sauce. Remove the pan from the heat to keep the sauce from cooking further.

7 Arrange the beans on 4 large plates. Layer with the meat first, followed by slices of hazelnut butter.

Garnish with the girolles. Pour the hot sauce over the dish.

Tip

Serve other vegetable dishes, for example red cabbage with apples or parsnip purĂŠe.

A winter season brimming with festivities and flavours!

51

Holiday dinner “Dessert”

Starfruit

Tip Don’t hesitate to make the cheesecake the day before and store in the refrigerator. Have leftover cake? Enjoy it the next day!

52

A winter season brimming with festivities and flavours!

Limoncello cheesecake with citrus fruit compote Dessert, serves 8 Prep time: 40 minutes + 35 minutes cooking time + at least 2 hours in the refrigerator

Ingredients 250g cantuccini (biscuits) crumbled in a food processor 600g mascarpone 100g cane sugar 4 eggs 1 vanilla pod Juice of 1 ½ lemon + zest 100ml limoncello (liqueur) 2 pink grapefruit 2 oranges 50g jam sugar

Method 1 Preheat the oven to 150°C. In a salad bowl, mix the melted butter with the crumbled cantuccini. Line a 22cm or 24cm baking tray with parchment paper and butter it. On the baking tray, use the back of a spoon to crush the crumbled cantuccini into a fine layer.

2 Combine the mascarpone and sugar in the food processor. Slice 1 vanilla pod down its length. Scrape the interior with the tip of a sharp knife and add the seeds to the mixture. Blend the mascarpone until you obtain a smooth paste. Add the eggs, one at a time.

Grate the lemon zest, squeeze the lemon and add both the zest and the juice to the mixture. Also add the limoncello. Blend in the food processor for 30 seconds to allow all the ingredients to mix well.

3 Pour the mixture onto the cantuccini. Place the tin on the middle oven rack and bake for 60 minutes. Remove the tin from the oven, allow to cool and refrigerate for at least 2 hours to allow the cake to harden.

4 Place the citrus fruits on the cutting board. Trim the orange’s ends using a sharp knife. Slice off the peel by running the knife between the orange and the peel.

Slice segments by slicing along the membranes toward the centre. Pour the jam sugar into a saucepan.

Add the fruits without the juice and bring to a boil.

Simmer for 5 minutes on low heat, without stirring: this will keep the fruit pieces intact. Let the compote cool.

5 Slice the tart into quarters and serve with the citrus fruit compote. Serve with a glass of limoncello.

Tip Find the cutting of citrus fruits a bit complicated?

Simply cut into slices without the peel. However, the sectioned or “supreme” cut is prettier and lets you eliminate the pith. Take a look on YouTube, you will find excellent tutorials on how to supreme citrus fruit.

A winter season brimming with festivities and flavours!

53

Sparkling wine

White wine Red wine

54

A winter season brimming with festivities and flavours!

Wine guide There are many wines to choose from on the market. How do you know which wine to pair with each dish?

Here is some advice to help differentiate between the different wines. The choices are so many and personal tastes so varied that a tasting is an excellent way to determine which wine appeals to you. Write down the name of the wine you are tasting and your thoughts on it.

Certain applications will help you memorise the different wines and will dispense advice to help you select wines based on your dishes. Embark on an adventure and discover the world of wine.

SPARKLING WINE

MELLOW WHITE

As an aperitif, for lunch or brunch, dry or sweet Examples Cava, Champagne, Prosecco Attributes Whets the appetite, zesty, refreshing, festive

For dessert or aperitif Rich, fragrant, spicy, sweet, exotic Examples Muscatel, (semi)-dry champagne, sherry, port wine Ideal pairing Cheeseboard, desserts, cheese appetisers or sweets

FRUITY WHITE As an aperitif, during dinner Light, easy to drink, citrus fruits, fruity, fragrant Examples Sauvignon Blanc, Riesling Ideal pairing Salads, goat’s cheese, raw fish, grilled vegetables

RICH WHITE During dinner Rich, full-bodied, round, oily, buttery Examples Chardonnay (aged in oak barrels) Ideal pairing Sauces, fatty fish such as salmon and mackerel, avocado, creamy cheeses

SUPPLE RED Suitable for an aperitif or when paired with light dishes Spicy, mild, round, red berries Examples Merlot, Pinot Noir Ideal pairing Pasta with vegetables, poultry, pork stew, mushrooms

ROBUST RED With meats Bold, complex, rich, bitter, heavy Examples Cabernet sauvignon, Syrah, Malbec Ideal pairing Red meat, game meat, hard cheeses

New wines from around the world In the past, wine came exclusively from countries such as France, Italy and Spain. Today, wine is produced around the globe. These new wines hail from Argentina, Chile, New Zealand, Australia and South Africa. Easier on the palate than wines from Bordeaux, they are smoother and contain fewer tannins.

Did you know that tannins are what gives a wine its bitter taste? They can also be found in (green) tea. Wine aged in oak barrels contains more tannins than an ordinary wine.

If you don’t enjoy tannic wines, choose wines that were not aged in oak barrels. You can find out how a wine was aged by reading the label on the bottle.

Did you know that each region and each country has its own flavours, even when the grape variety is the same? For that reason, tasting is the only way to discover what you like.

A winter season brimming with festivities and flavours!

55

Holiday dinner

56

A winter season brimming with festivities and flavours!

Menu Aperitif Cod pastries ......

Starter Pumpkin purĂŠe with scallops ......

Main course Confit duck leg with roasted cauliflower ......

Dessert Tarte Tatin with cinnamon ice cream

A winter season brimming with festivities and flavours!

57

Holiday dinner “Aperitif�

Tip

Prepare your pastries ahead of time: they are also delicious cold. Have some leftover puff pastry? To add a festive decoration to your pastries, cut the leftover pastry into small stars using a pastry cutter and bake in the oven for 10 minutes.

58

A winter season brimming with festivities and flavours!

Cod pastries Aperitif, serves 4 to 6 Prep time: 30 minutes

Ingredients 200g potatoes, peeled 400g cod fillet 300ml milk 2 garlic cloves, rinsed and crushed 30ml extra virgin olive oil 20g flat leaf parsley, finely chopped 8 slices butter puff pastry, thawed 1 egg, beaten ½ lemon 1 tablespoon sesame seeds (black, green or original colour) 1 bunch winter purslane (or 1 bag rocket)

Method 1 Preheat the oven to 175°C. Cut the potatoes into equal pieces and add them in a pot with 1 inch of water and a pinch of salt. Cover and bring to a boil. Lower the heat and cook the potatoes for 15 minutes. Drain the potatoes and mash them using a potato masher.

2 Heat the milk in a pot and add the fish. Crush the garlic and add it to the fish with a pinch of salt. Heat the milk to a boil. Lower the heat. Poach the cod in the milk for 10 minutes. Remove the cod from the pot.

3 In a salad bowl, mix the fish with the mashed potatoes. Season with a dash of olive oil, parsley, lemon juice and a generous quantity of salt and pepper. Add the boiled milk to bring a creamy texture to the dish.

4 Cut the puff pastry slices diagonally. Place 1 tablespoon of the cod purĂŠe in the centre of the pastry, leaving room around the edges. Fold the pastry into a triangle. Press down on the edges using a fork. Repeat these steps until there is no fish mixture left.

5 Using a brush, coat the top of the pastry with the beaten egg and sprinkle with a few sesame seeds.

Place the pastries on a baking tray lined with parchment paper. Place the tin on the middle oven rack and bake until golden, approximately 20 minutes.

6 Serve the pastries on a bed of purslane or rocket and drizzle with olive oil.

Tip

Holiday aperitif Serve a good cava with your appetisers. Add a dash of orange liqueur and a few orange zests to each cava flute.

A winter season brimming with festivities and flavours!

59

Holiday dinner “Starter�

Large nasturtium

Tip

You can use asparagus tips in place of the salsify. To add a festive touch to the plate, poach the quail eggs. Look on YouTube for how to poach an egg.

60

A winter season brimming with festivities and flavours!

Pumpkin purée with scallops Starter, serves 4 Prep time: 40 minutes

Ingredients 1/2 Hokkaido squash 50g butter 1 shallot, finely chopped 1 garlic clove, pressed 1 tablespoon curry powder 50ml dry white wine 2 salsify 2 tablespoons pumpkin seeds 6 large or 12 small scallops (fresh or frozen) 6 quail eggs ½ punnet watercress

Method 1 Cut the winter squash in half and remove the seeds.

Cut the flesh into 2cm cubes. Heat 2 tablespoons butter in a frying pan. Sauté the shallot and the garlic without browning. Add the diced winter squash and curry. Deglaze with the white wine and 150ml water.

Cover and simmer for approx. 15 minutes. Remove the winter squash from the cooking juices and mash using a blender or immersion blender. Blend until you obtain a fine purée. Add some cooking juices if needed to add creaminess to the purée. Season with salt and pepper.

2 Meanwhile, peel the salsify and cut into 3cm cubes.

Rinse well to remove all the sand. Cook them immediately. Heat 2 tablespoons butter in saucepan. Add the salsify and cook for 5 minutes on each side. Add a little bit of water, salt and pepper. Cover and simmer for approx. 10 minutes.

3 Briefly toast the pumpkin seeds in a frying pan without oil. Allow to cool, then crumble with your fingers.

4 In a pot, bring water to a boil. Cook the quail eggs for 6 minutes. Rinse with cold water and remove the shells. Slice into halves.

5 Heat a frying pan on high. Coat the scallops with olive oil, season with salt and pepper. Fry on each side for 2 minutes until golden brown. They will remain very tender. Cut large scallops in half across the width.

6 Using a spatula, place a dash of pumpkin purée on each plate. Arrange the purée on each plate, along with 3 pieces of salsify, 3 scallops and 3 quail egg halves. Season with fresh pepper and a pinch of sea salt. Sprinkle with the pumpkin seeds and garnish with watercress.

Tip Hokkaido squash is a small round orange winter squash. Its skin is edible.

A winter season brimming with festivities and flavours!

61

Holiday dinner

“Main course�

Tip Many flower varieties are edible, such as violets. Some local shops sell edible flowers during the holidays. Enjoy them: they add a festive touch to your dish.

62

A winter season brimming with festivities and flavours!

Confit duck leg with roasted cauliflower Main course, serves 4 Prep time: 40 minutes + 3 hours cooking time

Ingredients 4 duck legs 500ml olive oil 1 jar of saffron threads (0.05g) 50ml dry white wine 50g raisins, soaked in water 1 orange, rinsed ¾ cauliflower, cut into florets 50g pine nuts, toasted 2 red onions, cut into quarters

Method 1 Preheat the oven to 130°C. Place the duck legs in a frying pan with a steel handle. Avoid using plastic, as it will melt in the oven. Add the olive oil. Slowly bring to a boil. Check that all the legs are completely submerged. If needed, cover with parchment paper and a plate. Cover and place on the middle rack of the oven.

After 3 hours, check to see if the legs are done by inserting a meat fork in the centre. If the fork penetrates easily in the flesh, the legs are done. Remove the legs from the oven and keep them hot in the olive oil. You can also prepare the legs the evening before. You just need to reheat the duck for 15 minutes in a little bit of duck fat, regularly turning the meat over.

2 In a saucepan, bring the white wine to a boil. Once the wine is boiling, turn off the heat and add the saffron. Grate the zest and squeeze the orange to make juice. Add the raisins, 1 tablespoon orange zest and the orange juice to the wine and stir.

3 Preheat the oven to 200°C. Add 3 tablespoons of duck fat and the cauliflower florets in a frying pan and cook for 5 minutes. Place them on a baking tray and bake in the oven. Brown for 20 minutes until crispy. Add the red onion after 10 minutes. Remove the tray from the oven and mix the cauliflower with the orange wine.

4 Arrange the vegetables and the duck legs on 4 plates. Sprinkle with pine nuts. Absolutely delicious with a side of creamy potato purée!

Tip Order a can of goose fat from the butcher or poulterer in order to preserve the duck legs. They will only taste more delicious. You can then reuse the fat. Once you are done cooking, pass the fat through a sieve, let it cool and store it in the refrigerator in an airtight glass container. You can cook potatoes or meat in the fat, making them all the more delicious.

A winter season brimming with festivities and flavours!

63

Holiday dinner “Dessert�

64

A winter season brimming with festivities and flavours!

Garnish the Tarte Tatin with cinnamon or powdered sugar using a star-shaped pastry cutter.

Tarte Tatin with cinnamon ice cream Dessert, serves 8 Prep time: 25 minutes + 45 minutes cooking time

Ingredients 75g butter 75g cane sugar 1 tablespoon ground cinnamon 8 Elstar apples, peeled Fresh puff pastry (270g) 30g pecans 1L high quality cinnamon ice cream (or caramel and pecan ice cream)

Method 1 Preheat the oven to 200°C. Heat the butter in a heavy saucepan. Add the sugar once the butter is sizzling.

Allow the sugar to caramelise (don’t stir it). Remove the saucepan from the heat, stir in the cinnamon and pour the caramel in the buttered baking tin.

2 Meanwhile, quarter and core the apples. Arrange the apples tightly in the caramel, rounded-side down.

3 Cover the apples with the puff pastry and cut off the excess. Leave a little extra so that the pastry can cover the apples. The pastry will shrink slightly when baked.

Prick a few holes in the pastry with a fork. Place the tart on the middle oven rack and bake for approx. 45 minutes. After 10 minutes, lower the heat to 180°C. Remove the tart from the oven and allow it to cool for 1 hour in the tin.

4 Toast the pecans for 10 minutes on low heat in a knob of butter and a little sugar. Allow to cool then break into pieces.

5 The tart must remain lukewarm. You can also reheat the tin directly on the stove-top. Place a plate over the tin, hold them together and invert them in one movement, such that the tart detaches and falls onto the plate. Garnish with the pecans and serve with a scoop of ice cream.

Tarte Tatin is an upside-down apple tart. It makes a good impression and is easier to prepare than it looks.

Tip Serve a fresh lemon cream with the Tarte: Whisk 250ml crème fraîche with 1 packet vanilla-scented sugar. Add the zest of 1 grated lemon and the juice from a half lemon. Whisk the ingredients together until the mixture thickens.

A winter season brimming with festivities and flavours!

65

Winter drinks

Hot chocolate with ginger In a pot, bring 600ml milk to a boil. Grate a small piece of ginger (2cm) and add to the milk. Boil for 10 minutes to allow the flavours to infuse, stirring often. Chop 120g dark chocolate and slowly mix it into the milk. Continue stirring! Add a small pinch of salt and fresh pepper, pour the hot chocolate into a cup and add a few marshmallows.

Makes 3 servings.

66

A winter season brimming with festivities and flavours!

Spiced coffee In a carafe, mix 1 teaspoon ground cinnamon with ½ teaspoon ground cardamom and 100ml coffee liqueur. Prepare 8 small cups of coffee or an entire coffee pot. Mix the coffee with the spices.

Lightly whisk 200ml crème fraîche. Serve the spiced coffee in a glass with 1 to 2 tablespoons liqueur. Add a spoonful of cream and sprinkle with cinnamon. Makes 8 servings.

Mulled wine Heat 2L Merlot in a large pot. Add: 2 sliced oranges, 1 sliced lemon, 1 tablespoon ground cinnamon, 5 cloves studded into the orange slices and 2 star anise. Simmer for 20 minutes on low heat. Avoid letting the mixture boil to keep the alcohol from evaporating. Take off the heat and let stand for at least an hour. If you prefer a less alcoholic mulled wine, add a half litre orange juice to the mixture.

A winter season brimming with festivities and flavours!

67

s cri

p

orn

, di

ced

ea tb err

wh

yc

red bell

peppers, edamame

ys

alad

(dice sq d carrots, butternut

ENERGY SALAD

Real NEW

dice d

re d

ds

be et

h fine herbs, chives, po me s w it i a r gra f na ge a te m o se r f e s,

by Compass Group be

ta

pe n

ad

e,

pr os

ciu

tto

,s

em

i-d

rie

dt om

at oe

s,

m

oz z

ar

ell a

, ro

ck

et

.

hot

ÂŽ

) as pe , h uas

Copyright Compass Group

SPIANATTA