Flemish Foodies.com

“The coumarine which is released when heating hay adds a specific aroma to the lamb.”-Kobe

neck of lamb [St. Bernardusbeerr | mirepoix | aromats | lamb fond]
leg of lamb [pepper | salt | transglutaminase | hay]
turnips [stock | 40 g shallot | 100 g cabernet vinegar | 10 g hazelnut oil | 160 g arbequena (olive)oil | 60 g sunflower oil]
salsify | onions | mustard | maltodextrose

→ Marinate the neck of lamb for 24 hours in the St. Bernardusbeer together with the mirepoix en de aromats. Vacuum package with the lamb fond and cook for 36 hours at 63°C. Debone. Slice the onions and dry for 48 hours at 70°C. Flash fry. Debone the leg of lamb, season with pepper and salt, and glue together with the transglutaminase. Cook in the Roner for 48 minutes at 63°C. Preheat the hay in an oven at 210°C. Brown the meat and cook for 4 minutes in the hay. Leave to rest and carve. Slice the turnips on the mandoline. Boil half in stock. Marinate the other half in a mix of shallot, cabernet-vinegar, hazelnut oil, arbequena olive oil and sunflower oil. Vacuum package the salsify and cook at 90°C till just tender. Reserve part of it and cook the rest further. Blitz to a smooth cream in the blender. Combine the mustard with the maltodextrose and dry to a powder.

“Looks like a small black truffle. Cracking, ice cold and juicy, it reveals one explicit flavour after the other.” – Olly

sweet, tasty cherry tomato | coarse seasalt | celeriac salt | black pepper | ground bay leaf | basil cress | ground fresh horseradish | ground dried olive | slice fresh ginger | lemon zest

→ Peel cherry tomato and pat drie. Pickle overnicht in coarse seasalt, celeriac salt, black pepper, ground bay leaf, basil cress and ground fresh horseradish. Tap dry and keep refrigerated. Coat a la minute with ground dried black olive, and put on a stick. Finish with a slice of fresh ginger at the bottom and lemon zest and fresh ground pepper on top. Serve ice cold.

recipe: Olly Ceulenaere – text: Jasmine Verspeet – translation: Edward Vanhoutte – photo: Piet De Kersgieter

“Combine cheese and pork for a sucesful cordon bleu effect” – Jason

pickled suckling pig | cooked and halved silver onion | crunch of bacon | panchetta | pepper | salt
crepe of Oude Rypenaer [Kobe's Keiemtaler way]
spring vegetables [fried shallots | cooked sea lavender | fried asparagus | boiled blade of rye]
fondant potatoes [potatoes | butter]

Recipe: Jason Blanckaert – text: Jasmine Verspeet – translation: Edward Vanhoutte – Photo: Piet De Kersgieter

“The flavours of the sweet turnip rooted chervil, the shallots, and the bitter of the chicory are classic accompaniments to venison.”-Kobe

puree of turnip rooted chervil [turnip rooted chervil | coarse salt | cream | fivespice]
cream of shallots [shallots | sugar | cider vinegar | kappa]
deer | chestnuts | dried chicory | walnuts

→ Roast the turnip rooted chervil on coarse salt in the oven. Reserve the cores and mix with cream and fivespice to a puree.
Coarsely grind the chestnuts, freeze in liquid nitrogen and grind to powder.
Vacuum package and cook the shallots till tender. Reserve the juices and caramelise with sugar and cider vinegar. Cool and transfer into the thermomix. Add 1 g Kappa per 100 g weight, heat to boiling point in the thermomix, pour out and leave to cool. Mix the hard jelly to gel in the cold thermomix.
Cook the deer at 62°C for 10 minutes and flash-fry.
Finish the natural deer juices with the dried chicory.

recipe: Kobe Desramaults – text: Edward Vanhoutte – photo: Piet De Kersgieter

“The spiny lobster plays both the major part and all assisting parts in this dish. Refined in the sabayon, refreshing in the chicory, bitter and sweet in the apple.” – Filip

grilled spiny lobster [spiny lobster | truffle | oil]
glaced chicory [chicory | stock of spiny lobster]
julienne of chicory and apple [julienne of chicory and apple | olive oil | white wine vinegar | sugar | pepper | salt]
shredded chorizo [schredded chorizo | caramelised apple]
marinated hazelnut [fresh hazelnut | hazelnut oil | coarse salt]
hazelnut mayo [cuttered hazelnut | hazelnut oil | salt | gel espesa | chicken stock]
truffle sabayon [truffle jus | egg | butter]
vinaigrette of nuts [cuttered hazelnuts | pine nuts | almond | walnut | olive oil | hazelnut oil | red wine vinegar]
puffed cereal [quinoa | amarant | barley flakes | rice flakes | oil or lard| pepper | salt]
macaroons [Sint-Bernardus beer | water | egg white powder]

→ Cutter the hazelnuts for the mayo and combine with the hazelnut oil. Add a pinch of salt. Beat in the gel espesa and a drop of chicken stock.
For the macaroons, mix the same amounts of Sint-Bernardus beer and water, add the egg white powder and beat vigorously till the mixture is glossy and firm. Dry 12 hours at 60°C.
For the sabayon, combine the egg yolks with the truffle jus in a heavy based saucepan and whisk over gentle heat till the mixture is thick, light and warm. Add clarified butter drop by drop and keep whisking till the sauce thickens to a creamy texture.

“Every year I serve a combination of potted head and asparagus in C-Jean.” Jason

fried white asparagus
potted head [pig's head | pickle 8 degrees | shallot | white wine | stock | estragon vinegar]
roast onion stock [onion | chicken stock | bay leaf]
poached quail’s egg | deep fried and dried capers | mayo of lavas and pickled gherkins | pepper | salt

→ Pickle the pig’s head 12 hours. Boil gently for 3 hours in the stock. Peel. Fry the shallot and add the white wine. Add to the meat, flavour with pepper and salt and refresh with estragon vinegar.

recipe: Jason Blanckaert – text: Jasmine Verspeet – translation: Edward Vanhoutte – photo: Piet De Kersgieter

“The basis of asparagus, egg, and crab is completed by the spiciness of the radish, the sourish capres, and the playful flower leaves.”- Olly

North Sea crab
stock [vegetables | dried shrimp heads | algae | water]
crab mayo [crabmeat from the shell | egg yolks | grilled peanut oil | pepper | salt | lime juice]
crab salad [30 g crabmeat from the claws | 25 g crab mayo | hard boiled egg | 8 g shallots | pepper | salt]
green asparagus | red radish | apple capers | daisies

→ Boil the North Sea Crab for 12 minutes in the stock. Leave to cool on its back and extract the crabmeat from the claws. Empty the shell and pass the meat through a fine sieve, add egg yolks and combine with grilled peanut oil to a mayonaise. Flavour and add some lime juice to taste. Combine all the ingredients for the crab salad.

recipe: Olly Ceulenaere – text: Jasmine Verspeet – translation: Edward Vanhoutte – photo: Piet De Kersgieter

‘Real ’smoutebollen’, a tradition at Belgian funfairs’ – Kobe

50 g yeast | 200 g milk | 150 g flour
4 eggs| 350 g flour| 10 g sugar | pinch of salt | 50 g butter

→ Gently heat the milk and dissolve the yeast. Combine with the flour and leave to rise. Mix the eggs with the flour, sugar, salt and butter. Add the risen dough and thin slightly with milk. yeast. Leave once again to rise. Keep the dough refrigerated till the Dutch doughnuts are fried off.

“Since all products are raw marinated, this is a light and fresh starter with pure and natural flavours.” – Kobe

winter radish [winter radish | 40 g echalots | 100 g chardonnay vinegar | 10 g rapeseed oil | 160 g arbequena (olive)oil | 60 g sunflower oil]
celeriac [celeriac | chardonnay vinegar | pepper | salt | guargom | gelatin | ice flakes]
seabass [filet of seabass | guerande salt | pepper | lemon juice | rapeseed oil | olive oil]
powder ice [chives | estragon | coriander | chervil | parsley | spinach | dill | cardonnay vinegar | ice flakes | pepper | salt]
razor clams | bread croutons

→ Combine the chardonnay vinegar, rapeseed oil, arbequena oil and sunflower oil and leave to infuse for 24 hours. Pass through a sieve. Slice the winter radish on a slicer, vacuum package with the marinade and leave for 24 hours. Cut strings of celeriac and keep on ice. Pass the remaining celeriac through a juicer and season with chardonnay vinegar, pepper and salt. Thicken 200 g of this juice with guargom. Soak 6 sheets of gelatin in water. Lightly heat 375 g of the seasoned juice, melt the gelatin, leave to cool, whisk with the ice flakes till foamy and freeze. Remove bones and skin from the seabass and cut in 3 cm stripes. Cut in carpaccio and marinate in a mix of the other ingredients. Rinse the clams, dip briefly in boiling water, remove the ends and freeze briefly for a softer texture. Mix all herbs with chardonnay vinegar, ice flakes, pepper and salt. Pass through a sieve, freeze in Paco-Jet containers and turbinate to powder ice. Cut the clams to size and roll in the marinated slices of winter radish. Finish off with the foam of gelatin, celeriac juice, strings of celeriac, powder ice and bread croutons.

recipe: Kobe Desramaults – text: Edward Vanhoutte – photo: Piet De Kersgieter