Recipes by Johan Declerck (Page 8)

Belgium Chef

	fideua by Johan Declerck Hummus with cinnamon lambServes 6discard any husks or pieces of stalk.Crush the garlic, dried chilies, and allspice, again using a pestle and mortar,and mix with the other spices in a bowl. Add the olive oil.Pat the inside of the sardines dry with paper towels, then rub some ofthe spice marinade over the inside and outside of each…	1 vote 1113 views
	Banh mi ,Saigon baguette by Johan Declerck Banh mi ,Saigon baguetteBanh mi ,Saigon baguetteOriginating from the French colonial era of the mid-1800s to mid-1900s, Banh Miis made from a mixture of rice and wheat flours. Shorter (about half the length)and lighter than their French cousins, and sometimes almond-shaped rather thanlong and slender, these breads have become an…	1 vote 275 views
	Pumkin squash, spinach and goat’s cheese pie by Johan Declerck Pumkin squash, spinach and goat’s cheese pieMethod1. For the pastry, mix the flour, polenta and a pinch of salt in a food processor. Add the cold butter and pulse until the mixture resembles breadcrumbs. Tip into a bowl, add 50g of the grated Parmesan and mix with a table knife until the mixture comes together. Measure out 4 tbsp cold…	1 vote 497 views
	harissa by Johan Declerck harissaharissaI normally don’t worry about preserving jars or anything for this. Itkeeps easily for a few weeks in the fridge.Chillies can vary enormously in their intensity which makes cookingwith them a big moving target. I tend to use less chillies and keep theseeds in because it’s quicker and I like the heat. Feel free to deseedif…	1 vote 343 views
	BBQ sauce by Johan Declerck BBQ sauceBBQ sauceThis sauce will keep for months in the pantry if you take the time tosterilise your jars (read – pop them in the dishwasher on the highestsetting just before you use them.) But will need to be refrigeratedonce a bottle is opened. If you can’t be bothered with the sterilisingthing, it will still keep for months or…	1 vote 334 views
	sicilian nut pesto by Johan Declerck sicilian nut pestosicilian nut pestoYou can use this pretty much anywhere you’d normally use pesto.Stirred through pasta, on top of soup, as a sandwich spread, eatingit straight from the jar – so many options.Feel free to use different nuts, or even a combination. Almonds andhazelnuts are good as are a few pinenuts, Will keep in the…	1 vote 234 views
	hummus by Johan Declerck hummushummusHummus is such a wonderfully versatile condiment. I could happilyeat it for every meal. It’s lovely on it’s own with some flat bread .It’s also wonderful as a sauce or a sandwich spread. It’spairs wonderfully with lamb but it’s soul mate is well and truly freshfalafels, hot from the pan.The secret to great hummus is to use…	1 vote 396 views
	babaganoush by Johan Declerck babaganoushbabaganoushThe quantities below are just a guide. Every time I make baba, I tweakwith a little more or less lemon and tahini so please feel free to dothe same. You often see natural yoghurt in baba recipes, but since Istarted making it without, I’ve had much better results.until they are super soft and the skins are…	1 vote 247 views
	Deviled turkey by Johan Declerck Deviled turkeyDeviled turkeyserve these spicy stir-fried turkey strips as a healthy lunch or supper.1 fresh hot red chili, seeded and mincedmethodHeat the oil in a nonstick frying pan over a high heat. Add the turkey and cook, stirring often,about 5 minutes, until lightly browned. Transfer to a plate. Add the onion and stir-fry about…	1 vote 319 views
	Piperade by Johan Declerck PiperadePiperadeThis savory scrambled egg dish is from the Basque region of southwest France.methodHeat the oil in a large frying pan over medium heat. Add the onion and cook about 3 minutes,until beginning to soften. Add the red and green peppers and garlic and cook, stirring occasionally, until the peppers soften, about 5 minutes.…	1 vote 252 views