Recipes by Johan Declerck (Page 13)
Belgium Chef
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warm lentil salad with beets & ricottawarm lentil salad with beets & ricottawarm lentil salad with beets & ricottaserves 2 as a light mealIf you’ re up for roasting your own beets, scrub beets and trim tops. Wrap in foil and bake at 200C (400F) for about an hour or until tender (the bigger your beets the longer they’ ll take). Cool slightly before using in the salad. To… |
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simple soba noodle soupsimple soba noodle soupsimple soba noodle soupserves 1Soba noodles are made of buckwheat as well as regular wheat and have a subtle ‘healthy’ flavour. Most other noodles could be used here if you prefer. Likewise, the veg can be varied to suit your taste (and what you have in the fridge!) baby spinach would be lovely.Remember that… |
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chicken & couscous soupchicken & couscous soupchicken & couscous soupserves 4Couscous is brilliant in soup as it cooks quickly and adds a lovely hearty texture to make your soup more of a meal-in-a-bowl.If you have access to kale or other greens they may be substituted for the baby spinach for a more rustic soup.Bring the stock to the boil in a large… |
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zucchini (courgette) soupzucchini (courgette) soupzucchini (courgette) soupserves 3-4The fastest way to grate zucchini is using a food processor. If you don’ t have one you could get some exercise and grate with a hand grater. Or just cut the zucchini into small chunks - they’ll take a little longer to cook.The herbs add a some freshness at the end but the… |
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wilted greens with parmesanwilted greens with parmesanwilted greens with parmesanserves 1My favourite greens for this dish are either kale or cavalo nero (also knownas Tusan cabbage) but it’s also lovely with plain old spinach or silverbeet.It is one of my all time favourite single gal meals. Quick and easy and so,so good for you. It’s also surprisingly… |
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Garam masala Hot spice mixGaram masala Hot spice mixmethodHeat a dry frying pan and add all the spices. Stir them and shake the pan as they start to crackle.When they smell roasted and aromatic, remove the pan from the heat and pour the spices onto aplate. Allow to cool.To grind the spices, use a mortar and pestle or a spice mill (or a clean coffee grinder). |
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Laal maas Fiery lamb curryLaal maas Fiery lamb curryLaal maas Fiery lamb curryas the name suggests, this is a very hot dish, not for people with a weak constitution.It is by far the hottest dish in this chapter, and is one of the few Indian dishes thatcontains heat in every sense—both “chili hot” and “spice hot.” You can decide theamount of heat you’d like in… |
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Caldo de sururu Spicy mussel soupCaldo de sururu Spicy mussel soupCaldo de sururu Spicy mussel soupIn the northeast of Brazil, in the state of Bahia, mussels are known as “sururu.” This is a great soup to serve at the beginning of a meal.Serves 4–62 small fresh red-hot chilies, seeded and finely choppedIn Brazil it is served in small cups or shot glasses, and in… |
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Queijo na brasa Grilled salty cheese marinated with oreganoQueijo na brasa Grilled salty cheese marinated with oreganoQueijo na brasa Grilled salty cheese marinated with oreganoMakes 12 skewers2 small dried red chilies, crushedIn Bahia, street food can easily be redefined as beach little cafés and stalls where things are freshly made for lounging customers. Teenage boys and girls run around… |
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