Recipes by Johan Declerck (Page 5)

Belgium Chef

	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
	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
	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
	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
	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
	Kore pou gali Stir-fried yellow curried crabs by Johan Declerck Kore pou gali Stir-fried yellow curried crabsKore pou gali Stir-fried yellow curried crabsThis seafood curry is a stir-fry rather than the more usual stewed dish. The fiercecooking heat elevates the aromas of the herbs and spices, caramelizing theirnatural sugars and intensifying the overall flavor of the dish. Kore Pou Gali…	1 vote 309 views
	Cari ga Chicken curry with sweet potatoes and carrots by Johan Declerck Cari ga Chicken curry with sweet potatoes and carrotsCari ga Chicken curry withsweet potatoes and carrotsvietnamese curries are a specialty of the south of the country, where the indianculinary influences are pronounced. While herbal pastes are generally employed inCambodian or Laotian curies, they are absent from vietnamese versions,…	1 vote 509 views
	Grilled snapper in banana leaves by Johan Declerck Grilled snapper in banana leavesGrilled snapper in banana leavesGrilling fish in banana leaves allows the fish tosteam in its own moisture. The leaves also give a wonderful smoked flavor.The fishRed snapper, or mahi mahi, black sea bass,or Patagonian toothfishIngredientsMake 3–4 slashes on each side of the fish,nearly to the bone.Put…	1 vote 433 views
	Tom yum goong 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 820 views
	Herring salad with potatoes and beets by Johan Declerck Herring salad with potatoes and beetsHerring salad with potatoes and beetsOil-rich and packed with omega 3, herringshave a fairly short shelf life, so preservingthem is common.slice. Put into a bowl, and add the beets and scallions.In a separate bowl, mix the mayonnaise, horseradish, lemon juice, and mustard to taste.Season with salt…	1 vote 512 views