Recipes by Johan Declerck (Page 8)

	Spanish stew by Johan Declerck Spanish stewSpanish stewA filling one-pot meal known as Cocido in Spain.the meats and chicken. Add to the saucepan with the onions and garlic.Pour the wine into the frying pan and boil over high heat, scraping up the bits, for 3 minutes,or until reduced by half. Pour into the saucepan. Add the chorizo, morcilla, ham hock, and bay…	1 vote 273 views
	Pappardelle with ragù by Johan Declerck Pappardelle with ragùPappardelle with ragùThis meaty, slow-simmered sauce goes well with pasta ribbons, but is alsodelicious served with tagliatelle or used in lasagna.stirring, 10 minutes, or until softened but not browned.Stir in the ground round and cook for 10 minutes, stirring and breaking it up with a spoon, untilbrowned. Stir…	1 vote 269 views
	Bouillabaisse by Johan Declerck BouillabaisseBouillabaisseOriginally nothing more than a humble fisherman’s soup using the remainsof the day’s catch, bouillabaisse has evolved into one of the great dishes.and cook, stirring frequently, for 5–8 minutes, or until the vegetables are softened but not colored.Add the tomatoes, wine, and tomato paste and stir until…	1 vote 567 views
	Baked porgy by Johan Declerck Baked porgyBaked porgyThis Spanish dish works well with many whole fish, such as porgy (as shownhere), snapper, or trout.minutes, until the fish is opaque when pierced with a knife. Serve immediately.The fish can be prepared to the end of step 1 up to 6 hours in advance.	1 vote 489 views
	Lobster thermidor by Johan Declerck Lobster thermidorLobster thermidorThis irresistibly indulgent seafood dish is thought to be named in honorof the play Thermidor, which opened in 1894 in Paris.and reserve.To prepare the sauce, melt the butter in a small saucepan over medium-low heat. Add theshallots and cook about 2 minutes, until softened. Add the wine and boil for…	1 vote 294 views
	Paella by Johan Declerck PaellaPaellaThis Spanish rice dish has many regional variations. This marinera version containsa delicious mix of seafood.Tiger prawns, squid, Dublin Bay prawns, mussels,or any mixed seafoodIngredientsminutes. Remove with a slotted spoon, discarding any that have not opened.Reserve 8 mussels for garnish. Remove the rest from their…	1 vote 457 views
	Tuna and eggplant yakitori skewers with soy dipping sauce by Johan Declerck Tuna and eggplant yakitori skewers with soy dipping sauceTuna and eggplant yakitori skewerswith soy dipping sauceBamboo skewers of fish make an excellent canapé or an informal start to any meal.You’ll need 12 wooden skewers, soaked inwater for 30 minutes to prevent burning.Tuna, or swordfish, mahi mahi, or monkfishIngredientsPut the…	1 vote 423 views
	Anchovy and olive bruschetta by Johan Declerck Anchovy and olive bruschettaAnchovy and olive bruschettaThese salty canapés are ideal with pre-dinner drinks.Ingredients12 slices Italian bread, such as ciabatta,about 3⁄4in (2cm) thickherbs and top with olive slices and 2 pieces of anchovy in a crisscross pattern.Broil the bruschetta for 2–3 minutes, or until the mozzarella has…	1 vote 350 views
	Marinated anchovies by Johan Declerck Marinated anchoviesMarinated anchoviesThis is a traditional Spanish recipe, usually served as a chilled tapas.Ingredientscrusty bread, providing toothpicks for your guests to use to spear the anchovies.Prepare aheadThe anchovies must be cured at least 12 hoursahead, so you will only need to drain away thevinegar, and add the dressing…	1 vote 312 views
	Brandade de morue by Johan Declerck Brandade de morueBrandade de morueThis dish of creamed salt cod is especially popular in the South of France.IngredientsSoak the fish in a bowl of cold water for 24 hours, changing the water 3 or 4 times.Drain the cod and place in a large, shallow pan, then cover it with fresh cold water andbring to a gentle simmer. Cook for 10…	1 vote 562 views

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