Recipes by Johan Declerck (Page 9)

Belgium Chef

	Moules marinières by Johan Declerck Moules marinièresMoules marinièresThis classic French recipe mussels in wine, garlic, and herbs translates as “in thefisherman’s style.”Ingredientsto a boil, and cook for 5–6 minutes, or until the mussels have opened, shaking frequently.Remove the mussels with a slotted spoon, discarding any that remain closed. Transferthem to warmed…	1 vote 375 views
	Oysters with shallot and vinegar dressing by Johan Declerck Oysters with shallot and vinegar dressingOysters with shallot and vinegar dressingEuropean tradition, dating back to the Romans, serves oysters raw on the halfshell. Both Pacific and native oysters can be used.Ingredients24 oysters, in their shellscrushed iceShuck the oysters , taking care not to pour out any of the juices.Arrange the…	1 vote 277 views
	Thai crab cakes by Johan Declerck Thai crab cakesThai crab cakesThese make a delicious starter, or transform into a main course with rice noodles.Ingredientsshell. Mix in the green beans, chile, lemongrass, lime zest, fish sauce, and chives.Add the egg white, stirring to bind the mixture together. Dust your hands with flourand shape the mixture into 20 small balls.…	1 vote 1661 views
	Seafood ceviche by Johan Declerck Seafood cevicheSeafood cevicheA brief, light pickling of raw fish conserves its freshness and brings out the true flavor.Ingredients1lb (450g) very fresh, firm-fleshed fish fillets,pinboned and skinnedWrap the fish in plastic wrap or foil, and put it in the freezer for 1 hour to firm up the flesh.This will make it easier to slice.…	1 vote 219 views
	Dressed crab by Johan Declerck Dressed crabDressed crabA quintessential English classic, perfect for a summer’s day. For the best results, buy thecrab live and cook it yourself .IngredientsRemove the brown and white meat from the crab and set aside separately.The mouth, stomach sac, and gills must all be discarded.Wash the shell well and brush with a little oil.Mix…	1 vote 236 views
	pizza dough by Johan Declerck pizza doughpizza doughTry to get your hands on some good quality unbleached, stone groundbread flour if you can. It makes a world of difference. Although if youhave to resort to all purpose flour, it won’t be the end of the world.The real secret to making great pizza at home is getting your ovencranked up and putting your pizza stone…	1 vote 261 views
	potato & rosemary pizza by Johan Declerck potato & rosemary pizzapotato & rosemary pizzaWhen there’s nothing in the house except a potato and some flour,this is the recipe for you. If you aren’t lucky enough to have a rosemaryplant of your own, feel free to make an ultra minimalist pizza with justpotato salt & pepper for seasoning.The cheese is totally optional. If I have…	1 vote 299 views
	amazing glazed ham by Johan Declerck amazing glazed hamclove into the centre of each diamond.Place in a baking tray, surrounding with the decorational rosemary,if using. Bake for 20 minutes.Meanwhile, heat the marmalade and rosemary leaves in a smallsaucepan unit it simmers. Remove from the heat.After the ham has been in for 20 minutes, pour 1/2 the glaze overthe top,…	1 vote 999 views
	super simple coq au vin by Johan Declerck super simple coq au vinsuper simple coq au vinMy super simple version of this classic French dish is almost the completeopposite of Julia Child’s recipe in Mastering the Art of FrenchCooking. Where Julia browns her chicken and cooks the onion, mushroomsandbaconseparately,I like to pop them all in together and let the long, slow…	1 vote 324 views
	Pan fried Seabass by Johan Declerck Pan fried SeabassPan fried SeabassI’ve learned that the simpler you prepare most fish, the better. I like topan-fry sea bass fillets for a quick supper at home with my wife afterthe boys have gone to bed. The fish goes well with lots of things—a mixed leaf or endive salad, pasta or rice, or new potatoes tossedwith chopped fresh mint…	1 vote 388 views