Paksoi & kip

For ➋
75 g boneless & skinless chicken breast, cut into thin pieces
2 tbs oil
200 g pak choy, sliced into pieces
2.5 cm piece ginger, peeled & sliced into pieces
marinade:
½ tbs soy sauce
½ tbs cornstarch
sauce:
½ tbs oyster sauce
2 tbs water
¼ ts sesame oil
3 dashes white pepper
1 ts wine
½ ts sugar

Marinate the chicken with the ingredients in marinade for 10 m. Combine all the ingredients in the sauce in a small bowl, stir to blend well.
Heat ½ tbs oil in a wok until the oil becomes hot. Add the chicken and quickly stir-fry until the surface of the chicken turn opaque or white. Dish out and set aside. This step seals in the juice in the chicken so the texture is tender and velty smooth.
Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the pak choy and stir to combine well. Transfer the sauce into the wok and continue to stir-fry until the pak choy is cooked but remain crisp. Do not overcook.
Dish out & serve immediately with steamed white rice.

Stoomtijden groenten

approximate steaming times

• Artichokes Steam whole artichokes 25-40 m Season with extra virgin olive oil and lemon zest
• Asparagus Whole spears, thick spears peeled lightly 7-13 m Serve with quince jam, cranberry jam, olive oil combined with lemon zest, or olive oil combined with sesame seeds
• Asparagus Cut into 2-inch pieces 4-7 m Season with olive oil combined with lemon zest or sesame seeds
• Green beans, Whole beans 6-10 m Season with garlic
• Wax beans, wax Whole beans 6-10 m Season with garlic
• Beet, small or medium-sized Whole, unpeeled beets scrubbed clean; peel off the skins after steaming 35-50 m Season with fresh thyme
• Beet greens Cleaned and coarsely chopped 7-9 m Drizzle with olive oil
• Broccoli Trimmed stalks 8-12 m Season with olive oil, pumpkin seed oil, lemon juice, lime juice, or balsamic vinegar
• Broccoli Trimmed stalks split in half or florets 5-7 m Extra-virgin olive oil, pumpkin seed oil, lemon juice, lime juice, or balsamic vinegar
• Brussels sprouts Whole, trimmed 8-15 m Season with fresh thyme
• Brussels sprouts Trimmed and halved 6-8 m Season with fresh thyme
• Cabbage Cut in wedges 6-10 m Lemon or lime juice
• Carrots Cut into 0.5 cm thick slices 7-10 m Season with honey combined with cinnamon or ginger
• Carrots, baby Whole baby carrots 10-12 m Season with honey combined with cinnamon or ginger
• Cauliflower Florets 5-10 m Lemon or lime juice
• Celeriac Cut into 0.5 cm thick matchsticks 5-7 m
• Celery stalks Cut into 1,2 cm thick slices 4-9 m Season with seeds
• Corn on the cob Whole, husks removed 7-10 m Homemade chicken or vegetable stock
• Daikon radishes Peeled and cut into chunks 8-12 m Season with fresh herbs
• Endives Cut in half lengthwise 5-10 m Drizzle with olive oil and lemon juice
• Fennel bulbs Cut crosswise into 1,2 cm slices 8-10 m Season with olive oil and basil (or lemon)
• Jerusalem artichokes Peeled or scrubbed; sliced 5-8 m Serve with arugula or fresh herbs such as chives or parsley
• Jerusalem artichokes Whole tubers, peeled or scrubbed 20-25 m Serve with arugula or fresh herbs such as chives or parsley
• Kale Trimmed 4-7 m Drizzle with olive oil and crushed garlic
• Kohlrabi Peeled and cut into 1,2 cm cubes 5-8 m Toss with parsley and olive oil
• Leeks Trimmed, cut in half 5-8 m Season with your favorite vinaigrette
• Okra Fresh whole okra, trimmed 6-8 m Season with lemon/lime juice and parsley, or with sauteed scallions
• Onions, pearl Whole onions, peeled 8-12 m
• Parsnips Peeled and cut into 1,2 cm slices 7-10 m Season with fresh herbs such as oregano or parsley
• Peas, green Fresh, shelled peas 2-4 m Season with fresh herbs (such as mt) or lemon juice
• Peas, sugar snap Whole pea pods, trimmed 5-6 m Season with fresh herbs (such as mt) or lemon juice
• Potatoes, all Peeled or scrubbed clean, cut into 1,2 cm slices 8-12 m Toss with fresh parsley, rosemary or dill
• Potatoes, new Whole, scrubbed clean 15-20 m Toss with fresh parsley, rosemary or dill, or with chopped red onions
• Radishes Whole radishes, trimmed 7-14 m Season with chopped scallions or chives
• Scallions Cut into ½-inch slices 3-5 m
• Spinach Cleaned, whole leaves 3-5 m Season with olive oil and garlic, or sesame seeds
• Squash, butternut Peeled and cut into 1-inch cubes 7-10 m Season with honey, lemon juice, and rosemary
• Turnips Cut into 1/2-inch cubes 8-12 m Season with olive oil and fresh herbs
• Turnip greens Cleaned and coarsely chopped 4-6 m Season with olive oil and garlic
• Sweet potatoes Cut into large chunks 8-12 m Season with honey and lemon juice
• Swiss chard Coarsely chopped leaves 3-5 m Serve with chopped fresh tomatoes, olive oil, garlic, olive oil and pepper
• Zucchini Cut into 2.5 cm slices 5-8 m Season with olive oil, lemon/lime juice, and fresh herbs (such as thyme or rosemary)

Waterzooi met griet & witloof

Voor ➍ personen
2 carrots, cut into small cubes
1 leek, into small cubes
6 endives
50 g butter
1 l fish stock*
1 kg mussels**
400 g fillet of brill (or lemon sole)
2 egg yolks
2 dl cream
juice of ½ lemon
3 tbs chopped parsley
pepper & salt
100 g North Sea shrimps

Cut 4 endives into small cubes. Stew the vegetables in ¾ of the butter. Pour over the fish stock and let simmer for 20 m.
Cut the 2 other endives in half and simmer in the remaining butter.
Prepare the mussels and remove them from the shell. Beat the egg yolks into the cream and set aside. Cut the fillets into strips and poach them for 2 m in the soup. Scoop them out and divide among 4 warmed plates.
Do the same with the vegetables from the soup, baked chicory and mussels.
Add the egg mixture to the soup and bring to the boil, stirring. Remove from heat and add the lemon juice and parsley.
Season with salt and pepper.
Pour into the plates with the shrimps.

*Use less to have a less 'supy' dish.
**Omit and replace with more fish.

Zalm met venkel uit de oven

Voor ➍ personen
4 stukken zalmfilet
1 kg venkel
800 g aardappelen
50 g Parmigiano
lookpasta
tijm
peper & zout
fleur de sel

Schil de aardappelen en snijd ze in schijfjes. 
Snijd de venkel in schijfjes en snijd het fijne groen vanboven fijn. Houd dit apart.
Kook of stoom de venkel en aardappelen gaar.
Meng de venkel met lookpasta, peper, zout en tijm.
Schik de venkel in een ovenschaal en leg daarop alle schijfjes aardappel. Kruid met peper en zout. 
Strooi er de geraspte parmezaanse kaas en het groen van de venkel over.
Leg vervolgens de zalmfilets op de geraspte kaas, kruid met peper en fleur de sel en plaats in een voorverwarmde oven van 225 °C onder de grill.*
Streef naar een krokante buitenkant en mals visvlees.

*Of grill de vis apart.

Spuitjesmousse

For ➍
500 g steamed Brussels sprouts (not too soft)
2 eggs, separated
1.5 dl lukewarm white sauce*
nutmeg
salt & pepper
250 g lean bacon** or vegan alternative

Preheat oven to 190°C. Butter the sides of the oven-dish and cover with bacon slices.
Put most of the sprouts (reserve a few for decoration) in a blender with white sauce*. Add nutmeg, salt and pepper.
Fold yolks manually through the mixture.
Beat egg-whites until stiff and fold into the mixture.
Pour half in a greased oven-dish, put some sprouts in a row, add rest of the mixture. Cover with lean bacon.
Bake for 35 m.
Let cool a bit. Serve in slices as paté.

*Use the (rather firm) white sauce recipe.
Or: replace white sauce with 1 tbs light cream. The mousse will be slightly firmer.
**Without the bacon, serve with potatoes and lard (or pork). Or use a vegan alternative.

Excellent warm in winter, it can be served cold as a starter in warmer seasons.
Read the tip on cooking sprouts.