Recipes

• red onion
  4 pieces
• mason glass jar
  1 piece
• vinegar
  400 ml
• sugar
  2 tablespoons
• salt
  1 teaspoon
• whole grain mustard
  2 tablespoons

Instructions

1. Combine the vinegar, salt, sweetener, and any additional seasonings that you would like to add and bring the mixture to a simmer.

2. While the vinegar mixture is heating, Peel the red onions, cut in half and slice about 0.5cm thick slices. Not too thing, so that the sliced onions still have a little bite.

3. Combine the sliced onion and the hot vinegar mixture in a mason jar, cover and shake to combine. Then let the mixture rest for about 30 minutes, being sure that the onion is completely submerged.

4. Your onions will be ready to eat when they are bright pink and tender. They will keep in the fridge for up to 2 weeks.

• flat parsley
  4 tablespoons
• ground coriander
  1 tablespoon
• ground cumin
  1 tablespoon
• ground cinnamon
  2 teaspoons
• dried chilli flakes
  0.5 teaspoon
• egg
  2 pieces
• baking powder
  0.8 teaspoon
• panco breadcrumbs
  50 gram
• tomatoes
  5 pieces
• onion
  1.5 pieces
• garlic
  5 cloves
• chickpeas
  150 gram
• courgette
  3 pieces
• olive oil
  150 ml
• caster sugar
  1.5 teaspoons
• tomato paste
  1.5 teaspoons

Instructions

1. Grate the courgettes coarsely. Put the courgettes into a sieve set over a bowl, sprinkle with half a teaspoon of salt, toss, then leave to drain for at least 30 minutes.

2. Meanwhile, make the sauce. In a large saute pan with a lid, heat two tablespoons of oil on a medium-high flame. Cook the garlic until lightly browned – about 90 seconds – then add the tomatoes, tomato paste, two teaspoons each of the cumin and coriander, the cinnamon, the chilli flakes, a teaspoon and a quarter of salt and a good grind of pepper. Cook, stirring, for seven minutes, until thickened. Add 700ml of water and the sugar, cook for 10 minutes, then turn off the heat while you make the koftas.

3. Drain the chickpeas, then transfer to a food processor with the onion, herbs and remaining teaspoon each of cumin and coriander. Pulse a few times, scraping the sides of the bowl as you go, until you have a coarse paste (don’t take it as far as a smooth puree). Transfer to a bowl and add the baking powder, eggs, panko, three-quarters of a teaspoon of salt and a good grind of pepper.

4. Tip the courgettes into a clean tea towel and wring over the sink to extract as much liquid as possible. Add to the chickpea mix and combine, then shape into 15 golfball-size balls weighing roughly 50g each.

5. Put four tablespoons of oil in a large frying pan on a medium-high heat, then fry the balls in two batches, turning them occasionally, until browned all over – about four minutes a batch.

6. Bring the sauce back to a simmer on a medium-high heat, gently lower in the balls, cover the pan and turn down the heat to medium-low. Cook for 25 minutes, or until the sauce has reduced slightly and the balls are cooked through. Top with the picked herbs, drizzle with the remaining tablespoon of olive oil and serve straight from the pan.

• rosemary
  0.5 bunch
• burrata
  2 pieces
• roasted hazelnuts
  150 gram
• red beet
  6 pieces
• parchment paper
  1 piece
• sherry vinegar
  50 ml
• sunflower oil
  150 ml
• olive oil (extra vierge)
  50 ml
• honey
  1 tablespoon
• coarse seasalt
  250 gram
• frisée (the yellow-white leaves)
  0.5 head

Instructions

1. Preheat the oven to 180°C.

2. Heat the rosemary in the sunflower oil. As soon as the oil starts to bubble, remove from the heat and let it steep for at least 3 hours. Remove the rosemary from the oil and set aside.

3. Spread the hazelnuts over a parchment-lined baking tray and roast in the oven for 10 to 15 minutes until golden brown and fragrant, stirring often. Let the nuts cool down.

4. Spread the sea salt over the same parchment-lined baking tray, place the beets on it and roast them for 1½ to 2 hours. Let cool for 15 minutes and carefully peel off the skin with a knife. Cut into wedges and set aside.

5. Grind 2 beetroot slices, the vinegar, honey, salt and pepper in the blender. Gradually add the rosemary oil and stir into a nice thickened vinaigrette. Mix the beets with the vinaigrette and season with salt and pepper.

6. Make the frisée with the olive oil, salt and pepper.

7. Spoon rosemary vinaigrette in a circle in the center of a large, deep plate. Divide the beet segments over it and sprinkle with the hazelnuts. Then place the frisée and the burrata on top. Tear open the top and season with salt, pepper and olive oil.

• flat parsley
  5 gram
• smoked paprika powder
  0.3 teaspoon
• greek yoghurt
  75 gram
• butter
  30 gram
• egg
  1 piece
• lemon
  1 teaspoon
• almond nuts
  20 gram
• garlic
  2 cloves
• baby potatoes
  750 gram
• sunflower oil
  100 ml
• olive oil (extra vierge)
  100 ml
• olive oil (extra vierge)
  2 tablespoons
• dijon mustard
  1 teaspoon

Instructions

1. Preheat the oven to 220 °C.

2. Place the potatoes in a medium saucepan with 2 teaspoons of salt and cover with enough cold water to reach 4 cm above the potatoes.

3. Place the pan over medium to high heat, bring the water to the boil and let the potatoes simmer for 6 minutes until they are almost done, but still slightly firm. Drain them in a sieve and pat them dry, place them on a baking tray lined with baking paper and toss with the tablespoons oil, ⅓ teaspoon of salt and plenty of freshly ground pepper. Roast the potatoes in the oven for 35 minutes and stir once or twice until they are golden brown. Stir in the parsley.

4. In the meantime, make the aioli. If you want to cheat, you can add store-bought mayonaise in the mixture, to ensure the consistency is correct. Place the garlic, mustard, egg, yolk and 1/4 teaspoon salt in the bowl of a food processor and blend for approximately 10 seconds until everything is mixed. With the machine running, add both types of oil in a fine stream to the mixture until it has the thick-liquid consistency of mayonnaise. Pour the sauce into a bowl, stir in the lemon juice and yoghurt and set aside (or in the fridge) until ready to use

5. Place a small sauté pan with the butter over medium heat. Once the butter has melted, add the almond nuts and fry for 3-4 minutes until golden brown. Stir in the paprika powder, remove the pan from the heat and shake the pine nuts into a bowl.

6. Spread the aioli on a shallow round dish. Divide the warm potatoes on top and spoon the pine nuts with the butter.

• Korean red chili flakes (Gochugaru)
  2 tablespoons
• Chinese red chili flakes
  8 tablespoons
• shallots
  4 pieces
• garlic
  8 pieces
• neutral oil
  350 ml
• sugar
  1 tablespoon
• salt
  0.8 tablespoon
• MSG
  1 teaspoon
• soy sauce
  1 tablespoon
• toasted sesame
  1 tablespoon

Instructions

1. Thinly slice garlic and shallots with a mandolin.

2. Pour oil into a sauce pan then add your garlic and shallots. Optionally add star anise, bay leaves, and ginger.

3. Turn up the heat to med-high and continue to stir until they start to brown then set aside. This might take around 20 minutes depending on the heat. Be careful to look for a dark brown colour, to signify they are golden and crispy, but do not burn them! Remove with a sieve to a paper towel and let the vegetables cool down and crisp up. Keep the oil.

4. While the garlic and shallots are cooking, mix both red chili flakes, sugar, salt, and MSG into a heat proof stainless steel bowl.

5. Once the shallots and garlic are done cooking, heat up the same oil up to 175 degrees Celsius and then pour it over the red chili mixture.

6. Add soy sauce, toasted sesame seeds, and the crispy shallots and garlic. Mix and transfer to a glass jar when cooled down.

7. Keep in the fridge for about 3 weeks. Eat with everything.