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Recipes

 

 

Crab, avocado and red chilli salad

Crab, avocado and red chilli salad

Ingredients for 4 persons

  • 4 king crab claws (raw)
  • 4 avocados
  • 2 cucumbers
  • 10 g Bresc Red chilli puree
  • 50 g Bresc Alioli pimiento
  • 25 g Bresc Beemster garlic puree
  • 1 lemon
  • 1 head baby romaine lettuce
  • 150 g small roma tomatoes
  • 1 shallot
  • 1 Granny Smith apple
  • 2 stalks spring onion
  • olive oil
  • salt and pepper
  • 0.5 dl French dressing

Preparation method:
Wash and dry the baby romaine lettuce.  Drop the tomatoes in boiling water, then in iced water, remove the skins and marinate them in a little salt, pepper and olive oil. Save the water used for blanching the tomatoes and add a little extra salt to it.  Put the crab claws in the water and bring to the boil. Turn off the heat.  Leave the crabs to cool in the water, then cut them open. Remove the meat carefully. Loosen the leaves of the baby romaine lettuce. Peel the cucumber and chop into sticks. Cut the spring onion into rings. Chop the shallot and cut the apple into brunoise. Pull the meat and flavour it with the apple, shallot, red chilli puree and the alioli. Slice the avocado and marinate them too. Assemble the salad and pour the French dressing over it.

Mushroom soup

Mushroom soup

Ingredients (2 liter):

  • 7.5 dl chicken stock
  • 7.5 dl manufacturing cream
  • 30 g Bresc Freshly chopped shallot
  • 30 g Bresc Beemster Garlic Puree
  • 200 g Bresc Mushroom Mix
  • salt and pepper
  • 2 dessertspoons parsley, chopped
  • 100 g various wild mushrooms

Preparation method:
Braise the garlic and shallots in a little oil and add the Mushroom Mix. Chop the mushrooms into small pieces and add them. Add the chicken stock and cream and bring to the boil. Season with salt and pepper. Garnish with the chopped parsley.

Panna cotta garlic with black roasted garlic

Panna cotta garlic with black roasted garlic

Ingrediënten voor 4 personen:

For the panna cotta:

  • 4 dl cream
  • 1 dl milk
  • 10 g Bresc Beemster garlic puree
  • 5 g salt
  • 12 g sushi vinegar
  • 10 g soy sauce
  • 15 g mirin
  • 3 leaves gelatin

For the roasted black garlic cream:

  • 350 g solo garlic bulbs
  • 150 g Bresc Black garlic puree
  • 25 g rice vinegar
  • 100 g mild olive oil
  • 5 g gelcrema cold by Sosa
  • 1 g xanthan gum
  • 50 g mirin
  • 25 g soy sauce


Preparation method:
For the panna cotta, heat the cream and the milk with the garlic puree, salt, sushi vinegar, soy sauce and mirin. Dissolve the softened gelatin leaves in it, pipe into balls and allow to firm. Turn out for plating. For the cream, cut the solo garlic in half, horizontally. Grease a tray lightly with oil and sprinkle with salt. Place the garlic, on the cut edge, on it. Bake in the oven at 150 degrees for about quarter of an hour (to roast). Lift off the peel and puree the garlic and the black garlic puree, mirin, soy sauce, rice vinegar and olive oil to a smooth paste in the blender. To make the cream firmer and to prevent it separating, bind the mixture with gelcrema and xanthan gum. Rub the cream through a fine strainer to make it nice and smooth. Season if necessary.

Serving suggestion: pipe the cream onto the panna cotta or pipe small, individual balls on the plate.

Lamb skewers with sambal-ketjap sauce

Lamb skewers with sambal-ketjap sauce

Ingredients for 4 persons:

For the skewers:

  • 500 g lamb rump
  • 10 g Bresc Shallot chopped
  • 20 g Bresc Korma
  • 10 g Bresc WOKchilli
  • 10 g Bresc Lemongrass puree
  • 20 g soy sauce
  • satay skewers
  • handful peanuts
  • 20 g grated coconut
  • 20 g deep-fried onions
  • atjar (Indonesian sweet-and-sour pickles)
  • extra sambal badjak (spicy Indonesian condiment)
  • prawn crackers

For the sauce:

  • 12 g sugar
  • 0.5 dl Indonesian soy sauce, medja flavour
  • 25 g honey
  • 6 g sesame oil
  • 10 g Bresc Beemster garlic puree
  • 10 g Bresc Ginger puree
  • 10 g Bresc Lemongrass puree
  • 1 l sambal badjak (spicy Indonesian condiment)

Preparation method:
Puree the korma, shallot, soy sauce, chilli and lemongrass to a paste in the kitchen machine. Cut the meat in to pieces, rub the paste into it and leave it marinate for at least one hour. Place the satay skewers in water. For the sauce, reduce all the ingredients until it reaches the appropriate thickness for a sauce. Chop the peanuts, roast them in a dry pan and sprinkle the grated coconut on it. Season with salt. Light the barbecue. Slide the meat onto the skewers and grill it on all side on the barbecue, brushing it regularly with the sauce. Serve with the atjar, sauce, peanuts, onions and extra sambal and prawn crackers to taste.