Recipes (Follades) episode 1: with guest Jill Peeters
Stir-fried zucchini with gomasio curry, apple & légumaise Vietnam
Ingredients for 4 persons:
- 1 large zucchini
- 2 tablespoons gomasio curry mix ‘Verstegen’
- 1 green apple (green star)
- 150 g Légumaise Vietnam
- Fresh coriander
- 1 lime
- Rapeseed oil
- Sea salt
- Black pepper from the mill
Cut the zucchini and the green star apple in cubes.
Stir-fry the zucchini and apple with gomasio curry mix and a tablespoon of rapeseed oil.
Season with sea salt and some black pepper.
Add juice of lime and mix well.
Divide among plates and finish with fresh coriander and a spoon of légumaise Vietnam.
Used culinary techniques: stir fried, emulsion, grilled, raw
Pumpkin salad with tangerine, hazelnut and fresh chervil
Ingredients for 4 persons:
- 1 small pumpkin
- 2 tangerines
- A few brown-skinned hazelnuts
- Fresh chervil
- Black pepper, sea salt, mace
- A dash of rapeseed oil
Peel the butternut and cut into fine julienne.
Squeeze tangerines and pour juice over pumpkin to marinate.
Add some rapeseed oil and the spices.
Dress up the plates and finish with grated hazelnut and fresh chervil.
Used culinary techniques: raw , marinate
Mashed potato, chestnut mushrooms, walnut, parsley, Légumaise Périgord
Ingredients for 4 persons:
- 500 g waxy potatoes
- 150 g Légumaise Périgord
- 100 g Chestnut mushrooms
- Walnut pieces
- Fresh chopped curly parsley
- Drops of olive oil
- Black pepper from the mill
- Sea salt
Peel potatoes, cut into pieces and cook with some sea salt.
Divide among the plates and crush them with fork. Season with some black pepper and drizzle with some olive oil.
Spoon some Légumaise Périgord on the preparation.
Cut mushrooms into wafer-thin slices and divide over potatoes.
Finish with some extra sea salt, walnut and parsley.
