the versatility of mackerel
The versatility of mackerel is very large. This post summarizes the various avenues to unlock mackerel's many [...]
Mackerel escabeche
Escabeche hails from the Spanish cuisine and as a result it can be also found in South [...]
Mackerel tartar
Mackerel tartar is nothing else but de-boned and skinned raw mackerel filet, sliced in small pieces. Although [...]
Cured mackerel in mustard sauce
Cured mackerel in mustard sauce hails back to a great Swedish tradition where people eat marinated herring [...]
Balsamic reduction
Balsamic reduction is a thick glaze, very suitable as a dressing of salads, meat, fruit and so [...]
Pistachio almond pie
Pistachio almond pie is a gluten free nutritious cake, that serves very well as a dessert or [...]
Chef Wilfried:
Winter & Festive recipes
Almond Paste
Almond paste is the main ingredient in 'banketstaaf', a Dutch pastry but also appears in Christmas stollen and other premium raisin breads. The main ingredients are almond meal and (fine) crystal sugar. The almond paste is not to be confused with marzipan, which is also [...]
Caramelized Onions
Caramelized onions provide a completely different taste and smell pallet from raw onions. The penetrating smell of mercaptans (Organo sulfur compounds) has disappeared. And the proteins that carry methionine and cysteine that causes our eyes to trigger an enzymatic reaction and make us cry [...]
Celeriac with mushroom and leek
Celeriac is a fantastic vegetable. You can eat it raw (in salads), bake it, steam, boil or fry it. And while displaying a wonderful flavor, it also contains lots of vitamins. Celeriac is a great source of Vitamin K, C and B6. It is also [...]
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