Squid with herb salad

Marinated squid with mixed herb salad For 6 people Preparation: 35 minutes Cooking time: 5 minutes Difficulty level: * For the marinade 1 kg baby squid 1 garlic clove 1/2 chili 1 lime 4 tbsp olive oil 1 tbsp soy sauce 1 tsp fish sauce 1 tsp cane sugar salt and pepper For the herb salad 1 radicchio heart 1 chicory heart 50 g small mixed salads (rocket, lamb's lettuce...) 1 large bunch of mixed herbs (parsley, chives, tarragon, chervil, mint and coriander) For the dressing 4 tbsp olive oil 1 tbsp sweet soy sauce Juice of half a lime First, wash the squid and dry them with kitchen paper. To prepare the marinade, finely chop the garlic and chop the chili as finely as possible. Mix all the ingredients prepared so far and add the olive oil, soy sauce, fish sauce, lime and cane sugar. Add the squid and mix gently, cover with cling film and chill in the refrigerator for at least one hour. Meanwhile, prepare the salads. Wash the various lettuces. Pluck the herbs from the sprigs. Chop everything with scissors and place it in a large bowl. Then prepare the dressing by mixing all the ingredients. Turn on the plancha grill and wait until it's hot. Place the squid on the grill and drizzle with marinade. Cook for 5 minutes, turning regularly. Serve the seared squid with the herb salad and dressing.

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Tuna Tataki with sesame, cabbage and mushrooms

Tuna tataki with sesame, pak choi and grilled shiitake mushrooms For 4 people Preparation: 20 minutes Cooking time: +/- 10 minutes Difficulty level: ** For the marinade 1 tbsp sesame oil 1 teaspoon black pepper 1 teaspoon red pepper 1 tsp coriander seeds 1 tbsp brown sugar 2 tbsp soy sauce 1 tbsp chopped fresh ginger For the court 500 g tuna 1 dash of olive oil 2 tbsp black sesame seeds 2 tbsp white sesame seeds Pak Choi Shiitake mushrooms Start by preparing the marinade. To do this, crush the peppercorns and coriander seeds in a mortar and pestle. Mix all the marinade ingredients in a bowl. Place the tuna, cut into approximately 4 cm wide slices, into the marinade. Cover with cling film and let it marinate in the refrigerator for at least 2 hours. After the two-hour marinade, sprinkle the tuna slices with the black and white sesame mixture to form a crust all around; it should be completely coated. Turn on the plancha grill and heat for about 5 minutes. When the grill is hot, cook the tuna slices for 3 minutes on each side. Reduce the heat slightly and add the mushrooms and pak choi to the grill and continue cooking for a few minutes. Cut the tuna into thin slices and serve immediately with the mushrooms and pak choi

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Sweet and savory rocket salad

Arugula salad with nectarines and fried halloumi For 4 people Preparation: 15 minutes Cooking time: 5 minutes Difficulty level: * For the vinaigrette 1 tbsp white balsamic vinegar 2 tablespoons olive oil 6 large raspberries 1 tsp liquid honey For the salad 3 nectarines 1 small bowl of fresh raspberries ½ red onion 200g halloumi 1 tbsp liquid honey 100 g arugula 250 g salad mix 1 tbsp pink peppercorns For the vinaigrette Combine all ingredients in a bowl. Season to taste and chill. For the salad Wash the fruit. Cut the nectarines into thin slices. Peel the red onion and chop finely. Cut the cheese into 4 large slices and then spread with honey. Add a little oil to the hot plancha grill and fry the cheese on both sides until golden brown. Fry the nectarines for a few seconds on each side. Arrange the salad mix and arugula on the bottom of 4 deep plates. Add the roasted nectarines, raspberries, and chopped red onion. Arrange the cheese slices on top. Sprinkle with pink peppercorns. Serve immediately.

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Lebanese kofte

Lebanese kofte, fried semolina with almonds For 4 people Preparation: 40 minutes Cooking time: 10 minutes Difficulty level: * For the kofte 300 g minced beef 200 g minced meat (lamb) 1 onion 1 teaspoon Ras el-Hanout 2 tsp cumin powder ½ tsp cinnamon 1 bunch of chopped coriander 2 eggs For the fried semolina 350 g cooked semolina 30 g sliced ​​almonds 50 g pine nuts 50 g light raisins For the yogurt sauce 1 finely chopped cucumber 2 tsp chopped fresh mint 500 ml Greek yogurt Salt and pepper from the mill Peel the onion and chop very finely. Combine the lamb and beef in a large bowl and add the spices, finely chopped onion, and coriander. Mix everything until smooth. Take a small amount of ground meat and form it into meatballs between your palms. Repeat this process until the mixture is completely incorporated. To prepare the yogurt sauce, combine all ingredients in a bowl and season to taste. Chill and drizzle with a little olive oil before serving. Preheat the plancha grill thoroughly. Fry the kofte in a little vegetable oil over medium heat until golden brown on all sides. Toast the pine nuts and almonds on the plancha grill. Add the semolina and raisins and continue to cook for a few minutes. Serve the semolina with the kofte and yogurt sauce.

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Scallop skewers

Scallop skewers with rosemary, porcini mushrooms and chorizo For 4 people Preparation: 20 minutes Cooking time: +/- 5 minutes Difficulty level: ** For the marinade Juice of one orange Juice of half a lemon 1 tbsp olive oil 24 scallops 4 large porcini mushrooms 24 slices of chorizo 8 sprigs of rosemary Salt and pepper from the mill Prepare the marinade. Combine the orange juice, lemon juice, and olive oil and set aside. Remove the scallops and place them in fresh water to clean. Then drain and dry them on a tea towel. Clean the porcini mushrooms and cut them in half (or quarters if they are large). Point the end of the rosemary sprigs and then alternately place the mushrooms, chorizo ​​slices and scallops onto the sprigs. Repeat the process until all ingredients are used up (you should have about 8 skewers). Arrange the skewers in a bowl and cover with marinade. Let the mixture marinate for about 30 minutes. Drain the skewers and grill them on a well-heated plancha grill for 2 to 3 minutes on each side. Just before the end of the grilling time, pour the marinade onto the plancha grill and let it caramelize. Season with salt and freshly ground pepper. Serve the skewers with a small arugula salad.

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Basque Burger

Basque burger with a delicately sweet, regional flavor For 6 burgers Preparation: 50 minutes Cooking time: +/- 20 minutes Difficulty level: ** For the beetroot/raspberry ketchup 10 g butter 120 g frozen raspberries 1 small cooked beetroot 60 g cane sugar 10 cl raspberry vinegar 1 tsp paprika spice 1 bay leaf 1 pinch of chilli spice (e.g. Piment d'Espelette) For the pepper compote 1 red pepper 20 g cane sugar 1 shallot For the burger construction 200 g cheese (semi-hard cheese made from sheep's milk, e.g. Ossau Iraty) 6 homemade hamburger buns 6 fresh minced steaks Some basil leaves 1 small jar of pickled tomatoes Some young spinach leaves For the beetroot/raspberry ketchup Prepare the ketchup the day before. Melt the butter in a small saucepan, add the frozen raspberries, diced beetroot, and brown sugar, and sauté for 2 to 3 minutes. Then add the raspberry vinegar, paprika spice, bay leaf and chili spice and cook for 15 minutes, stirring regularly, until compote. Blend everything together using an immersion blender and then pass it through a sieve to remove the raspberry seeds. Let it cool. For the pepper compote Cut the peppers and shallots into small cubes. Sauté the shallot in a little olive oil on the plancha grill, add the diced peppers and brown sugar, and simmer over low heat for about 15 minutes. For the burger construction Slice the cheese into thin slices using a slicer. Halve the hamburger buns and toast them well on the plancha grill for a few minutes. Melt some butter and fry the minced steaks and season as desired. When assembling the burgers, start with the baby spinach and then the minced steak. Then add the pickled tomatoes, basil, and cheese slices.

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