For 9 months, you had to skip your favorite foods? Put them back on the menu, with a touch of originality.
Bye bye pregnancy, welcome gluttony! We treat ourselves to these three delicious dishes!
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Scampi ceviche
For 4 people
8 to 10 frozen scampi
1 clove of garlic
½ dried habanero pepper
½ tsp. to c. oregano
1 C. to c. soy sauce
juice of 2 limes
1/2 red onion
2 mini cucumbers
1 tomato
½ avocado
pepper salt
a few sprigs of coriander
1. Defrost the scampi. Remove the shell, but leave the tail attached. Remove the intestine (the thin line on the back) and cut the seafood in half down to the tail.
2. Peel the garlic. Shell the dried chili pepper. Pound the garlic with the chili pepper and oregano in the mortar until you obtain a homogeneous mixture. Add the soy sauce and lime juice then mix. Place the scampi in a salad bowl, cover with this marinade and leave to rest for at least 15 minutes. The scampi will “cook” cold thanks to the lime juice.
3. Meanwhile, cut the red onion and cucumbers into half rings then the tomato into cubes. Slice the avocado flesh into strips (for decoration) and dice (to add to the dish). Mix these with the scampi. Salt, pepper and garnish with coriander.
Beef tartare with parsnip fries
For 4 people
600 g of beef (chateaubriand or pure filet)
1 shallot
1 handful of parsley
1 C. to s. mustard
100 ml corn oil
2 tbsp. to s. capers
a few drops of Worcestershire sauce
a few drops of Tabasco
4 egg yolks + 4 egg shell halves
For the parsnip fries
1 parsnip
olive oil
pepper salt
1. Preheat the oven to 180°C. Peel the parsnip and cut it into slices then into fries. Place these on a baking tray, on a sheet of parchment paper. Then drizzle the fries with a drizzle of olive oil, salt and pepper. Bake for 20 minutes or until the fries are golden brown.
2. Cut the beef into cubes of approximately 0.5 cm. Peel and finely chop the shallot. Rinse and chop the parsley. Mix the shallot with the mustard, oil, parsley, capers and beef. Season with Worcestershire sauce, Tabasco, pepper and salt.
3. Place a serving circle on a plate, fill with beef tartare and press well before removing the circle. Place the egg yolk in half an eggshell in the center of the tartare.
4. Serve with the parsnip fries.
Chocolate mousse
For 8 people
200 ml of cream
8 g of vanilla sugar
8 eggs
the equivalent of 8 egg cups filled with sugar
200g dark chocolate
For the final touch
25 g grated dark chocolate
1 C. to s. unsweetened cocoa powder
1. Whip the cream with the vanilla sugar and set aside to cool.
2. Separate the egg whites from the egg yolks. Beat the yolks with the sugar vigorously until the mixture whitens. Whip the egg whites until stiff and set aside.
3. Melt the chocolate in a bain-marie then add once warmed, to the mixture of egg yolks and sugar. Delicately add ¼ of the beaten egg whites and mix carefully. Then add the rest of the egg whites with a spoon until you obtain a homogeneous foam.
4. Pour the chocolate mousse into a large bowl and let it set in the refrigerator for at least 1 hour.
5. When serving, cover with a good layer of cream, grated chocolate and cocoa powder.
Compilation: Birte Govarts. Adaptation: Michèle Rager. Photos: Bram Debaenst and Wout Hendrickx.
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