Ann and Bart arrive in the evening. The first meal demands more preparation than the following dinners.
FISHCOOKIES are a perfect starter. Blend 500 grams of fresh salmon (without skin), 1 stem of lemon grass, 2 garlic cloves, 4 cm of fresh ginger, 20 grams of fresh coriander, pepper and salt. Make 8 cookies ( some oil on your hands makes it much easier) and put them on baking paper. Bake in the oven at 180° for approx 20 mins. Serve with Greek yoghurt mixed with chopped fresh coriander and salt, and some sweet chili sauce.
OCTOPUS with SALSA of black olives and raisins and SPINACH
Frozen octopus is clean already and has more tender meat. Defrost the octopus. Put roughly chopped white celery (1 stem), 2 spring onions, 1 fennel, 2 bay leaves, some fresh thyme, 1 teaspoon of black pepper balls, 1 teaspoon of coriander seeds, 500 ml of white wine and 1 teaspoon of salt in a big pan with 1.5 liter of water. Start boiling. Put approx 1.5 kilo of clean defrozen octopus twice briefly in the boiling water to prevent that the skin detaches during the cooking proces. After the second time the octopus is ready to stay in the boiling liquid. Put some baking paper and use a smaller plate on top to keep the octopus down in the liquid. It’s important that the octopus becomes soft, but not too soft (30-50 mins cooking time). When al dente, remove the octopus out of the water and cool down. The stock and vegetables cannot be used anymore. The weight of the octopus will reduce to approx 700 grams. Cut the octopus, seperate tentacles and cut the body in pieces of approx 3-4 cm. Mix the octopus with 2 table spoons of olive oil, 1 table spoon of harissa and ½ teaspoon of rose water. Cover and put in the fridge for at least 12 h.
For the salsa, put 50 grams of yellow raisins in 100 ml of water. Heat the pan and switch of the fire when the water boils. Leave in the hot water for at least 1h. Drain the raisins and mix with 100 grams of sliced black olives, 1 finely chopped white onion, 1,5 table spoons of sherry or balsamic vinegar, 1 table spoon of olive oil and grinded black pepper.
Fry 4 chopped garlic cloves in olive oil. Add 800 grams of fresh spinach, pepper and salt.
Grill the octopus. Serve the grilled octopus on the spinach. Finish with the salsa, fresh mint leaves and the juice of 1 lemon.
A small CRUMBLE with forest fruit and plumbs to finish
Put 300 grams of frozen forest fruit and 4 chopped plumbs in a pan. Add 8 grams of vanilla sugar ( a small bag) and heat. Decide yourself the sweetness of the fruit and add sugar and a bit of lemon juice. For the crumble, mix 50 grams of grinded almonds with 50 grams of unsalted cold butter and 50 grams of flour. Use your fingers! Put the fruit in small greased little oven pots, cover with the crumble and put in the oven at 180° for approx 20 mins.