quib rademaker
with hellobali while serving up a quick recipe fix towoo your beloved
My regular comfort meal is roasted chicken with rosemary potatoes, and a baby roman salad with sour mustard vinaigrette.
The best dishes I’ve ever tasted were my grandma’s asparagus “à la Flamande”, Sergio Herman’s poached oyster with cepe consommé and melted foie gras, my dad’s braised leg of hare with Brussels sprouts and potato puree and Mohamed el Haouchi’s grilled dover sole with celeriac puree, chanterelle and garlic emulsion.
The worst kitchen disaster was when I chopped off the top of my thumb during a busy service.
The most essential item in the kitchen is my spoon.
My favourite food critics are author of the website ulteriorepicure.com and my girlfriend. I can see straight away when she is disappointed with a dish I have cooked, but she can explain to me why she doesn’t like it. That adds up to a good food critic.
My signature dish is crab ravioli with butter poached lobster, spinach and Kaffir Beurre blanc. It’s special because it is a very comforting dish with the silky butter sauce, the tangy lime, slightly bitter spinach and the sweet lobster and crab.
My biggest fear as a chef is an empty restaurant.
My love for food is as comforting as a breeze on a hot day.
lemon cream with marinated red fruit
ingredients½ litre of cream, 3 lemons, 100 grams of sugar
4 spoons of fraise des bois or kirsch, 250 gram of red fruit
how to prepare
Put lemon juice together with sugar in a pan. Heat it up till it simmers and then reduce the juice slowly to half its volume. Add the cream, simmer it and keep stirring it for about five minutes. Then take it off the heat and squeeze the zest of one lemon into it. Marinate the red fruit with the fraise des bois or kirsch and, once it’s ready, place the fruit at the bottom of a martini glass. Top it off with the lemon/cream mixture and chill the dessert in the fridge before serving it.
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