Chilean Chicken (Pollo Arvejado)
Chilean Chicken is a dish that celebrates friendships and forms the center piece of a re-union dinner. [...]
Shrimp Demi-glace
Shrimp demi-glace is a sauce that is sumptuous, luxurious, yet not difficult te make. Hardly commercially available, [...]
Duck Pate from scraps
Duck Pate from scraps describes a new low fat recipe for duck pate. Without any pork meat [...]
Duck demi-glace
Duck demi-glace is a staple ingredient that is used for a variety of sauces, gravy, duck glace [...]
Duck broth
Duck broth tastes slightly more intense than chicken broth. And it falls in the range of poultry soups [...]
Thai Green Curry
Thai green curry is a lovely dish, that can be eaten in a vegetarian version, but also [...]
Chef Wilfried:
Winter & Festive recipes
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 [...]
Cured mackerel in mustard sauce
Cured mackerel in mustard sauce hails back to a great Swedish tradition where people eat marinated herring in mustard sauce at festive occasions. As the fat content of mackerels caught in the fall is similar to that of herring and can reach values exceeding [...]
Duck glace with figs
Duck glace with figs, is a fantastic condiment to any duck meat dish. The sweet figs contrast with the savory concentrated duck broth. If you serve traditional potato mash at the side, it will be terrific. You can easily make this ahead of time [...]
Recent Comments