3x surprising gourmet recipes
Of course you’re going to do gourmet dining again this year, and hey: it’s okay. Camp is in. But leave that pre-cut supermarket meat package closed, because we asked gourmet guru Danny Jansen about his favorite recipes. And with the supersonic 5-in-1 table grill you can win (yes, see the bottom of this article), you’ll steal the (gourmet) show!
How to make the salmon in white wine sauce
Preparation
- Bring the white wine, fish stock and cream to a boil in a small saucepan and reduce the liquid by half
- Let the sauce cool
- Cut the salmon into slices 0.5 centimetres thick
At the table
- Spoon one tablespoon of sauce into a gourmet pan per serving
- Fill the pan with slices of salmon. Season with a little pepper and salt
- Spoon 1 teaspoon of butter on top
- Heat the pan on the hotplate for approximately 3 minutes, until the sauce starts to bubble.
- Then place the pan under the grill for another 2 minutes
- Garnish with a sprig of dill
How to make the spicy pan pizzas
Preparation
- Roll out the pizza dough and cut it into 4 pieces, as large as the base of the gourmet pans
- Keep the dough chilled until you are ready to line the pans
- Make a mixture of the fresh tomato cubes, chopped tomatoes in juice, finely chopped shallot, grated garlic, bell pepper cubes, pepper rings and salt
At the table
- Grease a cold gourmet pan per serving with a little sunflower oil. Sprinkle some breadcrumbs into the pan and use them to cover the base and edges
- Shake out the excess breadcrumbs from the pan
- Place a portion of pizza dough in the pan
- Spoon some tomato mixture onto the pizza dough and top with plenty of mature cheese
- Place the pan on the gourmet hotplate for 3 minutes first, then bake the pizza under the grill for another 4 minutes
- The breadcrumbs make it fairly easy to remove the pizza from the pan once the dough is cooked
How to make the quick lemon meringue pie
Preparation
- Make the lemon curd au bain-marie. To do this, bring a saucepan with a layer of water to a boil, then turn the heat down low. Choose a mixing bowl that fits on top of the saucepan
- Put the zest of the lemons, the sugar and the butter in the mixing bowl and melt the butter by placing the bowl over the hot water in the pan; the bottom of the bowl must not touch the water
- Stir well once the butter has melted
- Add the lemon juice (approximately 120 ml) and stir
- Add the beaten eggs and keep stirring with a whisk until the mixture thickens to approximately the consistency of yoghurt. This takes about 5–10 minutes
- Pour the lemon curd into a bowl and cover it with cling film to prevent a skin from forming. Leave to cool
- Cut the marshmallows in half and crumble the butter biscuits
At the table
- Sprinkle some biscuit crumbs over the base of the gourmet pan per serving
- Spoon some lemon curd into the pan, up to just below the top of the rim. Cover the curd with 3 white marshmallows. Cut the marshmallows a little smaller if they are too tall
- Place the pan under the grill of the gourmet hotplate and let the marshmallows colour
- Eat the lemon meringue pie straight from the pan
Win a table grill!
Why only sit around the little pans together once a year? With the Solis 5-in-1 table grill (worth 250 euros), you can enjoy raclette, grilling, fondue, wok cooking, and baking pizzas and crêpes all year round. Want to enter? Tag the person you’d like to share a bite with under our Facebook post. Grill it!
Title: Gourmet Fun with Danny
Author: Danny Jansen
Publisher: Spectrum
Price: €15.00
Also read:
