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vealtartar, mixed salad and chicorysoup
I promised you I would give the recipes of our cooking club, didn’t I? Well here is the first part with the starters. Very simple recipes but very tasty. If I had to pick one then my favorite is the soup which was lovely and went really well with the scallops inside. I did like the veal but you have to make sure you cut the meat really really fine as otherwise it is too much like …. well, how shall I put this… like naked meat… That sounds a bit weird but I hope you know what I mean!! 
Here are the recipes!
Chicorysoup with baked scallop
300 gr chicory
50 gr of butter
3 dl chickenfond
1,5 dl cream
pepper, salt
6 scallops
Clean the chicory and remove the bitter heart of the vegetable. Cut into small strips. Sprinkle with some lemonjuice to prevent discoloring.
Heat 25 gr of butter in a pan and saute the chicory. Deglaze with the fond and the cream. Put the mixture into a blender or handblender and blend until very smooth. Put the mixture back into the pan and add salt, pepper and extra butter to taste.
Heat some oil and very quickly fry the scallops lightbrown on both sides. Put the scallops into a small cup and put the soup over it and serve.
VEALTARTAR
400 gr escalope
1 sjalot very finely chopped
handful of chopped parsley
2 tbsp mayonaise
2 tbsp of ketchup
1 tbsp of sharp mustard (dijon or otherwise)
2 tbsp of worcester sauce
pinch of cayenne pepper
salt
capers
Cut the veal escalopes in very small cubes (and very small is very small but don’t puree it!)
Cut the sjalot very very fine as well. Mix all ingredients in a bowl and mix well together.
Well, how simple can it get, right? To present you can put some in a ring, press it and take the ring off.
We also had a little salad with the three amuse dishes we had but I didn’t think the salad was very special. It was nice but really not nice enough, so I will not be giving you that recipe…
We had a lovely white wine with this as well which is the one on the left!
The mains and dessert will be coming later too! Now I really need to go and check on some of you guys as I am sooooo behind in reading!
What a beautiful and simple dish. Nice presentation!
That is as professional as any well-trained chef could make it. Well done, you guys have outdone yourselves
This dish is simply elegant. Beautiful photo and presentation, as usual!!
I need to figure out a couple of the ingredients. Might need to find replacements
Sawadee from bangkok,
Kris
I love the veal tartare. KLM flies to Toronto daily…send a serving on dry ice, I’ll pay!
Very stylish Simone…you guys did really well!
A very elegant meal indeed! Now I can’t wait to find out what was dessert. To follow this act, it must have been something very special!
Wow, what a wonderful presentation of the dish. I’d love it if someone could prepare this for me!
Great starters Simone. I would have loved a photo with the soup too. One can see it behind th eplate in that wonderful cup though.
FANTASTIC!
Elegant as elegant can be. Excellent in every way Simone… love it!!
The tatare looks gorgeous!
Wow, that’s beautiful! I’m truly impressed.
Steak tartare is something that I have grown to appreciate only since last year. Before that I was not a big fan of eating raw meat but when you’ve tasted a really really good one – it’s hard to say no! Yours looks fantastic. I must try it with veal one day.
The vealtartre has got all my attention right now. Looks absolutely fantastic.
Everything looks so beautiful and sophisticated!