Honkman

Hoisin-Glazed Lamb Burger from “The Ultimate Burger” by ATK - patties are made with ground lamb, five-spice powder and hoisin sauce. After cooking the patties in the pan you brush them with some more hoisin sauce. Toppings are quickly marinated (in rice vinegar) carrots, cucumbers and scallions

White Poached Chicken with Napa Cabbage and Peanut Rayu from Ottolenghi’s “Comfort” - chicken breast gets poached in water and shredded. Rayu is made by slowly heating up canola oil with gochugaru and once hot you add chopped peanuts, sesame seeds and chopped garlic and cook for a few minutes. Off heat you add soy sauce, salt and sugar and let it cool down to rt. The chicken is mixed with thinly sliced napa cabbage, basil, ginger, scallions, shaoxing wine and the rayu. Finished with some lime juice

Stir-Fried Rice Cakes from “A Very Chinese Cookbook” by Pang & Pang - stir-fry with sliced rice cakes, thinly sliced pork chop (marinated in a mixture of soy sauce, shaoxing wine, toasted sesame oil, white pepper and cornstarch), garlic, shiitake mushrooms, carrots, snow peas and sauce with oyster sauce, soy sauce, dark soy sauce, chicken broth and toasted sesame oil

Kofte with Potato and Asparagus Salad - one of those dishes which in the end tasted very good but had some issues when making it - in this case the kofte kept falling off (and apart) the skewers when on the grill and in the end we finished them in a pan (but still got some good smokiness from the grill). The kofte were made with ground beef, red onions, garlic, thyme, cumin, pul biber and olive oil. The potatoes were roasted in the oven with convection in a mix of olive oil, paprika, garlic, cumin, chili powder and cinnamon. Once they are done, they are mixed with pan-roasted green asparagus, capers, olive oil, lemon juice and parsley

Pearl Coucous with Shrimps and Tomatoes from a Milk Street recipe - pearl couscous, cherry tomatoes, carrots and onions are cooked in a broth (made by microwaving shrimp shells, chicken broth, thyme, bay leaves and black peppercorns) until it has a consistency not unlike a risotto. Finished with pan-seared shrimps, parsley and lemon juice.

Cacio e Pepe from a CI recipe - interesting approach by building the base through finely mincing the pecorino in the food processor and adding a little bit of hot water to get a cheese “paste”. You use the cheese paste with the hot spaghetti directly from the pot, freshly toasted and ground black pepper and some concentrated pasta water (spaghetti cooked in a small amount of water) to finish the dish. Overall good flavor but the cheese sauce started to form a few small clumps once it cooled down a bit.

Poached Chicken with Puy Lentils from an old Jamie Oliver Magazine - mix of diced poached chicken breast (poached in chicken broth), puy lentils, green beans, grilled artichoke hearts, roasted peppers, parsley, capers, mustard, olive oil and lemon juice

Cowboy Chicken Salad with Smoky Chipotle Dressing from “Delicious Tonight” by Recipetin - salad was made with romaine salad, texas cowboy chicken, red onions, black beans, corn, cherry tomatoes, avocado and cilantro. The texas cowboy chicken is pan-seared, pounded chicken breast that was marinated overnight in a mix of chipotle powder, smoked paprika, garlic and onion powder, oregano, cumin, sugar, lime zest and juice and olive oil. The salad dressing is made from yoghurt, mayonnaise, chipotle in adobo, garlic, lime juice, olive oil, cumin, onion powder and cilantro

Malaysian Fish Curry from “The Curry Guy One Pot” by Toombs - the base is build by pureeing shallots, garlic, galangal, ginger, lemon grass, jalapeno and shrimp paste. This base gets cooked with star anise, cinnamon stick, curry powder, tamarind paste, curry and makrut leaves, sugar, water and coconut milk. You subsequently add green beans, tofu puffs, cod and tomatoes. Served over rice

Green Fettuccine with Chorizo Verde from Anything’s Pastable by Pashman - interesting and tasty approach of instead buying chorizo verde you kind of deconstruct the flavors and components in the ground pork and sauce. The sauce is made by pureeing a mix of roasted poblanos, roasted jalapeno, roasted garlic, roasted tomatillos, scallions, cilantro, Mexican crema and chicken broth. The meat is done by mixing ground pork, some of the roasted poblanos and jalapenos, lime zest, cumin, coriander, oregano and garlic powder. After searing the meat, you cook it with the sauce, add the fettuccine and some lime juice. Served with some cotija cheese

Noor’s Black Lime Tofu from “Flavor” by Ottolenghi - as most of the time with Ottolenghi a few components done in parallel and than everything brought together. Thinly sliced red onions are pickled in apple cider vinegar and superfine sugar. Cubed extra-firm tofu is mixed with cornstarch and deep-fried until crispy. The base of the dish is made from onions, garlic, cumin seeds, tomato paste, sugar, finely grinded black limes and water. The deep fried tofu, parsley and baby spinach are subsequently added. The dish is served over rice and topped with the pickled onions

Red Lentil & Pumpkin Dal from “Simple” by Diana Henry - made with pan-seared butternut squash, caramelized onions, red lentils, tomatoes, garlic, ginger, cumin, turmeric, chili flakes and cilantro. Served with yoghurt

Variation on Stifado with Pork - made with cubed pork shoulder, plenty of onions, garlic, celery, carrots, potatoes, diced tomatoes, tomato paste, oregano, cinnamon stick, bay leaves, thyme, red wine and beef broth.

Pasta with Broccoli and Shrimps based on an essen & trinken recipe - a few components are prepared independently and then put together in the end. You blanch broccoli - 1/5 for a short period of time to keep it al dente and the remaining broccoli for a bit longer so that it can be pureed. Coconut flakes, aleppo peppers and parsley are mixed as a topping. Shrimps are briefly seared and mixed with butter and parsley. To finish the dish, sliced garlic and anchovies are briefly sautéed before broccoli puree, broccoli, penne and pasta water are added and quickly cooked. Shrimp and coconut flakes mixtures are added

Herb Frittata - “classical” frittata with plenty of herbs (parsley, chives and chervil) and nutmeg. Topped with a mixture of diced red bell pepper, onion, black olives in olive oil and white wine vinegar

Apples or pears combined with beans is quite popular in Germany. One famous dish is “Birnen, Bohnen und Speck” - pears, green beans and larger pieces of bacon cooked together

Kassler (cured, smoked pork chops) with Beans and Apples - a very German dinner. After searing the kassler you cook it in the oven with onions and thyme in some beef broth. In parallel, you sauté some sliced apples and mix with cider. Afterwards, add the apple mixture and navy beans to the meat in the oven and cook at bit more.

Sausage Stew with Potatoes - quick stew with cut up sausages, button mushrooms red bell pepper, onions, marjoram, flour and vegetable broth. Served with some boiled potatoes (finished with butter and parsley)

Beef Stew Pie from a recipe in “essen & trinken” - beef stew is made with diced beef shank, carrots, peas and curry powder. Once finished you separate the liquid from the solids and use the solids to fill the pie. Pie dough is made with flour, butter, egg, water and vinegar. The braising liquid is warmed up and spooned over the pie pieces

Burmese inspired dinner with Burmese Chicken from Milk Street and Okra-Shallot Stir-Fry from “Burma” by Naomi Duguid - the diced chicken thighs are cooked in a spice paste made from tomatoes, turmeric, red pepper flakes, lemon grass, shallots, ginger and garlic. Finished with some lime juice and cilantro. The okra and shallots are simply stir-fried in the wok with some turmeric, ginger, jalapeno and fish sauce. Served over rice

Fresh Turmeric and Peppercorn Curry with Shrimp and Asparagus from Comfort by Ottolenghi - first you prepare the curry base by pureeing reconstituted dried red chilies, toasted white peppercorns and coriander seeds, shallots, garlic, fresh turmeric and cilantro stems. Then the paste gets roasted in coconut cream until nicely browned. Once done, you add coconut milk, light brown sugar and fish sauce and subsequently quickly cook asparagus, asparagus tips and shrimps. Served over rice and topped with a cucumber and ginger relish made by marinating overnight cucumber, ginger, fresno chili, cilantro stems and leaves in a mix of rice vinegar, water and sugar

Spiced Turkey Burger with Mango Chutney from an ATK recipe - patty is made with ground turkey, melted butter, worcestershire sauce, garam masala and cayenne pepper. Assembled with greek yoghurt, lettuce, red onion, mango chutney and cilantro. Served with fries

Vietnamese Chicken Salad from Dinner by Recipetin - mix of poached chicken breast, napa cabbage, red onion, red bell pepper, cucumber, carrot, Fresno chili, mint, cilantro and peanuts. Vinaigrette made with fish sauce, avocado oil, lime juice, rice vinegar, sugar and garlic

Just curious - why do you add rice to your filled pastas ? - normally both carbs are foundations for separate dished but you rarely see them together

Frisée Soup with Royal Corona Beans and Country Ham from the “Bean Book” by Steve Sando - made with Rancho Gordo royal corona beans, country ham, leeks, frisée, garlic, thyme, red wine vinegar, bean cooking broth and finished with some parmesan