Sharing a love for good food
Recipe: Camiel Custers, Chef de Cuisine Château St. Gerlach
Camiel Custers, Chef de Cuisine at Spencer’s - Kruisherenhotel Maastricht, shares his favourite recipes to add to your kitchen repertoire - pumpkin soup with sweet and sour marinade and pumpkin seeds and a quinoa salad with tarragon cream and nori seaweed crumble.
These recipes produce 4-person servings
Quinoa salad with tarragon cream and nori seaweed crumble
Instructions:
Boil the quinoa in vegetable stock for 15 minutes, then drain and chill. After the quinoa has cooled, season with sushi vinegar, crème fraîche, 1 tablespoon of mayonnaise, salt and pepper.
Pick the leaves from the two sprigs of tarragon and chop finely. Then add 4 tablespoons of mayonnaise. Season with salt and pepper.
Bake the dried seaweed in the oven for 5 minutes at 170 degrees celsius. Crumble over, once cooled.
1l vegetable stock
320g quinoa
10ml sushi vinegar
crème fraîche
5 tablespoons mayonnaise
2 sprigs of tarragon
20g dried seaweed
Pumpkin soup with sweet and sour marinade and pumpkin seeds
PUMPKIN SOUP:
600g pumpkin, cut in 15mm cubes
200ml unsweetened whipped cream
200ml chicken stock
10g powdered chicken stock
1ml lime oil
SWEET AND SOUR MARINADE:
MARINADE:
100ml water
100ml natural vinegar
100g sugar
1 star anise
5 cloves
5 cardamom
PUMPKIN:
100g pumpkin, cut in 5 mm cubes
ROASTED PUMPKIN SEEDS:
10g pumpkin seeds
Clean the pumpkin and cut in 15mm cubes. Cook the cubes in the stock and powdered chicken stock. Add the cream. Blend everything in the pan with a hand blender, then strain the soup through a sieve.
Bring all ingredients for the marinade to a boil and simmer for 30 minutes on a low heat with the lid on. Then cut 100g of pumpkin into 5 mm cubes and place them in the sweet and sour marinade.
Bake the pumpkin seeds in the oven for 5 minutes at 180 degrees celsius.
When the soup is ready, add a dash of cream to each soup cup.
