Iberian pork tenderloin, pea purée and egg yolk at low temperature

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 4 Iberian pork tenderloins 6 cloves garlic, crushed 20g garlic, finely chopped 15g coriander 15g pennyroyal 25g thyme 2 bay leaves purée 100g onion, finely sliced 40g peas 250ml chicken stock 100ml double cream 250ml of red wine 100ml port 4 egg yolks [/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text] Serves 4 Sauté the onion in oil

Gold bar: suckling pig and Bolivian quinoa, served with jelly beer, yuca chips and bbq of chillies

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 2.5kg suckling pig coriander leaves for marinade 1 shallot, chopped 1 bay leaf gold bar 150g Bolivian quinoa 2 cloves garlic, finely diced 100g carrots, finely diced 100g celery, finely diced 100g shallotts, finely diced 100g red peppers, chopped pinch saffron 1 bunch wild fennel, chopped 100g yuca (cassava) 250ml red

Filet mignon of veal with San Daniel cured ham and Parmesan cheese, pesto juice and creamy risotto

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 800g veal filet mignon 8 thin slices San Daniel cured ham 80g Parmesan cheese 4 cherry tomatoes 2 shallots, finely sliced 100ml veal stock 150ml dry white wine butter 4 sprigs chervil olive oil pesto 1 bunch basil 1 clove garlic 20g pine nuts risotto 250g carnaroli risotto rice 1 shallot

Canal House burger

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving for the patties (makes 6) 500g minced beef 12 small round cream crackers 8 sprigs fresh flat-leaf parsley 1 large free range egg 2 heaped tbs Dîjon mustard per serving 1 hamburger patty sliced onion 1 Vloerkadet bun 1 slice cheddar cheese sliced tomato sliced gherkins green leaf lettuce handful of

Beef Rendang

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving 1kg beef, fat and sinew removed, cut into 3cm cubes 300g small new potatoes (optional) 250 ml coconut milk 1 turmeric leaf, torn and knotted 5 kaffir lime leaves 1 stalk lemongrass, bruised 1–2 pieces asam gelugor fruit (or juice from 2 limes) 120g red chillies, finely sliced spices 45g galangal,

Lamb shank en papillote with trio of glazed baby vegetables and tomato jam

[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/4″][vc_column_text] per serving lamb shank 300-350g half a leek, chopped 4 shallots 1 bay leaf 2 cloves garlic, chopped 1 sprig thyme 40ml white wine 5 baby carrots, peeled 3 new potatoes 5 tomatoes 1 lime 1 cinnamon stick 6 baby spinach leaves [/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]Wash and trim the lamb shank and vegetables. Line a