Delicious Weekly Menu from HLN Chefs: Turkey Gyros, Beetroot Salad, Fresh Waffles, Stuffed Eggplants, and Tacos with Short Rib

Sandra Bekkari got the mustard in Greece this week. She explains how to conjure up turkey gyros and shows you how to make delicious stuffed aubergines with feta. Piet Huysentruyt in turn serves Dutch herring, while Jelle Beeckman brings Mexico into your home with tacos. So there is no lack of variety, with the weekly menu of our HLN chefs!

Monday: turkey gyros with brown rice and peas from Sandra Bekkari

Turkey gyros with brown rice and peas from Sandra Bekkari © Wout Hendrickx

Sandra: “In this dish I deliberately chose brown rice, because it is precisely that membrane around the rice grain that contains healthy fibres, proteins and minerals. If you’re not a fan of it, you can replace the rice with quinoa or cauliflower rice. At least as tasty!”

Preparation time: 30 minutes
Price: €3 pp

Ingredients for 2 people

300 g turkey fillet
1 cooking bag brown rice
500 ml vegetable stock
250 g peas (frozen)
200 ml pureed
2 spring onions

For the marinade

3 tbsp olive oil
1 small rode ui
1 red bell pepper
1 yellow bell pepper
1 teaspoon of harissapa
½ tbsp paprika powder
½ tsp Curcuma
1 tsp cumin
1 clove of garlic
½ the tomato concentrated

That’s how you make it

For the marinade: finely chop the red onion, cut the peppers into strips. Press the garlic. Place all ingredients in a mixing bowl and mix well.

Cut the turkey breast into strips and add and mix again.

Meanwhile, cook the brown rice in the vegetable stock for 20 minutes.

Add the peas for the last 2 minutes.

Fry the turkey strips in olive oil, add the passata at the end and let it simmer for another minute.

Cut the spring onion into thin rings and finish the dish with it.

Tip: Marinate the turkey the night before and put it in the fridge overnight to bring out the flavor even more.

Tuesday: beetroot salad and herring from Piet Huysentruyt

Beetroot and buddy herring salad from Piet Huysentruyt
Beetroot and buddy herring salad from Piet Huysentruyt © Lot Van Riel

Piet: “Maatjesharing or Hollandse Nieuwe is the name of the annual new herring that comes on the market in May. The herring is soft and lightly salted. Normally you eat this with finely chopped onion and parsley or with a salad of beans. Today, on the other hand, we are going for beetroot in this recipe.”

Preparation time: 20 minutes
Price: € 1.54 pp

Ingredients for 4 people

6 buddy herrings (3 fillets per person)
2 large, pre-cooked red beets
1 Granny Smith appel
1 red onion
½ clove of garlic, finely chopped
½ tsp mustard
1 tbsp white wine vinegar
1 the toilet
100ml olive oil
50 g natural yoghurt
1 egg yolk
with language
12 ratte potatoes (baby potatoes)
2 tbsp chopped parsley
30 grams of butter

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That’s how you make it

Boil the baby potatoes in salted water. Then peel them and mash with a fork. Add finely chopped parsley and the butter. Set aside.

Put the egg yolk together with the vinegar, water, mustard, yogurt and olive oil in a cup. Mix the whole with a hand blender and season with salt and pepper.

Cut the beetroot into cubes of 1 cm by 1 cm, just like the Granny Smith apple. Mix with garlic and some yoghurt to make a vinaigrette.

Serve the salad with the buddies and the baby potatoes puree.

Garnish with dill and serve the vinaigrette separately with the buddies.

Tip: Don’t like buddies? Then make this salad with another type of fish, such as salmon, trout or herring. The beetroot salad is also delicious as a starter or on a cold buffet.

Wednesday: fresh waffles with whipped cream and strawberries from Piet Huysentruyt

Fresh waffles with whipped cream and strawberries
Fresh waffles with whipped cream and strawberries © Lot Van Riel

Piet: “My mother makes the best waffles in the world! So I share her recipe exclusively for HLN, as a nice tribute to her. I hope you like them too.”

Preparation time: 30 minutes (+ 2 hours resting time for the dough)
Price: € 2.28 pp

Ingredients for 20 waffles (4 people)

100 g of melted butter
1 l buttermilk
500 g of flour
2 bags of vanilla sugar
3 eggs
3 tbsp peanut oil
½ tbsp baking soda
150 ml room (30% vet)
1 tbsp icing sugar
1 cup of fresh strawberries
icing sugar

That’s how you make it

Mix the flour with the melted butter, the oil, the eggs, the vanilla sugar, the buttermilk and the baking soda. Make sure you don’t have any lumps in the dough when you mix everything carefully.

Let the dough rest in the refrigerator for 2 hours.

Meanwhile, beat the cream with the icing sugar until stiff. Wash and slice the strawberries.

Bake the waffles in your waffle iron and serve the waffles with the strawberries and whipped cream.

Sprinkle the waffle with icing sugar.

Tip: If you don’t want lumps in the dough, it’s best to start with the flour. Then add butter, eggs, oil and bicarbonate of soda in the middle. Add the buttermilk little by little, stirring until you get a smooth mixture. After that you can only add the rest of the buttermilk when there are no more lumps in the mixture. Will you get it? Then pour the dough through a sieve.

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Thursday: Greek Stuffed Eggplants from Sandra Bekkari

Greek Stuffed Eggplants
Greek Stuffed Eggplants © Wout Hendrickx

Sandra: “Fancy some sunny vibes on your plate? Then I would like to give you these spicy eggplants as a suggestion. I like to use Kalamata olives for an authentic Greek touch. This variety also contains more flesh, which gives them even more flavour.”

Preparation time: 25 minutes + 45 minutes in the oven
Price: €3 pp

Ingredients for 2 people

1 large eggplant
1 wholemeal spelled bread (50 g)
50 g parmesan cheese
1 handful of fresh flat-leaf parsley
1 small rode ui
1 clove of garlic
½ seeing oregano
1 red sweet pointed pepper
1 Roma tomato
zest and juice of ½ lemon (untreated)
about 6 black olives (Kalamata)
50 g more

For the dressing

125 ml whole yoghurt
½ clove of garlic
zest of ½ lime

That’s how you make it

Preheat the oven to 200 °C.

Cut the eggplant in half lengthwise. Hollow them out with a knife and/or spoon without damaging the skin. Stay about half an inch from the skin. Keep the pulp aside.

Place the aubergines on a baking tray lined with baking paper, brush with a little olive oil and cover with aluminum foil. Bake for 35 minutes in the preheated oven.

Lightly toast the wholemeal bread and mix it in the cutter into breadcrumbs. Finely chop the parsley. Mix the breadcrumbs, Parmesan cheese and parsley.

Finely chop the onion, garlic and fresh oregano. Cut the pointed pepper into pieces.

Stew the onion and garlic in olive oil. Add the oregano, the finely chopped eggplant flesh and the bell pepper. Stew for five minutes.

While the tomato is cut into pieces, pit the olives and cut them into pieces.

Add the tomato pieces, lemon zest and a squeeze of lemon juice and remove from heat. Mix in the olives and crumbled feta. Season with black pepper.

Remove the eggplants from the oven, fill with stewed vegetables and sprinkle with the breadcrumb mixture. Drizzle with some olive oil and place in the oven for another 10 minutes at 180 °C.

Press the garlic for the dressing. Mix all the ingredients for the yogurt dressing and sprinkle over the aubergines.

Tip: Do not use salt in this recipe. The cheese and olives already provide a salty touch.

Friday: tacos with short rib, guacamole and Granny Smith salsa from Jelle Beeckman

Tacos with meat from Jelle Beeckman
Tacos with meat from Jelle Beeckman © Bram Debaenst

Jelle: “With summer approaching, we are already making a holiday trip to Mexico with these tacos. The advantage of this simple recipe? You can put just about anything you want in it.”

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Preparation time: 30 minutes preparation + 90 to 120 minutes cooking time
Price: € 3.43 pp

Ingredients for 4 people

500 g short rib (or bone-in soup meat)
1 lime
400 ml meat broth
2 tbsp brown sugar
4 tbsp soy sauce
2 onions
1 teen look
1 chili pepper
extra chili sauce
small tacos
cheddar cheese

For the salsa

1 sour green apple
½ white onion (preferably soft/sweet)
3 small snack shops
½ lime
½ tsp salt
1 tl honing
few coriander leaves

For the guacamole

2 avocado’s
few drops of lime juice
pepper and salt

For the crumb

5 tbsp breadcrumbs
pinch of chili powder
zest of 1 lime

That’s how you make it

Season the meat with salt and pepper. Fry in a dash of neutral oil so that all sides are nicely colored. Finely chop the onion and add. Fry for 5 minutes and then add the sugar, garlic clove, whole chilli, juice of one lime and soy sauce. Add the broth 2 minutes later.

Let it cook for 90 to 120 minutes on a medium heat until the meat falls off the bone and you can pull it apart easily. Let the gravy in the pan cook a little longer, if necessary, so that it is nicely wrapped around the meat.

Bake the breadcrumbs crispy in a dash of oil. Stir constantly. Add some chili and the zest of a lime. Let it drain on a piece of kitchen paper.

Mash the avocados with a fork. Season with salt and pepper and sprinkle with a few drops of lime.

Cut the onion, cucumber and apple into fine cubes. Add the lime, honey, salt and finely chopped coriander. Let everything stand for 15 minutes.

Place the tortilla sheets on a baking tray and top each sheet with a little cheddar cheese. Heat the tortilla sheets in the oven for about 5 minutes until they have some color and the cheese has melted.

Top with the guacamole, the meat, the salsa and the crispy crumb.

Tip: Also delicious with baked eggplant if you like to make a veggie version of it.

Every day you will find a new recipe on HLN Food.

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2023-06-03 10:00:02
#turkey #gyros #tacos #short #ribs #guacamole #recipes #prepared #euros

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