As the lockdown got extended and there will no way in the near future to go dining again anywhere, it was time again for another homecooking session to support the local businesses a bit more. Again restaurant Dijk9 was the main character in this one, especially since the previous cooking session with them was such a success!
It is such an awesome concept how they sell their products at the moment. All ingredients are already pre made and put to flavor, the only thng ou ahve to do is heat some stuff up in the over, and plate this nicely on a dish. They give you Youtube videos on how to to this best, so literally anyone can be a chef now. Check it out!
As a starter I made a steak tartare with langoustine from the oven, with puffed rice added and some guacamole, sweet and sour corn and tomatoes.
With this video added in how you should plate the dish as an inspiration I find it turned out pretty nice to how it was supposed to be presented when you look at the video.
As a main course we had cod fish which was heated up in the oven at 180 degrees Celsius in just four minutes. There was some sauce added which you should heat up in a pan, and an additional sauce which the bag should be heated up au-bain-marie in some warm water. All of this was also very doable.
So here was the main dish codfish with rettich and small riverclambs, with on the side Jerusalem Artichoke (in Dutch we call this 'aardpeer') with some ras-el-hanout flavoured pistache nuts
Again I was very happy with the result with also how it cooked and the taste was really the bomb if you ask me. The pre flavoured dishes really have the restaurant taste in there and they are able to bring this to you at home, which is really awesome
I guess in the end with these kinds of videos it is just a matter of time before I can open my own restaurant ;)
As for desert there was a tartiflette (a small cake) with some white chocolate ganache and a merengue on top of it, with some yoghurt on the side and passionfruit sauce.
The coolness of these kinds of things is that for instance merengues are not that hard to make, but if you dont have a decent kitchen aid, this is a drag to do. So with having this done already pre made this saves you a lot of time and this is literally 2 minutes before you can put this on the table.
Now I am not really a desert lover, but with these kinds of of flavour bombs this is really nice to have. It really felt like an evening out on the streets even though it was in my own kitchen. The drag of making too complicated dishes is just taken away with this concept
Again I was really happy with how this all turned out and that it is good that local businesses are doing these type of initiatives to survive this neverending lockdown.
Just as a reminder: These receipes are not my own. Just the pictures of how the dishes turned out are mine, but the receipes and the youtube videos are all the product of Dijk9 restaurant. Let's hope they keep doing this and survive this year so we can pay them a visit when the restaurant is actually opened again.
