• Starter


  • Main course


  • Dessert


  • Level


  • Amount

    4 persons


Every month we develop a delicious three-course menu or a tasty special especially for you, our members. This month’s menu is however exceptional as it was compiled on the basis of recipes sent in by members. SVH Master Chef Michel Lambermon and Executive Chef Arjen Rector prepared the dishes live – together with the submitters – on Member Day 2014 and will explain below how to prepare this fabulously summery menu at home.


Beach after a storm: red mullet fillet fried on grated potato with molluscs and shellfish

Wine tip: Vermentino from Cinque Terre, Italy


Bob’s BBQ ribs with couscous salad and grilled chicory

Wine tip: Negroamoro from Salento, Italy


Wild peach with frangipane tart

Wine tip: Madeira (Bual) from the eponymous island


For the red mullet fillet

  • 1 500 g lobster
  • 1 potato
  • 1 tbsp. olive oil
  • 4 red mullet fillets

For the elderflower gel

  • 3 dl elderflower juice
  • 1 dl white wine
  • 50 g sugar
  • 2 star aniseed
  • 5 g agar

For the citrus foam

  • the zest of 1 orange
  • the zest of 1 grapefruit
  • 2 dl milk
  • 1 dl cream

For the ‘sand’

  • 1 dl peanut or sunflower oil
  • 1 piece of charcoal
  • 100 g panko (Japanese breadcrumbs)
  • 1 tbsp. glucose syrup

For the risotto

  • 3 cloves of garlic
  • 1 shallot
  • 1 tbsp. olive oil
  • 150 g risotto rice
  • 1 dl white wine
  • 5 dl chicken stock
  • 1 small bag of squid ink
  • 1 dl cream
  • 100 g grated Parmesan cheese

For the shellfish

  • 20 cockles
  • 20 clams
  • 8 razors
  • 100 g carrot
  • 100 g celeriac
  • 100 g leek
  • 1 clove garlic
  • 1 tbsp. olive oil
  • curry powder
  • 1 dl white wine

For the BBQ ribs

  • 2 big lamb’s ribs
  • 2 spring onions

For the rub

  • 150 g salt
  • 75 g coarsely grated black pepper
  • 25 g ground nutmeg
  • 75 g mustard seed (ground in mortar and pestle)
  • 50 g fennel seed (ground in mortar and pestle)
  • 50 g cumin seed (ground in mortar and pestle)
  • 75 g sweet paprika powder

For bob's barbecue sauce

  • 2 cloves garlic, grated
  • 2 tsp. grated ginger
  • 4 tbsp. soft dark brown sugar
  • 4 tbsp. tomato puree
  • 2 tbsp. soy sauce
  • 2 tbsp. Worcestershire sauce
  • 4 tbsp. maple syrup
  • 6 tbsp. pear juice
  • 1 tbsp. apple(cider) vinegar

For the couscous salad

  • 500 g couscous
  • 100 g feta
  • 200 g rocket
  • 50 g roasted pine nuts

For the dressing

  • 1 tbsp. finely chopped fresh dill
  • 1 tsp. ras el hanout spice mix
  • 7 tbsp. good olive oil
  • juice of 1 lemon

For the grilled chicory

  • 4 buds of chicory
  • olive oil

For the chicory marinade

  • 6 tbsp. good olive oil
  • 1 tbsp. balsamic vinegar
  • juice of ½ a lemon
  • ½ tbsp. finely chopped rosemary
  • ½ clove garlic, grated

For the tart

  • 320 g flour, plus extra for dusting with
  • 160 g soft white sugar
  • 1 g baking powder
  • 2 g salt
  • 160 g butter at room temperature with more for greasing the tin
  • 1 egg

For the filling

  • 600 g wild peaches
  • 1 tbsp. sugar
  • pinch of cinnamon
  • 300 g almond paste
  • 100 g butter at room temperature
  • 20 g lemon zest
  • 1 egg

For the topping

  • 150 g shaved almonds
  • 150 g sugar
  • 45 g egg white
  • Apple Blossom (optional)
  • Basil Cress (optional)


Red mullet filet

Put the lobster in the freezer 2 hours before cooking so that it becomes lethargic.

In the meantime, to make the elderflower gel, allow the elderflower juice, the white wine, the sugar and the star aniseed to steep for 10 minutes in a pan on a low heat. Pour the mixture through a sieve then beat through the agar using a whisk. Pour back into the pan and allow to boil for a further 2 minutes. Allow to cool then put it in the fridge so it can set.

Scoop the set mixture into a blender and blend until it becomes a gel. Add hot water, drop by drop, if the mix is too thick for the blender to work properly. Subsequently pour the gel into a clean bottle and store in the fridge until needed.

In the meantime, in order to make the citrus foam, allow the citrus zest to steep in a pan along with the milk on a low heat for approx. 10 minutes (ensure the milk doesn’t go over 50 °C). Pour the milk through a sieve, then spoon through the cream. Pour the mix into a whipped cream gun, put in a bulb and place in the fridge. If you do not have a gun, the mixture can be foamed using a handheld blender immediately before serving.

To make the ‘sand’, heat the oil and the charcoal in a pan and allow to steep for 5 minutes. Pour into a frying pan through a sieve, then heat and fry the panko in the oil. Add the glucose syrup, then wait until the panko turns light brown. Allow to drip dry in a sieve, allow to cool, then store in an airtight container.

2 hours after putting the lobster in the freezer, bring a large pan of water to the boil, add plenty of salt and boil the lobster for 3 minutes. Remove from the water and cool in iced water. Halve the lobster lengthways, remove the organs and pull the meat from the carapace and claws. Rinse the meat clean and store it in the fridge. Peel and grate the potato, squeeze out the liquid (don’t wash the grated potato), then store in the fridge.

Wash the cockles, clams and razors under the cold tap. Clean the carrot, celeriac and leek and cut into thin strips and rings. Peel and bruise the garlic.

BBQ ribs

Heat the Big Green Egg to 85 °C. Place the convEGGtor, then put the Round Drip Pan on top of this and fill it with a layer of water. Put the Cast Iron Grid in the EGG®, close the lid and allow the EGG to come back up to temperature.

In the meantime, thoroughly mix all the ingredients for the rub then apply to the lamb’s ribs on all sides. Put the ribs in the Ribs and Roasting Rack, then put the latter on the grid and close the EGG’s lid. Allow to cook for 8 hours at 85 °C.

After 8 hours, remove the Porcelain V-Rack, the ribs and the grid from the Big Green Egg. Remove the Drip Pan and the convEGGtor, then replace the Cast Iron Grid. Heat the EGG to 170 °C.

In the meantime, to make the risotto, peel and mince the garlic and shallot. Heat the olive oil in the Cast Iron Dutch Oven on the EGG and fry the garlic and shallot. Add the risotto rice and a pinch of salt, then pour on white wine and 150 ml chicken stock. Stir briefly, then close the EGG’s lid.

Once the liquid has almost all been absorbed, add half the remaining stock, close the lid and repeat with the last of the stock when the liquid has once again almost all been absorbed. Remove the Cast Iron Dutch Oven and the cooked risotto from the EGG and stir in the squid ink, cream and Parmesan cheese. Scoop into a pan.

In the meantime, heat all the ingredients for the barbecue sauce whilst stirring in a saucepan on the range. Keep stirring until smooth, then allow to reduce, whilst stirring occasionally, for approx. 10 minutes until it has become a sauce.

Boil the couscous according to the directions on the package and allow to cool down to room temperature. Crumble the feta and mix this, along with the rocket and pine nuts, through the couscous. Put all the ingredients for the dressing as well as pepper and salt in a clean jam jar and shake well, subsequently mixing the contents with the couscous. Store the salad in the fridge.

Then put all the ingredients for the chicory marinade in a clean jam jar and add pepper and salt.


To make the base, knead together the flour, the soft brown sugar, the baking powder, the salt, the butter and the egg into a good dough. Grease four miniature spring forms (or one full-size one) with butter and dust with flour. Dust the work surface with flour and roll out the dough until 4 mm thick, then line the spring form(s).

Now to make the filling: remove the peaches’ skins. Cut the flesh from the pit and then cut it into chunks. Sprinkle with sugar and cinnamon, then carefully mix together. Mix the almond paste and butter, then spatula the lemon zest and finally the egg into the mix after which the frangipane can be put into a piping bag. Pipe a thin layer of frangipane onto the base(s), then cover with peach mix.

To make the topping, mix together the almonds, the sugar and the egg white, then distribute across the filling.


Red mullet filet

Clean the Cast Iron Dutch Oven or use the Drip Pan Round, place on the EGG’s grid and heat the oil in it. Add the carrot, leek, celeriac, bruised garlic and as much curry powder as you like, then add the shellfish and heat briefly. Splash on the white wine and close the EGG’s lid. Wait a few minutes until the shells open, then remove the Cast Iron Dutch Oven or Drip Pan Round from the EGG. Put the lobster meat in it so it heats up and close the lid.

Put the Half Moon Cast Iron Plancha Griddle (smooth side up) on the grid. Brush with olive oil and distribute the grated potato across its surface. Put the red mullet fillets on the grated potato and close the EGG’s lid. In the meantime, heat the risotto on the range. Turn the red mullet fillets, including the grated potato over, then almost immediately remove from the heat.

Distribute the risotto across the plates. Place a red mullet fillet and golden-brown fried, grated potato on every plate, then distribute the lobster meat and the shellfish. Garnish with the lemon foam, the ‘sand’ and the elderflower gel.

BBQ ribs

Heat the Big Green Egg to 180 °C and grill the lamb’s ribs until brown on either side. To make the grilled chicory, cut the chicory buds in half lengthways and brush lightly with olive oil. Grill the chicory, cut side down. Turn the chicory over and grill the other side. Give the jar of marinade a good shake, then pour into an oven dish. Put in the chicory, cut side down.

Remove the grid with the lamb’s ribs from the EGG and place thec onvEGGtor. The temperature will go down due to placing theconvEGGtor, try to reach a temperature of approx. 140 °C. Put the grid and the ribs back in, brush with barbecue sauce and place the chicory next to them. Close the EGG’s lid and allow to cook for approximately 20 minutes. Brush the ribs with sauce every 5 minutes. In the meantime, to make the garnish, clean the spring onions and cut them into diagonal rings.

Remove the ribs and the oven dish of chicory from the EGG and separate the ribs. Spoon some couscous salad onto the plates, distribute the chicory and ribs across the latter and garnish with spring onion. In the meantime, heat the EGG to 180 °C to prepare the tart.


Place the tart(s) on the EGG’s grid, close the lid and bake for approximately 45 minutes until done and golden brown. Remove the tart(s) from the EGG, allow to cool slightly, then remove the spring form(s). Garnish with Apple Blossom and Basil Cress if so desired, then enjoy!

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