March 29, 2021, by Anna Sophie Wellink

Barts Borrel: 5 x tasty and original bites

March 29, 2021, by Anna Sophie Wellink

Barts Borrel: 5 x tasty and original bites

Our favorite moment of the day is when we hear that #pop. Drink time it is. Bottle open, candle on, music on and cheers! That moment should definitely include something tasty to snack on. Very honest: this is of course not about a portion of chips. We want better, different and tasty. Those chips, sausage and cheese can certainly remain there, but the table will simply be expanded with better things on the side.

Need more inspiration for the kitchen? Bart's cookbook has it all.

Tuna tataki with wasabi mayo

Recipe for four people

What do you need:
papadum (1/2 per person)
150 gr tuna
350 ml sunflower oil
1/2 avocado
50 ml crème frache
1/4 lime
1 tbsp Zaanse mayonnaise
Wasabi
25 grams of white sesame seeds
25 grams of black sesame seeds
1/2 tbsp soy sauce
1/2 tbsp olive oil
10 grams of parsley
2 radishes
200 ml water
1 / 2 tsp salt
1/2 tsp white wine vinegar

This is how you do it

Now you're probably thinking, wow, what a laundry list of ingredients, but really, it's not that bad.

Fill a bowl of water with salt and vinegar and place the radish slices in it. Now heat the sunflower oil in a deep wok pan and fry the papadums. Allow the sheets to drain after frying. (or if you want to hurry, put the papadum sheets in the microwave)

Now you get to work on the mayo. Mix half an avocado with the crème fraîche, juice of half a lime, and add salt and pepper to taste. Put it away in the refrigerator. The next step is to mix mayonnaise and wasabi together. Taste what you like in terms of spiciness. Just stir and you're done.

Now it's time to marinate the tuna in a mixture of olive oil and soy sauce. Roll the tuna in this and then dip the tuna in the sesame seeds. Briefly fry the tuna in oil on all sides. Not too long because that is a shame. That tuna should still be nice and red on the inside.

The last step is to lay it all out. Take the papadums and break them into bite size. Cut the tuna into thin slices and divide them over the papadums. Pipe the avocado cream and wasabi mayonnaise around the tuna. Then add some radishes and parsley to taste.

Drink Bread but different

You need this:
Bread - To taste, but if you do it, do it well with a large, white loaf. Crispy on the outside, soft and creamy on the inside
herb butter
Cheese (mozzarella, cheddar or anything else you like)
Fresh herbs

This is how you do it:
Cut the bread in such a way that you make 'cubes'. Cut the bread into long and thin strips across the length and width. Once you have done this, fill the boxes with guess what? The herb butter and cheese. Garlic fan? Then add garlic cloves. Pop the bread into the preheated oven (180 degrees). About fifteen minutes until everything has melted well. Remove the bread from the oven and sprinkle with fresh herbs such as parsley.

Parika from the (grill) oven with anchovies

What do you need:
Peppers
Anchovies
Dried herbs
Olive oil
Garlic

This is how you do it:
Preheat the oven to 200 degrees, does your oven have a grill setting? Then set this, it's nice. Cut the pepper into quarters, place an anchovy in it with some finely chopped fresh garlic and a dash of olive oil. Place the peppers in the oven for about 15 minutes here.

This is a good one for the barbecue in the summer.

Nachos that make you cry

Now you're probably thinking, well, we've seen those nachos now. Not this one, these are different and better.

What do you need:
Nacho chips
Ui
Sun dried tomatoes
Creme fraiche
Herb cheese such as Boursin
Avocados
Cheese (cheddar and young cheese)
Coriander (if it doesn't taste like soap to you)

This is how you do it

Place the nachos in a large bowl and preheat the oven to 180 degrees (grill setting if you have one). Cut the onion into thin rings and sprinkle it over the nachos. Same story with the Boursin, don't be too frugal and spoon it over the nachos. Then the sun-dried tomatoes and cheese. Lots of cheese. Everything goes into the oven.

In the meantime, blend the avocados into a fresh guacemole with garlic, lime juice, olive oil, chili pepper and salt. Remove the nachos from the oven and then garnish them with a handful of fresh herbs such as coriander or parsley. Don't forget the creme fraiche, which is delicious for dipping the nachos in. Just add some salt and pepper and dip.

Would you like to make these nachos for dinner? Then add chicken thighs or minced meat.

Brushetta

Not difficult, not necessarily original, but damn tasty.

You need this:
Tomato
baguette
Fresh herbs (parsley and basil)
Sardines (optional)
Olive oil
Balsamic vinegar (optional)

Cut the tomatoes into small pieces and season with freshly chopped garlic, olive oil, and all the herbs mentioned to taste. Salt and pepper? Yes always. Do you want to upgrade things a bit? Then add sardines to the prepared bruschetta. It is extra delicious to toast the baguette in the oven with a drop of olive oil and some fresh garlic and then place the tomatoes and sardine on top.

What do you drink with that?

Wine should not be missing from tasty snacks. These are the tastiest wines under ten euro stripe. What to celebrate or do you fancy a bubble? Read more here. alcohol free? Bart got you covered.

Barts Borrel: 5 x tasty and original bites