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 I've decided to take some time off from the Kitchen Exile website. So there will be no new recipes until September. 

I will however be working on some new projects and recipes while I'm offline. The intention is to spend less time online and more in the Kitchen

In the meantime have a wonderful summer and see you all in september. 

Seabass ceviche with mezcal

Ceviche is a simple enough dish, light refreshing and summery. It doesn't require very much preparation, but you do have to be careful how long the lime marinade is left on, otherwise it becomes chewy and tough. I've used mezcal in this recipe as I love the depth of flavour you get, it's a nice alternative to tequila. 

200g seabass fillet, skin removed and thinly sliced
50ml Mezcal  (I used Nuestra Soledad Ejutla)
Juice of one lime
5g coriander stems finely chopped
1 red chili seeds removed and finely sliced 
Salt and pepper to taste

Mix the lime juice and the mezcal together
Place the slices of sea bass on a plate and pour over the mezcal mix
Allow to marinate for 30 minutes in the fridge
Season with the salt and pepper
Sprinkle over the chili and coriander

Apricot and herb sausage rolls

I like to vary the fillings and type of pastry for my sausage rolls and always make the filling from scratch myself. The best cuts to use are shoulder, belly or cheek, do ensure there's some fat in the sausage mix which keeps the filling moist. This apricot and herb filling is subtle and sweet, using dried apricots ensures the filling isn't too wet and holds its shape. With this recipe I went with a short crust pastry rather than puff pastry. Fresh herbs are very much in season now and full of flavour and make a great addition. 

Sausage meat filling
500g finely minced shoulder of pork
10 fresh sage leaves finely chopped
3 sprigs rosemary leaves removed and finely chopped
5g celery salt
2g freshly ground black pepper
10 chive stalks finely chopped
10 sprigs thyme, leaves removed and finely chopped
90g dried apricots finely chopped

Mix all ingredients together in a bowl until well combined
Cover and place in the fridge overnight to allow the flavours to develop
Test a small amount of the mix by frying it in a pan, add more seasoning if necessary to the sausage meat if needed

200g plain white flour
115g butter
1 medium egg yolk
30ml iced water
pinch salt
Beaten egg yolk to glaze the pastry

Rub the butter and flour together until it resembles bread crumbs
Add the egg yolk and water and bring the mixture together until it forms a stiff dough
(this can also be made in a food processor, simply pulse the flour and butter mix until it resembles bread crumbs, then add the water and egg yolk until it comes together)
Wrap the pastry in cling film and place in the fridge for an hour to rest
Once the pastry has rested, roll out into a 2mm thick square
Form a roll with the sausage filling so it is about 2 fingers thick
Place the meat about 7cm from the edge of the pastry
Brush the 7cm pastry with water and bring that pastry over the meat to the other side and seal on the other side so you have a roll
I often allow some excess on the other side and then seal using the prongs of a fork
Repeat for the rest of the sausage meat
Cut the sausage rolls into smaller 10cm rolls and place on a flat baking sheet
Brush with beaten egg yolk and place the rolls in the fridge for 30 minutes
Pre heat the oven to 200c normal, 190c fan , if cooking on the barbecue, set it up for indirect cooking at 200c
After the 30 minutes has elapsed, place the rolls in the oven/barbecue for 30 minutes


Chimmichurri is a great sauce for grilled meats, originating from Argentina where they certainly love to cook their meat. I love the punchy flavours of the herbs and garlic and the tang of the vinegar. Simple to make and will pep up any meat on the barbecue. I like to vary the herbs depending on what meat I'm using it with. Coriander will go well with chicken, goat and lamb as will oregano.Parsley and chives or wild garlic when in season are great with beef and pork. Avoid using woody herbs such as thyme and rosemary as they will make the sauce gritty. If you have delicate young thyme which has not become woody then it will work well with lamb, chicken and goat. 

4 cloves of garlic grated
10g flat leaf parsley finely chopped
30g red onion finely chopped
5g chili flakes (I used ancho flakes for this recipe, but normal chili flakes will work just as well)
5g dried oregano or 100g fresh finely chopped
50ml olive oil
75ml cider vinegar

Mix all ingredients together until well combined
The sauce will keep for a couple of weeks in the fridge in an airtight container or jar

Spiced smoked brisket

I based this recipe on Montreal style smoked meat recipes and opted for brining with spices, cold smoking over oak before slow roasting. I've tried different methods such as hot smoking and steaming while developing the recipe. While the brisket purists amongst you will base a lot of their cooking times on core temps, I tend to go by touch and feel with a long resting time especially if I'm only cooking a small amount of brisket. I know how I want the meat to end up and it will be cooked for a long time. You need to give yourself plenty of time for this recipe, the brine time is about 10 days, with a day air drying before smoking and then roasting. Definitely worth the time and effort. If you are going for larger pieces of brisket then double the cooking and smoking times.

500g brisket with a small layer of fat on top (serves two quite nicely)

You will need an airtight container with a lid

10g paprika
5g coriander seeds
4 cloves garlic crushed
5g mustard seeds
50g table salt
1 onion roughly chopped
5g chilli flakes
5g black peppercorns
1 litre water

Mix all the brine ingredients together in a plastic container until the salt has dissolved
Place the brisket in and ensure the water covers it completely
Put the lid on and place in the fridge for 10 days
Turn the brisket every day to ensure it gets an even brining
After the 10 days has elapsed, take the beef out of the brine, dry with kitchen paper and place on a baking rack in the fridge for 24 hours
Set your cold smoker up with oak wood chips
Place the brisket in the smoker and smoke for 6 hours
Once smoked, cover and place in the fridge overnight
Set your barbecue up for indirect cooking at 150c
Place the brisket on the barbecue fat side up
Cook for at least 3 hours, I check after two and a half to see how the tenderness is progressing
If the meat starts to flake off, then it is ready
Wrap in foil and place in a warming oven (less than 50c) for 1 hour
I like to serve this in a bagel with some mustard

Soused herrings with horseradish cream

Herring or as it's known in the Netherlands Haring, is a tasty little morsel. Here in the Netherlands it is extremely popular, mainly eaten raw on it's own or with onions and pickles in bread. You can buy it at many herring stalls dotted around the cities here or at the weekly markets. Eating it is an art in itself, holding the filleted herring by the tail, you hold it over your face and lower it into your mouth chewing and swallowing as you go. Some of the stalls also sell a nip of genever to accompany your herring. 
4 herring, filleted and boned

For the brine
70g salt
80g sugar
100ml white wine vinegar
1 litre water
Half an onion sliced

Dissolve the salt and sugar in the water and vinegar
Add the onion
Immerse the herring for 2 hours, until it starts to take on a firmer texture

For the horseradish sauce 
20g freshly grated horseradish
Juice of half a lemon
100g crème fraiche
2g honey
Salt and pepper to taste

Mix the horseradish with the crème fraiche, lemon and honey, season with the salt and pepper
Serve with rye or brown soda bread

Grilled pineapple and rum frozen yoghurt

Rum and pineapple are a great classic combination. I like to grill the pineapple on the barbecue beforehand as it emphasizes the sweetness of the fruit. Frozen yoghurts don't require as much work as custard base yoghurts as its just a matter of adding it to the fruit puree and then churning in the machine. When making ice creams with alcohol you do need to be careful with the amount you put in, too much and it won't freeze properly as alcohol impacts the freezing point. Ensure you use full fat yoghurt as a lighter one will not give you a good creamy mouthfeel. 
600g fresh pineapple, core and skin removed and sliced into 2cm thick rounds
150g full fat Greek yoghurt
30ml lime sugar syrup
50g light brown sugar
80ml dark rum (I used Black Tot rum for this recipe)
1g maldon sea salt

Set your barbecue up for direct cooking at 200c
Quickly grill the slices of pineapple until you have a nice slight char on each side
Place to one side and allow to cool
Once cool, whizz in a food processor with the sugar, syrup and rum until you have a puree
Add the yoghurt and sea salt and pulse until it is well combined
Place the yoghurt mix in the fridge for 4 hours to allow to cool
Set up your ice cream machine and place the freezer on for 10 minutes
Turn on the churner and pour in the yoghurt mix
You can either serve immediately when finished or it will keep in the freezer for up to one month