These recipes by executive chef Ralph Dahlhaus will not only bring you closer to the National Maritime Museum, but will also get sustainable and seasonal dishes on your table!
Ralph’s recipe for piccalilli
Ralph shares his recipe for piccalilli. This yellow concoction of pickled vegetables used to be a staple food for hungry sailors, together with field peas, bacon and onions. This has been considered a true and traditional Captain’s Dinner, but was it really….?
Ralph’s rhubarb cake
Cook a rhubarb cake according to Ralph’s recipe. The first rhubarb of the season is much gentler and sweeter in flavour than the rhubarb in June, when the season ends.
Prepare deliciously marinated leek with poached egg and Dutch shrimp according to Ralph’s recipe. Leek is a wonderful vegetable, not just in soups.
Ralph’s rapini salad
Take spring into your home with this crisp rapini salad by Ralph. Rapini are usually eaten in a mash, but they are great in risottos and salads as well.
Ralph’s asparagus gratin
Cook a classic asparagus dish, with a twist from Ralph. Although white asparagus are the most popular variety here, in most countries they prefer the green or purple varieties.
Ralph’s strawberry pavlova
Do try Ralph’s recipe for pavlova! This dessert from New Zealand is open for endless variations.
Ralph’s dandelion jelly
Using foraged herbs and plants is completely hip and happening, and yet it is as old as Methuselah. The same goes for cooking with dandelions. Chef Ralph shares his recipe for dandelion jelly.
Ralph’s grilled parsnip dish
This parsnip dish by chef Ralph is very simple, but also very tasty. Check out this recipe and try it for yourself!