Stoofpotje van kip en champignons

Category: Chicken
Typical recipe from: Netherlands
Ready in: 20 minutes
Servings: 4 people
Stoofpotje van kip en champignons
Ingredients:
4 eetlepels olijfolie
800 g kipdrumsticks
1 ui, fijngesnipperd
250 g champignons, in plakjes
500 ml kippenbouillon (van tablet)
1 kg aardappels
1 zakje boerensoepgroenten (350 g)
Directions:
In braadpan olie verhitten en drumsticks rondom dichtschroeien. Ui en champignons toevoegen en 5 min. meebakken. Bouillon in pan schenken, aan de kook brengen en gerecht 30 min. zachtjes laten stoven. Intussen aardappels schillen, wassen en in 20 min. gaarkoken. Soepgroente 10 min. voor einde van stooftijd toevoegen. Op smaak brengen met zout en peper. Stoofpotje met aardappels serveren.


 

Recipes by category

Meats & Fish


Mahi-mahi grilled Curaçao-style

Gegrilleerde mahi-mahi op z’n Curaçaos

Publish Date: Nov 07, 2006
Tags: Meats & Fish

4 mahi-mahi filets (150-200 grams each)
500 grams / 1 lb chopped tomatoes
2 tbsp capers
3 tbsp sliced black olives
3 tbsp olive oil
1½ cup white wile
salt and pepper

Fire up the barbecue. Season the fish filets with salt and pepper and put them on an oiled barbecue rack. Turn only once and brush with olive oil. When the fish is grilled on both sides, put the filets in a shallow oven dish and bake in a preheated oven at 200ºC/390ºF for fifteen minutes.

In the meantime, fry the chopped tomatoes, together with the sliced olives and capers in olive oil in a small pan and then add the white wine. Simmer for five minutes.

Take the Mahi-Mahi filets out of the oven and dribble the sauce over it.

Serve with roasted potatoes and mixed vegetables.

Eet smakelijk.




Bread rolls with Groningen sausage

Kadetten met metworst

Publish Date: Sep 23, 2006
Tags: Meats & Fish

6 wholewheat bread rolls
1 red pepper
2 Groninger metworst or 1 lb coarse sausage
100 grams / 4 oz medium Gouda cheese
6 tbsp salad dressing, for example raspberry
pinch of powdered cloves
30 grams / 1 oz butter or margarine
100 grams / 4 oz mixed lettuce

Wash and clean the pepper and discard all seeds. Cut the pepper, the sausage and cheese into small cubes and mix these in a bowl with the salad dressing. Add a pinch of cloves.

Open the bread rolls and butter them. Put the lettuce on the bottom halves and divide the cheese/sausage mix over the six other halves. Close the rolls and serve for lunch.


Pork tenderloin fricassee

Stoofpot van varkenshaas

Publish Date: Sep 07, 2006
Tags: Meats & Fish

2 tbsp olive oil
100 grams / 4 oz. smoked pork belly, diced
2 red onions in half rings
2 cloves garlic, chopped
50 grams / 2 oz sun dried tomatoes in thin slices
500 grams / 1 lb 2.oz pork tenderloin
salt & pepper
1 tbs flour
½ chicken stock cube
1 dl / ½ cup sherry
1 dl / ½ cup (whipping) cream
100 grams / 4 oz black pitted olives, halved
2 tbsp fresh sage, chopped

Heat the oil in a large skillet or heavy wok and sautee the ‘bacon’ for about three minutes until the meat is crunchy. Add the onion slices, the chopped garlic and the sliced sun dried tomatoes and sautee for another five minutes.

Cut the tenderloin in 1½ cm/ ½” thick slices. Sprinkle with salt and pepper and coat them with flour. Add to the pan and fry for 4 minutes.

Dissolve the stock cube in 1 dl / ½ cup hot water and pour into the pan. Add the sherry and cream, olives and sage and stir well until the stew starts to settle and the sauce thickens. Turn down the heat and simmer for five minutes.

Serve with broad egg noodles (tagliatelle) or oven roasted quartered small potatoes and green beans or a salad of your choice.


Rolled pork with mustard-cream sauce

Varkensfilet rollade met mosterd-roomsaus

Publish Date: Aug 07, 2006
Tags: Meats & Fish

750 gram / 1 lb 11 oz. rolled pork or pork fillet
4 tbsp butter
4 tbs coarse Dutch mustard
1/3 liter / 1½ cup chicken stock
½ tsp nutmeg
1.5 deciliter / ½ cup cream
salt and pepper
3 cloves garlic
cornstarch or maizena

Heat the butter in a heavy skillet. Sprinkle salt and pepper on the meat and spread on a tablespoon of the coarse mustard. Cook the meat for about 50 minutes.

Take the meat from the pan. Add the stock, nutmeg, whole garlic cloves and the remainder of the mustard. Mix well with the meat juices and boil slowly for 5 minutes.

With a fork, squeeze the garlic and discard the skin. Add the cream and boil down and reduce the sauce. If necessary, add cornstarch to thicken the sauce.

Slice the meat tickly and put them tiles on a large platter. Pour over half of the sauce and put the rest of the sauce in a bowl. Serve with a mix of slightly boiled, crisp broccoli and cauliflower, and boiled potatoes.


Lamb chops old-Dutch style

Lamskoteletten op zijn oud-Hollands

Publish Date: Jul 24, 2006
Tags: Meats & Fish

4 double lamb chops
salt and black pepper
125 grams butter
2 shallots
4 cloves garlic
2 tsp fresh rosemary
2 sprigs fresh thyme
1 small bay leaf
1 deciliter / ½ cup red wine
4 deciliter / 2 cups meat ‘fond’ (glazed crystallized drippings) or bouillon
3 tsp cornstarch (maizena)
1 tbsp parsley

Rub salt and freshly ground black pepper on the chops and fry them in 75 grams of butter in a skillet for three minutes each side.

Put them in a lightly buttered oven dish and bake them for 12 to 15 minutes in a warm oven at 120ºC/235ºF.

Take the dish from the oven and cover with foil or with a fitting lid.

Sautee the finely sliced shallots and pressed garlic in the grease/butter left in the skillet. Mix in the coarsely chopped rosemary and thyme, add the crumbled bay leaf and the wine. Bring to a boil and add the fond or bouillon. Slowly bring to a boil again and let it simmer for 5 minutes.

Mix in the cornstarch (or maizena) and pour the stock through a sieve into a small saucepan. Bring to a boil again and whisk in the rest of the butter.

Put the chops on individual plates and pour the glazed sauce over them. Serve with pan-fried potato slices, and green beans or spinach.

This traditional Dutch recipe already can be found in cookbooks from the 18th and 19th century.



Chicken fillet with orange sauce

Kipfilet met sinaasappelsaus

Publish Date: Jun 23, 2006
Tags: Meats & Fish

4 double chicken breast fillets, each 200 grams / 7 oz.
white pepper, salt
6 tbsp olive oil
3dl / 1 cup chicken stock or - preferably - chicken fond
1 tsp grated orange peel
4 tbsp Cointreau or other orange liqueur
4 tbsp fresh orange juice
2 tsp corn starch
½ tsp cayenne pepper
100 grams / 4 oz. cold butter, cut in eight
2 large oranges

Brush the chicken fillets with pepper and olive oil. Sear the meat quickly to a golden brown (6 minutes each side). Sprinkle with salt and put for five minutes in a preheated oven at 140ºC / 275ºF.

Bring the stock to a boil. Add cayenne pepper, finely grated orange peel, orange juice and liqueur. Bring to a boil, whisk in the cornstarch and seven of the eight pieces of cold butter. Whisk well. Take from the fire and add the last piece of butter. Add salt and pepper to taste. Slice the oranges.

Slice the fillets and put them on a platter. Pour the sauce around them and garnish with the orange slices.

Serve with brown rice and poached slices of apple.



Roasted entrecoté with peanuts

Geroosterd rundvlees met pinda’s

Publish Date: Apr 07, 2006
Tags: Meats & Fish

4 (prime) rib steaks 6 oz / 170 grams each
4 tbsp light soy sauce
4 cloves of garlic, minced
2 chili peppers
2 tbsp limejuice
5 tbsp sunflower or peanut oil
4 oz / 100 grams peanuts
sea salt

Make cuts at 1” spaces in the fat at the edge of the steaks so they do not curl when roasting.

Finely mince the chili peppers and the garlic. Prepare a marinade from the soy sauce, the garlic and peppers and the limejuice. Brush the marinade on both sides of the steaks and allow it to penetrate for 45 minutes.

Lightly toast the peanuts in a slightly oiled frying pan.

Pat the steaks dry with absorbent paper. Brush oil on the steaks and on the heated flat grill or frying pan.

Quickly roast and sear the steaks for 90 seconds (!) on each side. Sprinkle a bit of sea salt on the steaks and arrange them on a heated plate. Sprinkle the peanuts over them.

Serve with a green salad and warm, crisp baguettes.



Trout with pine nut sauce

Forel met pijnboompittensaus

Publish Date: Mar 07, 2006
Tags: Meats & Fish

4 trout
juice of ½ lemon
2 tbsp flour
pepper & salt
5 tbsp pine nuts
6 oz / 160 grams butter
6 tbsp white vermouth
1½ tbsp chopped parsley

Clean and rinse the trout, open them and take out the bones.

Mix the flour with salt and pepper to taste and liberally dust the inside and outside of the trout.

Roast the pine nuts in a hot skillet, shaking the pan continuously till the nuts are light brown. Put them on absorbent paper to drain.

Use two skillets to fry the trout. Put 1/3 of the butter in each skillet and fry the fish three minutes on each side. Put them on an oven dish and keep the fish warm in the oven at low heat.


Liver - Dutch Antilles-style

Lever op zijn Antilliaans

Publish Date: Feb 07, 2006
Tags: Meats & Fish

4 slices of beef liver
2 bananas
2 cloves of garlic
50 grams butter or margarine
1 yellow onion
1 dl / ½ cup dry white wine
1 lemon
¼ cup dark rum
salt, pepper
1 tsp oregano
1 green chili pepper

Peel and finely chop the onion and garlic. Squeeze the lemon and mix in with the onion/garlic. Put the liver slices in a deep dish and pour the wine and lemon juice over the onion/garlic. Sprinkle with oregano and let it marinate for an hour. Turn the meat often.

Take out the liver and let it drain. Add salt and pepper to taste.

Peel the bananas and mash them. Mix in a tablespoon of finely chopped green chili pepper and the rum.

Melt the butter in a skillet and sauté the liver 4 minutes on each side. Put the liver on a heated plate and keep warm.

Put the marinade into the skillet and cook to reduce the mass to half. Pour in the mashed banana mix and cook slowly for two minutes. Pour over the liver and serve, for example with mashed potatoes and broccoli.




Lamb stew Maastricht-style

Limburgse stoofpot van lamsvlees

Publish Date: Nov 23, 2005
Tags: Soups & Stews Meats & Fish

450 grams / 1 lb lamb in cubes 2 tbsp flour 1 tsp thyme, powdered salt & black pepper 6 large onions, 400 grams / 12 oz., chopped 6 cloves garlic, chopped 3 tbsp olive oil 60 grams / 2½ oz. butter 2 dl / 1 cup strained tomatoes ½ liter / 2 cups red wine 2 bay leaves 24 black, pitted olives, chopped 1 tsp sugar 2 tbsp chopped parsley

Put the sifted flour in a plastic bag and mix in well the powdered thyme, salt and freshly ground pepper. Add the meat cubes and shake well until all sides of the cubes are well-coated.

Heat a deep skillet and put in the oil and butter. When thoroughly heated, put in the meat and brown the lamb cubes on all sides. Add the coarsely chopped onions and the finely chopped garlic and stir-fry until the onions become very light brown.

Pour in the wine and the strained tomatoes (from a can or jar) and mix well. Add hot water if necessary to just cover the meat. Put in the bay leaves.

Cover the pan and simmer the stew for 70 minutes and see that the meat remains just covered. Remove the lid, add the chopped olives, and the sugar. Stir. Simmer for 10 more minutes, until the sauce has thickened. Take out the bay leaves and sprinkle with parsley just before serving.

Tastes great with chunk of coarse, whole wheat bread.



Lamb stew Maastricht-style

Limburgse stoofpot van lamsvlees

Publish Date: Oct 23, 2005
Tags: Soups & Stews Meats & Fish

450 grams / 1 lb lamb in cubes
2 tbsp flour
1 tsp thyme, powdered
salt & black pepper
6 large onions, 400 grams / 12 oz., chopped
6 cloves garlic, chopped
3 tbsp olive oil
60 grams / 2½ oz. butter
2 dl / 1 cup strained tomatoes
½ liter / 2 cups red wine
2 bay leaves
24 black, pitted olives, chopped
1 tsp sugar
2 tbsp chopped parsley

Put the sifted flour in a plastic bag and mix in well the powdered thyme, salt and freshly ground pepper. Add the meat cubes and shake well until all sides of the cubes are well-coated.

Heat a deep skillet and put in the oil and butter. When thoroughly heated, put in the meat and brown the lamb cubes on all sides. Add the coarsely chopped onions and the finely chopped garlic and stir-fry until the onions become very light brown.

Pour in the wine and the strained tomatoes (from a can or jar) and mix well. Add hot water if necessary to just cover the meat. Put in the bay leaves.

Cover the pan and simmer the stew for 70 minutes and see that the meat remains just covered. Remove the lid, add the chopped olives, and the sugar. Stir. Simmer for 10 more minutes, until the sauce has thickened. Take out the bay leaves and sprinkle with parsley just before serving.

Tastes great with chunk of coarse, whole wheat bread.


Pork, leek and bean sprouts Surinam-style

Surinaams varkensvlees met prei en taugé

Publish Date: Sep 23, 2005
Tags: Meats & Fish

450 grams / 1 lb pork steak
5 tbsp extra virgin olive oil
2 cloves garlic
3 tsp ginger root, grated or slivered
5 tbsp ketjap manis (sweet)
2 tbsp sherry
175 grams / 6 oz fresh bean sprouts
salt & pepper
1 tbsp cornstarch

Slice the pork into thin strips. In a bowl, mix 2 tablespoons ketjap manis, sherry and cornstarch. Mix in the pork strips and set aside for 20 minutes to marinade.

Cut the leek slantwise into thin rings. Put in a colander and rinse and drain well. Rinse and drain the beansprouts as well.

Take the meat from the marinade and pat the pieces dry with absorbent paper.

Heat half of the oil and quickly fry the pork slices for two minutes. Take from the pan and put on a plate. Sprinkle with salt and pepper.

Add the remainder of the oil to the frying pan and fry the leek for one minute. Add the bean sprouts and ginger and fry for one minute more.

Add the pork slices, the remainder of the ketjap, mix well and serve when thoroughly hot.

Serve with brown rice.


Chicken with ginger and celery

Kip met gember en bleekselderij

Publish Date: Sep 08, 2005
Tags: Meats & Fish

450 grams/1 lb chicken or turkey breast fillets
15 stalks celery
2 tbsp flour
salt & white pepper
1 piece ginger root, about 60 grams / 2.5 oz.
2 cloves garlic
1 small chili pepper
5 tbsp olive oil
4dl / 1 3/4 cup chicken stock
2 tbsp soy sauce
1 tsp brown sugar
2 shallots

Cut the chicken/turkey and the celery into small strips. Peel the ginger root and slice very thin, then cut into strips. Clean the pepper and cut into very thin strips as well.

Sift the flour into a plastic bag and mix lightly with salt and pepper. Put the chicken/turkey strips in it and shake the bag till all pieces are well coated.

Heat the oil in a wok or large frying pan and stirfry the chicken/turkey pieces on medium heat for two minutes. Mix in the celery and stirfry for two more minutes. Add the ginger and pepper strips and the finely chopped garlic. Stir and fry again for two minutes. Pour in the chicken stock and bring to a boil.

Lower the heat, put a lid on the pan and simmer for seven minutes, stirring the pot every so often. Add the soy sauce and salt and pepper to taste and just before serving the chopped shallots.

Serve with brown rice and your choice of tossed salad or a sliced tomatoes-and-radishes dish.




Gouda-style cheese sausages

Goudse kaasworstjes

Publish Date: Aug 08, 2005
Tags: Meats & Fish

280 grams / 10 oz. coarse white bread crumbs
230 grams / 8 oz. finely grated aged Gouda cheese
3 eggs
3 tbsp milk
salt & white pepper
2 tbsp chopped parsley
2 shallots
½ tbsp flour
30 grams butter or margarine
2 tbsp olive oil

Lightly mix 250 grams / 9 oz. of the bread crumbs and grated cheese. In a second bowl, lightly beat eggs and milk, add salt and pepper, and pour half of the egg mix over the crumbs and cheese. Add parsley and finely chopped shallots (including lots of green). Knead to a cohesive mass, cover with plastic foil and put in the fridge for an hour.

Knead the mix again by hand, and form into small balls. Roll these out on a flour covered sheet or countertop until the sausages have the diameter of a quarter.

Drag the rolls through the sifted flour, then through the remaining egg and milk mix, then through the remaining bread crumbs. Press the crumbs firmly onto the cheese links.

Heat a heavy skillet and add the butter or margarine and the oil. Heat the greese fully and then turn down halfway. Fry the ‘sausages’ for about five minutes, turn them often, until golden brown on all sides. Drain on absorbent paper before serving with a tossed salad with your favorite ingredients, such as tomato, celery, onion, mandarin parts, roasted pine nuts and dressing. Serve with toasted coarse whole wheat bread.


Beef stew with green curry sauce

Rundvlees met groene currysaus

Publish Date: Jul 25, 2005
Tags: Meats & Fish

500 grams / 1lb 2oz chuck, blade or round steak
4 shallots, coarsely chopped
2 large tomatoes, skinned and in strips
1 red bell pepper, skinned and in strips
2 tbsp extra virgin olive oil
1½ tbsp green (basilicum or Thai) curry paste
4 deciliter / 1½ cup thin coconut milk
2 tbsp lemon juice
1 tbsp shredded fresh basil leaves
salt and pepper
1 hard-boiled egg

Pat the steak dry and cut it into 1x5 centimetre (½”x2” strips). Put the oil in a heated wok or large skillet and coat the entire inside surface. Put in the meat and stirfry for 4 minutes. Take the meat out with a large slotted spoon or spatula, and put the strips in an oven to keep warm.

Put the chopped shallots, tomato and red pepper pieces into the remaining oil and fry for 2 minutes. Mix in well the curry paste and half of the coconut milk. Add salt and pepper to taste. Mix in the meat, put a lid on the wok or skillet and slowly simmer the stew for 2½ hours. Stir the stew every so often and add some coconut milk to keep the stew tender.

When the meat is done, stir in the remaining coconut milk, the lemon juice and the fresh basil, add salt and pepper to taste and bring to a quick boil. Serve with Basmati rice.



Liver in red wine sauce

Lever met rode wijnsaus

Publish Date: May 07, 2005
Tags: Meats & Fish

450 grams / 1 lb pork liver (8 slices)
80 grams / 3 oz butter
3 dl / 1 cup milk
6 shallots
4 dl / 1½ cup beef stock from cube / powder
4 dl / 1½ cup red wine
1 tsp thyme
1 tsp rosemary
4 tbsp flour
1 tbsp cornstarch
pepper & salt
1 bay leaf

Clean the liver under running cold water and pat dry with a paper towel. Put the slices one hour in a bowl with the milk to soften the taste.

Heat one-third of the butter in a saucepan and sauteé for four minutes the peeled and quartered shallots. Turn down the heat. Add the stock, wine, thyme, rosemary and bay leaf and simmer the sauce until it is half the size.

Drain the liver and pat the slices dry. Sprinkle salt and pepper and flour on all sides. Heat the rest of the butter in a frying pan and quickly fry the liver on both sides till it is done and golden brown (about four minutes).

Take the bay leaf from the sauce, thicken it with cornstarch and add salt and pepper to taste.

Put two slices of liver on each plate and pour over the wine sauce. Serve with rice and snow peas.



Fried fish fillets

Lekkerbekjes

Publish Date: Apr 07, 2005
Tags: Meats & Fish

4 cod fillets, 150 grams / 6 oz. Each
2 lemons
parsley
salt and pepper
flour
oil for deep-frying

(for added zest: 1 tbsp sambal, 1 clove garlic, 1 tsp curry powder)

Wash the fillets and pat them dry. Cut them in chunks. Sprinkle with salt and pepper and with the juice of one lemon. Put in a dish, cover with foil and set in the fridge to marinate for 30 minutes. (For added zest add sambal, curry and garlic in a mix to the fish and thus to the marinade).

Put the flour in a deep dish - or make a thick batter by adding milk to the flour - and drag or dip the fish pieces through the flour/batter. Make sure they are well coated. Deep fry the ‘lekkerbekjes’ until they are golden brown. Garnish with lemon slices or wedges and parsley, and a small bowl of mayonnaise for dipping.

Serve with your favourite rice dish and a fresh tomato salad or with French fries and coleslaw.



Leg of lamb Frisian-style

Friese lamsbout

Publish Date: Mar 23, 2005
Tags: Meats & Fish

1 kilogram / 2.2 lbs leg of lamb
2 shallots
marjoram, rosemary and thyme
salt and pepper
½ liter/2 cups red wine
3 tbsp vinegar
1 onion, sliced
1 large carrot, sliced
1 tbsp juniper berries
100 grams / 4 oz. butter
2 tbsp flour
3 tbsp raisins
2 pieces stem ginger or 1 tbsp sliced ginger

Meat needs to be marinated for at least 24 hours.

Finely chop the shallots and mix them with salt and pepper, and with dashes of marjoram, rosemary and thyme. Rub the mix on and in the meat.

Make a marinade of the wine, vinegar, onion and carrot slices and bruised juniper berries. Put the meat in it and set aside in a refrigerator for 24 hours. Turn the meat over a few times during that time.

Use a deep, heavy pan to heat the butter and quickly sear the meat on all sides. Turn down the heat and continue to cook the meat for 50 minutes. Take the meat from the pan and whisk in the flour. Bit by bit add some of the marinade juices and allow the sauce to thicken. If needed add some more of the juice. Sprinkle salt and pepper to taste at the end, and add the washed raisins and finely chopped ginger.

Serve with oven-broiled potato cuts and broccoli braised in butter.


Chicken with roasted fennel

Kip met geroosterde venkel

Publish Date: Dec 23, 2004
Tags: Meats & Fish

4 chicken fillets of 125gr/5 oz. Each
8 slices of Parma ham/prosciutto
1 fennel root
400 grams/14 oz. zesty pasta sauce
250 grams/9 oz. green beans
4 tbsp freshly chopped sage
4 tbsp extra virgin olive oil

Cooking time one hour. For four people.

Preheat the oven to 200ºC/395ºF. Mix the sage with 2 tbsp oil and brush over the chicken fillets. Wrap these in the ham. Put them in a shallow oven dish and cook for 20 minutes. Then add the tomato/pasta sauce, put back in the oven for another 5 minutes.

Slice the fennel, brush with the rest of the olive oil and sautee them in a non-stick frying pan for about 15 minutes until golden brown on both sides.

Blanch the green beans (put the beans into boiling water and allow the water to just boil again) for 4 minutes, and drain.

Serve the fennel slices and green beans with the chicken fillets.

New Year’s Eve pork in aspic

Oudejaarsavond varkensgalantine

Publish Date: Dec 07, 2004
Tags: Meats & Fish

250 grams/9 oz. lean pork
100 grams/4 oz. grated aged cheese
100 grams/4 oz. bacon
salt & pepper
meat spices
few drops tabasco & Worcestershire sauce
2 eggs
‘dash’ of brandy or cognac
fine breadcrumbs

for the aspic:
6 sheets unflavored galantine
250cc/¼ liter/1 cup beef stock from ½ cube
2 egg whites
¼dl/2 tbsp lemon juice or white wine
salt & pepper

to garnish:
1 hardboiled egg
capers, parsley, gherkins

Galantine is a dish of stuffed meat that is poached and served cold coated in aspic.

Cooking time 2 hours; setting time 10 hours!

Grind the pork, mix in the cheese, spices, sauces, eggs, brandy and enough bread crums to make a firm mixture.

Put bacon strips overlaying each other slightly on a wet cloth to make a 10x8 cm/4x3” square.

Spread half of the meat mix onto the bacon and layer it with the rest of the bacon strips. Put the remainder of the mix on top and roll the bacon-and-meat into a tight roll. Wrap the roll tightly into the cloth (not too tight in the middle). Put a plate upside down in a pan. Put the wrapped pork roll on it, add abundant water and boil for two hours.

Take the roll from the pan and put it for 10 hours between two cutting boards with a heavy weight on top. Afterwards take it out of the wrap, slice the pork roll thinly and arrange the slices rooftile-wise on a (ob)long plate. Brush the slices with aspic and garnish with wedges of hard-boiled eggs, capers, sliced gherkins, parsley and a ring of chopped aspic.

Aspic
Soak the galantine in cold water. Bring the stock and egg whites while stirring constantly to an almost boil. Keep for 10 minutes at a near boiling temperature. Strain the stock through a wet cloth, add the tightly squeezed out galantine, lemon juice or wine and salt and pepper to taste. Let cool off until it is still liquid.

Brush aspic on the pork galantine. Let the remainder set and then cut with two knives to form ‘crystals’ to use as garnish.


Crepes with salmon

Flensjes met zalm

Publish Date: Jan 24, 2005
Tags: Meats & Fish Beverages & Breakfast

for the (approx. 18) crepes:
3 eggs
pinch of salt
125 grams/5 oz flour
¼ liter/1 cup milk

for the filling:
35 grams/1.5 oz butter
30 grams/1 oz flour
4/10 liter/1 3/4 cup milk
1/8 liter/½ cup whipping cream
175 grams/6 oz grated Parmesan cheese
salt & pepper
½ tsp chopped coriander
2 tbsp extra virgin olive oil
600 grams/1 lb 5 oz fresh spinach
200 grams/4 oz cream cheese
3 tbsp chopped basil
2 eggs
250 grams/5oz salmon fillets cut into strips

Crepes: Lightly beat the eggs with a pinch of salt. Add the flour and milk and mix into a smooth batter. Let it settle for 30 minutes. Make the crepes (thin pancakes) in a 15 centimetres / 6”frying pan. For every crepe put a bit of butter in the pan.

Spinach and salmon: Melt the butter, mix in the flour and cook for 2 minutes. Mix in most of the milk and all the whipping cream, let simmer for 5 minutes. Add 50 grams / 2 oz Parmesan, coriander and salt and pepper to taste. Put the sauce to the side.

Heat the oil and stir fry the spinach until it is reduced. Drain and squeeze out the juice. Chop the spinach. Mix the cream cheese with the remainder of the milk (1/5th cup), basil, 75 grams / 3 oz. Parmesan, the eggs, salmon strips, spinach and salt and pepper.

Preheat the oven to 200ºC/395ºF. Divide the filling over the crepes and roll them up. Pour one third of the sauce in an oven dish. Put the crepes in and pour the rest of the sauce over them. Sprinkle the remainder of the Parmesan over the dish and cover with aluminum foil.

Bake covered for 30 minutes and 15 minutes more after discarding the foil.

Cod with mustard sauce

Kabeljauw met mosterdsaus

Publish Date: Feb 07, 2005
Tags: Meats & Fish

4 cod fillets
80 grams/3 oz. butter
1.5 deciliter/½ cup white wine
2 lemons
200 grams/7 oz. mushrooms
8 shallots
1.5 deciliter/½ cup whipping cream
1 heaping tbsp mustard
60 grams/2 oz. flour
salt and pepper

Rinse the cod, put the fillets on a large platter and sprinkle them with the juice of ½ lemon. Add salt and pepper and set aside for one hour.

Peel and chop the shallots, clean and slice the mushrooms. Drain the cod, drag the fillets through the flour. Melt most of the butter in a large frying pan and sautee the fillets for about six minutes on each side until they are golden brown.

Chop the parsley and cut one lemon in eight.

Melt the rest of the butter in a small pan and saute the mushrooms.

Put the cod pieces on a large platter and arrange the mushrooms around them. Keep the plate warm in the oven. Add the copped shallots to the butter and flour left from frying the cod. Sautee gently and add the wine, the whipping cream, mustard and the juice of the remaining half lemon. Add salt and pepper to taste. Mix well and use a whisk to thicken the sauce.

Take the plate with cod from the oven, pour over the sauce and garnish with parsley and the lemon parts.

Serve with roasted potatoes and your choice of vegetables.



Hamburger strudel

Gehakt in bladerdeeg

Publish Date: Oct 07, 2004
Tags: Meats & Fish

4 sheets frozen puff pastry
1 onion
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp paprika 
250 grams lean hamburger
salt and pepper
1 egg
4 slices uncooked ham
2 tbsp sesame seeds

Thaw the puff pastry sheets.

Peel and finely chop the onion. Mix the onion with the nutmeg, cinnamon and paprika through the hamburger. Add salt and pepper to taste.

Separate the egg and slightly beat the yolk and eggwhite separately. Roll the pastry sheets and make two out of the four by overlapping and sealing the two seams. Brush the two sheets with the eggwhite.

Put two slices of ham on the one set of pastry sheets and spread the hamburger mix on top. Keep the edges free. Put the other two slices of ham on top of the hamburger and cover with the other pastry sheet.

Join the edges well of the two sheets and set aside for 10 minutes.Heat the oven to 200 C / 395 F. Put a sheet of baking paper on a cookie sheet. Brush egg yolk on top of the strudel and sprinkle sesame seeds on it. Bake the strudel for about 30 minutes, until golden brown and done.


Potatoes au gratin Groningen style

Groningse aardappelschotel

Publish Date: Sep 23, 2004
Tags: Meats & Fish Eggs & Cheese

450 grams / 1 lb. Potatoes
salt &pepper
6 eggs
1 tbsp butter
2 slices cooked ham of 100 grams / 4oz. each
2 tbsp chopped chives
2 tbsp chopped parsley
1 tbsp mustard
125 ml / ½ cup sour cream
3 tbsp grated aged Gouda or Asiago cheese

Peel the potatoes, boil them in little water with a pinch of salt until almost done. Set aside to cool off and cut into thick slices. Boil the eggs for 10 minutes, rinse under cold water, peel and chop them. Melt the butter in a skillet and fry the potato slices golden brown on both sides.

Grease an oven dish and put the potato slices in it. Cut the ham into thin strips. Mix the chopped egg, chives, parsley, mustard and ham through the sour cream. Add salt and pepper to taste. Spread the mix evenly on the potato slices and sprinkle the cheese on top. Bake in a preheated oven at 200ºC/390ºF for about 20 minutes until the top is browned.

Serve with a fresh spinach salad and coarse, brown bread.


Eggs, chicken and tuna in aspic

Aspic van eieren, kip en tonijn

Publish Date: Sep 07, 2004
Tags: Meats & Fish

1 grilled or barbecued chicken 1.5 kilo/4 lbs.
100 grams/4 oz. tuna in oil
3 envelops unflavored gelatine
2 limes
4 eggs
2 tbsp chopped parsley
1 tbsp chopped chives
1 tbsp chopped chervil
2 tbsp chopped dill
1 tsp Worchestersauce

Boil the eggs for exactly 10 minutes after the water starts to boil. Drain under cold water and peel.

Prepare the gelatine as per instructions on the package. Add the lime juice and the grated rind of the lime, the chopped spices and Worchestersauce. Make about 1.5 litre/1 quart of liquid. Some of the water to make the aspic could be substituted with white wine.

Pour only a bit of the liquid into a mold and put it into the fridge to settle. Cut the eggs lengthwise in half and put the halves onto the gelatine. Cover with another layer of gelatine and put the form back into the fridge.

Drain the tuna well and debone the chicken, cube the meat and put it with the tuna flakes or chunks on top of the new layer of gelatine. Add half of the remaining liquid and put the form back into the fridge.

When the gelatine has set, add the remaining liquid, and put the aspic in the fridge for at least 4 hours.

When ready to serve, put the form for three seconds in hot water and immediately turn it over to put on a large plate. Cut into thick slices, or wedges when using a round form. Serve with a garden salad and crackers.


Chicken with cream sauce

Kip met slagroomsaus

Publish Date: Aug 23, 2004
Tags: Meats & Fish

1 whole chicken, approx. 1 kilogram/2 lbs.
50 grams/2 oz. Bacon
1 clove garlic
2 onions
salt & pepper
2 tbsp sunflower or olive oil
200 grams/8oz. Mushrooms
1 tbsp cornstarch
125ml/½cup whipping cream
2 bay leaves
2 tbsp chopped parsley
2 tbsp cut chives
¼ liter/1 cup dry white wine

Quarter the chicken. Cut the garlic clove in half and rub onto the chicken. Cut the bacon into strips and fry these in a large skillet. When they are crisp, take out of the pan, add the oil and fry the chicken on all sides until golden brown.

Peel and chop the onions, add to the oil and quickly sautee. Pour in the wine, add the bay leaves, salt and pepper to taste and put a lid on the skillet. Turn down the heat and simmer for 45 minutes.

In the meantime, clean and slice the mushrooms and add to the chicken after 45 minutes. Simmer the chicken for an additional 10 minutes. Take chicken and bay leaves out. Mix the cornstarch with a bit of white wine and add to the oil/wine stock to thicken as a sauce. Beat the whipping cream until smooth and thickening but not ‘stiff’. Add to the sauce and heat. Mix in the parsley and chives and pour the cream sauce over the chicken.

Serve with a fresh garden salad and crisp Italian bread or wholewheat baguette.

Steak and apples Indonesian-style

Rundvlees met appels op zijn Indonesisch

Publish Date: Aug 09, 2004
Tags: Meats & Fish

450 grams/1 lb round steak
6 Granny Smith apples
6 tbsp olive oil
6 chives
2 cloves garlic, minced
2 tsp Sambal Oelek (chili paste)
9 tbsp Ketjap Manis (soy sauce)
2 tbsp ginger syrup
2 tbsp dry sherry
1 lemon
1 lime
salt

Put the meat in the freezer for 30 minutes, then slice and cut into thin strips. Put the meat in a bowl and pour in 3 tbsp soy sauce. Mix well and set aside for 15 minutes or longer.

Peel and core the apples and cut into small strips as well. Slice the chives into thin rings.

Heat the oil in a large skillet or wok. Add the meat and stir fry it for 2 minutes. Take the meat out and keep it warm. Add the rest of the oil to the wok. Add apples, chives, minced garlic, and sambal. Stir fry as well for two minutes, then add the remaining soy sauce, ginger syrup and sherry and cook slowly for 2 minutes.

Add the meat, turn up the heat and warm through and through for two minutes. Put in salt to taste.

Serve on a pre-heated platter with dry, brown rice and garnish with small wedges of lime and lemon.



Gelre-style lamb stew

‘Pannegies’

Publish Date: Jul 23, 2004
Tags: Meats & Fish

450 grams/1 lb lamb
30 grams/1oz butter or olive oil
2 onions
2 tbsp flour
2½dl/1 cup stock
salt and pepper
nutmeg
parsley
1 tbsp cream

Cube the meat. Heat the butter or olive oil in a heavy skillet and quickly sear and brown the lamb pieces on all sides. Peel and chop the onions. Take the meat from the pan and sautee the onion flakes till glazed. Add the meat and lower the heat. Sprinkle the flour over the meat and onions and mix well. Add, bit by bit, the stock, stirring all the time. Season with salt, fresh-ground pepper and nutmeg. Clean and chop the parsley, add to the mix, bring to a boil, then turn down the heat. Put a lid on the pan and let simmer for 90 minutes. Before serving, stir in the cream.

Serve with boiled or oven-roasted new potatoes and green beans.



Pork Cutlet with Spinach

Schnitzel met spinaziepesto

Publish Date: Jun 07, 2004
Tags: Meats & Fish

4 pork cutlets of 125 grams/5oz. Each
75 grams/3oz. frozen spinach
75 grams/3oz. salted roasted cashews
2 cloves garlic
75 grams/3oz. Parmesan or similar aged cheese
40 grams/1½oz. fresh basil
75 grams/3oz. tortilla chips
50 grams/2oz. Butter
1 pear
½dl/3 tbsp olive oil

Put the spinach in a collander or sieve and thaw. Press out the juices. Take the skin off the garlic. Cube the cheese. Mince the nuts, garlic and cheese in a food processor or blender, add the spinach, basil and olive oil until the mix is nice and smooth. Crumble the chips.

Beat and flatten the cutlets and drag them through the crumbs. Heat the butter in a skillet and fry the cutlets on both sides, four minutes each side.

Peel the pear, take out the core and dice the fruit. Add the pear pieces to the frying butter for the last minute only.

Arrange the cutlets on plates, with the pear pieces on top and put the spinach pesto besides it. Serve with roasted potatoes.

Veal with red onion dressing

Kalfsrollade met rode uiensaus

Publish Date: May 24, 2004
Tags: Meats & Fish

450 grams/1 lb. cooked veal or turkey roast
100 grams/4 oz. Butter
4 tomatoes
6 sweet-and-sour pickles
2 tbsp capers
2 tbsp pesto
1 tbsp mustard
1 large red onion
4 tbsp extra virgin olive oil
1/10 liter/½ cup chicken stock
salt & pepper

Roll the meat into a rollade (roast). Tie up with butcher’s string. Heat half of the butter in a large skillet and quickly sear and brown the ‘rollade’ on all sides. Add the rest of the butter, turn down the heat and cook the roast for about 30 minutes till it is done.Turn the rollade using a spatula or tongs, NOT a fork.

Make the chicken stock from a stock cube.

Finely chop the pickles and one tablespoon capers and mix in the mustard. Peel the onion and slice a few rings from the centre to use as garnish. Chop the remainder of the onion.

Mix the onion in with the mustard, pickles and capers blend, add the olive oil, stock and salt and pepper to taste.

Slice the meat and divide over four plates. Either roll the slices or arrange them like tiles. Pour over the dressing and sprinkle the remaining capers over it, garnish with onion rings. Slice the tomatoes, put pesto on each slice and put on the plates.

Serve with spaghetti (with little or no sauce) and steamed broccoli.





Cod in cheese crust

Kabeljauw met kaaskorst

Publish Date: Feb 07, 2004
Tags: Meats & Fish

600 grams cod fillets
4 tbsp lemon juice
3 tbsp flour
1 egg
2 egg yolks
60 grams/3 oz grated Parmesan cheese
1 shallot
12 cherry tomatoes
1 clove garlic
200 grams/7 oz butter
2 tbsp oregano leaves 
salt& pepper
1/2 cup olive oil

Divide the fish into 8 pieces and sprinkle them with salt and pepper and 3 tbsp lemon juice. Put the flour into a deep plate and drag the fish through it. Beat the egg and egg yolks with the grated cheese. Peel and mince the shallot. Mince half of the oregano. Halve the tomatoes.

Heat the olive oil in a deep skillet. In another pan, heat a dollop of butter and sautee the shallot and chopped oregano for about five minutes on low heat. Add the rest of the butter, let it melt and set aside.

Drag the fish through the egg & cheese mix and fry them golden brown in the heated oil.

Heat the butter mix and add pressed garlic, a few drops of lemon juce and salt and pepper to taste.

Put the fish on individual plates and pour the butter sauce over them. Garnish with the halved tomatoes and the rest of the oregano.

Serve with pasta or mashed potatoes. Eet smakelijk!


Leek hodgepodge with sausage

Prei stamppot met rookworst

Publish Date: Jan 23, 2004
Tags: Soups & Stews Meats & Fish

1 kilo/2 lbs 2 oz. Potatoes
800 grams/ 1 lb. 13 oz. leeks
2 red peppers
4 tbsp butter or olive oil
1 dl/½ cup milk
100 grams/4 oz. grated cheese
2 rookworst (or other sausage) total 500 grams/20 oz.
salt

Peel the potatoes and boil them in bit of water for about 25 minutes. Halve the leeks lengthwise, spread the leaves and clean them thoroughly under the cold tap. Then cut the leeks in thick rings (1 cm or 1/3 inch).

Dice the peppers and take out the seeds. Heat half of the butter or oil in a pan. Put in the leek and pepper pieces and sautee them for about five minutes. Slice the sausage.

Drain the potatoes and mash them. Add the rest of the butter or oil and as much milk as to make a proper ‘mash’.

Mix in the leeks and peppers and half of the sliced sausage.

Grease an oven dish and put in the mix. Arrange the rest of the sausage on top, sprinkle cheese all around the sausage.

Put in a preheated oven - 200ºC/390ºF - for 20 minutes. Serves 4.




 
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