Week 46. Dear Krat Chef, Gemakskrat

Transcription

1 Week 46 Gemakskrat Dear Krat Chef, For a few seasons, we?d been standing on the side-lines of the football pitch together where our children played. Talk was mainly about the latest injuries, the fierce opponents or the heard-hearted trainer. We rarely chatted about work? after all, on the side-lines you?re a parent more than anything else. And then we suddenly discovered, upstairs drinking coffee, a common mission: sustainable food. The friendly football Dad turned out to be one of the founders of Potverdorie! This producer of jam, chutneys and more got started due to dissatisfaction with enormous food waste. Surely more could be done with unwanted carrots, strawberries, cucumbers? Potverdorie! now drives through Amsterdam to collect unwanted and rejected vegetables from supermarkets, wholesalers and farmers. And in their production kitchen, this basis material is transformed into delicatessen in a jar. Waste is delicious, so say Potverdorie! We were pleasantly surprised when we tasted their onion chutney. You?ll find it in the Krat this week, to accompany the soup and the mash. Kale has never tasted so exciting. Enjoy and eet smakelijk! The Krat team

2 Main Course Kale mash with potatoes and pumpkin with smoked lamb sausage and onion chutney 40 min Note you need onion chutney more often this week.. Using a large knife, slice the central, thick vein out of the kale leaves. Cut the leaves into thin strips.. Peel the potatoes and pumpkin, cut into large pieces and cover in water in a large pan. Add salt according to taste. Lay the sliced kale on top, bring to the boil and boil for 5 minutes with lid on.. Put the sausages, in their packaging, in a pan with water and warm up gently, without bringing the water to the boil. 4. Drain the potatoes and vegetables. Mash finely with a generous knob of butter, you probably won?t need any more liquid. Season with pepper and salt. 5. Serve with the sausage and the onion chutney. In the crate Kale (g) Floury potato (g) Butternut squash (g) Lamb sausage (piece(s)) Onion chutney (to taste) p 50 75,5 500 Own pantry Butter (cube(s)) Milk (optional) Salt and pepper (to taste) p

3 Main Course Laquerd chicken thigh with baked sweet potato, pak choi and broccoli In the crate Sweet yam (g) Broccoli (g) Chicken thighs (g) Pak choi (piece(s)) Full-fat yogurt (ml) Spring onion (piece(s)) Lime juice (to taste) Nigella seeds (tbsp) Own pantry Garlic (clove(s)) Soy sauce (tbsp) Butter (cube(s)) p ,75 0, ,8 p, min. Preheat the oven to 00 C. Cut the sweet potato (unpeeled) in half lengthways. Put each half (or halves) on a piece of foil and fold closed. Put on a baking tray in the oven, together with the unpeeled cloves of garlic (choose a few larger ones). Bake for around 5 minutes.. Put on water for the broccoli.. Pat the chicken thigh dry. In a wok, heat up some oil. Sprinkle the chicken with some pepper and fry until browned. Put the chicken in an oven dish and put in the oven with the sweet potatoes. set the alarm for minutes. 4. Cut the stem of the broccoli into slices and make small florets. Blanche the broccoli for about 4 minutes so that it keeps its bite. NOTE! You need to save the cooking water! 5. Remove the leaves from the pak choi plant and cut into chunky strips, leaving the smaller leaves whole. Put in a colander. Pour the cooking water from the broccoli over the pak choi. Put all the vegetables in a dish. 6. Take the garlic out of the oven and push out if its skin. Mash up with a fork in a bowl. Add the yoghurt to the garlic and season with salt and pepper. Slice the spring onion into rings, saving some for garnish, and stirring the rest through the yoghurt. 7. After minutes, take the chicken out of the oven, deglaze with the soya sauce. Put back in the oven for minutes so that the soya sauce caramelises slightly. Then add a generous knob of butter and put it back for another minute until the butter melts. 8. Pour the soya sauce with melted butter over the vegetables and drizzle with a little lime juice. Sprinkle with the spring onion and nigella seeds. 9. Give everyone a sweet potato parcel and let them add a generous dollop of yoghurt. Serve with the chicken and vegetables.

4 Vegetarian Main Course Heart-warming lentil soup with ciabatta and iceberg lettuce with cucumber In the crate Carrot (g) Onions (piece(s)) Spice mix (tray(s)) Red lentils (g) Canned tomato (can(s)) Roll (piece(s)) Full-fat yogurt (ml) Roman lettuce (crop(s)) Onion chutney (to taste) p , , Own pantry Vegetable stock (cube(s)) Boiling water (liter) Garlic (clove(s)) Olive oil (tbsp) Chili powder (tsp) Paprika powder (tsp) Salt and pepper (to taste) Vinaigrette (to taste) Olive oil (extra virgin) (to taste) Lemon juice (bottled) (to taste) p,5 0,75 0, 0,,,5,5,5 5 min. Heat.5 liters of water with blocks of vegetable stock. Wash and/or peal the carrots and cut into small cubes (0.5 cm). Cut the tomatoes into chunks. Chop the garlic. Cut the onions into small parts. Put the oil in a large pot with a thick bottom. Gently fry the spice mixture, taking care not to burn it. When the smells start to escape add the onion. When the onion is slightly glazed add the the carrot and garlic then continue frying over low heat for about minutes. Stir regularly so nothing burns.. Wash the lentils in a sieve. Preheat the oven to 80 degrees. When the carrots start to soften add the tomatoes and lentils, together with about. liters of stock. Keep the remaining stock, you can use this if the soup becomes too thick. Bring the soup to a boil then reduce heat. Close the pot with a lid and simmer gently for about 5 minutes. Bake the ciabattas for about 8-0 minutes in the oven.. Meanwhile make the yoghurt sauce. Add lots of pepper, some salt, the chilli powder and the paprika to the yoghurt. You can make a more mild sauce by replacing the chilli powder an extra portion of paprika. 4. Make a simple salad with the iceberg lettuce. Cut it into strips, then wash and dry using a salad spinner. Make a vinaigrette by vigouriously mixing tbsp of oil, tbsp of vinegar, tsp of mustard and some sugar, salt and pepper. 5. When the lentils and carrots are cooked you can partially mix the soup using a blender. This will give it a smoother texture. Add salt, pepper and squeeze of lemonto taste. 6. Serve the soup with a spoonful of yoghurt and thin slices of ciabatta with olive oil for dipping.

5 In the crate of week 46 PRODUCT PERS PERS 4 PERS KEEPING Lamb sausage (piece(s)),5 Refrigerator, can refreeze Chicken thighs (g) 00 Refrigerator, till exxp Butternut squash (piece(s)) Cool dry place Sweet yam (g) 800 Cool dark place Red lentils (g) , till expiration date Onion chutney (jar(s)) Pak choi (piece(s)) Refrigerator, week Kale (g) Refrigerator, week Roman lettuce (crop(s)) Refrigerator, few days Broccoli (piece(s)) Refrigerator, - 5 days Floury potato (g) Cool dark place Roll (piece(s)) 4 In a bag in the refrigerator Full-fat yogurt (tray(s)) Refrigerator, till exxp Canned tomato (can(s)) Carrot (piece(s)) Refrigerator, week Spring onion (piece(s)) Refrigerator, week Red onion (piece(s)) Cool dark place Lime (piece(s)) Fruit basket, week Nigella seeds (tray(s)) Spice mix (tray(s))

6 Origin Products de Krat Potverdorie! Waterlants Weelde Waterlants Weelde sells high-quality sustainable meat from the Waterland area. Good meat, produced with love for the animals and the unique landscape, conform the strict norms of the Stichting Keurmerk Waterland and the Producent Keurmerk for free-range chicken and free-range pork meat. In the beautiful Waterland culture-landscape of North-Holland, a large-scale cattle breeding is not possible. Therefore, the strength of Waterlants Weelde is the production of small scale and high-quality meat, with the preservation of the unique landscape as an additional benefit. De Eerste Bauke Bossink Eco-farm "De Eerste" is a organic farm with many different branches. There are 60 dairy cows, of which milk is processed into cheese and yoghurt. There is also a vegetable and arable branch, where various vegetables and potatoes are grown. In the orchard, 50 hens scramble each day for fresh eggs. In the farm shop and delivery routes, these products are sold, supplemented with a full range of dry and versatile products, of course all biologically Bauke Bossink grew up between the sheep on his parents farm. He went to Australia and New Zealand for more sheep experience, then finished his studies and the school of Agriculture in Dronten. Since then Bauke Bossink has been working professionally on the sustainable and natural breeding of sheep. Becasue "you shouldn't tamper with lamb meat" is his motto.