Week 43. Dear Krat Chef, Kratje Slank

Transcription

1 Week 43 Kratje Slank Dear Krat Chef, As it seems that the autumn really is trying to break through now, after the wonderful Indian summer last week, it?s perfectly reasonable to put the purple kale in the crate again this week, we thought! After all, it?s a versatile vegetable, wonderful in a mash, a stew or a soup. And if you don?t feel like any of those, then make it into a tasty pesto, or crunchy crisps. As counterpart to this traditional Dutch vegetable, we?re serving mussels, Thai style, this week, prepared with Eastern flavours such as lemon grass, ginger and laos? something a bit different to the classic way pf preparing them. We thought it was delicious, you too? Enjoy and eet smakelijk, The Krat team

2 Thai mussels with rice and Chinese cabbage Main Course 35 min In the crate 2p 3p 4p Basmati rice (g) Mussels (kilo) 1 1,5 2 Chinese cabbage (kilo) 0,5 0,75 1 Lemon grass (stalk(s)) 1 1,5 2 Ginger (tbsp) 1,5 2,5 3 Red chili pepper (piece(s)) 1 1,5 2 Fresh coriander (tbsp) Spring onion (piece(s)) 1,5 2,5 3 Spices (tray(s)) 0,5 0,75 1 Lime juice (tbsp) Coconut milk (ml) Own pantry 2p 3p 4p Garlic (clove(s)) 1 1,5 2 Olive oil (tbsp) 0,5 0,75 1 Black pepper (to taste) Salt (to taste) NB: The tub contains 1 tsp laos and ¼ tsp cayenne pepper. 1. Put on 75g of rice pp in 150ml water. Gently (!) boil the rice for about 10 minutes, until cooked. 2. Fill the sink with cold water and put in the mussels. Mussels that float to the surface or are broken must be thrown away. With mussels that do not close after a while: tick against the mussels, if these don?t close then these must be thrown away too (they don?t have to close completely). Leave them in the water until use. 3. Cut the Chinese cabbage into quarters, remove the heart and cut into thin strips. Cut the garlic into thin slices. 4. Remove the outer, tough leaves from the lemon grass, hit with a frying pan and cut into four or five pieces. Peel the ginger and cut into thin slices. 5. Cut the red pepper into half-rings - if you want the dish really spicy leave the seeds in, otherwise remove them. 6. Finely chop the coriander. Cut the spring onion into rings. 7. Heat the oil in a wok and stir-fry the Chinese cabbage until it shrinks. Allow the liquid to evaporate, add the laos and cayenne pepper, pepper and salt. Stir and put the cabbage in a dish. Cover to keep warm. 8. Wipe the pan clean, heat, add the oil and then the mussels. Toss the mussels and add the slices of garlic, the lemon grass, the red pepper, spring onion and the ginger. Keep tossing until all the mussels are open. Add the lime juice and add the coconut milk. Bring to the boil and add the coriander. Serve immediately with the rice and Chinese cabbage.

3 Sausage with endive mash and braised bell pepper and onion Main Course 30 min In the crate 2p 3p 4p Potatoes (kilo) 0,5 0,75 1 Pork bratwurst (g) Onion (piece(s)) 1 1,5 2 Red bell pepper (piece(s)) 1 1,5 2 Endive (g) Own pantry 2p 3p 4p Olive oil (tsp) 0,5 0, Peel the potatoes, optionally cutting into pieces, and put on the heat in cold, salted water. Boil for minutes until cooked. 2. Fry the sausages in a generous knob of butter. Take them out once brown all over, you?ll cook them more later. 3. Meanwhile, cut the onions into thin half-rings. Fry the onion slowly in the sausage fat. Then cut the peppers lengthwise in half and then into thin half-moons. Add to the onion. Add some pepper and salt, 1 tbsp. of water and leave to gently stew for 10 minutes. 4. Cut the leaves of the endive from the stem and cut into strips. Wash the endive well using a salad spinner. 5. After about 10 minutes, put the sausages on top of the pepper and onion to cook further. After a while, prick some holes in the sausage so that the fat can run out, creating a delicious gravy. 6. Drain the potatoes and mash finely. Keep adding a dash of milk until a nice, creamy mash forms. Stir through the endive and season with salt and pepper. Serve the mash with the sausages and braised peppers.

4 Vegetarian Main Course Noodle soup with mushrooms, purple kale and tahoe 40 min In the crate 2p 3p 4p Purple kale (g) Ginger (grated) (tbsp) 0,5 0,75 1 Dried porcini mushrooms (g) Tahoe (g) Carrot (g) Spring onion (piece(s)) 1 1,5 2 Noodles (g) Own pantry 2p 3p 4p Garlic (clove) 1 1,5 2 Oil (tbsp) 0,5 0,75 1 Boiling water (ml) Vegetable stock (cube(s)) 1 1,5 2 Chili sauce (optional) NB. you have more kale than you need for the recipe, so use as much as you want to. If you decide not to put everything in the soup, then make a wonderful pesto with the rest. See renkoolpesto. Or cut into strips, mix with oil, pepper and salt and put in the oven for 10 minutes, to make delicious crisps! 1. Put on the kettle. 2. Wash the purple kale. Cut the stem into small pieces and the leaves into thin strips. 3. Grate the ginger and squeeze out the garlic. Cut up the dried mushrooms a little smaller. 4. Heat some oil in a thick-based soup pan. Add the garlic, ginger and the pieces of kale stem and fry gently. Add the boiling water and the stock cubes. 5. Bring to the boil and add the dried mushrooms and the rest of the kale. Leave to boil for about 10 minutes until the dried mushrooms are soft and the kale is cooked. 6. Meanwhile, cut the Tahoe into 1cm pieces and grate the carrot. Cut the spring onion into rings. Add the noodles and leave to boil for 3 minutes. Add the spring onion and allow to soften. Take off the heat. Stir through the grated carrot and the blocks of Tahoe. Taste and season the soup with salt. Serve immediately, optionally with a little bit of sweet chilli sauce if you like the taste.

5 In the crate of week 43 PRODUCT 1 PERS 2 PERS 3 PERS 4 PERS KEEPING Mussels (kilo) Refrigerator Pork bratwurst (piece(s)) Refrigerator, not refreeze Tahoe (pack(ages)) Refrigerator, till expiration date Noodles (pack(s)) Pantry, till expiration date Potatoes (g) Cool dark place Basmati rice (g) Pantry Coconut milk (can(s)) Pantry Dried porcini mushrooms (bag(s)) Cool dark place, few months Purple kale (bunch(es)) Refrigerator, 1 week Endive (crop(s)) Refrigerator, few days Chinese cabbage (piece(s)) Refrigerator, 2 weeks Carrot (piece(s)) Cool place, few weeks Red chili pepper (piece(s)) Cool place, 2-4 days Red bell pepper (piece(s)) Outside refrigerator, 1 week Spring onion (bunch(es)) Refrigerator, 1 week Lemon grass (piece(s)) Refrigerator Lime (piece(s)) Fruit basket, 1 week Onion (piece(s)) Cool dark place Ginger (piece(s)) Refrigerator, 3 weeks Fresh coriander (bag(s)) Refrigerator Spices (tray(s)) Cool dark place

6 Origin Products de Krat Portabella paddestoelen Portabella is a market company exclusively for mushrooms. Fresh, wild and organically grown mushrooms are available year round. For wild mushrooms and truffles, of course, the availability is linked to the season. The cultivated mushrooms are from the Netherlands and taste good year round. Natural Oriental Fresh Foods Natural Oriental Fresh Foods is a supplier for tofu, tempe, roti and paneer. They want to distinguish themselves from the competitor on every level. They focus on the quality of their production and the processing of the products. NOFF works with high-quality organic raw materials. The beans are not genetically modified. Schmidt Zeevis Schmidt Zeevischhandel was founded around 1908 by Granny Schmidt. The company has resided for over 100 years in exactly the same location. Schmidt Zeevis works with very strict quality standards and can offer us super fresh fish. They work with certification by the Marine Stewardship Council (MSC) and sell products under the MSC label. De Eerste 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, 250 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