Week 47. Dear Krat Chef, Weekendkrat Extra

Transcription

1 Week 7 Weekendkrat Extra Dear Krat Chef, We once followed a Balinese cooking workshop in the open-air kitchen of our Balinese hotel. For days we?d been enjoying all the fresh, aromatic and super-fresh dishes, whether we were eating in a warung (restaurant) or slurping bakso on the sidewalk. We wanted this at home too. Sweating above our mortar we gained deep respect for all Indonesian chefs. No wonder everything tastes so wonderful, we were crushing all those galanga, djahe, laos, chilis and sereh stalks like madmen. Highlight of the workshop was the ikan pepesan; fish (ikan) roasted in banana leaves (pepesan). Wow, what an amazing dish. Bartje Boemboe has done all the crushing for you: their boemboe (spice mix) does miracles for your fish or tempeh. Should you have a toko nearby: ask for banana leaves and use these to wrap the fish or tempeh. Your food will look incredibly professional. Without it, the ikan/tempeh pepesan is also delicious, by the way. Enjoy and eet smakelijk! The Krat team

2 Ikan pepesan (fish parcel) with boemboe van Bartje, stir-fried pak choi and Jasmin rice Ikan pepesan boemboe (bag(s)) White cabbage (g) Pak choi (piece(s)) Gerookte forel (piece(s)) p 00 p 50,5 p 600 Jasmine rice (g) Vegetable oil (tbsp) Garlic (clove(s)) Sweet soy sauce (tbsp) p 00 p 50,5 p 00 0 min. Preheat the oven to 80 C.. Put on 50g of rice pp in 00ml of water pp and boil gently (!) if necessary with a heat disperser, for 0 minutes until dry and cooked. Stir and leave to stand for 0 minutes.. Heat the oil in a wok and fry the boemboe gently.meanwhile, cut the white cabbage into quarters, remove the heart and cut into thin strips.. Add the white cabbage to the boemboe in the pan, fry whilst stirring for a few minutes, add a dash of water, cover and braise until just tender for 8 minutes. 5. Cut the white of the pak choi into slices and the leaf into strips and wash using the salad spinner. Finely chop the garlic. 6. Tear off a large sheet of foil per person and arrange the white cabbage over the sheets. Lay the fish on the cabbage and firmly close the parcels. Put in the oven for 0 minutes. 7. Heat some oil in the same wok and add the pak choi. After minutes add the garlic and toss. Stir through the ketjap and serve with the rice, white cabbage and fish.

3 White cabbage and winter purslane mash with caramelised chicory and a â œbuitengewone pigâ sausage Floury potato (kilo) White cabbage (g) Winter purslane (g) Chicory (piece(s)) Pork chops (piece(s)) p p 5 5 p Butter (cube(s)) Mustard (tbsp) Sugar (tbsp) Lemon juice (optional) Milk (optional) p 0, p,5 0, p 0 min.peel the potatoes, cut into large pieces and cover in water in a large pan. Cut the white cabbage into rough pieces and add, together with some salt. Bring to the boil and boil with the lid on for 5-0 minutes until cooked.. Remove the roots from the turnip greens (not the stalks!) and wash using a salad spinner. Cut into three.. Cut the chicory in half and if you prefer in terms of flavour, remove the heart. Heat a large knob of butter in a large pan and braise the chicory until brown and cooked for about 5 minutes. Make sure it doesn?t burn! After 0 minutes, stir through the mustard and sugar. Allow to gently caramelise. Taste and add a squeeze of lemon juice if needed.. Meanwhile, fry the sausages in a frying pan with some butter for about 0 minutes until brown and cooked through. You can also add a little extra water to the frying fat to make some gravy. 5. In the meantime, drain the potatoes and white cabbage (save some of the cooking liquid). mash with a knob of butter. Add some milk or cooking liquid if the mash is too dry. Mix through the turnip greens. Season with salt and pepper. 6. Serve with the sausage and a dab of mustard.

4 Vegetarian Roti with egg and palm cabbage 5 min p Eggs (piece(s)) Sweet dumpling pumpkin (piece(s)) Yacon (g) 5 Red onion (piece(s)) Tuscan kale (g) 00 Roti (piece(s)) Spices () Tomato paste (tbsp) Garlic (clove(s)) Oil for frying () Water (ml) p 5 90,5 00,5 p p p p,5, Every spice tub contains: tsp. coriander powder, tsp. cumin powder, tsp. curry powder (for p double these quantities are needed, so two spice tubs!). Hard-boil the eggs for approx. 7 minutes. Hold under cold water and peel.. Peel the potatoes and cut into cubes.. Remove the main vein from the palm cabbage and cut into thin strips.. Chop up the red onion. Finely chop the garlic. 5. Heat some oil in a frying pan and fry the red onion for about 0 minutes until the onion is golden brown. Stir through the garlic and fry for another minute. Mix through the spice mixture. Add the tomato puree ( tbsp. for p) and fry for another few minutes. Be careful not to burn the mixture! 6. Mix through the potatoes and stir-fry. Add some water, enough to half cover the potatoes. Bring to the boil, together with the stock cubes. Stir and simmer until the potatoes are nearly cooked. Now add the palm cabbage and boil for another 6 minutes until the palm cabbage is just tender. 7. Heat up the roti sheets in a pan with a drop of oil. 8. Check de curry for salt and pepper. Cut the eggs in half and add to the curry, serving immediately with half a roti sheet per person.

5 Cabbage salad with dill dressing, smoked trout and baked potatoes Potatoes (g) White cabbage (g) Shallot (piece(s)) Gerookte forel (piece(s)) p p p Green cabbage (g) Dill (sprig(s)) Whipped cream (tbsp) Mayonnaise () Mustard (tbsp) Vegetable oil (tbsp) p 50 p 75,5 p min. Peel the potatoes and boil in water with a little salt until about 5 minutes.. Cut the two types of cabbage very finely. a mandolin or a sharp knife.. Bring a pot of water with some salt to the boil and blanch the coal for minute. Rinse under cold water and let it drain well.. Chop the shallot very finely and chop the dill. 5. Mix a dressing of the mayonnaise, whipped cream, mustard, shallots and dill. Season with salt and pepper. 6. Scoop the dressing through the cabbage. 7. Break the trout fillets into pieces and spread over the cabbage. 8. Drain the potatoes and let cool slightly. Cut into slices. 9. Heat the oil in a frying pan and fry the potatoes until golden brown in about 0 minutes. Serve with the salad.

6 Roasted pumpkin, pork chop, white chicory with cinnamon and bulgur p Sweet dumpling pumpkin (piece(s)) Chicory (head(s)) Pork chops (piece(s)) Thyme (sprig(s)) Shallot (piece(s)) Arugula (rocket) (hand(s)) Bulgur (g) Olive oil (extra virgin) (ml) Red wine vinegar (ml) Vegetable stock (ml) Brown sugar (tsp) Garlic (clove) Olive oil for frying (tbsp) Boter of olijfolie () Cinnamon powder (tsp) Balsamic vinegar (tbsp) Lemon (piece(s)) Olive oil (to drizzle) (to taste) p,5 p p p p ,5 60 min. Prepare the bulgur according to the instructions.. Preheat the oven to 90 C. Cut the pumpkin into segments and remove the seeds. Mix 00ml of olive oil, vinegar, stock, thyme and sugar. Arrange the pumpkin and the unpeeled garlic in an oven dish. Pour the sauce over the vegetables in the dish. Bake for approx. 5 minutes in the middle of the oven.. In the meantime, make the white chicory. Chop up the shallot and cut up the white chicory roughly. Heat tablespoon of olive oil in a frying pan and gently fry the shallot for 5 minutes. Add the white chicory and stir-fry until it starts to shrink. Spoon through the cinnamon powder.. Meanwhile, heat butter or oil in a pan and fry the pork chops until golden brown.. Take the pumpkin out of the oven. Put in a dish and keep warm. Boil the remining cooking liquid with the balsamic into a syrup. Serve, together with the garlic, alongside the pumpkin. You can squeeze out the garlic over the pumpkin. 5. Mix the rocket through the bulgur and season with salt, pepper, some lemon juice and olive oil. Serve with the pumpkin and the white chicory.

7 Pork chops with caramelised onions, feta and palm cabbage pasta Red onion (piece(s)) Tuscan kale (g) Pork chops (piece(s)) p 00 p,5 00 p 00 Feta (pack(ages)) Olive oil (extra virgin) (tbsp) Balsamic vinegar (tbsp) Brown sugar (tsp) Anchovy (filet(s)) Garlic (clove(s)) Red pepper flakes (tsp) Pasta (g) p 00 p,5,5,5,5 00 p 00 5 min. Chop up the onion(s).. Heat half of the olive oil in a frying pan and fry the onions for 5 minutes. Add the sugar and balsamic and stir well. Cook gently for another 0 minutes until the onions are caramelised.. Remove the hard vein from the palm cabbage. Cut the leaves into thin strips.. Cut up the anchovies. 5. Finely chop the garlic. 6. Heat the rest of the olive oil in a frying pan and fry the anchovies gently until they fall apart. Add the garlic and dried red pepper and fry for another 0 seconds. Add the palm cabbage and stir-fry for a minute. Add tablespoons (for p) of water. Put the lid on the pan and leave the cabbage to stew for approx. 0 minutes. 7. Cook the pasta according to the instructions. 8. Sprinkle salt and pepper over the pork chops and fry on both sides for minutes until the meat is cooked. 9. Arrange the pork chops on a plate, spoon over the caramelised onion(s) and crumble over the feta. 0. Drain the pasta and mix through the cabbage. Serve with the meat.

8 Orecchiette with winter purslane 0 min Winter purslane (g) Ciabatta (g) p p 5 50 p Olive oil (tbsp) Garlic (clove(s)) Anchovy (piece(s)) Rode pepervlokken (pinch) Parsley (sprig(s)) Pasta shells (g) p p,5 p 6 50, Grind the bread in the food processor into fine crumbs. Heat tablespoons of olive oil in a frying pan and add whole clove of peeled garlic (not crushed) and anchovies.. Once the garlic clove is golden brown and the anchovies have dissolved in the oil, add the breadcrumbs. Fry until golden brown and season with black pepper and optionally some extra sea salt. Drain on some kitchen paper. Blanche the winter purslane for approx. minutes in salted water. Drain in a colander and chop finely.. Finely chop the remaining garlic. Heat tablespoons of olive oil in a large frying pan. Add the finely chopped garlic, the anchovies and the dried red-pepper flakes. Fry gently until you can smell the garlic and the anchovies fall apart. Finely chop the parsley and add. Stir through the chopped winter purslane. Season with pepper and if necessary, some salt.. Cook the orecchiette according to the instructions. When nearly finished cooking, mix some of the cooking liquid through the winter purslane. Drain the orecchiette. Mix through the winter purslane. Mix until everything can thicken up a little. Serve in deep plates with some of the breadcrumbs sprinkled over.

9 Pork chops with onion sauce and coleslaw 5 min Potatoes (g) White cabbage (g) Red onion (piece(s)) Chopped red onion (tbsp) Pork chops (piece(s)) p p 50 00,5 p Mayonnaise (ml) Yogurt (ml) Cumin seeds (tsp) Butter (tbsp) Flour (tbsp) White wine (ml) Chicken stock (ml) Creme fraiche (tbsp) Dijon mustard (tbsp) Pickle (tbsp) Leaf parsley (tbsp) p 75 50, p p Preheat the oven to 80 C.. Peel the potatoes. Cut into pieces. Boil in salted water for about 0 minutes until cooked.. Make the coleslaw. Put on a pan of salted water and bring to the boil. Remove the outer, tough leaves of the cabbage. Cut the cabbage in half and remove the heart centre. Slice into thin strips, preferably using a mandoline. Blanche the cabbage briefly to make it slightly softer. Drain and rinse under cold, running water. Drain well.. Mix a dressing using mayonnaise, yoghurt and cumin seeds. Thin if necessary with a little bit of water. Mix the chopped onion, cabbage and mayonnaise dressing. Season with salt and pepper. Leave to marinate. 5. Sprinkle the chops with salt and pepper. Heat the rest of the butter in a frying pan and fry the chops for about minutes per side. Put in a dish and into the oven for 8 minutes. Take the dish out of the oven and keep warm under aluminium foil. 6. Chop up the onion. Fry the onion in the leftover frying fat until light brown. Add the flour and mix for one minute. Stir through the wine and reduce by half. Keep stirring so that all the bits from the bottom of the pan also mix into the sauce. Add the stock and again reduce by half. 7. Mix through the crème fraîche, mustard, pickles and parsley. Put the chops and juices back in the sauce to warm through. Serve the meat with the sauce, the boiled potatoes and the coleslaw.?

10 Cabbage salad with dill dressing, smoked trout and baked potatoes Potatoes (g) White cabbage (g) Red onion (piece(s)) Gerookte forel (filet(s)) p p p Dill (sprig(s)) Whipped cream (tbsp) Mayonnaise (to taste) Mustard (tbsp) Vegetable oil (tbsp) p p 5 p 6 0 min. Peel the potatoes and boil in water with a little saltuntil about 5 minutes.. Cut the two types of cabbage very finely. amandolin or a sharp knife.. Bring a pot of water with some salt to the boiland blanch the coal for minute. Rinse under coldwater and let it drain well.. Chop the shallot very finely and chop the dill. 5. Mix a dressing of the mayonnaise, whippedcream, mustard, shallots and dill. Season with saltand pepper. 6. Scoop the dressing through the cabbage. 7. Break the trout fillets into pieces and spread overthe cabbage. 8. Drain the potatoes and let cool slightly. Cut intoslices. 9. Heat the oil in a frying pan and fry the potatoesuntil golden brown in about 0 minutes. Serve with

11 of week 7 PRODUCT PERS PERS PERS PERS KEEPING Pork chops (piece(s)) Refrigerator, till exxp; can refreeze Gerookte forel (piece(s)) Koelkast, zie THT datum Ciabatta (piece(s)) 5 6 In a bag, few days Ikan pepesan boemboe (bag(s)) Refrigerator, till exxp Eggs (box(es)) Refrigerator or cool place Roti (pack(s)) Refrigerator, till exxp Sweet dumpling pumpkin (piece(s)) Cool dark place Tuscan kale (g) Refrigerator, days Yacon (bag(s)) Cool dark place Winter purslane (bag(s)) Refrigerator, few days Pak choi (piece(s)) Refrigerator, week Chicory (piece(s)) Refrigerator, week Floury potato (kilo) 0, Cool dark place Lettuce (crop(s)) Refrigerator, few days White cabbage (piece(s)) Refrigerator, weeks Red onion (piece(s)) Cool dark place *het brood dient 8-0 minuten te worden afgebakken op 00 graden. Let wel: het kan zijn dat je grote paksoi ontvangt, ipv kleintjes. De leverancier heeft verschillende formaten geleverd.

12 Origin Products de Krat Frank's Smoke House Jordy's Bakery Frank started in 995 to smoke salmon in his barn as a hobby. He now has a shop and smokehouse where he smokes meat and fish with a small team. They only use the best and most carefully selected ingredients. The fish and meat comes from sustainable sources and are grown without hormones, antibiotics or other growth supplements. Frank has a very good nose for good, fresh fish, and therefore supplies the fish for De Krat. Jordy Klootwijk (98) pretty much grew up baking bread. His grandfather founded the Klootwijk bakeries. Jordy continued the family tradition, and completed baker training in the U.S.A. at the renowned French Culinary Institute. Jordys Bakery produces high quality, great-tasting, and no-nonsense bread. Jordys Bakery's bread can be described as beautiful and nutritious and is hand-made with natural ingredients. Jordy spends most of his time in the bakery and enjoys making bread every day. His right hand and wife Marieke works in the shops. Bartje Boemboe Bartje Boemboe makes fresh boemboe for authentic Indonesian cuisine. They give each dish a special, unique character. Bartje and Jojo make boemboe according to the recipes of our grandmothers. Fragrant and pure, with no artificial additives. Now you can put your own easy authentic Indonesian cuisine at the table with our boemboe for beef, vegetables, eggs, fish, chicken, rice and soup. Bartje Boemboe can also be ordered via Bartje Boemboes website All boemboes are made without artificial flavors, colors and Buitengewone Varkens Buitengewone Varkens, or Extraordinary Pigs originated in Twente. They started the pig farm Pecus in 0 in close collaboration with three other farms and an estate owner. Together they have the drive to farm in a different way, by simply letting the animals outside (hence Buitengewone Varkens, which means extraordinary pigs, but consists of the words, buiten, outside, and gewoon, normal). At Buitengewone Varkens, Gascon forest pigs and Bonte Bentheimer pasture pigs are raised. The pigs are really outside their whole lives, so they can breathe the fresh air and live a stress-free life in the forests, fields and meadows.