Week 41. Dear Krat Chef, Weekendkrat Extra

Transcription

1 Week 41 Weekendkrat Extra Dear Krat Chef, This week there is something special in the krat: Kamut couscous. Huh? Well actually, the name of the grain that it is made from is Khorasan wheat, and this wheat can only be called Kamut if it is grown organically, never mixed with other species and has never been genetically altered. A genuine ancient grain thus, just like spelt. It is claimed that this type of grain contains a lot more nutrients than the refined grains that we use today. Kamut originally comes from Mesopotamia. Fun fact: farmers in Turkey call the grain Camel Tooth because of the shape, or The Prophets Grain after another legend that says that Khorasan was the grain that Noach took onto the ark. The couscous is made from Kamut by drying, steaming and then making granules from the dough, based on wheat and water. This week we use it to make a delicious, aromatic tajine, with lots of vegetables and wonderful Moroccan spices. Enjoy and eet smakelijk! Eefje

2 Tajine of lamb merguez sausages and vegetables with couscous Main Course 25 min Zucchini (piece(s)) 0,5 0,75 1 Coloured pepper (piece(s)) 0,5 0,75 1 Onions (piece(s)) 0,5 0,75 1 Lamb merquez sausage (piece(s)) Cherry tomatoes (tray(s)) 0,5 0,75 1 Green beans (g) Couscous Kamut (g) Coriander (bunch(es)) 0,5 0,75 1 Water (ml) Garlic (clove(s)) 1 1,5 2 Oil for frying (to taste) Cumin powder (tsp) 0,5 0,75 1 Kaneelpoeder (tsp) 0,5 0,75 1 Olive oil (tbsp) 1 1,5 2 NB. YOU need cherry tomatoes several times this week! NB. The spice tub WITHOUT spot contains 1 tsp cumin and 2 tsp cinnamon. Put on the kettle for the couscous later. Cut up the courgette into 2cm cubes. Remove the seeds and the stem of the pepper and cut also into 2cm cubes. Chop the onion. Cut the sausage into pieces of around 3cm. Finely chop the garlic. Heat the oil in a pan and fry the sausages on a high heat until they start to go brown. Remove the sausages from the pan, put them on a plate and leave the frying fat in the pan. Fry the onion and the vegetables in the sausage fat on a medium heat until the onion softens. Cut the cherry tomatoes in half and chop them roughly with a hand-blender, with 100ml of water (4p) and the spices. Once the onions are soft add the garlic. Fry for another 30 seconds before adding the tomatoes. Stir and allow to simmer for a total of 10 minutes. In the meantime, top and tail the green beans and cut them into 2cm pieces. After 5 minutes add the beans and the sausages to the vegetable mixture in the pan, stir and allow to simmer for another 5 minutes until the green beans are cooked. Season with salt and pepper. Whilst the mixture is simmering, put the couscous in a heat-resistant bowl, bring the water back to the boil and then add the indicated amount of water, and salt, to the couscous. Leave to soak for 3 to 5 minutes. Check if the couscous is ready, add 1 tbsp olive oil (4p) and stir through well with a fork. Serve the couscous with the tajine.

3 Pancakes with prawns and spring onion Starter 30 min Shrimps (g) Thin leek (piece(s)) 0,5 0,75 1 Red bell pepper (piece(s)) 0,5 0,75 1 Red chili pepper (piece(s)) 0,3 0,4 0,5 Flour (g) Cornstarch (tsp) Eggs (piece(s)) 1 1,5 2 Water (ijskoud) (ml) Sunflower oil (for frying) Soy sauce (tbsp) 3 4,5 6 Rice vinegar (tbsp) 3 4,5 6 Sugar (tsp) 1 1,5 2 Water (tbsp) Geroosterd sesamzaad (tsp) 0,5 0,75 1 Cut, if necessary, the larger prawns in half. Slice the leek into rings and wash thoroughly. Cut the bell-pepper into thin strips and finely chop the pepper. Mix the flour with the corn flour in a bowl. Beat the egg and the ice-water in another bowl. Add the flour and corn flour little by little whilst stirring with a whisk or blender. Spoon the prawns, pepper and leek through the batter. Put a little sunflower oil in a 20cm pan. Put on a medium heat and pour a quarter of the batter into the pan. Fry for 4 minutes until the underneath is golden brown and crispy, and the top looks dry. Flip and fry for about another 3 minutes. Put on a plate and keep warm. Make another 3 pancakes in the same way. Make the dip sauce by mixing soya sauce, wine vinegar and water. Sprinkle some chopped red pepper through. Serve the pancakes with the sauce.

4 Linguine with ricotta, prawns and watercress Main Course 30 min Cherry tomatoes (g) Watercress (sprig(s)) Shrimps (piece(s)) Linguine (g) Olive oil (extra virgin) (tbsp) 1 1,5 2 Garlic (clove) 0,5 0,75 1 Lemon (piece(s)) 0,25 0,5 0,5 Ricotta (g) Chili flakes (to taste) Cook the pasta al dente according to the instructions. Cut the tomatoes in half and finely chop the garlic. Grate the lemon peel and stir through the ricotta. Remove the leaves from the water cress. Heat the oil in a frying pan. Gently fry the garlic and the chilli flakes for a few seconds. Add the prawns and gently fry for another 3 minutes. Add the tomatoes and stir. Turn off the heat. Drain the pasta. Stir through the ricotta. Season with salt and pepper. Mix through the prawns, tomatoes and watercress. Serve immediately.

5 Green beans in tomato sauce, merguez and vegetable tabbouleh Main Course 40 min Green beans (g) Onions (piece(s)) 0,25 0,5 0,5 Zucchini (piece(s)) 0,25 0,5 0,5 Celery (stalk(s)) 0,5 0,75 1 Red bell pepper (piece(s)) 0,25 0,5 0,5 Yellow bell pepper (piece(s)) 0,25 0,5 0,5 Cherry tomatoes (g) Yellow carrot (piece(s)) 0,5 0,75 1 Lamb merquez sausage (piece(s)) Garlic (clove) Olive oil (extra virgin) (tbsp) Peeled tomatoes (can(s)) 1 1,5 2 Oregano (tsp) 1 1,5 2 Bulgur (g) Parsley (bunch(es)) 0,5 0,75 1 Lemon (piece(s)) 0,5 0,75 1 Make the green beans in tomato sauce. Crush 3 cloves of garlic (for 4p). Heat 2 tbsps. of the olive oil in a heavy-based pan and gently fry the garlic for half a minute. Add the peeled tomatoes and oregano. Bring to the boil and simmer for 5 minutes. Mash up the tomatoes with a fork. Season with salt and pepper. Break the beans in half. Add them to the tomato sauce, making sure they are covered by the sauce. Leave to cook for about 30 minutes, without the lid. The beans should then be cooked through. Season with salt and pepper. Whilst the beans are cooking, make the tabbouleh. Prepare the bulgur according to the package instructions. Finely chop the parsley. Cut the courgette, celery, pepper and carrot into small cubes and the cherry tomatoes into quarters. Heat 1 tbsp. (for 4p) of the olive oil in a large frying pan and gently fry the onion for 5 minutes. Add the last garlic clove, crushed. Then add the rest of the chopped vegetables (except the tomatoes) and stir-fry for another 2 minutes. Once the vegetables are tender, mix through the bulgur and the tomatoes and parsley. Flavour with some lemon juice, olive oil, salt and pepper. Heat 1 tbsp. olive oil in the pan and fry the merguez sausages until brown and cooked through. Serve the tabbouleh with the sausages and the beans in tomato sauce.

6 Courgette soup with pepper coulis Vegetarian Starter 45 min Onions (piece(s)) 0,5 0,75 1 Leek (piece(s)) 0,5 0,75 1 Zucchini (piece(s)) 1 1,5 2 Red bell pepper (piece(s)) 1 1,5 2 Watercress (sprig(s)) 0,5 0,75 1 Slice of bread (piece(s)) Garlic (clove(s)) 1 1,5 2 Olive oil (extra virgin) (tbsp) 1 1,5 2 Vegetable stock (liter) 0,5 0,75 1 Cream (ml) Cut up the onion and finely chop the garlic. Slice the leek into rings and wash thoroughly. Cut the courgette into blocks. Heat the oil in a soup pan and fry the onion, with the garlic and the leek, until the onions look transparent. Then add the courgette and fry for a further 5 minutes. Put the stock in a pan and bring to the boil. Turn the heat down and leave to simmer gently for 20 minutes. Make the pepper coulis. Preheat the oven to 200 c. Cut the peppers in half lengthwise and put on a oven tray with the cut side facing upwards. Cook for 20 minutes. Remove the skin and seeds. Puree with the hand blender and then add, whilst stirring with the blender, a trickle of olive oil until you get a thick pepper coulis. Season with salt and pepper. Puree the soup with a hand blender and stir through the cream. Ladle the soup into bowls. Pour over a spoonful of the pepper coulis and garnish with a few watercress leaves. Serve with (toasted) bread.

7 Omelette with tomatoes and watercress Vegetarian Main Course 20 min Cherry tomatoes (g) Watercress (g) Slice of bread (piece(s)) Eggs (piece(s)) Butter (tbsp) Belegen kaas (g) Cut the tomatoes in half and remove the leaves from the watercress. Beat the eggs and 2 tbsps. cold water and some salt in a bowl. Heat 1 tbsp. of butter in an 18cm diameter frying pan on a medium heat until it begins to bubble. Pour 1/4 of the egg mixture into the pan. Fry the omelette for approx. 1 minute, moving the cooked egg from the edges into the middle so that the raw liquid egg runs to the edge. Once the omelette is nearly ready, pour over ¼ of the tomatoes. Fry the omelette until cooked and the underneath starts to turn golden brown. Put on a plate and spoon over the cheese and watercress. Fold the omelette over and keep warm. Make 4 omelettes like this. Serve with (toasted) bread.

8 Aubergine with baharat-garlic oil, couscous and harissa yoghurt sauce Vegetarian Main Course 60 min Eggplant (piece(s)) 1 1,5 2 Red bell pepper (piece(s)) 0,5 0,75 1 Celery (stalk(s)) 0,5 0,75 1 Black pepper corns (tsp) 0,5 0,75 1 Coriander (tsp) 0,5 0,75 1 Cumin seeds (tsp) 1 1,5 2 Clove (piece(s)) 1,5 2 3 Cardemom pods (piece(s)) Kaneelpoeder (tsp) 0,3 0,4 0,5 Pimentpoeder (tsp) 0,3 0,4 0,5 Olive oil (extra virgin) (ml) Lemon (piece(s)) 0,5 0,75 1 Garlic (clove(s)) 1 1,5 2 Couscous (g) Kruidenbouillon (ml) Mint (g) Greek yoghurt (ml) Harissa (to taste) Preheat the oven to 200 c. For the baharat, crush the peppercorns with the coriander seed, cumin seed, cloves and seeds from the cardamom pods in a mortar. Then stir through the cinnamon powder and pimento. Mix through 100ml of the olive oil. Grate approx. 1 tsp of lemon rind over and mix through the crushed cloves of garlic. Cut the aubergine in half lengthwise. Score a deep cross-pattern in the flesh, without cutting into the skin. Put the aubergine halves in a dish, scored side up, in a roasting tin. Brush the baharat oil over the halves. Bake for 50 minutes in the oven. In the meantime, put the couscous in a bowl and pour over the hot stock. Cover with a lid or a clean tea towel and leave to soak. Squeeze the lemon. Finely chop the mint. Pour 30ml of the remaining olive oil and 2 tbsps. of the lemon juice into the couscous and stir well. Sir-fry the pepper and celery in 1 tbsp. of olive oil. Add the mint and coriander leaves. Take the aubergine out of the oven and leave to cool for a while. Mix the yoghurt with 2 tbsps. of the lemon juice and then stir through the harissa according to taste. Put the aubergine on a plate and dish over the couscous. Serve with the yoghurt sauce on the side. Tip: delicious with grilled halloumi, or for the meat eaters, with merguez sausages.

9 Paella with prawns Red bell pepper (piece(s)) 1 1,5 2 Celery (stalk(s)) 1 1,5 2 Eggplant (piece(s)) 0,5 0,75 1 Onions (piece(s)) 0,5 0,75 1 Seeweed mix (tbsp) Green beans (g) Shrimps (piece(s)) Canned tomato (can(s)) 0,25 0,5 0,5 Turmeric (tsp) 0,5 0,75 1 Paprika powder (tsp) 0,25 0,5 0,5 Chili powder (tsp) 0,2 0,25 0,25 Calasparra rice (g) Water (ml) Vegetable stock (cube(s)) 1 1,5 2 Garlic (clove(s)) 1 1,5 2 Sunflower oil (tbsp) 0,5 0,75 1 Main Course 45 min NB. You need tomato chunks for several recipes this week! NB. The spice tub WITH dot contains: 1tsp turmeric, 0,5 tsp paprika powder, 0,25 tsp chilli powder. In a pan, put the indicated amount of water, with stock cubes, on to boil. Cut the peppers into pieces, the aubergine into small 1cm cubes, the celery in pieces and chop up the onion. Finely chop the garlic. Heat the oil in a large non-stick pan and fry the onions and celery for 5 minutes. Add the garlic, aubergine and pepper and fry for another 5 minutes. Stir half (!) a tin of tomato chunks (4p) and the tub of spices through the vegetables and cook for another few minutes. Add a soup ladle of the stock and the seaweed mixture and stir. Put the rice in the pan with the vegetables, bring to the boil and keep adding, while stirring, the stock. Keep the lid on the pan and allow the rice to slowly absorb the stock. The rice is ready after about 25 minutes. Boil some salted water. Shell the beans and cut them into small pieces of around 1cm. Blanche them for about 5 minutes until just tender. Rinse with cold water so that they stay nice and green. Fry the prawns in the pan in a little oil on a high heat until pink and cooked through. At the end, add the beans, and even a little stock to the rice, so that they warm through. Season the dish with salt and pepper and serve with the prawns. NB. You may have too much stock. It does not have to all be used. If the rice is more or less cooked dry (as you like it, a little creamy is also delicious), then it is done!

10 Kweepeerjam Side Dish 80 min Quinces (g) Water (ml) Sugar (g) Lemon (piece(s)) 0,5 0,75 1

11 In the crate of week 41 PRODUCT 1 PERS 2 PERS 3 PERS 4 PERS KEEPING Naturel bread (piece(s)) Plastic bag, few days Shrimps (piece(s)) Refrigerator or freezer Lamb merquez sausage (piece(s)) Refrigerator, till exxp; not refreeze Seeweed mix (jar(s)) Cool dark place Quinces (kilo) Fruit basket De Struikrover Jam (jar(s)) Pantry Eggplant (piece(s)) Cool dark place Pointed bell pepper (piece(s)) Outside refrigerator, 1 week Green beans (g) Refrigerator, a few days Leek (piece(s)) Refrigerator, 1 week Watercress (bag(s)) Refrigerator, few days Yellow carrot (piece(s)) Refrigerator, few weeks Mixed cherry tomatoes (tray(s)) Outside refrigerator, 1 week Onions (piece(s)) Cool dark place Celery (stalk(s)) Refrigerator, 1 week Zucchini (piece(s)) Outside refrigerator, 1 week Couscous Kamut (g) Pantry Fresh coriander (bag(s)) Refrigerator Bake the Natural bun 9-11 minutes in the oven at 220 degrees C. The baker always says: it may have a nice color!

12 Origin Products de Krat De Struikrover Zeewaar 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. Bakkerij Kara Firin Bakery Kara Firin represents, always fresh baked.. The brothers Karadeniz come from Karadeniz, Turkey. The best friend of the brothers with whom they collaborate comes from Karaman. So they came up with the idea themselves Bakery Kara Firin BV to name. Literally translated Kara Firin has two meanings: black oven or stone oven.