Week 2. Dear Krat Chef, Weekendkrat Extra

Transcription

1 Week Weekendkrat Extra Dear Krat Chef, This week you?ll find mixed mushrooms in the Krat, from Portabella, a company specialised in - of course - mushrooms. They supply three types: wild, organically grown and dried mushrooms, all from the Netherlands. The product range is overwhelming and as colourful as it is pleasing to the ear: what about Pompomblanc, the Pioppino or the Duinvoetje? Voorjaarspronkridder or Hoorn van Overvloed (Cape of Abundance)? Names like this put a smile on our faces. With the mushrooms, you?ll find a recipe for a new-school mac?n cheese, but you can of course use them to make many other things. What about a winter mushroom bourguignon? Or an omelette with mixed mushrooms and some melted brie? Bon appetit! The Krat team Ps. Portabella is also at the market: Friday, Botermarkt in Haarlem, Saturday, Noordermarkt in Amsterdam.

2 Main Course Baked cauliflower with pork sausages, lentils and parsnip. Green cabbage (piece(s)) Red onion (piece(s)) Parsnip (g) Celery (stalk(s)) Pork bratwurst (piece(s)) p 00 p 50,5 00 Cumin (tsp) Olive oil (tbsp) Lentils (can(s)) p,5 p,5,5,5 5 min. Preheat the oven to 00 degrees.. Remove the leaves from the cauliflower, then cut it into slices of about cm. Cut the onion into rings. Put the slices of cauliflower in a large oven dish, sprinkle with cumin, salt, pepper and olive oil. Put the onion rings on top, add some water, cover with tinfoil and put in the oven for 0 minutes.. Peel the parsnip and cut into / cm cubes. Cut the celery into bits, about the same size as the parsnip. Chop the garlic. Fry the parsnip and celery in a deep frying pan until they start to brown. Add the garlic and fry some more. Add the lentils, heat well, then remove from the heat but keep warm.. Meanwhile cut the sausages in some oil until brown on all sides, then reduce heat and gently fry for 5-0 minutes until cooked. 5. Remove the foil from the cauliflower after 0 minutes, then bake for 0 more minutes until lightly brown. 6. Check if it is fully cooked, then serve with the sausages and lentils.

3 Vegetarian Main Course Mac & cheese with mushrooms, leek and turnips 50 min Spelt pasta (g) Leek (piece(s)) Mixed mushrooms (g) Mature cheese (g) Turnip tops (bunch(es)) p p 5,5 5 50, Butter (g) Flour (g) Milk (ml) Bay leaf (leaf/leaves) Olive oil (to drizzle) () Nutmeg (pinch) Panko breadcrumbs (g) p p 5 5 5, Boil some water for the pasta. Preheat the oven to 0 degrees.. First, prepare the béchamel sauce. Melt the butter in a pan with a thick bottom. Add the flour and let it simmer for minutes over low heat. While mixing with a beater, add the milk in portions until you have created a nice sause. Add the bay leaves, season with salt and pepper and let it simmer over very low heat for 5 minutes. Stir well every now and then. When it starts to form bubbles, turn off the heat.. Boil the pasta al dente in the boiling water for 7 minutes. Drain well. Add a drop of olive oil to prevent the pasta from sticking together.. In the meantime, cut the leek into thin rings, wash well in a strainer and drain. Chop the garlic. Cut the mushrooms into pieces. Grate the cheese. Remove the roots of the turnips, wash them and cut into pieces. Heat some oil in a frying pan and fry the garlic and the leek or - minutes. Add the mushrooms and fry for another minutes. Remove from the heat. 5. Heat the béchamel sauce and add the grated cheese. Season with some nutmeg.in a large pan or bowl, mix the pasta with the sauce, mushrooms and the raw turnips. Place this in an oven dish. 6. Sprinkle the panko and some olive oil over it and bake in the middle of the oven for 0-5 minutes until it is golden brown.

4 Vegetarian Main Course Soup of beans with crostini, sour cream and cress 5 min Celery (stalk(s)) Onion (piece(s)) Red chili pepper (piece(s)) Sour Cream (tray(s)) Ciabatta (piece(s)) Cress (to taste) p,5 p,5,5 Oil (for frying) Paprika powder (tsp) Vegetable stock (cube(s)) Boiling water (ml) Bay leaf (leaf/leaves) Canned tomato (can(s)) Lemon juice (to taste) White beans (can(s)) p p,5 50,5,5 75,5 500,5. Chop the leek and the onion. Fry gently in a bit of oil in a stockpot. Chop the garlic and the chili pepper and add to the leek and onion together with the paprika. Fry gently for 5 minutes. Do not let it turn brown. Add the stock, bay leave and tomato cubes and let it simmer for 5 minutes. The longer the better, so if you have more time?.. Preheat the grill of the oven.. Mix the sour cream with the salt, pepper, lemon juice and a bit of pressed garlic. Cut the ciabatta bread in halves and then in broad strips. Cut the strips in halves and place the bread in the oven for approximately 5 minutes until they are nicely browned. Cut the cress and put in a bowl.. Rinse the beans in a strainer and let them drain. When the 5 minutes are over, add the beans to the soup and warm well. Season with salt and pepper and serve with the crostini and the sour cream dip. 5. The dip goes well with the bread and cress, but it is also very nice to add some of the dip to the soup!

5 Main Course Korean chicken with soy-garlic dip, rice and beetroot salad Chicken leg (piece(s)) Yellow beetroot (g) p 50 p Ginger (tbsp) Soy sauce (tbsp) Sesame seeds (tbsp) Sesame oil (tbsp) Sugar (tsp) Black pepper (tsp) Cayenne Pepper (tsp) Spring onion (piece(s)) Rice vinegar (tbsp) Chili powder (tsp) Water (tbsp) White wine vinegar (ml) Chili flakes (tsp) Rice (to serve) p 6,5,5,5 0 p,5 9,5,5,5, min. Prepare the marinade for the chicken. Chop / of the garlic. Peel and grate the ginger. Mix together with / of the soy sauce, sesame seeds, / of the sesame oil, /5 of the sugar, black pepper and cayenne pepper. Incise the chicken so that the heat can be absorbed well by the meat. Cut the legs into two pieces at the joint. Sprinkle some salt and pepper over them. Spread the marinade over the chicken, cover the dish and place in the fridge. Let this marinate overnight.. Preheat the oven to 00 degrees. Wrap each beetroot into a piece of aluminum foil. Place them in the oven but leave space for the chicken. Let them bake for around 60 minutes.. Remove the chicken from the bowl with the marinade and let most of the marinade drip of. After 5 of the 60 minutes of the baking time of the beetroot, place the chicken in the oven. If the chicken has not browned nicely after 5 minutes, turn on the grill for minutes. Halfway through the baking time, turn the chicken over. While the beetroot and the chicken are in the oven, prepare the dip. Chop / of the garlic. Mix with / spring onion, / soy sauce, rice vinegar, / sesame oil, /5 sugar and chili powder with the sauce together in a bowl. Serve on the side of the chicken.. Prepare the salad dressing. In a small pan, mix / soy sauce, water, /5 sugar, vinegar, / sesame oil and chili flakes. Bring to a boil, and, once it is boiling, turn of the heat. Stir well until the sugar has dissolved. When the beetroot is done, remove from the oven. Cut / of the spring onion in thin rings. When the beetroot has sufficiently cooled down, peel them and cut into pieces. Sprinkle the salad dressing and spring onion over them. 5. Remove the chicken from the oven and sprinkle some sesame seed over it. Serve with the rice, the dip for the chicken and the salad.

6 Main Course Chicken alla caciatora 50 min Chicken leg (piece(s)) Pasta (to serve) p p Bay leaf (leaf/leaves) Rosemary (sprig(s)) Lichte rode wijn (ml) Flour (to taste) Olive oil (extra virgin) (tbsp) Anchovy (piece(s)) Peeled tomatoes (g) Black olives (piece(s)) Lettuce (to serve) p p , Cut the chicken legs into two pieces each at the joint. Rub some salt and black pepper on the chicken and place in a bowl. Squeeze the garlic with the flat side of a knife. Add the bay leaves, twigs of rosemary and the squeezed garlic to the chicken. Pour the wine over the chicken. Place in the fridge and leave it there for at least an hour, but preferably overnight.. Preheat the oven to 80 degrees. Let the chicken drain, but keep the marinade, and dry them off with kitchen towels. Sprinkle the flour over the chicken and shake the excess flour off.. Heat the olive oil in a large pan that can also be placed in the oven and fry the chicken until it is brown on all sides. Remove the chicken from the pan and place on a dish. Cut cloves of garlic in thin slices.. Chop the anchovy. Place the pan back over low heat and fry the anchovy. Add the garlic slices and fry them for 0 seconds. Add the tomatoes, olives, chicken and the marinade. Bring to a boil. Cover the pan with a lid or layers of aluminum foil and place in the oven for.5 hours. 5. Remove the grease that it floating on top, stir and add salt and pepper to taste. Remove the bay leaves and the rosemary twigs from the pan and serve with pasta or cannellini-beans and a simple salad.

7 Vegetarian Main Course Strozzapreti with cream and mushrooms 5 min Mushrooms (tray(s)) Onion (piece(s)) Red chili pepper (to taste) Spelt pasta (g) Parmesan cheese (g) Olive oil (for frying) Whipped cream (ml) Parsley (to taste) p p, p 0 p In a large pan, boil some salted water. Clean each mushroom and remove part of the stem. Cut the larger ones into pieces. Chop the onion and the garlic. Grate the cheese.. Heat tbsp. of olive oil in a large frying pan and fry the mushrooms. Remove them from the pan and use the remaining grease to fry the onion for approximately 0 minutes, until it turns soft and yellow. Add the garlic and some red pepper and fry for an additional minute. Add the cream and heat. Add the parmesan and melt it to form a sauce. Then add the mushrooms and cook to evaporate some of the water.. Boil the pasta according to instructions on the package. Drain and mix with the sauce.. Sprinkle some freshly cut parsley over the dish and serve with grated Parmesan.

8 Vegetarian Main Course Turnip-tops mash with honey-parsnip and aioli. 0 min Parsnip (g) Turnip tops (bunch(es)) Onion (piece(s)) p 00 p 00,5 00 Garlic (ball(s)) Butter (g) Honey (g) Potatoes (g) Oil (for frying) Mayonnaise (g) Lemon juice (tbsp) Cream (dl) p p ,5,5. Preheat the oven to 00 degrees.. Clean the parsnips under running water with a brush and cut into quarters lengthwise. Cut the whole bulb of garlic in half perpendicular to its axis, cutting all the cloves in one go. Put the butter and honey in a pot and heat over low heat for - minutes.. Cover an oven tray with baking paper. Spread the parsnips and garlic over the tray. Sprinkle with salt and pepper and pour the honey mixture on top. Mix well, the parsnips should be fully covered with honey. Bake for 5-0 minutes in the oven.. Cook the potatoes in a little salted water. Chop the turnip-tops while the potatoes are cooking. Chop the onion. Heat the oil in a frying pan and fry the onion until it starts to soften. 5. Make the aioli by squeezing four cloves of the baked garlic into the mayonnaise. Add some lemon juice and stir well. 6. Drain the potatoes when cooked and allow to dry. Mash the potatoes with a potato masher. Mix in the cream, onion and turnip-tops.add salt and pepper to taste. 7. Serve the mash with the roasted parsnips, garlic and aioli.

9 Main Course Tajine met kip met gekaramelliseerde ui en peer 60 min Onion (piece(s)) Peer (piece(s)) Chicken leg (piece(s)) p p Bulgur (g) Sunflower oil (tbsp) Saffron (to taste) Ginger powder (tsp) Cinnamon (tsp) Shallot (g) Honey (tbsp) Butter (g) Fresh parsley (to taste) p 50,5 p ,

10 of week PRODUCT PERS PERS PERS PERS KEEPING Chicken leg (piece(s)) Refrigerator, till exxp; can refreeze Pork bratwurst (piece(s)) Refrigerator, not refreeze Ciabatta (piece(s)) 5 6 In a bag, few days Mature cheese (g) Refrigerator Sour Cream (tray(s)) Refrigerator, till expiration date Spelt pasta (g) Pantry Mixed mushrooms (tray(s)) Refrigerator, week Pears (piece(s)) Fruit basket Parsnip (g) Refrigerator, weeks Yellow beetroot (g) Refrigerator, weeks Turnip tops (bunch(es)) Refrigerator, few days Leek (piece(s)) Refrigerator, week Green cabbage (piece(s)) Refrigerator, days Celery (head(s)) Refrigerator, week Cress (bag(s)) Refrigerator, few days Red chili pepper (piece(s)) Cool place, - days Red onion (piece(s)) Cool dark place Onion (piece(s)) Cool dark place *Bak de ciabatta's 0 minuten op 00 graden.

11 Origin Products de Krat Waterlants Weelde De Fryske 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 Fryske takes good care of the environment where the cheese comes from. We work with farmers who give space to nature. Part of their land is breeding ground for meadow birds. And the cows walk in the meadow for at least 80 days a year. We are very 'grutsk', proud, on our cheese. The first reactions to the taste are very good. We would like to tell you more, but try it 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. Beaude Beaud? wants to make people happy with artisan sourdough breads. According to Beaud?, good sourdough bread starts with a beautiful desem culture, that is conscious and pure. Its without any additives and gives the loaves a lightweight structure. Beaud? stands for traditional bread, as it was made hundreds of years ago, only with a modern look at the