Week 1. Dear Krat Chef, Gemakskrat

Transcription

1 Week Gemakskrat Dear Krat Chef, Verse pepers en bijvoorbeeld citroengras worden inmiddels in onze polder gekweekt, maar specerijen komen soms van ver. Af en toe leveren we ze wel in de Krat: eten moet ergens naar smaken en het voordeel van specerijengebruik is dat je de hoeveelheid zout kunt verminderen. Dat is dan weer heel gezond voor ons lichaam. Deze week vind je steranijs, kardemom en venkelzaad in de krat. In Oosterse keukens worden deze niet alleen gebruikt voor de smaak, maar ook en misschien wel vooral voor de gezondheid. Er wordt gezegd dat steranijs goed is bij verkoudheid, kardemom de spijsvertering stimuleert, en dat venkelzaad, dat weet iedere moeder, helpt tegen darmkrampen. Anijs en kardemom zijn trouwens onontbeerlijk in speculaaskruiden. Zelf pepernoten bakken is deze week ook een goed idee. Eet smakelijk! Het team van de Krat

2 Main Course Ras el hanout fish stew with pumpkin, rice and stir-fried pak choi In the crate Whole grain basmati rice (g) Onion (piece(s)) Butternut squash (g) Green pepper (piece(s)) Tomato paste (can(s)) Ras el hanout (tsp) Pollock (g) Parsley (tbsp) Pak choi (piece(s)) Yogurt (tbsp) Own pantry Garlic (clove(s)) Oil for frying () Water (ml) Fish stock (cube(s)) Lemon juice (bottled) (tsp) Salt and pepper () p ,5 p 80,5 50,5 00,5,5,5 p p p,5 p min Note that you need pumpkin twice this week.. Put on 50g of rice pp in 00ml of water pp and bring to the boil. Simmer gently for 0-5 minutes. Add a little salt.. Peel the pumpkin, remove the seeds and cut into small cubes of around cm.. Chop up the onion and the garlic. Cut the green pepper into pieces, leaving the seed in if you like it spicy.. Fry the onion in some oil in a pan for a few minutes. Add the tomato puree and fry briefly to get rid of the sourness. Add the garlic, green pepper, pumpkin cubes and half of the Ras el Hanout, and fry whilst stirring for minutes. Add the water and the fish stock cube and leave to simmer gently for 5 minutes until the pumpkin is cooked. 5. Rub the fish with the lemon juice (can be out of a bottle), the rest of the Ras el Hanout and the pepper and salt. Leave to marinate. Finely chop the parsley. 6. Cut the white of the pak choi into slice and the leaves into strips. Stir-fry in a little bit of oil on a high heat for a few minutes until it shrinks. Add the other half of the garlic, toss a few times and turn off the heat. Season with salt and pepper. 7. Once the pumpkin is cooked enough, stir through the yoghurt (according to how you like it) and lay the fish on top. Cover and allow the fish to just cook through in approx. 5 minutes. Garnish with parsley and serve with the rice and the stir-fried pak choi.

3 Main Course Soya chicken with a chicory, kohlrabi, fennel seed, star anise and cardamom oven dish In the crate Chicken thighs (g) Rutabaga (slice(s)) Chicory (head(s)) Fennel seed (tsp) Thyme (leaves) (tsp) Cardemom pods (piece(s)) Star anise (piece(s)) Cheese (g) p p 00,5 75 p Own pantry Butter (cube(s)) White wine (ml) White wine vinegar (tbsp) Water (tbsp) Oil for frying () Soy sauce (tbsp) Salt and pepper () p,5 5 p,5 70,5 p min Note that you need kohlrabi and thyme twice this week. NB. The spice tub contains enough for a p recipe, which is: star anise, cardamom pods, and / tsp fennel seed, so be careful if you are cooking for!. Preheat the oven to 00 C. Take the chicken out of the fridge.. Peel the kohlrabi and cut one slice of kohlrabi per person (max.) cm thick.. Sprinkle the slices with salt and pepper and fry in a knob of butter until brown. They don?t have to be cooked through yet.. Meanwhile, cut the chicory in half. If necessary, cut out part of the heart. Set the kohlrabi aside on a plate. Put another knob of butter in the pan, briefly fry the fennel seeds, half (!) of the stripped thyme and the cardamom pods (crushed) and add the chicory. Fry until brown and add tbsp. of water. Braise gently with the lid on, until the chicory loses a little liquid. 5. Pour the liquid from the chicory into a dish. Put in the slices of kohlrabi and on every slice, arrange two chicory halves. 6. Pour the white wine (or if you don?t have it, the white wine with tablespoons of water) into the vegetables. Put the star anise in the liquid in the oven dish. 7. Grate over the cheese and put in the oven for 0-5 minutes. 8. Pat the chicken dry. Wipe the pan used for the vegetables clean and fry the chicken in some oil on a high heat until brown all over. Put in a small oven dish and put in the oven for 0 minutes. 9. After 0 minutes, remove the chicken and add the soya sauce. Put back in for minutes. 0. Take the vegetable dish and the chicken out of the oven. Mix the last knob of butter with the chicken. Serve immediately.

4 Vegetarian Main Course Spelt pasta with leek, pumpkin, mushrooms and farm cheese In the crate Spelt pasta (g) Butternut squash (g) Rutabaga (g) Leek (piece(s)) Chestnut mushrooms (tray(s)) Fresh thyme (tsp) Farmers cheese (g) p ,5 75 p ,5,5 5 p Own pantry p Olive oil (extra virgin) (tbsp) Butter (knob(s)) Garlic (clove) Nutmeg (pinch) Oil for frying () Lemon juice (bottled) (splash(es)) Salt and pepper (to taste) p,5,5 p 0 min Note that you need pumpkin, kohlrabi and thyme twice this week.. Preheat the oven to 80 C.. Bring a pan of water to the boil for the pasta. Boil the pasta until just tender for 6 minutes, drain, stir through some oil and set aside.. Peel the pumpkin and cut into cubes of around cm. Peel the kohlrabi into smaller cubes of cm. Mix the pumpkin and the kohlrabi with some oil, pepper, salt and /rds of the thyme, arrange on a baking tray lined with baking paper, and put in the oven for 5 minutes.. Cut the leek into thin rings and wash in a colander. 5. Melt the butter in a pan and fry the leek on a low heat without allowing to go brown. Finely chop the garlic and add half (!) to the leek. Add salt and pepper and a pinch of nutmeg (optional) and gently braise with the lid on for 0 minutes. 6. Cut the mushrooms into four or six. Heat some oil in a frying pan and fry the mushrooms on a high heat, until they colour a little. Add the other /rd of the thyme and the other half of the garlic, toss and turn off the heat. 7. Take the pumpkin and kohlrabi out of the oven, add to the leek and season with pepper, salt and a squeeze of lemon juice. Put the pasta in an oven dish and put the pumpkin-leek mixture on top. Top with the mushrooms and some grated cheese. Put in the oven until the cheese is brown, use the grill setting if needed.

5 In the crate of week PRODUCT PERS PERS PERS KEEPING Chicken thighs (g) Refrigerator, till exxp Pollock (g) Refrigerator, can refreeze Farmers cheese (g) Refrigerator, till exxp Rutabaga (piece(s)) Cool dark place Butternut squash (piece(s)) Cool dry place Chicory (piece(s)) Refrigerator, week Pak choi (piece(s)) Refrigerator, week Leek (piece(s)) Refrigerator, week Chestnut mushrooms (tray(s)) Refrigerator, week Spelt pasta (g) Whole grain basmati rice (g) Yogurt (tray(s)) Refrigerator, till expiration date Onion (piece(s)) Cool dark place Green pepper (piece(s)) Tomato paste (can(s)) Fresh herbs (bag(s)) Fridge, couple of days Ras el hanout (tray(s)) Spice mix (tray(s))

6 Origin Products de Krat Udea 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. Schmidt Zeevis Kaasboerderij Mulder Schmidt Zeevischhandel was founded around 908 by Granny Schmidt. The company has resided for over 00 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. Cheese farm Mulder is a real family busines: the art of cheese making is passed on from grandfather to father to son. The taste is refined over and over again. And this results in one of the tastiest farm cheeses in the