Week 39. Dear Krat Chef, Weekendkrat Extra

Transcription

1 Week 9 Weekendkrat Extra Dear Krat Chef, A while ago, during our search for great recipes, we stumbled upon the New York Times website where, in slightly prissy cooking videos, the perky American Melissa Clarke shows us some actually rather delicious recipes. We have shamelessly stolen this weeks pumpkin salad recipe from her, because it simply seemed so delicious. It is a summer/autumn recipe; autumnal because of the roasted pumpkin, but summery because it is a fresh, crisp dinner salad, with delicious radicchio from our grower Rob de Boer, and peppery rocket from the Groenesteeg nurseries. The buttermilk in the dressing is of course very hip and so New York. In any case, we thought it was absolutely delicious! Enjoy, and smakelijk eten! Eefje

2 Vegetarian Main Course Roasted pumpkin salad with rocket, radicchio and a buttermilk dressing Pumpkin (kilo) Brown ciabatta () Red chicory (stalk(s)) Arugula (rocket) (bag(s)) Buttermilk (ml) Dragon (fijngesneden) (tsp) p p,5 5,5 Walnuts (g) Lemon juice (tsp) Lemon zest (tsp) Chilipoeder (tsp) Salt (tsp) Olive oil (tsp) p 5 0, p 70,5 0,,5 90 0, 6 0 min Be aware that you need tarragon twice this week. Preheat the oven to 00 c. Peel the pumpkin. Slice in half and remove the seeds. Cut the pumpkin into quarters, then into eight pieces and then cut into wedges of around cm. Put the wedges in a bowl, add a third of the olive oil, the chilli powder and half of the salt and then toss well. Line a baking tray with baking paper and arrange the pumpkin. Put in the oven and set an alarm for 5 minutes. Remove enough tarragon leaves from the stems so that you can finely chop around tsp (for people) of tarragon. Mix the buttermilk, the other half of the salt, the lemon juice, the lemon rind and two-thirds of the olive oil with the finely chopped tarragon. Cut the chicory in half, remove the heart and cut lengthwise into thin strips. Turn the pumpkin and return to the oven for another 5-0 minutes. Put the ciabattas in the oven. Wash the rocket using a salad spinner. In a dry frying pan, fry the walnuts just until they start to release an aroma and become a little crunchy. Watch out? they can burn quickly! Take the pumpkin out of the oven and leave to cool down. In a large salad bowl or dish, mix the radicchio and rocket with the dressing. Arrange the (slightly warm) pumpkin on top and sprinkle with the walnuts. Put some olive oil on the table to dip the bread in. Slice the ciabatta. Serve the salad with the sliced bread.

3 Vegetarian Desert Chocolate-buttermilk tart with chocolate cream and raspberries Eggs (piece(s)) Buttermilk (ml) Raspberry (g) p p 80 Water (ml) Butter (g) Cocoa powder (g) Flour (g) Bakpoeder (tsp) Caster sugar (g) Vanille extract (tsp) VOOR DE CREME () Butter (g) Roomkaas (g) Powdered sugar (g) Cocoa powder (g) p p min 0 servings. Preheat the oven to 60 c. Line two 0cm spring form baking tins with baking paper. Put the water and butter in a pan and heat. Mix with the sugar. Sieve the cocoa, the flour and the baking powder into the pan and mix into a batter with a mixer. Add the eggs, the buttermilk and the vanilla and mix again. Pour into the spring forms and bake in the oven for approx. 70 minutes. Leave to cool in the tin for about 0 minutes. Then remove from the tin and leave to completely cool down on a rack. Make the cream by mixing the butter and cream cheese well with a mixer. Add the icing sugar and sieved cocoa powder. Stir gr of the raspberries through the cream, squashing them a little as you stir. Slice the tart in two, horizontally, and spread the cream on both layers. Pile them up and arrange the rest of the raspberries on the top layer.

4 Main Course Sticky garlic-soya chicken, lemon spring beans and rice Green beans (g) Chicken thigh (g) p p p Juice of a lemon (piece(s)) Zwarte peper (vers gemalen) (to taste) Seasalt (to taste) Vegetable oil (tbsp) Chicken stock (ml) Sesame seeds (tbsp) Soy sauce (ml) Honey (ml) 5 Garlic (clove) Cornstarch (tsp) Cooked rice (to serve) p,5,5 5, min Cut the beans into big pieces and boil until just cooked (?al dente?) in salted water. Drain and pour a little lemon juice over to taste. Rub some salt and pepper into the chicken. Heat the oil in a pan and fry the chicken until brown. Leave to gently cook for 0 minutes, with the lid on the pan. Sprinkle the chicken with half of the sesame seeds. Pour over the stock. Mix the soya sauce, honey and the lemon juice. Crush the garlic. Add to the chicken and leave to simmer for another 5 minutes until the chicken is cooked through. Remove the chicken and put in a dish. Keep it warm. Mix the cornflour with some water and add to the sauce. Cook until it becomes thick and sticky. Return the chicken to the sauce. Sprinkle over the rest of the sesame seeds. Serve with the spring beans and rice.

5 Vegetarian Main Course Eggs Benedict (poached eggs with a cannot-fail hollandaise sauce) Eggs (piece(s)) Ei geel (piece(s)) Creme fraiche (ml) Lemon juice (tsp) Tarragon (sprig(s)) p,5 p Butter (g) Vinegar (splash(es)) Muffins of beschuitbollen (piece(s)) Cheese (slice(s)) Pepper (to taste) p,5,5 00 p 00 0 min First of all, make the sauce. Melt the butter gently in a small pan. Don?t let it turn brown! Once the butter has melted, remove the pan from the heat. Wait for two minutes. The butter must not be too hot. Now add the egg yolks whilst continually, and briskly, stirring with a whisk. Immediately afterwards, add the cream and lemon juice and beat further until you have a creamy, thick sauce. Snippet a little tarragon through the sauce. If you think that it?s beginning to curdle, continue to beat briskly. It?ll be okay. You?ve made the sauce. Carefully warm up a little bit, stirring as you go. Poach the eggs. Bring a pan of water, with vinegar, to the boil. Poach the eggs in the water (using an egg poacher if you have one) for - minutes. Whilst the eggs are poaching, cut the muffins in half and toast them. Butter the muffins and put a slice of cheese on the bottom halves. Next, place a poached egg on every muffin. Sprinkle over some salt and pepper, and a little chopped tarragon. Cover with the top halves of the muffins. Tip: also delicious with smoked salmon, fried bacon or fresh fruit.

6 Vegetarian Main Course Rigatoni with aubergine, tomato sauce and burrata 0 min Eggplant (piece(s)) Rigatoni (g) Olive oil (extra virgin) (tbsp) Seasalt (to taste) Pepper (to taste) Garlic (clove) Peeled tomatoes (g) Burrata (g) Fresh basil (to taste) p p,5 p 00 p 00 00,5 00, Cook the pasta?al dente? according to the package instructions. Cut the aubergines into cubes of around cm. Heat the oil in a large pan and fry the cubes for minutes. Season with salt and pepper. Crush the garlic, add and continue to fry for another minutes. Add the tomatoes and bring to the boil. Turn the heat down and leave the sauce to simmer for another 5 minutes. Rip 00gr of burrata into pieces and add to the sauce to melt. Check if you need more salt and pepper. Mix the sauce with the pasta. Serve on plates with the rest of the burrata in pieces and some fresh basil leaves sprinkled on top.

7 Main Course Salad with poached salmon 0 min Shallot (piece(s)) Arugula (rocket) (g) Salmon fillet (piece(s)) Green beans (g) Red chicory (head(s)) Buttermilk (tbsp) Tarragon (sprig(s)) p 0, 0 00 p 0, 55,5,5 00 Cherry tomatoes (g) Fish stock (ml) Mayonnaise (tbsp) Salt and pepper (to taste) p 00,5 p 560, Cut the spring beans into pieces and cook until crunchy in salted water. Finely chop the radicchio and mix with the rocket. Allow the beans to cool down and then add. Bring the stock to the boil and put the fillets in the stock. Turn the heat down so that the liquid just keeps simmering. Poach for 8 minutes. Mix the mayonnaise with the buttermilk. Finely chop the shallots and mix through the mayonnaise. Cut up some of the tarragon leaves and mix through. Season with salt and pepper. Arrange the salmon on the salad and drizzle over some of the dressing. Tip: also delicious served with fried potatoes.

8 Main Course Chicken thigh marinated in buttermilk with spicy mashed potato and coleslaw Chicken thigh (g) Buttermilk (ml) Floury potato (kilo) Carrot (g) Pointed cabbage (g) Gesnipperde sjalot (tbsp) Red chili pepper (piece(s)) p p Spices (tray(s)) Mayonnaise (tbsp) White wine vinegar (tbsp) Sugar (tsp) Flour (tbsp) Garlic (clove) Salt (to taste) p,5,5 p,5,5,5 min In the container of spices is: 0.5 tsp cumin, 0.5 tsp coriander, 0.5 tsp ginger, 0.5 tsp turmeric, 0.5 tsp cinnamon, 0.5 tsp chilli. Preheat the oven to 0 c. Cut the chicken into chicken nugget shaped pieces. Marinate in half of the buttermilk. Cut the unpeeled potatoes in half and cook in salted water for about 0-5 minutes until cooked. Grate the carrot. Cut the cabbage into quarters and remove the heart. Then slice, crossways, into thin strips. Put the cabbage in a bowl, add salt and the other half of the buttermilk. Now start kneading the cabbage for about minutes. Yes, really! This will make the cabbage nice and soft. Add the shallot, carrot, mayonnaise, vinegar and sugar to the cabbage. Mix well and set aside somewhere cool. Drain the potatoes and leave to steam. Drain the chicken, leave to dry out on a sheet of kitchen paper. Pat dry and put in a bowl together with half of the spice mixture and some salt. Toss a few times so that the chicken is well covered. Put the flour on a plate and mix through a little salt and the other half of the spice mixture. Now roll all the pieces of chicken through the flour, then fry the chicken on all sides to seal. Put the chicken in the oven for 5 minutes to cook. Cut the red pepper into pieces. Remove the seeds, depending on how spicy you want it. Fry the red pepper for a moment in the chicken fat. Add the mashed potatoes and leave to crisp up on a high heat for a while. Add the garlic and mix. Leave to go golden brown, but make sure that the garlic does not burn. Serve the crispy potatoes with the chicken and coleslaw.

9 Main Course Salmon with tarragon in puff pastry with braised leek Salmon (filet(s)) Leek (stalk(s)) p p Puff pastry (Sheet(s)) Butter (knob(s)) Garlic (clove) Lemon (piece(s)) Tarragon (bunch(es)) Salt and pepper (to taste) p p 6 8 0, 0,,5 0, 0, 0 min Be aware: you need tarragon twice this week. Remove the baking tray from the oven and preheat to 80 c. Line the baking tray with baking paper. Lay one sheet of puff pastry per person on the baking tray. Pat the salmon dry and put one piece of salmon on each sheet of puff pastry. Sprinkle with salt and pepper. Pick enough tarragon leaves from the stems to put about 0 leaves (for ) on every piece of salmon. Cover the salmon with another sheet of puff pastry and press the edges together with a fork. Put the packages in the oven and set an alarm initially for 5 minutes. They will need about 0-5 minutes. Remove only the dark green part of the leek. Slice the leek lengthwise in two so that you can wash out any soil. Then cut into rings (if it is very muddy, then wash the rings using a salad spinner). Heat a knob of butter in a wok or pan (with lid) and stir fry the leek. Leave to cook gently for about 0 minutes with the lid on. Do not let it turn brown! Doing this makes the leek nice and sweet. Keep an eye on the packages in the oven. Once they are golden brown, then they are cooked. In the meantime, finely chop the garlic. Once the leeks are soft and cooked, add the garlic. Mix well and then add another knob of butter. Season with salt and pepper and a squeeze of lemon juice. Serve the leek with the salmon packages.

10 of week 9 PRODUCT PERS PERS PERS PERS KEEPING Salmon fillet (filet(s)) Refrigerator, till exxp; can refreeze Eggs (box(es)) Refrigerator or cool place Buttermilk (pack(s)) Refrigerator, till expiration date Shallot (piece(s)) Cool dark place Leek (piece(s)) Refrigerator, week Green beans (kilo) 0, 0, 0, 0, Refrigerator, a few days Chicken thigh (g) Refrigerator, till exxp; not refreeze Floury potato (kilo) Cool dark place Pointed cabbage (piece(s)) Refrigerator, week Carrot (piece(s)) Refrigerator, week Pumpkin (piece(s)) Not in the refrigerator Arugula (rocket) (bag(s)) Refrigerator, few days Red chicory (piece(s)) Refrigerator, week Brown ciabatta (piece(s)) In a bag, few days; can refreeze * Raspberry (tray(s)) Refrigerator, few days Peanut sauce (bag(s)) Pantry, till expiration date Eggplant (piece(s)) Cool dark place Take note: the puff pastry packaging states that it can only be kept for day after defrosting. This is not true. The puff pastry can be used for up to week after defrosting, if kept in the fridge.

11 Origin Products de Krat Kwekerij de Westerbouwing 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 Dit is Brood Schmidt Zeevis?Dit is Brood? is a unique store in Heemstede where only the best sourdough bread from the best bakers is sold. Bread that is made using natural ingredients and is baked on a brick kiln floor. The only additives are a lot of patience, passion and craftsmanship. This bread how nature wants it. 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.