Week 33. Dear Krat Chef, Weekendkrat Extra

Transcription

1 Week Weekendkrat Extra Dear Krat Chef, One of my favourite Dutch names for fried fish has to be the 'lekkerbekje'. Traditionally, this is a piece of white fish, normally cod or whiting, breaded with egg and flour and then deep fried. We're going to give it a go ourselves this week, but then in the frying pan. It's at its most delicious when there's a crispy crust around the tender, well-cooked fish. The trick to this is simple: double breading. If you do this, you get a really firm crust that also protects the fish a little bit from the heat. We serve it with some tasty cabbage, and oven-baked potatoes. A kind of fast food, but then not so fast, but at least as delicious - and a great deal healthier! Enjoy and eet smakelijk, Eefje

2 Main Course Fish and chips with braised pointed cabbage. 0 min Nicola potatoes (kilo) Pointed cabbage (g) 00 Eggs (piece(s)) Codfish (filet(s)) Walter Abma's Tomato ketchup (to taste) 600 Butter (cube(s)) Paprika powder (tsp) Garlic (clove(s)) Lemon juice (tbsp) Flour () Panko breadcrumbs (g) Oil (for frying), Preheat the oven to 00 degrees.wash the potatoes. Slice in half or thirds lengthwise, depending on the size. Slice into long thin wedges. Put the wedges in an oven dish, mix with some oil and salt and toss until everything is evenly covered. Bake for 5-5 minutes in the preheated oven. Halfway through, turn them around so the fries are evenly baked.. Prepare the cabbage. Remove the bottom (leave the core) and slice in 6 or 8 parts lengthwise. Melt a large knob of butter in your largest frying pan or casserole. Add the paprika powder and let it foam a bit (watch out that is doesn't burn). When it stops foaming, Add the cabbage and fry on all sides, it's okay if they brown a little. Slice the garlic finely and add it to the cabbage. Close of the pot or pan and stew over low heat for about 5 minutes. Halfway through toss the cabbage and add some water if it tends to burn. Finally, sprinkle some lemon juice, pepper en salt on top to taste.. Prepare the fish. Stir the egg in a shallow bowl. Sprinkle both sides of the fish with salt and pepper. Put some flour on a plate. Put some panko on another plate. First dip the fish in the egg, then through the flour (shake of excess flour). Dip in the egg (again), and finally through the panko.. When the fries and cabbage are almost done start frying the fish. Heat some oil in a big frying pan. Fry the fish until brown on both sides. After about minutes on each side they should be fully cooked inside. Serve the cabbage with the fish and chips. Tip: Walter's ketchup tastes delicious with the fries.

3 Main Course 'Waterlantse' hamburger on a bun with Coeur de boeuf tomatoes and kohlrabi fries. Kohlrabi (g) Burger (pork) (piece(s)) Sourdough bun (piece(s)) 5 Tomatoes (piece(s)) Cucumber (piece(s)) Lettuce (Bladeren) Walter Abma's Tomato ketchup (to taste) Olive oil (extra virgin) (to taste) Olive oil (for frying) Lemon juice (bottled) (sprinkle) Mayonnaise (to taste) 0 min. Preheat the oven to 00 degrees.. Bring a pot of salted water to a boil for the kohlrabi. Peel the kohlrabi well, be sure to remove the tough parts. Slice into cm thick circles, then into fries of about cm thick. Parboil the fries for minutes in the boiling water then drain well. Sprinkle the fries with some salt and fry in oil for 6 minutes until brown. Stir regularly so they don't burn and are cooked evenly. They should still have some of their crispiness.. Meanwhile fry the burgers in a separate pan, or use a grilling pan to grill them.. Bake the buns for a maximum of 5 minutes in the preheated oven. 5. Slice the cucumber and the tomatoes into very thin slices. Set some slices tomato and cucumber aside for each bun and arrange the remainings (like roof-tiles) on a plate. Sprinkle with some lemon juice (no need for fresh juice), salt, pepper and some olive oil. Set aside. Wash some leaves of lettuce for on the buns. Stack some lettuce, tomatoes, cucumner, the burgers and a generous amount of Walters Ketchup on the buns. Serve with the fries and salad. Some mayonnaise to accompany the fries would also taste very nice.

4 Vegetarian Main Course Tortilla with tomatoes, zucchini and watercress soup. 5 min Nicola potatoes (g) Zucchini (piece(s)) Cherry tomatoes (box(es)) Eggs (piece(s)) Shallot (piece(s)) Watercress (bag(s)) 5 75,5 7,5,5,5 0 0 Oil (for frying) Garlic (clove(s)) Butter (For greasing) Paprika powder (tsp) Boiling water (ml) Broth (cube(s)) Nutmeg (to taste) Preheat the oven to 80 degrees. Peel and halve the potatoes lengthwise. Cut two thirds of the potato crosswise into slices for the frittata. Cut the remaining third of potatoes in cubes for the soup. Heat some oil in a big wok, add the potato slices and close of with a lid. Gently fry for about 0 minutes until almost cooked (no need to be brown).. Meanwhile slice the zucchini into thin slices. Crush the garlic. After 0 minutes add the zucchini and the garlic clove to the pan and stir-fry on medium heat until the zucchini slices also start to cook. Halve the tomatoes.. Grease a pie pan or ovenproof pot. Add the tomatoes to the potatoes and zucchinis. Stir a little and pour it all into the pie dish. Make sure everything is evenly spread over the dish. Stir eggs, paprika powder and enough salt and pepper in a bowl. Pour the mixture over the vegetables in the pie dish. Bake the tortilla for 0-5 minutes until cooked. Poke it with your finger to check whether it is truly cooked. If it's too soft bake it some more, but don't allow it to dry out.. Prepare the soup while the tortilla is baking. Chop the shallot then fry it together with the cubed potatoes for a few minutes in a soup pot, without getting brown. Add the watercress and allow it to wilt while stirring. Add the boiling water and the stock cube. Boil for 5 minutes until the potatoes are cooked. Blend using an immersion blender until a smooth soup forms. Add salt, pepper and nutmeg to taste and serve with the tortilla.

5 Vegetarian Main Course Fresh tagliatelle with creamy pointed cabbage and bread crumbs. Sourdough bun (slice(s)) Shallot (piece(s)) Pointed cabbage (piece(s)) Fresh tagliatelle (g) Parsley (to taste),5, Olive oil (extra virgin) (tbsp) Garlic (clove) Oil (for frying) Lemon juice (tbsp) Lemon zest (tsp) Creme fraiche (tray(s)) Parmesan cheese (to taste),5,5,5,5 5 min. Preheat the oven to 00 degrees. Cut the bun into thin slices then slice or tear those into little pieces. Mix with the olive oil and clove (servers four) of chopped garlic. Add salt and pepper until spicy and arrange on an oven tray. Bake for 8 minutes in the preheated oven. Remove when golden and crispy.. Chop the shallot and remaining garlic. Quarter the cabbage, remove the core and slice it into thin strips. Bring a pot of water to a boil; this will be used to boil the pasta for - minutes later on.. Heat some oil in a big frying pan and add the shallot. Sprinkle with salt and pepper and fry for about four minutes. Add the garlic and cabbage then stir-fry until the cabbage is soft. Add the lemon juice and zest, close of the pan with a lid and stew for a few minutes.. Boil the pasta. 5. When the cabbage is soft and cooked add the sour cream and stir well. Mix in the pasta as well. Serve on plates sprinkled with the breadcrumbs, some chopped parsley and grated Parmesan. 5 ml of white wine can be used as a substitute for the lemon juice (when serving four).

6 Vegetarian Main Course Kohlrabi-noodle salad 0 min Kohlrabi (piece(s)) Cherry tomatoes (g) Parsley (tbsp) 00,5,5 00 Soba noedels (g) Garlic (clove(s)) Ginger (cm) Lime zest (piece(s)) Lime juice (piece(s)) Soy sauce (tbsp) Rice vinegar (tbsp) Avocado (piece(s)) Jalapeno pepper (piece(s)) Coriander leaf (tbsp) Spicy chili sauce (to taste) 00 0,5 00,5,5,5,5,5 00. Boil the noodles according to the instructions on the packaging. Rinse them with cold water and let them cool.. Press the garlic. Peel and grate the ginger. Mix with the zest and juice of a lemon, soy sauce and vinegar to form a dressing. Peel the kohlrabi. Cut in very thin strips or use a spiralizer. Mix the kohlrabi in a bowl with the dressing and let it rest for 5 minutes.. Peel the avocado and cut into pieces. Remove the seeds from the red pepper and cut into rings. Cut the tomatoes in halves. Chop the parsley.. Mix the avocado, red pepper, tomatoes and parsley with the noodles and the coriander. Serve with the chili sauce.

7 Vegetarian Side Dish Kohlrabi soup with caramelized onion and blue cheese Kohlrabi (piece(s)) Floury potato (piece(s)),5 Red onion (piece(s)) Vegetable oil (tbsp) Sugar (tsp) Balsamic vinegar (tbsp) Butter (g) Vegetable stock (liter) Milk (ml) Whipped cream (ml) Blue cheese (g) , min Start out with the caramelized onion. Peel the onion and slice it into rings. Fry the onion rings in two tablespoons of oil until they start to brown. Add sugar and vinegar and continue frying until the onions are soft and caramelized. Set aside. Melt the butter in a large soup pan with a thick bottom. Add the kohlrabi and potatoes and fry for minutes. Add the stock and bring to a boil. Reduce heat to low and simmer for 5 minutes until the vegetables are fully cooked. Use a food mill or immersion blender to make a smooth soup. Add milk and cream and reheat. Season with salt and pepper to taste. Serve in soup bowls with some onion rings and crumbled blue cheese on top.

8 Vegetarian Main Course Zucchini-tomato casserole 75 min Zucchini (g) Tomatoes (g) Parsley (g) Campagne bread (slice(s)) , Butter (g) Garlic (clove(s)) 5 5. Heat the oven to 0 C. Cut the zucchinis into slices 5 mm thick. Sprinkle with salt and put it in a colander for 0 minutes so the fluid can drain. Squeeze out some more fluid using your hands and dry with a clean kitchen towel.. Pour some boiling water on the tomatoes and remove the peel. Slice into pieces.. Heat 5 grams of butter in a frying pan and fry the zucchinis until slightly transparent. Put it in an oven dish.. Chop the parsley finely. Peel and chop the garlic. Melt tbsp of butter in a frying pan and gently fry the garlic, tomatoes and parsley and add some salt and pepper. Simmer until most of the liquid has evaporated and a smooth sauce forms that isn't too dry. Mix the sauce with the fried zucchini. Smoothen out the top using a spoon. 5. Use a food processor to grind the bread into bread crumbs. Sprinkle the crumbs on the vegetables and add some pieces of butter. Bake in the middle of the oven for 0 minutes until the crumbs are a golden brown. This recipe is pretty light, so serve a soup as a starter or add some baked potatoes from the oven. The kohlrabi soup (see booklet) goes very well with this dish.

9 Main Course Codfish with capers and parsley crumbs served with zucchini-tomato salad and rosti Parsley (g) Codfish (filet(s)) Potatoes (g) Shallot (piece(s)) Eggs (piece(s)) Zucchini (piece(s)) Campagne bread (slice(s)) Cherry tomatoes (tray(s)) ,5,5, Garlic (clove(s)) Lemon zest (piece(s)) Butter (g) Lemon juice (piece(s)) Capers (g) Olive oil (extra virgin) (tbsp) White wine vinegar (tbsp) Mustard (tsp) Sugar (pinch) , min. Preheat the oven to 80 degrees. Crush the garlic, grate the lemon zest and press the juice from it. Mix the parsley, bread slice(s), 0 g of butter, garlic, half of the lemon juice and the lemon zest. Use a blender to grind this to a coarse, crumbly mixture. Add the capers and season with salt and pepper.. Cover a baking tray with baking paper and sprinkle tbsp of olive oil over it. Sprinkle salt and pepper over the fish. Place them on the baking paper and sprinkle the parsley crumbs on top. Bake the fish for 0-5 minutes in the middle of the oven.. In the meantime, prepare the rosti. Peel and grate the potatoes and the shallot coarsely. Place them in a clean dishcloth and squeeze out as much of the liquid as possible. Add the eggs and mix well. Season with salt and pepper. Heat the rest of the butter and tbsp of olive oil in a frying pan with non-stick coating and fry the potato mixture over medium heat for around 8 minutes with a lid covering the pan. When the bottom of the rosti has browned, slide it onto a plate, cover it with a second plate and turn over. Let it slide back into the pan and fry for another 6 minutes without the lid.. While frying the rosti, prepare the courgette salad. Cut the courgette into small sticks using a mandolin or grater. If you don't have either of these, cut it into long slices using a cheese slicer. Cut the cherry tomatoes in halves and mix with the courgette. 5. Prepare a dressing from 6 tsbsp of olive oil, the white wine vineager, mustard, sugar and salt and pepper. Pour the dressing over the salad. Cut the rosti into slices and serve with the fish and the salad.

10 Vegetarian Main Course Fresh tagliatelle with water cress pesto and cherry tomatoes 0 min. Grate the cheese. Peel the garlic and cut into small pieces. Remove the leaves from the watercress. Use a blender to grind a pesto from the watercress, garlic, capers and the anchovies. While grinding, add the olive oil slowly. Finally, add the Parmesan.. Prepare the fresh pasta according to the instructions on the packaging. Drain well but keep a few tbsp of the water. Add the pesto to the warm pasta. If it is too dry, add the water.mix with the tomatoes, serve with freshly ground pepper and serve. Watercress (g) Fresh tagliatelle (g) Cherry tomatoes (g) Parmesan cheese (g) Garlic (clove(s)) Capers (tbsp) Anchovy (g) Olive oil (extra virgin) (tbsp) Pepper (to taste)

11 of week PRODUCT PERS PERS PERS PERS KEEPING Burger (pork) (piece(s)) Refrigerator, till exxp; not refreeze Codfish (filet(s)) Refrigerator, till exxp; can refreeze Fresh tagliatelle (pack(s)) Refrigerator, till expiration date Spicy ketchup (tray(s)) Fridge, see expiry date Eggs (box(es)) Refrigerator or cool place Sourdough bun (piece(s)) 5 6 refrigerator, in bag Frieslander potatoes (kilo) 0, 0,8,,6 Cool dark place Zucchini (piece(s)) Outside refrigerator, week Watercress (bag(s)) Refrigerator, few days Pointed cabbage (piece(s)) Refrigerator, week Kohlrabi (piece(s)) Refrigerator, few days Lettuce (crop(s)) Refrigerator, few days Cherry tomatoes (tray(s)) Outside refrigerator, week Tomatoes (piece(s)) 5 Outside refrigerator, week Parsley (bag(s)) Refrigerator, few days Strawberries (tray(s)) Refrigerator, few days Shallot (piece(s)) Cool dark place Cucumber (piece(s)) Cool dark place * the buns need to be baked off for about 5 minutes.

12 Origin Products de Krat Schmidt Zeevis Bauke Bossink Lamsvlees 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. Bauke Bossink grew up between the sheep on his parents farm. He went to Australia and New Zealand for more sheep experience, then finished his studies and the school of Agriculture in Dronten. Since then Bauke Bossink has been working professionally on the sustainable and natural breeding of sheep. Becasue "you shouldn't tamper with lamb meat" is his motto. De Pastafabriek Beaude The roots of De Pastafabriek lie in Ristorante d'antica, located on the Regulierdwarsstraat in Amsterdam. Family d'antuono, is the driving force behind this authentic Italian restaurant. The great reputation of the restaurant's fresh pasta spreaded quickly. Therefore, they decided to start their own pasta factory. The name 'factory' doens't really apply, because it's a kitchen where, just like in restaurant d'antica, on a daily basis they make fresh pasta with much love and dedication. Beaude wants to make people happy with artisan sourdough breads. According to Beaude, good sourdough bread starts with a beautiful desem culture. This specially developed culture is conscious and pure. It is without any additives and gives the loaves a lightweight structure. This baker stands for traditional bread, as it was made hundreds of years ago, only with a modern look at the