Week 9. Dear Krat Chef, Gemakskrat

Transcription

1 Week 9 Gemakskrat Dear Krat Chef, After our recent culinary excursions to both the Persian and middle eastern cuisine we're going to Morocco this time. One of the most famous Moroccan spice mixtures is ras el hanout. This name translates to ''the best of the shop'', meaning that it doesn't have to be the exact same all the time. We took the most common ingredients and used them in a delicious stew with pumpkin and fennel. The cinnamon, cumin and curcuma make sure this spicy dish will warm you up, something we really appreciate in these cold winter days. For an even more authentic taste you can replace the fresh lemon from the recipe with pickled lemon, an ingredient that is for sale in most Turkish or Moroccan shops. Only use the chopped peel of the pickled lemon though. Enjoy! Eefje.

2 Moroccan lamb merguez stew with pumpkin, fennel and couscous Main Course 40 min In the crate 2p 3p 4p Lamb merquez sausage (piece(s)) Onion (piece(s)) 0,5 0,75 1 Fennel (piece(s)) 0,5 0,75 1 Lemon (piece(s)) 0,5 0,75 1 Winter carrot (g) Pumpkin (g) Raisins (g) Couscous (g) Spice mix (jar(s)) 0,5 0,75 1 Coriander (hand(s)) 0,5 1 1 Own pantry 2p 3p 4p Boiling water (ml) Garlic (clove(s)) Chicken stock (cube(s)) 0,5 0,75 1 Oil (for frying) Note: the pumpkin and fennel are also used in a different recipe this week. Note: For this recipe you need the pot of spices with the dot on it. In the pot of spices there is 1/2 tsp of cinnamon, 1 tsp of coriander, 1 tsp of curcuma, 1 tsp of cumin, 2 tsp of paprika. Heat some water in the water cooker. Peel the carrot, then cut in half lengthwise and slice into crescents. Remove the greens from the fennel, halve the bulb, remove the heart and cut into bits. Chop the onion. Heat some oil in a frying pan with a thick bottom and fry the sausages until brown. They don't need to be totally cooked yet, that will be done later. Take the sausages out of the pan. Add onion, fennel, carrot and the spices to the frying pan. Stir well and stew for a while. Cut the lemon in four and add it to the mix. Cut the pumpkin in half, then quarter each half. Peel the pumpkin using a vegetable peeler, remove the seeds and strings and cut into bite sized chunks. Add the pumpkin to the other vegetables. Crush the garlic, then mix it with the vegetables. Add the boiling water, the block of stock and the raisins. Bring to a boil, add salt and pepper and stir. Close the pot and gently fry. Take the lemon out after about 5 minutes and add the sausages. Puncture the sausages with a fork, then stew for 6-8 more minutes until the vegetables are ready to eat. Meanwhile, prepare the couscous according to the instructions on the package. Chop the coriander. Serve the stew with the couscous and sprinkle some coriander on top.

3 Chicken thigh with soy sauce and oriental Chinese cabbage mash Main Course 30 min In the crate 2p 3p 4p Chicken thigh (g) Floury potato (kilo) 0,5 0,75 1 Chinese cabbage (piece(s)) 0,5 0,75 1 Spice mix (jar(s)) 0,5 0,75 1 Own pantry 2p 3p 4p Garlic (clove(s)) 0,5 0,75 1 Soy sauce (tbsp) 1 1,5 2 Butter (Knob(s)) Oil (for frying) Salt and pepper (to taste) Note: for this recipe you need the pot of spices without a dot on it. The spice mixture consists of 1 tsp of coriander, 1 tsp of cumin and 1 tsp of ginger powder. Preheat the oven to 200 degrees. Peel the potatoes, then cut into chunks. Boil them in a pot of water and some salt for about 15 minutes until cooked. Cut the Chinese cabbage into strips. Chop the garlic. Heat some oil in a wok. Sprinkle the chicken with salt and pepper, then fry until brown on both sides. Put the chicken in an oven dish and bake it in the oven for 10 minutes. Use the remaining grease from the chicken to fry the garlic and the spices. Be careful that it doesn't burn. Add the hardest white parts of the cabbage first and continue frying. Add the remaining cabbage after a few minutes. Let it shrink, then add salt and pepper to taste. Keep warm. Drain the potatoes and mash them with some butter and milk to a smooth mash. Mix in the cabbage. Take the chicken out of the oven after ten minutes. Sprinkle with soy sauce or ketjap. Bake it for 2 more minutes until the sauce starts to caramelize. Add butter and heat it some more until the butter melts. Serve the mash together with the chicken.

4 Vegetarian Main Course Risotto of Calasparra rice with pumpkin, fennel, chili flakes and parmesan 40 min In the crate 2p 3p 4p Pumpkin (g) Calasparra rice (g) Fennel bulb (piece(s)) 1 1,5 2 Onion (piece(s)) 0,25 0,5 0,5 Parmesan cheese (g) Lamb's lettuce (bag(s)) 0,5 1 1,5 Own pantry 2p 3p 4p Chili flakes (tsp) 0,25 0,5 0,5 Boiling water (liter) 0,7 1 1,4 Vegetable stock (cube(s)) 1 1,5 2 Butter (Knob(s)) Vinaigrette (to taste) The pumpkin and fennel are also being used in a different recipe this week. Bring a pot of water with a stock cube to a boil. Cut up the pumpkin, then peel the parts with a vegetable peeler. Cut into bits. Halve the fennel and remove the core. Cut into thin slices and chop, like you would do with an onion. Also chop the onion. Add the pumpkin to the boiling stock and boil until soft and tender. Fry the onion and fennel in a pan with a thick bottom. Add the rice when the onion starts to become transparent. Stir fry the rice (make sure not to burn it). Pour some of the stock on the rice, lower the heat and gently cook until the stock is absorbed by the rice. Drain the pumpkin but don't throw away the stock. Add the stock little by little to the rice. After minutes it will be done. Add more stock when all the moisture has been absorbed. Mash the pumpkin. Grate the Parmesan. Both will be added to the rice later. Make a simple vinaigrette by mixing 3 parts of oil, 1 part of wine vinegar, some mustard, sugar, salt and pepper. Wash the lamb's lettuce and mix with the vinaigrette. When the rice is cooked, add the pumpkin mash, butter and part of the Parmesan. Mix well. Add chili flakes to taste. Serve the risotto with the salad.

5 In the crate of week 9 PRODUCT 2 PERS 3 PERS 4 PERS KEEPING Lamb merquez sausage (piece(s)) Refrigerator, till exxp; not refreeze Chicken thigh (g) Refrigerator, till exxp; not refreeze Calasparra rice (pack(s)) Pantry, till expiration date Wholegrain couscous (pack(s)) Pantry, till expiration date Floury potato (kilo) 0,5 0,75 1 Cool dark place Parmesan cheese (g) Refrigerator, till expiration date Pumpkin (piece(s)) Not in the refrigerator Fennel (piece(s)) Refrigerator, 1 week Chinese cabbage (piece(s)) Refrigerator, 2 weeks Lamb's lettuce (bag(s)) Refrigerator, few days Winter carrot (piece(s)) Refrigerator, few weeks Onion (piece(s)) Cool dark place Lemon (piece(s)) Outside refrigerator Raisins (tray(s)) Cool and dry, 12 months Coriander (bag(s)) Refrigerator, few days Note: one of the little spice jars has a dot on it. Use this one for the Maroccan stew.

6 Origin Products de Krat Lamsvlees Bossink 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. GreenAge GreenAge is a Dutch supplier of organic and fair trade dried fruit, nuts, rice and grains. Addy Rouwhorst and Sascha de Lint are the owners of GreenAge. Driven by passion and conviction they purchased this small brand, which was runned by idealism. A great passion for pure taste and top quality is what drives them. GreenAge products are always biological and the farmers get a fair price. De Lekkerste Kaas For the recipe's in the crate sometimes we just can't go without a peace of Parmesan cheese, therefore we sought a supplier who could supply us with this fine cheese from Italy and who can cut and package it in all kinds of weights. Normally, we try to cook with dairy from The Netherlands, but this is possible when it comes to Parmesan cheese. The Parmesan cheese comes from Societa Agricola Cooperativa Latteria Vo Grande in Pegognaga. Bioromeo Fresh and delicous fruit and vegetables straight from the farm and grown with love: that is what BioRomeo stands for. Various farmers from the Noordoostpolder united to supply their wide assortment of biological fruit and vegetables to restaurants, the local market, but alsoto the consumer: you! You can taste the commitment, passion and freshness in their exquisite