Week 42. Dear Krat Chef, Gemakskrat. Dear Krat chef,

Transcription

1 Week 42 Gemakskrat Dear Krat Chef, Dear Krat chef, This week we?re serving a version of the Italian classic: ravioli con zucca e speck, or rather: pumpkin and bacon. However German the word?speck? sounds, real speck comes from South Tirol, that has been Italian, rather than Austrian territory, since This change of territory is reflected in the Italian ravioli and the German speck. For speck, the hindquarter of a pig is first salted, then briefly smoked and then dried in the mountain air. Of course, we don?t get our bacon from Italy, so you?ll be using Dutch bacon, or the vegetarian variety. You don?t have to make your own ravioli either. We thought up? completely on trend? a?deconstructed? pumpkin with bacon. You add the pasta later. And although there wasn?t a single mention of mountain air, we consider this version a complete success. A tavola! The Krat team

2 Quick moussaka with lamb mince and mature cheese Main Course 50 min In the crate 2p 3p 4p Red onion (piece(s)) 0,5 0,75 1 Minced lamb/veal (g) Eggplant (piece(s)) 1 1,5 2 Diced tomatoes (can(s)) 0,5 0,75 1 Waxy potato (g) Old cheese (g) Ricotta (g) Lettuce (bag(s)) Own pantry 2p 3p 4p Garlic (clove) 1 1,5 2 Oil for frying () Salt (tsp) 0,3 0,4 0,5 Dried oregano (tsp) 1 1,5 2 Sugar (optional) Salad dressing (to taste) Note you need onion more often this week. 1. Preheat the oven to 200 C. Put on a pan of water for the potatoes. 2. Chop the onion. Finely slice the garlic. Heat a dash of oil in a large wok or pan and fry the onion and garlic for about 5 mins. Season with the salt and oregano. Add the mince and fry for about 5 minutes until golden brown. 3. Meanwhile, cut the aubergine into cubes. Add and fry until they are slightly tender. Add the chopped tomatoes and simmer for about 10 minutes. Season with pepper. 4. Peel the potato and slice thinly. Boil for 7 minutes until tender and drain. 5. Grate the cheese. Mix the ricotta with the mince sauce and season with salt, pepper and optionally a small spoonful of sugar. 6. Grease an oven dish and spread half of the potato slices over the dish. Spoon over half of the aubergine-mince mixture and then top with another layer of potato slices. Cover with the remaining sauce and sprinkle with the cheese. Put in the oven for mins until you see a nice, golden crust. 7. Meanwhile, make a dressing of choice and mix with the lettuce. 8. Serve the lettuce with the moussaka.

3 Penne pasta with butternut squash, broccoli, bacon, chilli flakes and roasted garlic Main Course 35 min In the crate 2p 3p 4p Butternut squash (g) Bacon bits (g) Garlic with peel (clove) 3 4,5 6 Chili flakes (tsp) 0,5 0,75 1 Broccoli (g) Penne (g) Lemon juice (tbsp) Own pantry 2p 3p 4p Olive oil (to drizzle) () Olive oil (extra virgin) (tbsp) Sugar (tsp) 0,5 0,75 1 Salt and pepper () Note you need butternut squash and chilli flakes more often this week. Preheat the oven to 180 C. 1. Take as much as you need for this recipe from the narrow part of the butternut squash, peel and cut into cubes. The tummy (the round part) will be used for another recipe this week. 2. Line a baking tin with baking paper and spread over the bacon, the squash, the chilli flakes (if you don?t like it spicy, use half) and the garlic cloves with skin. Drizzle with olive oil, toss and put in the oven for minutes. 3. Put on a pan of water for the broccoli. Cut up the stem into cubes and cut the florets up small. Boil for about 5 minutes until just tender. 4. Put on a pan of water for the penne and cook according to the instructions. Drain, drizzle with a little bit of oil and keep warm. 5. Once the broccoli has been drained, add the broccoli to the bacon and squash and bake for a further 5-10 minutes. Turn off the oven once the bacon is nice and brown, removing the garlic. 6. Peel the garlic cloves and flatten them with a spoon or mortar. Mix the garlic with the lemon juice, the oil, the sugar and the pepper into a dressing. 7. Mix the penne with the squash-bacon-broccoli mixture and the dressing.

4 Pumpkin rings with cabbage, sweet potato, aduki bean and coriander garam masala curry Main Course 45 min In the crate 2p 3p 4p Whole grain basmati rice (g) Butternut squash (g) Red onion (piece(s)) 0,5 0,75 1 Sweet yam (g) Tuscan kale (g) Garam masala (tbsp) 0,5 0,75 1 Coconut milk (ml) Aduki beans (can(s)) 0,5 0,75 1 Chili flakes (to taste) Fresh coriander (hand(s)) Own pantry 2p 3p 4p Olive oil (to drizzle) () Oil for frying () Crushed garlic (clove) 1 1,5 2 Boiling water (ml) Vegetable stock (piece(s)) 0,5 0,75 1 Salt and pepper () You need butternut squash, chilli flakes and onion more often this week. 1. Put on 60g of rice pp in 120ml of salted water pp. Boil gently until cooked using a heat disperser for about 25 minutes. 2. Preheat the oven to 180 C and use the grill setting. Take the wide part of the squash (the tummy) and for each person, slice a ring about 1.5 to 2cm thick and hollow out. Put the rings on a baking tray, sprinkle with salt, drizzle with a bit of olive oil and roast in the oven for about 20 minutes until golden brown. 3. Cut the onion in half and then in thin half-rings. Heat some oil in a soup pan and gently fry the onion while you continue with the rest. 4. Finely chop the garlic. Peel the sweet potato and cut into small cubes. Using a large knife, cut out the main vein from the cabbage and then slice the cabbage into thin strips. 5. Add the garlic and garam masala to the onion. Stir-fry briefly until the aroma is released. Add the sweet potato and cabbage a stir a few times. Pour in the coconut milk and the add the indicated amount of water with the stock cube. Bring to the boil with the lid on. Boil for 15-0 minutes until the sweet potato and cabbage are cooked. 6. Drain the aduki beans and add 5 minutes before the end of the cooking time. 7.Taste the curry and season with salt and pepper. Add as many chilli flakes as you like (there?s 1tsp available for 4p, the rest is for another dish!). 8. Per person, plate up one pumpkin ring, fill with a spoonful of rice, pour over the curry and garnish with fresh coriander.

5 In the crate of week 42 PRODUCT 2 PERS 3 PERS 4 PERS KEEPING Minced lamb/veal (g) Refrigerator, till expiration date Bacon bits (g) Refrigerator till expiration date Ricotta (tray(s)) Refrigerator, till expiration date Coconut milk (can(s)) Pantry Old cheese (g) Refrigerator Aduki beans (can(s)) Pantry Butternut squash (piece(s)) Cool dry place Tuscan kale (g) Refrigerator, 4 days Witte bonita bataat (g) Eggplant (piece(s)) Cool dark place Broccoli (piece(s)) Refrigerator, 2-5 days Fresh coriander (bag(s)) Refrigerator Mixed lettuce (bag(s)) Refrigerator, few days Diced tomatoes (can(s)) Pantry Red onion (piece(s)) Cool dark place Penne (pack(s)) Pantry Waxy potato (g) Cool dark place Whole grain basmati rice (g) Pantry Garlic (ball(s)) Pantry Chili flakes (tray(s)) Pantry Garam masala (tray(s)) Airtight pot, till experation date Lemon (piece(s)) Outside refrigerator

6 Origin Products de Krat Kwekerij Groenesteeg Peter Boer from Kwekerij Groenesteeg in Zwijndrecht grows all kinds of vegetables in his 6000m2, unheated greenhouse in summer and winter. In winter, he grows bok choy, turnip, lettuce and mustard. The rest of the year, he grows tomatoes, eggplants, zucchinis, summer purslane, radicchio and much more. The tomatoes have a story of their own, because Peter grows many different varieties, such as the tiger tomato, the chocolate tomato, and orange and yellow cherry tomatoes. He is specialized in unique varieties. He can grow tomatoes until December, which is remarkable for unheated greenhouses. Biokaas Kinderdijk Bio Kaas Kinderdijk has been making organic cheese for decades. The characteristic flavour, thanks to a recipe that we have been perfecting since the nineties, has helped us to win several awards during independent cheese inspections. We are also continually coming up with and creating new flavours, even though the old and trusted Gouwe cheese of course remains at the heart. Quality and flexibility remain our strength. Bauke 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. de Waog For more than 35 years, a wide assortment of vegetables and arable products has been cultivated in ecological terms at Organic Horticulture 'the WAOG' in Neer, which largely finds its way directly to the consumer. 'The WAOG' is therefore Limburgs' the oldest organic horticulture