Week 51. Dear Krat Chef, Gemakskrat

Transcription

1 Week 5 Gemakskrat Dear Krat Chef, A while back we asked you what your favorite recipes from De Krat were. Surprisingly, the peanut soup from?bartje Boemboe? scored really well. Of course, Bartje was also very happy with that. We made the soup from a bumbu for sate sauce, together with stock and potato. This time, we will make a slightly different version, with paksoi, cabbage and carrots. We thought it was a nice idea to serve it with spring rolls made from the outer leaves of the cabbage, but, if you think that is too much work, it also goes well with stir-fried cabbage. Bon-appetit! Eefje

2 Main Course Celeriac lasagna with minced meat 50 min In the crate Celeriac (g) Winter carrot (g) Onions (piece(s)) Tomato paste (can(s)) Ground beef (g) Grated cheese (g) Own pantry Oil (for frying) Thyme (tsp) Salt and pepper (to taste) Butter (g) Flour (g) Milk (ml) , , Bring a large pan of water with some salt to a boil (for the celeriac root) and preheat the oven to 0 degrees. Peel the celeriac with a vegetable peeler (and partly with knife). Halve it and cut into very thin slices. It's a bit of work, but the thinner the slices, the better! Put the slices in the pan of boiling water and cook until firm to the bite in approximately 8-0 minutes (check with fork). Drain and leave to drain. In the meantime, chop the onion. Heat some oil in a frying pan and fry the onion until translucent. Make some room the middle of the pan and fry the tomato puree in the middle of the pan for about minutes to take the edge off the acidity (until you start smelling the tomato). Now mix it with the onion, then add the minced meat. Fry the meat. Then add tablespoons of water, thyme, salt and pepper to taste and stir well. Make the bechamel sauce. Melt the butter and add the flour while stirring until it?s smooth. Then gradually add splashes of milk until you have a nice smooth sauce. Don?t make it too thick. Season with salt and pepper. Grease a large baking dish and cover the bottom with a layer of celeriac root slices, stacked like roof-tiles. Depending on the size of your dish, you will probably have enough to make layers. Cover the celeriac layer with /rd of the meat, and then /rd of the sauce. Repeat twice, ending with a layer of bechamel sauce. Sprinkle the cheese over the top layer. Bake in the oven for 0-5 minutes.

3 Main Course Chicken thigh with black salsify stewed in honey, thyme and lemon with oven-baked potatoes and a sal Preheat the oven to degrees. Wash the In the crate Waxy potato (g) Salsify (g) Shallot (piece(s)) Chicken thigh (g) Honey (tsp) Mixed lettuce (bag(s)) Own pantry Garlic (clove(s)) Salt and pepper (to taste) Vinegar (tbsp) Oil (for frying) Butter (for frying) Lemon juice (tbsp) Water (ml) Chicken stock (cube(s)) Thyme (tsp) Olive oil (extra virgin) (tbsp) Mustard (tsp) , , ,5,5,5 5,5 45 min potatoes and slice them into wedges without peeling. Put in an oven dish, then mix in the unpeeled but crushed garlic, oil, salt and pepper. Bake for 0 minutes in the preheated oven. Put some water and lemon juice in a dish or pot. Peel the salsify under running water using a potato peeler, then immediately cut into parts ( cm long). Put it in the pot of lemon-laced water and set aside. Chop the shallot. Add teaspoon of the shallot to a small bowl of vinegar, this will form the base of the vinaigrette later. Dry the chicken with a paper towel then sprinkle with salt and pepper. Heat some oil and butter in a frying pan, then fry the chicken thighs until brown. Remove from the pan and fry the remaining shallots in the grease. Cover the chicken with 4/5 of the honey. Remove the salsify from the water and add to the fried shallots, then deglaze with some lemon juice (does not need to be fresh). Add the water, stock and thyme. Bring to a boil and put in the chicken, reduce heat and stew for 0 minutes until cooked. Remove the chicken and keep warm, then cook the sauce over high heat until the sauce thickens. Just before serving finish the vinaigrette by adding the olive oil, /5 of the honey, mustard, salt, and pepper to the shallot-vinegar mixture. Wash and dry the lettuce using a salad spinner and mix in the vinaigrette. Serve the chicken with the potato wedges and salad.

4 Vegetarian Main Course Bartjeâ s Noemboe peanut soup with paksoi and stir fried vegetables. In the crate Winter carrot (g) Pointed cabbage (piece(s)) Spring onion (piece(s)) Peanut boemboe (bag(s)) Potatoes (g) Bok choy (piece(s)) Bean sprouts (bag(s)) 5,5 00,5,5 50,5 50 Own pantry Oil (for frying) Garlic (clove(s)) Water (liter) Stock cube (piece(s)) Soy sauce (tbsp) Salt and pepper (to taste) 0,75,5,5,5 0 min Peel the carrot, cut it in half lengthwise then go wild with a potato peeler. This should result in a lot of thin carrot strips. Forget about the last bit and just eat it as a snack, it is impossible to peel it all. Cut the Chinese cabbage in half, remove the core and cut into strips. Heat some oil in a wok, quickly stir fry the carrot and cabbage, then add the cloves of garlic. Bake until almost done in 0 minutes. Cut the spring onion into rings and fry most of it for half a minute. Keep some separate for garnishing. Meanwhile heat a pot of water and stock (vegetable or chicken). Dissolve the peanut sauce base in the hot water. Also peel and cube the potatoes, then add them to the soup and cook for 6 minutes until done. Cut the stems of the paksoi into bits and the leaves into strips. Wash using a salad spinner. Puree the soup and add the paksoi. Cook for a minute, the paksoi should not be wilted. Add soy sauce, salt, and pepper to the cabbage. Garnish the soup with the remaining sprouts and spring onions, then serve with the stir fried vegetables. You can add some vegetable spring rolls by rolling some chopped cabbage and sprouts in a big cabbage leaf; this makes a nice extra dish. The cabbage also is a nice addition to the soup itself.

5 In the crate of week 5 PRODUCT PERS PERS 4 PERS KEEPING Ground beef (g) Refrigerator Chicken thigh (g) 400 Refrigerator, not refreeze Grated cheese (bag(s)) Refrigerator, till expiration date Winter carrot (piece(s)) Refrigerator, few weeks Salsify (g) Cool dry place Peanut boemboe (bag(s)) Pantry Pointed cabbage (piece(s)) Refrigerator, week Mixed lettuce (bag(s)) Refrigerator, few days Honey (jar(s)) Pantry Bok choy (crop(s)) Refrigerator, week Bean sprouts (bag(s)) Refrigerator Tomato paste (can(s)) Pantry Celeriac (piece(s)) Refrigerator, few months Spring onion (stalk(s)) Refrigerator, week Onions (piece(s)) Cool dark place Waxy potato (g) Cool dark place Shallot (piece(s)) Cool dark place

6 Origin Products de Krat Waterlants Weelde Walter Abma Waterlants Weelde sells high-quality sustainable meat from the Waterland area. Good meat, produced with love for the animals and the unique landscape, conform to 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 high-quality meat, with the preservation of the unique landscape as an additional benefit. Walter has been working with vegetables for years. For restaurant De Kas, he designed and maintained the gardens in Den Ilp, and he is currently working for Kwekerij Osdorp and Smeding. He knows everything about growing vegetables! In addition, he owns a company with his son; they make delicious oil, vinegar, sauces and mustard. Bartje Boemboe Zaai-Ster 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 Boemboe?s website All boemboes are made without artificial flavors, colors and De Zaai-Ster is a wholesaler of organic fresh produce. They have a wide range of organic fresh products, and by thorough communication, corporate responsibility and cooperation with other players, the Zaai-Ster has a strong market position in the organic sector. They strive for social benefit in the long term. This applies to animals and the environment, but also for the people in and around the company. For example, growers receive a fair price for their goods, so they can give their plants and animals the care they deserve.