Week 6 Weekendkrat Extra Dear Krat Chef, For a few seasons, we?d been standing on the side-lines of the football pitch together where our children played. Talk was mainly about the latest injuries, the fierce opponents or the heard-hearted trainer. We rarely chatted about work? after all, on the side-lines you?re a parent more than anything else. And then we suddenly discovered, upstairs drinking coffee, a common mission: sustainable food. The friendly football Dad turned out to be one of the founders of Potverdorie! This producer of jam, chutneys and more got started due to dissatisfaction with enormous food waste. Surely more could be done with unwanted carrots, strawberries, cucumbers? Potverdorie! now drives through Amsterdam to collect unwanted and rejected vegetables from supermarkets, wholesalers and farmers. And in their production kitchen, this basis material is transformed into delicatessen in a jar. Waste is delicious, so say Potverdorie! We were pleasantly surprised when we tasted their onion chutney. You?ll find it in the Krat this week, to accompany the soup and the mash. Kale has never tasted so exciting. Enjoy and eet smakelijk! The Krat team
Kale mash with potatoes and pumpkin with smoked lamb sausage and onion chutney 0 min. Using a large knife, slice the central, thick vein out of the kale leaves. Cut the leaves into thin strips.. Peel the potatoes and pumpkin, cut into large pieces and cover in water in a large pan. Add salt according to taste. Lay the sliced kale on top, bring to the boil and boil for 5 minutes with lid on.. Put the sausages, in their packaging, in a pan with water and warm up gently, without bringing the water to the boil.. Drain the potatoes and vegetables. Mash finely with a generous knob of butter, you probably won?t need any more liquid. Season with pepper and salt. 5. Serve with the sausage and the onion chutney. Kale (g) Floury potato (g) Butternut squash (g) Smoked sausage (piece(s)) Onion chutney (to taste) 50 75 50 50,5 500 600 600 Butter (cube(s)) Milk (optional) Salt and pepper (to taste)
Laquerd chicken bolt with baked sweet potato, pak choi and broccoli Sweet yam (g) Broccoli (g) Chicken leg (piece(s)) Pak choi (piece(s)) Spring onion (piece(s)) 600 50,5,5 800 600 Full-fat yogurt (ml) Orange juice (tbsp) Nigella zaad (of maanzaad) (tbsp) Soy sauce (tbsp) Honey (tbsp) 75 0,5 0,8,5,5,5 50 6 6 6 5 min. Preheat the oven to 00 C. Cut the sweet potato (unpeeled) in half lengthways. Put each half (or halves) on a piece of foil and fold closed. Put on a baking tray in the oven, together with the unpeeled cloves of garlic (choose a few larger ones). Bake for around 5 minutes.. Put on water for the broccoli.. Cut the chicken bolts in half at the joint so that you have a leg and a thigh.. Mix together the soy sauce, honey and orange juice. If you have time it is nice to marinate the chicken for at least 5 minutes, but it is not necessary. 5. Put the chicken pieces in a greased oven dish and pour the marinade over them. Put in the oven for 5 minutes or until the chicken is nicely cooked. Baste chicken pieces every 5 minutes with the marinade. The chicken is cooked when clear moisture runs out of the thickest part of the paw when you prick it with a fork. 6. Cut the stem of the broccoli into slices and make small florets. Blanche the broccoli for about minutes so that it keeps its bite. NOTE! You need to save the cooking water! 7. Remove the leaves from the pak choi plant and cut into chunky strips, leaving the smaller leaves whole. Put in a colander. Pour the cooking water from the broccoli over the pak choi. Put all the vegetables in a dish. 8. Take the garlic out of the oven and push out if its skin. Mash up with a fork in a bowl. Add the yoghurt to the garlic and season with salt and pepper. Slice the spring onion into rings, saving some for garnish, and stirring the rest through the yoghurt. 9. After minutes, take the chicken out of the oven, deglaze with the soya sauce. Put back in the oven for minutes so that the soya sauce caramelises slightly. Then add a generous knob of butter and put it back for another minute until the butter melts. 0. Pour the soya sauce with melted butter over the vegetables and drizzle with a little lime juice.
Sprinkle with the spring onion and nigella seeds.. Give everyone a sweet potato parcel and let them add a generous dollop of yoghurt. Serve with the chicken and vegetables.
Vegetarian Heart-warming lentil soup with ciabatta and iceberg lettuce with cucumber Carrot (g) Onions (piece(s)) Red lentils (g) Roll (piece(s)) Little gem lettuce (crop(s)) Onion chutney (to taste) 00 00 50 50,5 00 00 Vegetable stock (cube(s)) Boiling water (liter) Spices (tray(s)) Canned tomato (can(s)) Olive oil (tbsp) Full-fat yogurt (ml) Chili powder (tsp) Paprika powder (tsp) Salt and pepper (to taste) Vinaigrette (to taste) Olive oil (extra virgin) (to taste) Lemon juice (bottled) (to taste),5 75 0, 0,,,5,5 0,5 50 5 min. Heat.5 liters of water with blocks of vegetable stock. Wash and/or peal the carrots and cut into small cubes (0.5 cm). Cut the tomatoes into chunks. Chop the garlic. Cut the onions into small parts. Put the oil in a large pot with a thick bottom. Gently fry the spice mixture, taking care not to burn it. When the smells start to escape add the onion. When the onion is slightly glazed add the the carrot and garlic then continue frying over low heat for about minutes. Stir regularly so nothing burns.. Wash the lentils in a sieve. Preheat the oven to 80 degrees. When the carrots start to soften add the tomatoes and lentils, together with about. liters of stock. Keep the remaining stock, you can use this if the soup becomes too thick. Bring the soup to a boil then reduce heat. Close the pot with a lid and simmer gently for about 5 minutes. Bake the ciabattas for about 8-0 minutes in the oven.. Meanwhile make the yoghurt sauce. Add lots of pepper, some salt, the chilli powder and the paprika to the yoghurt. You can make a more mild sauce by replacing the chilli powder an extra portion of paprika.. Make a simple salad with the iceberg lettuce. Cut it into strips, then wash and dry using a salad spinner. Make a vinaigrette by vigouriously mixing tbsp of oil, tbsp of vinegar, tsp of mustard and some sugar, salt and pepper. 5. When the lentils and carrots are cooked you can partially mix the soup using a blender. This will give it a smoother texture. Add salt and pepper to taste. 6. Serve the soup with a spoonful of yoghurt and thin slices of ciabatta with olive oil for dipping.
Green curry with sweet potato, broccoli and oyster mushrooms with pandan rice Red onion (piece(s)) Broccoli (g) Sweet yam (g) Oyster mushrooms (g) Pak choi (piece(s)) 00 00 50 5,5 Pandan rice (g) Currypasta (bag(s)) Coconut milk (ml) Lime (piece(s)) Coriander (g) Oil for frying () 0 00 5 80 0,8 5 0 0 5 min. Bring a pan of water to the boil. Add salt and 50-75g of rice pp. Boil gently with the lid on for 0 minutes. Drain and leave to stand for about 0 minutes with the lid on.. Put on another small pan of salted water for the broccoli.. Cut the onion in half and then in wedges. Heat oil in a wok and fry the onion gently while you carry on with the rest.. Cut the broccoli stem into pieces and the rest of the broccoli into small florets. Blanche the broccoli once the water is boiling for minutes. 5. Peel the sweet potato and dice. Add to the onion. Stir-fry briefly and add the spice paste. Fry until the aromas are released. Add the coconut milk, bring to the boil, cover and simmer gently for 8 minutes. 6. Drain the broccoli, rinse in cold water and add to the curry for the last few minutes. 7. Meanwhile, cut up the oyster mushrooms. Fry on a high heat until brown. Finely chop a clove of garlic, adding when nearly finished cooking, toss the pan twice. Sprinkle with salt and pepper and turn off the heat. 8. Cut up the pak choi, any larger leaves in strips and leaving the smaller ones whole. Mix through the curry at the end and allow to wilt for a few minutes. Season well with salt (otherwise the curry flavour won?t be at its best) and drizzle with some lime juice. 9. Take off the coriander leaves. Serve the curry with the rice, the oyster mushrooms and the coriander.
Smoked lamb sausage with Moroccan stew of chickpeas and kale Red onion (piece(s)) Kale (g) Lamb sausage (piece(s)) 50 5,5 Oil (for frying) Ras el hanout (tsp) Cherry tomatoes (can(s)) Chickpeas (can(s)) Salt and pepper (to taste),5 0 min Ras el hanout spices you need for this dish: / tsp ground cumin, / tsp ground coriander, / tsp ground ginger, / tsp turmeric, / tsp cinnamon, / tsp chilli powder.. Chop the onion and garlic. Fry the onion in a little oil until it starts to soften, then add the garlic and the Ras el Hanout and fry for another 0 seconds.. Then add the cherry tomatoes and allow to heat up until it boils. Season with pepper and salt and then add the kale (in portions if necessary) and allow to shrink with a dash of water.. Lay the smoked sausage (without packaging) on top (be careful that the sausage does not sink into the liquid, then it will cook too fast), then put the lid on the pan and stew for 5-0 minutes. Check now and again that it does not boil dry.. Rinse the chickpeas in a colander and add them to the kale. Let them stew for another 5 minutes until everything has warmed up and the kale is soft enough. 5. If necessary, season with salt and pepper and serve in deep plates with the sausage.
Kale soup with potato and smoked lamb sausage 0 min Red onion (piece(s)) Lamb sausage (piece(s)) Floury potatoes (g) Kale (g) 00 50,5,5 5 Olive oil (tbsp) Smoked paprika powder (tsp) 0, Bouillon (rund, kip, of groenten) (liter) 0,8 Bay leaf (leaf/leaves) 0,,,5,5. Chop up the onion and slice the garlic. Heat the olive oil in a large, thick-based soup pan.. Peel the potatoes and cut into large pieces. Put in the pan and stir.. Add the stock and the bay leaves. Season with salt and pepper. Simmer for about 0 minutes until the potatoes are cooked.. If necessary, remove the central vein from the kale. Slice finely and add. Allow the kale to cook for a few minutes in the soup. 5. Slice the sausage and add. Leave to heat up in the soup for about 0 minutes. 6. Serve with a large chunk of bread.
Sweet potato mash with oyster mushrooms and onion chutney Sweet potato (g) Broccoli (head(s)) Oyster mushrooms (g) Spring onion (piece(s)) Onion chutney (to taste) 50 50 55 5 700,5 Boter of olijfolie (tbsp) Salt and pepper (to taste) Whole fat milk (ml) 5 Grove Zaanse mosterd (tsp) Chopped parsley, very finely (tbsp),5 0,5,5 50 0 min. Peel the sweet potatoes and cut into pieces. Peel the garlic and slice. Boil together in salted water for 0 minutes.. Meanwhile, steam the broccoli until just tender, for about 0 minutes.. Heat the butter in a frying pan. Cut the large oyster mushrooms into pieces. Fry them in hot butter until brown and tender. Sprinkle with salt and pepper.. Heat the milk. Drain the sweet potatoes and mash coarsely with a masher. Mix the milk and mustard through little-by-little. Cut the spring onions into thin rings and mix through the mash. 5. Put the mash in a bowl and top with the mushrooms. Sprinkle with parsley. Serve with the onion chutney and broccoli. Tip: nice to serve with fried chicken or smoked lamb sausage.
Red lentil puree with spicy pulled chicken 90 min Red onion (piece(s)) Chicken leg (piece(s)) Red lentils (g) Spring onion (piece(s)) 00,5,5 50 00 Vegetable oil (tbsp) Curry powder (tsp) Cinnamon (tsp) Nutmeg (tsp) Harissa (tsp) Tomato paste (tsp) White wine vinegar (tbsp) Maple syrup (tbsp) Lemon juice (tbsp) Thyme leaves (tsp) Bay leaf (leaf/leaves) Olive oil (extra virgin) () Pine nuts (tbsp) Peterselie () Petit pain gemengd (piece(s)),5,5 0,,5,5,5 0,,5,5,5,5 5 6. Firstly, make the chicken. Chop up onion and cloves of garlic. Heat the oil in a pan (with lid) that the chicken fits in precisely. Fry the onion and garlic briefly in the oil. Add the curry, cinnamon, nutmeg, harissa, tomato puree, vinegar and brown sugar and fry briefly. Pour in 00ml of water and bring to the boil as you are stirring. Put the chicken legs in the sauce and put the lid on the pan. Braise for 60 minutes, turning the chicken half-way.. Make the lentil dip. Chop clove of garlic. Mix with the lemon juice and set aside. This will soften the flavour of the garlic.. Cut up the onion and slice the spring onion into rings. Wash the lentils and put them in a pan together with the pieces of onion, the thyme leaves, the bay leaf and the spring onion. Put cm under water.. Bring to the boil and remove foam with a skimmer. Stir regularly. The lentils can burn quickly. Boil for about 0 minutes until the lentils are cooked. Add extra water if needed. 5. Drain and remove the bay leaf. Add the garlic and lemon juice. Blend in the food processor into a smooth puree. While blending, pour in a little olive oil creating a creamy dip. Season with salt and pepper. Keep warm. 6. Remove the skin from the chicken and pull apart. Put the meat back in the sauce in the pan and stir. 7. Put the lentil dip on a large, flat dish and make a pit in the middle. Put the chicken meat in the pit of the lentil puree. Sprinkle with the pine nuts, the parsley and some curry powder. 8. Serve with pieces of warm bread to dip. Serve with a simple salad of with the grilled little gem lettuce from the other recipe.
Side Dish Grilled Roman lettuce with chickpeas and a caper dressing Little gem lettuce (piece(s)) Chickpeas (g) Paprika powder (tsp) knoflookpoeder (tsp) Olive oil (tbsp) Salt and pepper (to taste) Lemon juice (tbsp) Capers (tbsp) 50 0, 5 5,5 0, 7 9 0, 0, 5 min. Preheat the oven to 00?C. Drain the chickpeas well. Put them in a bowl and add paprika and garlic powder, tablespoons of olive and oil and salt and pepper. Mix well. Line the baking tray with paper. Put the chickpeas on the tray. Bake for 0 minutes in the middle of the oven. Toss and bake for a further 0 minutes. Make sure the chickpeas don?t cook too fast and burn.. Cut the Roman lettuce in half lengthways. Put tablespoons of olive oil in a bowl and add the crushed garlic. Season with salt and pepper.. Brush the lettuce halves with the herb oil. Grill the lettuce on a hot grill pan, about minutes per side, until you get nice brown stripes. Make the dressing by mixing the lemon juice with 6 tbsp of olive oil and the capers. Season with salt and pepper.. Serve the grilled lettuce with the roasted chickpeas. Spoon over the dressing.
of week 6 PRODUCT PERS PERS PERS PERS KEEPING Lamb sausage (piece(s)),5 Refrigerator, can refreeze Chicken leg (piece(s)) Refrigerator, till exxp; can refreeze Butternut squash (piece(s)) Cool dry place Sweet yam (g) 600 800 Cool dark place Red lentils (g) 00 00 50 00 Pantry, till expiration date Onion chutney (jar(s)) Pantry Oyster mushrooms (tray(s)) Refrigerator, week Pak choi (crop(s)) Refrigerator, week Swiss chard (piece(s)) Refrigerator, few days Kale (g) 50 50 75 500 Refrigerator, week Little gem lettuce (piece(s)) Refrigerator, few days Broccoli (piece(s)) Refrigerator, - 5 days Floury potato (g) 600 800 Cool dark place Petit pain gemengd (piece(s)) 5 6 Plastic, een paar dagen in de koelkast* Carrot (piece(s)) Refrigerator, week Spring onion (piece(s)) Refrigerator, week Red onion (piece(s)) Cool dark place * de petit pain dient 6-8 minuten te worden afgebakken op 00 graden.
Origin Products de Krat Potverdorie! Beaude Beaud? wants to make people happy with artisan sourdough breads. According to Beaud?, good sourdough bread starts with a beautiful desem culture, that is conscious and pure. Its without any additives and gives the loaves a lightweight structure. Beaud? stands for traditional bread, as it was made hundreds of years ago, only with a modern look at the Waterlants Weelde Bauke Bossink Waterlants Weelde sells high-quality sustainable meat from the Waterland area. Good meat, produced with love for the animals and the unique landscape, conform 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 small scale and high-quality meat, with the preservation of the unique landscape as an additional benefit. 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.