Week 8 Weekendkrat Extra Dear Krat Chef, Pearl onions are simply onions, lots of which are planted within a small surface area so that the bulbs don?t become too big. Their name is thanks to the colour of their skin. Planting them yourself isn?t difficult but does need some patience: planting them in the spring will only produce onions in July. As seed use small onions, but you can also use pot onions (from the garden centre or a Turkish grocer) then the onion will grow faster. You can braise the pearl onions in a stew for example, but they?re probably most delicious pickled. You do this with wine (vinegar), sugar and spices. You can find lots of recipes on the internet, according to taste: including salt, acidic (like the French), or perhaps a little sweeter? For Amsterdam onions, add saffron: this makes the onions yellow. A pickling jar is fun to make? and looks impressive on the kitchen shelf! Enjoy and eet smakelijk! The Krat team
Main Course Chicken thigh with a watercress salad and roasted cauliflower, fennel and a tarragon dressing Cauliflower (piece(s)) Fennel (piece(s)) Turnip (g) Red onion (piece(s)) Chicken thigh (g) Tarragon (sprig(s)) Parsley (bunch(es)) Mosterdblad en rucola (g) 00 0 p 50 00,5 55 00 6 75 Lemon (piece(s)) Lemon juice (tbsp) Olive oil (extra virgin) (tbsp) Crushed garlic (clove) Mustard (tsp) Oil (sprinkle) Salt and pepper (to taste) p,5,5 5 min Be aware that you also need parsley for another recipe this week. Preheat the oven to 80 degrees, also turning on the grill. Cut the cauliflower into florets. Remove the leaves from the fennel and a small bit of the bottom, and then slice thinly. Cut the onion in half and cut into (half) rings. Mix the vegetables with olive oil, one clove of crushed garlic, salt and pepper and put into the oven. Keep an eye on it, stirring now and again, and cook until golden and cooked through for about 0-5 minutes. Put the chicken on a board with some baking paper or cling film and beat flat with a frying pan. Put it in a dish with a little olive oil and the other crushed clove of garlic. Grate the rind of the lemon and add half to the chicken. Put to the side for a while. Make the dressing. In a blender, mix the olive oil, the tarragon stems, the other half of the lemon rind, the lemon juice and the mustard. If necessary, thin with a few drops of water and season with pepper and salt. Heat a pan and grill the chicken golden brown until cooked, for about 0-5 minutes (depending on how hard you beat it. Wash the watercress and remove only the thicker, harder stems. Wash the parsley and take off the leaves. Sprinkle the watercress and parsley leaves over the roasted vegetables and drizzle over the dressing. Serve immediately with the chicken.
Main Course Pork rolls with vegetable fries and red chicory salad with pickled onions Wrapped meatball in bacon (piece(s)) Sweet potato (g) 00 Rutabaga (g) 00 Red chicory (piece(s)) Sap van zilveruitjes (tbsp) Zilveruitjes (tbsp) p 50 50,5,5 600 600 6 Butter (for frying) Ground coriander seeds (tsp) Vegetable oil (tbsp) Mayonnaise (tbsp) Salt and pepper (to taste) p,5,5,5 5 min. Preheat the oven to C.. Roast the meat in butter for minutes until light brown. Be careful not to burn the meat! Then lower the heat and roast the meat for about 5 minutes until well done.. Meanwhile, peel the sweet potato and kohlrabi and cut into fries about cm thick. Toss in a mixing bowl with vegetable oil, salt and pepper. Arrange in a baking tray lined with baking paper.. Put in the oven for 0-5 minutes. 5. Meanwhile, wash the red chicory, remove the base and cut into rings. Make a dressing using the mayonnaise and the liquid from the pickled onions ( tbsp for ). Mix through the red chicory, with the pickled onions. 6. Serve the meat with the roasted vegetables and the red chicory salad.
Vegetarian Main Course Turnip-feta frittata with fennel turnip-greens salad and petit pain Turnip (g) Fennel (piece(s)) Turnip tops (bunch(es)) Eggs (piece(s)) Grie cheese (feta) (g) Boule natural (slice(s)) 75 5 60 p 5,5,5 7,5 90 50 0 0 Orange zest (tbsp) White wine vinegar (tbsp) Olive oil (tbsp) Orange juice (tbsp) Mustard (tsp) Butter (knob) (knob(s)) Salt and pepper (to taste),5 p,5,5,5,5 0 min Note: you need turnip and fennel more often this week.. Preheat the oven to C for the bread rolls.. Peel the turnip, cut in half and then in thin slices (optionally, with a mandoline). Cut the fennel in half, remove any foliage (saving a little bit) and the heart and cut off the base. Cut in slices as thinly as possible.. Wash the orange. Make the vinaigrette from the white wine vinegar, oil, orange zest and juice, mustard and pepper and salt. Add to the fennel and turnip with a bit of the fennel foliage, toss and set aside.. Remove the roots, but not the stems of the turnip greens and wash thoroughly using a salad spinner. Cut in half and let them wilt with any accompanying liquid, in a deep pan. 5. Meanwhile, beat the eggs in a bowl with salt and pepper. Crumble half of the feta in small pieces and add to the eggs. Mix through the turnip greens. 6. Put the egg mixture in a frying pan with a knob of butter. Fry on a high heat for minutes. Whilst doing this, put the bread rolls tata for another 0 minutes in the oven, with the bread rolls. in the oven. Most frying pans can go in the oven, but it might be wise to check! 7.Crumble the other half of the feta over the salad. Serve with the frittata and a bread roll.
Main Course Bacon-wrapped meatball with roasted kohlrabi, rainbow carrots and mixed salad 5 min Please notice: you'll need part of the kohlrabi and rainbow carrot for the cauliflower soup. Rutabaga (g) 00 Sage (tbsp) Wrapped meatball in bacon (piece(s)) Mosterdblad en rucola (bag(s)) Pumpkin seeds (g) 0 p 50,5 0 600 0 Garlic (clove(s)) Oil (for frying) Seasalt (to taste) Balsamic vinegar (tbsp) Butter (for frying) Shallot (piece(s)) White wine vinegar (tbsp) Olive oil (extra virgin) (tbsp) Mustard (tsp) Salt and pepper (to taste),5 p,5,5,5,5 Preheat the oven to 0 degrees. Peel (part of) the kohlrabi and the rainbow carrots. Cut the carrots lengthwise into quarters. Cut the kohlrabi into approximately pieces and cut those into slices of about cm thick. Peel the garlic cloves, bruise them with a knife and then chop them. Chop the sage leaves. Chop the shallot and put tsp in a cup with the wine vinegar. In a large frying pan, fry the kohlrabi with the remaining shallot, garlic and the sage and sprinkle some seasalt on top. Cover the pan with a lid and let it simmer for 5 minutes. Then place in an oven dish, together with the carrot and the balsamic vinegar. Place in the oven for 0-5 minutes. Heat some butter in a frying pan and fry the wrapped meatball until it is brown on all sides. Lower the heat, cover the pan with a lid and let it simmer for around 5 minutes until the insides are completely cooked. After about 0 minutes, stir the vegetables that are in the oven. Chop the shallot and put in a bowl, together with the wine vinegar. This will slightly lessen the sharp taste. Wash the salad in a salad spinner. Cut an unpeeled apple into pieces and add to the salad. When the meat is almost ready, add the oil, mustard, salt and pepper to the shallot and mix with the salad. Check if the carrots and kohlrabi are done and serve with the wrapped meatballs and the salad. The kohlrabi recipe is insired by a recipe from the Hollands Maandkookboek by Annemieke Geerts-Chillé
Main Course Stuffed chicken thigh with turnip-green mash 50 min Red onion (piece(s)) Tarragon (sprig(s)) Parsley (sprig(s)) Grie cheese (feta) (g) Chicken thigh (g) Turnip tops (bunch(es)) 0,5,5 00 p,5 50 00,5 00 Olive oil (extra virgin) (tbsp) Lemon (piece(s)) Lemon zest (tsp) Bacon (slice(s)) Butter (g) Kruimige aardappelen (g) Garlic (clove(s)) Warm milk (ml) 0,5 50 500 50 p 75 750 75 00.000 00. Chop the onion very finely. Heat the olive oil in a frying pan and fry the onions gently for 5 minutes until they become tender.. Finely chop the herbs. Mix the grie with the fresh herbs, the lemon zest and the fried onion with a fork. Season with salt and pepper.. Sprinkle the chicken thighs with salt and pepper. Sprinkle the grie mixture over the meat. Roll them up.. around every fillet, roll a piece of bacon. Bind with kitchen string. Or use cocktail sticks. Make the sure the sides are also closed. 5. Heat 50g of the butter in a pan and fry the meat rolls all over until brown, on a medium heat. Turn down the heat. Put the lid on the pan and cooked gently for 0 minutes. Turn now and again. 6. Meanwhile, make the mash. Peel the potatoes. Wash the turnip greens, remove the roots and chop coarsely. Peel the garlic. Boil the potatoes with the garlic in salted water. 7. Mash the potatoes and garlic with a masher. First add the butter and then the milk little by little until you have a nice, creamy puree. 8. Then add lemon juice, pepper and salt and mix well. 9. Just before serving, mix again and stir through the turnip greens with a wooden spoon. Serve with the chicken rolls.
Vegetarian Main Course Fennel, turnip and grie oven dish 50 min Turnip (g) Fennel bulb (piece(s)) Red onion (piece(s)) Parsley (sprig(s)) Tarragon (sprig(s)) Grie cheese (feta) (g) 75,5 0,,5 00 p 65,5 0,,5 50 50 Olive oil (extra virgin) (tbsp) Butter (knob(s)) Whipped cream (ml) Potatoes (g) 5 5 p 90 90 50 50. Preheat the oven to C.. Cut the turnips into small wedges. Cut the fennel in half and then these halves into threes. Boil the turnips and the fennel for about 8 minutes until just tender. Drain in a colander. Cut the half onions into threes and loosen the skin.. Heat the olive oil in a frying pan and fry the onion skins for 5 minutes until they get brown edges.. Grease and oven dish with butter and put all the vegetables in a dish big enough for all the vegetables. Chop the parsley and the tarragon and sprinkle over the vegetables. Pour over the cream. Sprinkle with some salt and pepper. 5. Crumble over the grie. Bake for about 5 minutes in the middle of the oven until golden brown. 6. Meanwhile, peel and boil the potatoes for about 0 minutes until cooked. Serve with the oven dish. Tip: combines well with fried chicken thighs or the pork rolls.
Main Course Quiche with turnip greens and chicken 70 min Chicken thigh (g) Rutabaga (piece(s)) Onion (piece(s)) Parsley (sprig(s)) Tarragon (sprig(s)) Eggs (piece(s)) 00 p 50 p Chicken stock (cube(s)) Boter (ongezouten, op kamertemperatuur) 5 (g)0 Creme fraiche (ml) 00 50 Savory pie crust (slice(s)),5 50 6. Dissolve the stock cube in ½ a litre of boiling water.. Slice the chicken breast into strips and boil gently in the stock for about 7 minutes. Remove from the stock and drain. Pat dry with kitchen paper.. Preheat the oven to 80 C.. Peel the kohlrabi with a peeler or sharp knife. Grate with the coarse grater. Peel the onion and chop finely. Heat /rds of the butter in a frying pan and braise the kohlrabi and onion gently for 5 minutes. 5. Finely chop the fresh herbs. Beat the eggs with the crème fraîche. Mix the fresh herbs, the kohlrabi, onion and cooked chicken through. Season with salt and pepper. 6. Grease a quiche tin (8cm diameter) with the rest of the butter. Line the quiche tin with the slices of savoury quiche dough. 7. Pour the egg mixture over the base of the quiche. Bake for approx. 50 minutes in the middle of the oven until golden brown and cooked. 8. Leave the quiche to cool for 5 minutes on a rack before you serve. This will improve flavour.
Vegetarian Main Course Moroccan tajine with cauliflower and fennel with a mustard leaf salad Sweet potato (g) Turnip (g) Cauliflower (g) Fennel (piece(s)) Pumpkin seeds (g) Parsley (tbsp) Coriander (tbsp) 00 50 0 p 00 50 75 0,5,5 00 500 0 Citroenschil (piece(s)) Garlic (clove(s)) Olive oil (tbsp) Lemon juice (tbsp) Boiling water (ml) Couscous (g) White pepper, ground (tsp) Salt (tsp) 50 00 p,5,5 75 50 500 50 min Note: you need turnip and fennel more often this week. Put on the kettle for the tajine.. Peel the potatoes and the turnip. Cut the cauliflower into large florets, the fennel into quarters and the potatoes as big as the cauliflower. Cut the turnip smaller, in cm cubes.. Put the vegetables in a tajine or a thick-based pan.. Finely chop the garlic and add to the vegetables together with the salt, white pepper, the spices and the olive oil. Add the lemon peel and juice and pour over 00ml (for ) of the boiling water. Bring to the boil with the lid on. Turn down the heat and allow to cook for about 5 mins. Check now and again whether extra water needs to be added. 5. Roast the pumpkin seeds briefly in a dry frying pan. Finely chop the parsley and coriander. Save some coriander leaves for garnish. 6. Put on the kettle again for the couscous. Put 50g of couscous pp in a bowl and allow to stand for about 5 minutes until the water is absorbed. 7. Loosen the couscous with some oil, salt and pepper and the chopped fresh herbs. 8. Serve the tajine with the couscous and sprinkle generously with the pumpkin seeds.
of week 8 PRODUCT PERS PERS PERS PERS KEEPING Chicken thigh (g) 00 00 00 Refrigerator, till exxp; not refreeze Wrapped meatball in bacon (piece(s)) Refrigerator, not refreeze Boule natural (piece(s)) Koelkast, paar dagen* Grie cheese (feta) (pack(ages)) Refrigerator, till expiration date Eggs (box(es)) Refrigerator or cool place Pumpkin seeds (g) 0 0 0 0 Pantry, till expiration date Sweet potato (g) 50 50 75 500 Cool dark place Turnip (g) 75 75 50 50 Refrigerator, week Cauliflower (piece(s)) Refrigerator, week Fennel (piece(s)) Refrigerator, week Rutabaga (piece(s)) Cool dark place Red chicory (piece(s)) Refrigerator, week Turnip tops (bunch(es)) Refrigerator, few days Mosterdblad en rucola (bag(s)) Koelkast, paar dagen Red onion (piece(s)) Cool dark place Zilveruitjes (jar(s)) Koelkast, zie THT datum Fresh herbs (bag(s)) Refrigerator, few days * De boule naturel dient afgebakken te worden in plusminus 0 min op graden.
Origin Products de Krat Hansketien Kwekerij Groenesteeg Goat farm Hansketien (goat cheese and goat meat) was named after the farms favorite goat Hanske number 0. The company is led by Peter Govers and Ina Eleveld. Hansketien is a small farm in terms of the number of animals, but big in the way they make their products, from the very beginning to the end product. All the milk is turned into cheese on the farm. Hansketien specializes in making Grie cheese. Grie is a semi-soft cheese that is made the same way feta is Peter Boer from Kwekerij Groenesteeg in Zwijndrecht grows all kinds of vegetables in his 6000m, 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. Rob de Boer 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