miniature pancakes (poffertjes) with bacon and syrup, served with cheese and piccalilli 10 persons 60 grams room-temperature butter 60 grams powdered sugar 2 eggs 185 grams self-rising flower 190 ml milk 100 grams syrup 8 sprigs thyme 50 grams cubed bacon (very small 0.5x0.5cm) 50 grams Old Amsterdam cheese 50 grams smooth piccalilli salt and pepper 1 beat butter and sugar with a fork until creamy. 2 beat the eggs into the mix one by one. 3 mix the flour with salt and pepper and spoon it into the batter. 4 add the milk and make sure that the batter is smooth. Pour the batter into a measuring cup and fill a syphon. 5 warm the syrup and let the thyme steep in it for 15 minutes. 6 fry the bacon cubes until crispy and drain them on a paper towel. Remove the thyme from the syrup and add the bacon. Grate the cheese and add the piccalilli. 7 heat a poffertjes pan well and grease it using a paper towel with some sunflower seed oil. presentation 8 fill the pockets in the pan half way with batter and immediately add either the bacon or piccalilli filling. If needed, add more batter on top of the filling. Using a wooden fork, flip the miniature pancakes once they have browned. When they are done, serve on paper plates with wooden forks.
Potato fondant with kale, gnocchi and smoked sausage Ingredients Cavolo nero 5 leaves of Cavolo nero (black or Tuscan cabbage) Gnocchi 250g peeled Doré potatoes 60g flour 15g Parmesan cheese 15g egg white Potato fondant 500g crumbly potatoes 250ml cream 200ml milk 100g butter 1 tbsp mayonnaise Apple cubes 2 Fuji apples 2 tbsp honey 2 tbsp lemon juice 250g smoked sausage 5 sprigs curly kale Equipment baking sheet saucepan purée presser mixing bowl frying pan saucepan purée presser mixing bowl mixing bowl saucepan Preparation Cavolo nero: Preheat the oven to 80 C (180 F). Cut the veins out of the Cavolo nero and lay the leaves on a baking sheet. Sprinkle with salt and crisp the Cavolo nero for 10 minutes. Gnocchi: Halve and boil the Doré potatoes in a saucepan until tender. Strain in a colander and leave to steam off. Mash the potatoes with a purée presser or masher. Meanwhile, bring the saucepan back to the heat and boil two litres of water. Finely grate the parmesan and add it to the mash, together with the flour and egg white. Season to taste with salt and pepper. Knead the mash into a nice doughy consistency and split into three balls. Roll out each ball into a long ribbon of dough two centimetres thick. Using a dough-scraper, chop the ribbon into little gnocchi pillows, two centimetres across. Boil the gnocchi in the pan at a full boil until tender. As soon as they start to float, remove the gnocchi from the pan and put them aside in a bowl with a dash of olive oil. Potato fondant: Boil the potatoes until tender. Strain them and leave to steam off. Mash the potatoes with a purée presser. Mash the whole mixture with the cream and butter until you have a smooth fondant. Add a little milk if you find it is too thick. Season to taste with salt, pepper and mayonnaise Apple cubes: Peel the apples and cut into cubes. Mix the honey and lemon juice in with the cubes and leave to marinate. Smoked sausage: Finely dice the smoked sausage and set aside. Curly kale: Cut the veins out of the leaves. Presentation Bring a pan of water to the boil and briefly blanch the kale leaves. Bring a frying pan of oil to a high heat and brown the gnocchi all over in it. Season to taste with salt and pepper. Recipe: Ron Blaauw Spread a thin base of potato fondant on each plate and share out the diced apple and smoked sausage and four gnocchi pillows on each mound. Garnish with kale florets and Cavolo nero.
CRISPY VEAL SHOULDER WITH HOMEMADE PICCALILLI PREPARATION 1½ kg 50 ml 50 g shoulder of veal, vacuumpacked sunflower oil butter salt and pepper 1. Place the vacuum-packed veal shoulder in a pan of warm water for 2 hours in an oven preheated to 80ºC. 2. Remove the shoulder(s) from the oven and place in ice water for 15 minutes. Leave to cool. 3. Remove the shoulder from the vacuum pack, pat dry with kitchen paper and cut into thick slices, (1 slice per person). T.P.O.
150 g 150 g 200 g 300 ml 3 tbsp 40 gr 1 tbsp 2 tsp 1 tsp 70 g 200 ml parsnips carrots cauliflower vinegar flower sugar curry Dijon mustard ginger syrup sour pickles water salt & pepper PICCALILLY PREPARATION 1. Peel the parsnips and cut into long slices. Cut the long slices into strips and cut the strips into fine cubes (brunoise). Do the same with the carrots. Cut the cauliflower into small florets. 2. Bring the vinegar to a boil, add parsnips and carrots, bring back to a boil. After three minutes, add the cauliflower and cook for 3 minutes. 3. Make a smooth paste of flour, sugar, curry, mustard, ginger syrup, salt and water. 4. Add this mixture to the hot vinegar, mix well, cook for 2 minutes and let cool. Finely cut the pickles and add them. à la minute 5. Heat butter and oil in a frying pan until it sizzles and fry the slices of veal on both sides until crispy. Season to taste with salt and pepper. Serve with the piccalilli, chicory and hot potato turrets.
150 g 10 heads 10 g 20 g 2 500 ml 200 g 10 sprigs butter of chicory salt sugar lemons, only the juice milk flour of flat-leaved parsley, chopped CHICORY À LA MEUNIÈRE PREPARATION 1. Fully melt the butter over a low heat. Allow to stand, remove any floating protein from the butter and pour the melted butter without the sunken protein particles into another saucepan. You now have clarified butter! 2. Wash the chicory, remove 3mm from the stem and remove the outer leaves. Cut in half lengthwise. Leave the core attached. 3. Mix 3L of water with salt, sugar and half the lemon juice, and bring it to a boil. Blanch the chicory in it for 3 minutes, place in cold water and pat dry. 4. Dip the chicory in the milk, roll it through the sifted flour and knock off the excess. Z.O.Z
10 200 ml 10 sprigs large potatoes sunflower oil of rosemary CRISPY POTATO TURRETS PREPARATIONS 1. Peel the potatoes and cut each potato into 5 slices. 2. Grease a baking sheet with oil, place the potatoes on it, sprinkle with the remaining oil and salt and bake until crisp in an oven preheated to 200ºC. 3. Check the cooking process, remove the potatoes from the oven, place 5 slices on top of each other and pierce with a skewer. 4. Create potato towers by skewering the potato slices with a rosemary sprig (with half the stem stripped). Season with salt and pepper. à la minute 5. Pluck the leaves of the parsley and chop fine. 6. Fry the chicory in clarified butter until golden and crisp, and remove from the pan 7. Deglaze the pan with lemon juice, add the chopped parsley and pour the liquid over the chicory. 8. Place the potato towers in the oven and serve with the veal, piccalilli and chicory.
RAISIN BREAD FRENCH TOAST WITH VANILLA SAUCE Recipe for 4 persons ingredients ½ raisin bread 200 ml cream 50 ml milk 1 egg 1 tsp cinnamon 1 tsp vanilla sugar butter to fry in 2 granny smith apples 4 dried apricots 1 tsp. brown sugar 2 tsp. lemon juice for the sauce 125 ml milk 125 ml cream 1/4 vanilla pod a pinch of salt 2 egg yolks 1 tsp corn starch 20 gram sugar 4 scoops vanilla ice cream 4 sprigs mint preparation Cut 2cm thick slices of the raisin bread. Remove the crusts to get even square slices. Thoroughly mix the egg, cream, milk, cinnamon and sugar in a bowl. Dip the bread in the batter and place the slices on a plate or chopping board. Melt some butter in a non-stick pan and fry on both sides until golden brown. Place the slices on a sheet of aluminum foil. for the sauce: Split the vanilla pod and put this in the milk together with the salt. Bring the milk close to a boil and let simmer for ten minutes. Mix the egg yolks with the sugar and corn starch and add a splash of the hot milk. Pour the mixture back into the pan with milk and, while stirring, let the sauce thicken without boiling. Remove the vanilla pod before serving. Peel the apples and dice them. Also cut the apricots into blocks. Place the blocks into a saucepan together with the sugar and lemon juice. Heat over a medium flame and let stew until the apples are soft. Save the compote for later use. production and presentation Place the foil with the French toast in the oven to quickly reheat. In the mean time, reheat the vanilla sauce and the compote. Put the warm French toast in the middle of the plate and pour the vanilla sauce around it. Add a bit of the compote and a scoop of ice cream. Finish off with a sprig of mint on the ice cream. www.kookfabriek.nl