Blood Sausage with apple
Take a thick slice of blood sausage and a sour apple (goudreinette) per person.Cut the Apple into discs and remove the clock house. Fry both of them in the butter until cooked in a few minutes. You can also bake onions and bacon. Serve red cabbage and a potato or potato pancake.
Half minced or chop yourself beef rib rags and pork (ratio 3:1) in a minced mill.Mix the minced beef with a finely chopped shallot, garlic clove, egg, breadcrumbs or breadcrumbs, parsley, coriander powder, paprika, nutmeg, cloves, salt and pepper. Make there balls with a diameter of 3 to 6 inches of it. (The bigger, the longer you have to roast).
Roast the balls around on a high heat in butter or margarine and then leave them on a low heat.(20 – 40 minutes) Occasional times. Bake a bay leaf if necessary.
Make sure all ingredients are at room temperature.
Make a batter of buckwheat flour and (wholemeal) wheatflour (50/50).Add on every 200 grams flour (calculate approximately 100 grams per person) 300 ml buttermilk or semi-skimmed and an egg. Also add some salt and a dessert spoon of sugar and a tablespoon of oil. Mix the whole to a smooth batter and let it rest for an hour.
Then stir with a spatula about 150 – 200 ml beer.Just as much as necessary to make the batter easy to pour out and distribute over the pan.
Make sure the pan is hot and through. Put the pan on a layer when you rest the batter.
Bake per pancake 3 large slices of bacon in some butter or margarine.(Not too much, the bacon fat itself is also released) if the lard is almost cooked, fill the pan with batter until the bacon is covered. Let bake on a moderate hour until the top of the pancake is dry. Afterwards, turn the pancake with a spatula and let it bake for 1 – 2 minutes.
Serve with syrup.
- (Swift) Gort
- Hero Berry Juice
- Cinnamon sticks
- Zn Lemon Peel
See online recipes for quantities, there are many variations.
It’s nice to ask me to give a Dutch recipe.
But I am a Fleming, a burgundier.
The Belgian kitchen leans more to French cuisine.With a witticism it is sometimes said that our kitchen has the quality of the French combined with the quantity of German cuisine. In my opinion, the Dutch kitchen is now not immediately regarded as something that can lead me to a culinary orgasm. Everyone who describes Heineken as ‘ beer ‘ earns Sito presto the stake. And Joyceglasgow war with a glass of buttermilk can’t really charm me either.
However, honesty offers me to share that one of my best culinary experiences was well in the Netherlands.Totally unexpected even.
I had arranged a weekend with a Flair voucher.Every now and then a romantic weekend with your wife is really no superfluous luxury if you have 4 children.
I had arranged the reservation by phone and this hotel was just about the first one that still had a room available for the date that could be for us.Just to indicate that the selection of the hotel was reasonably random.
The person on the other line asked if I wanted a reservation for their restaurant too.That was OK for me, but I had not thought about it.
But great was our surprise when we arrived at the hotel.I stood in the lobby and my eye suddenly fell on a sign ‘ best sommelier of the Netherlands ‘ In addition, there was also another sign. ‘ F * ck this thing has a Michelin star ‘, I said to my wife. That is really the last thing you expect if you reserve something with a Flair voucher. But we were there now anyway, why not.
It was great!It started with the aperitif. We both had a Kir chosen. Usually they give such a champagne glass with crème de cassis and some white wine. But this was entirely according to the rules of Art: a white burgundy in a large glass that they also prepared at the table. The waiter asked how we wanted to have our Kir: something sweeter or just not. We were then allowed to taste and if necessary there could be a little more cassis.
The tone was immediately set!
The whole experience was great, everything was super tasty.They use a whole range of ingredients and each dish was a jewel on the plate but equally in the mouth.
The service was very smooth, totally not intrusive.You just branded everything that they were set up.
Also the sommelier was great.He asked if we wanted to have the wine list. But I immediately penned him off with the message that I had no understanding of it, and reported to him that he had to imagine something. In that case I suggest that you take a bottle of white wine and at the main course a glass of red wine X of grape y (no idea what he was about), which has naturally many tannins which fits perfectly with the dish. For us it was all OK. And I must say both the white and the red wine was sublime. After that, we have also been allowed to conclude that the price is quite meeviel. (Everything is relatively €40 for a bottle of wine is obviously not cheap, but quality now has a price.)
It is now a year or 10 ago, but recently we decided to go back to it.I hope that I have not idealised things, and that it is going to be a disappointment. But I’m convinced of not.
We are really looking forward to it.
Not really answered the question.But if you want I can give a recipe for stew of pork cheeks with fries. Flemish and, in my humble opinion, not comparable to Dutch cuisine. (Unless of course restaurant Cordial in Oss.)
Kurt Van den Broeck’s answer to What is the best dish you can cook?Can you share the preparation methods?
Pulled meat with Brussels sprouts, potatoes and applesauce.
For 4 people
- 600 – 750 grams by rain it
- 1 tbsp French mustard
- 2 bay leaves
- 3 cloves
- 1 Slice Gingerbread
- 1 stone throw from (half glass) red wine, or red wine vinegar
- A lump (CA 100 gram) butter
- Two beef broth cubes
- an onion
- 750 gram Sprouts
- enough spicy potatoes for 4 people
- A pot of applesauce
- A casserole (enamelled, or cast iron) with lid
- A frying pan
- A hob that can be very low (induction for example), or a petroleum set, or an oven that you can put at 80 °C.
The night before:
Allow the it to come to room temperature.Pat dry (with a kitchen paper that is not fluffy for example), and rub them with salt and pepper, and lubricate a thin layer of mustard.
Cut the onion into half rings.Don’t snipe fine!
Boil about a litre of water and dissolve the broth cubes in it.
Melt the butter in the casserole until it is nicely brownish, and put the onion rings in it while the pan is still hot. Allow the pan to cool on medium heat.
Bake the It on a high heat quickly.They don’t have all at once, that’s going to not fit anyway. Once you’ve baked them around, you’ll aim them in the casserole.
If you have all the it in the casserole, then scrape the roasting residues out of the frying pan (there is taste, boys!) and then pour the broth over it until the meat is just under.If you do not have enough stock, then replenish with water.
Put the half glass of red wine in it (the acidity of the red wine helps the meat to become more tender).
Crumble the gingerbread and toss the crumbs.Don’t need to be precise.
Now add the bay leaves and the cloves.
Pro tip: You want to have the cloves and bay leaves out for serving again!When you pricked the cloves in the bay leaves, it makes life a lot easier.
Let this simmer a quite handful of hours on an extremely low “fire”.On the Our induction hob I do that on two (of fourteen), but if you have a petroleum set, it can also be on, if you turn the kernels so low that you just see a yellow edge at the top of the flame. And otherwise you put it in the oven at 80 °C (preheating is not really necessary, in those four or five hours the oven really does come at temperature).
Don’t forget to turn things off before you go to bed.;)
On the day itself:
Let the meat boil for an hour or two, three, simmer at the same position.
Boil the potatoes and prepare the sprouts as you are used to.This is autumn or winter food, so the sprouts just cook until they are cooked, but not overcooked (nice crunchy) are fine.
Check A fifteen minutes beforehand if the gravy is to taste. If you find it too thin, you still have time to do it.
Serve with the potatoes nice and spicy and a generous amount of applesauce at the Brussels sprouts.
Sour meat According to my grandma’s recipe:
Although the sour meat is hot because of the vinegar, it tastes pretty sweet because of the gingerbread, syrup and sugar.
Ingredients (for 4 people):
- 800 gram foal or horse meat (poulet); As an alternative beef poulet, rabbit, hare or pig if you can’t get horse meat
- 4 DL. Water
- 4 DL. Natural vinegar
- 300 gram thick onions
- 5 tablespoons apple-pear syrup (which is slightly sweeter than apple syrup only)
- 2 slices Gingerbread
- 3 leaves Laurel
- 2 cloves
- 150 grams of basterd sugar (or liquid honey)
- Black pepper
Cut the meat into small cubes if necessary and mariner it 24 hours in water and vinegar (50/50) with salt, pepper, laurel, clove.Grate the well-pulled meat briefly and put it back in the marinade. Grate the coarse sliced onions separately and add them to the meat. Heat the marinade and add the sugar and syrup when everything starts to boil. Let it simmer for about 2 hours in the marinade. Scoop the foam away from time to time. When the meat is cooked, add the gingerbread slices to bind the whole. Season with salt and pepper. The desired sweet and sour ratio can be achieved by adding some apple pear syrup.
Appropriate side dishes:
- Homemade fries, baked twice as it should: in 2/3 filtered beef grease and 1/3 lard, or, pureed parsnip with pieces of baked Lardon
- Red cabbage with apple and raisins
Little late, but hot lightning is in my opinion such a Dutch dish.
Recipe is actually very easy, same as all other stamppots, but with apples.
I’m not good at writing up recipes because with me it’s almost always ad hoc and on feeling and taste, but the potato-apple ratio should be just about: 1kg potato, 1 kg of apple (divided into one pound of sweet apples and one pound of sour apples) , Pepper and salt, a hefty lump of butter and if it’s all too dry, add your milk or cream until it’s smooth enough to your idea.Again, it’s a matter of what you like. For the rest, it is really the same as all the other stamppots: you cook the beepers and the apples together in one pan until both are cooked and then you mash everything together. Must be eaten piping hot-ergo the name “Hot Lightning”. And if you’re adventurous, you can replace the apples with a kilo.
In terms of meat, you can do hachee, beef or smoked sausage.It is more the combination of the sweet/sour stew with the sincerity of the flesh that is so delicious. But the same applies again for stew with hachee or red cabbage with hachee.
Fries with mayonnaise