BOERENKOOLSTAMPOT MET ROOKWORST

Smoked sausage on a bed of potato and curly kale mash. Very Dutch.


BOERENKOOLSTAMPOT MET ROOKWORST

One pound of potatoes, peeled.
One pound of boerenkool (curly kale), coarse chopped.
One pound of smoked sausage.
Half cup milk or half'n half.
Two Tablespoons butter.
One Tablespoon vinegar.
Half a Tablespoon sharp mustard.
Salt, pepper, and a generous pinch of nutmeg.


Quarter the potatoes. Put potatoes and boerenkool in a pot with lightly salted water to cover well, bring to a boil, turn low and cook for about twenty minutes. Put the sausage on top, cook for another ten minutes or so.
Remove the sausage to a plate and keep warm.

Drain the excess moisture from the pan and mash the potatoes and boerenkool together, adding the milk and butter. Continue mashing while adding pepper, nutmeg, vinegar, and mustard.
Reheat on a gentle flame, taste, and adjust salt if necessary.
Serve with the smoked sausage on top cut into large pieces.

Alternatively, brown the cooked sausage with some minced onion before putting it on top of the mash.

Serves four.


Originally from this post: http://atthebackofthehill.blogspot.com/2010/02/boerenkoolstampot-met-rookworst.html

PORK CHOP AND RED CABBAGE CASSEROLE

PORK CHOP AND RED CABBAGE CASSEROLE
[Rode kool met varkens koteletten]

Four pork chops; salted, peppered, floured.
Half a head of red cabbage, shredded.
One large onion, sliced thinly.
One or two apples, cored and sliced.
Some slivered ginger.
One Tsp. caraway seeds.
Quarter Tsp. ground cinnamon.

One cup or more of beer.
One and a half TBS sugar.
Juice of one or two lemons.

[Beer: use Anchor Steam, or a decent dark ale.]

Saute the onion, ginger, and caraway till golden. Add the apple and sugar, and let it sweat on low heat for ten minutes. Add the shredded cabbage, the lemon juice, cinnamon, and optionally a pinch of salt, then cover and put on the back burner for ten minutes with heat-absorber. Splash with half of the beer, and cook for half an hour.

While the cabbage is stewing in its juices, fry the pork chops on both sides, then seethe and deglaze with the remaining beer.

Heat the oven to 350 degrees Fahrenheit.

After both the cabbage and the beer have been dealt with, decant the now softened cabbage to a clay pot or casserole, place the pork chops on top, cover, and set in the oven for an hour.
Make sure that there is plenty of moisture in the pot.


Serve with parsleyed potatoes or rice.


There will be enough for four people.



Originally here: http://atthebackofthehill.blogspot.com/2013/11/pig-for-cooler-times.html.

DUTCH HASH -- HACHEE

HACHEE

One pound of stew meat, chunk cut.
Two onions, chopped.
One cup brown ale.
Half a cup meat stock.
Two or three bay leaves.
Two or three cloves.
One or two star anise.
Pinches of nutmeg and dry ginger.
Two TBS flour.
One or two TBS sugar.
A hefty jigger of malt vinegar.
Salt and pepper.
Fresh herbs to finish.
Olive oil.

Salt and pepper the meat. Heat olive oil in a pan, add the meat, and brown it. Put the onion in and cook till golden. Sprinkle the flour over and stir to incorporate and colour. Add the liquids, sugar, and spices, once it bubbles turn the heat low and simmer for an hour or so.
Stir to prevent burning.
Throw some chopped parsley and chervil or chive on top.

Serve with plainly dressed vegetables and potatoes or steamed rice.

If you're from Louisiana, use brown roux instead of strewing the flour into the pan.
Traditionally, people would use one or two slices of peperkoek (a swemi-sweet rye cake) or stale brown bread to make the sauce thicker instead of flour. You can do that, but why?


Wherever you are from, have chilipaste ("sambal") on the side.



Originally posted here: http://atthebackofthehill.blogspot.com/2014/05/dutch-hash.html.

INGELEGDE VIS

INGELEGDE VIS
[Steeped Fish]

Two pounds salmon fillets.
Two cucumbers; peeled, seeded, and sliced.
One carrot, thin coin cut.
One onion, sliced thinly.
One cup vinegar.
Half a cup of water or fish stock.
Quarter cup of lemon juice.
One Tsp. sugar.
Quarter Tsp. cayenne.
Pinches of salt and pepper.


Mix, spread plastic wrap over and press onto the surface, and set it in the refrigerator for half a day. Take it out when ready to eat.
Heat to a boil, then let cool to room temperature.
Garnish with minced parsley.

Serve as a first course, with some buttered brown bread from a dense loaf.

You should drink sherry or chilled genever with this.



Originally posted here: http://atthebackofthehill.blogspot.com/2014/02/fish-luminous-food.html.

BLOED WORST - BLOOD SAUSAGE FROM BRABANT

A recipe for a very traditional "delicacy" which, inexplicably, is severely circumscribed by modern European regulations issuing from Brussels.

Originally posted here:
http://atthebackofthehill.blogspot.com/2010/12/fond-memories.html.



BLOED WORST

Two cups stock from cooking meat.
Two cups fresh hog blood.
Eight slices of stale bread.
Half a pound heart.
Half a pound bacon or fatback.

1½ TBS salt.
2 Tsp. ground coriander.
1 Tsp. mace.
1 Tsp. ground pepper.
½ Tsp. ground cloves.
½ Tsp. ground nutmeg.
½ Tsp. ground cinnamon.
½ Tsp. dry ginger.

Large sausage casing.

Bring stock to boil. Add the bread and meats, all finely ground. Add the spices.
After a brief boil, let it cool down and mix in the blood.
Fill the casing, not too firmly, and coil the sausage in a large pan of water with a plate on the bottom. The plate will assist in distributing the heat evenly, as will the heat-absorbing pad which you will also use.
Simmer below boiling till the sausage has stiffened, at which point the blood has congealed - this will take slightly over an hour.
Hang to dry in a cold wind for two days.


Be especially careful not to have the heat under the pan too high, as the sausage might rupture.
You don't want that.
By the same token, do not allow women into the kitchen while simmering, as the sausage might rupture.
You don't want that.


Thick slices of blood sausage may be pan-fried on both sides, and put on bread with a sprinkling of sugar or a dab of hot sauce. Or even some nice sliced apple.

BOTERKOEK

BOTERKOEK
[Moist butter shortbread or cake.]


Orignially posted here:
http://atthebackofthehill.blogspot.com/2006/09/boterkoek-butter-cake.html


One and three quarters cup of flour.
One cup of sugar.
Three quarters of a cup of butter.
One large egg, yolk and white separated.
A pinch of salt.
A pinch of dry ginger.
A teaspoon or so of almond extract.
About a quarter cup of sliced almonds for garnish, and a little butter for greasing the pan.


Cream the butter and sugar together. Mix in the egg yolk and almond extract, then add the flour, salt, and dry ginger. Knead to a crumbly dough - do not overwork it.
Grease a shallow pan or pyrex dish. Press the dough into the pan - it should be between an inch and an inch and a half thick. Brush the surface with the egg-white, which you have beaten beforehand. Strew the almonds over and press down slightly.

Bake in a preheated oven at 350 degrees Fahrenheit for no more than twenty five minutes. The result will be firm on the outside, still soft within, dense and buttery. Let it cool before eating.