Noordzeestrand

Hotchpotch with Chinese Cabbage (Stamppot met Chinese Kool)

Hotchpotch time it is, second time in a row it's on the menu! This time we're making a version with Chinese Cabbage and Mushrooms, since I have a whole of cabbage waiting to be made into dishes laying in the backyard.

Needed:

Make the mash the same as yesterday, except no lime and this time cook a clove of garlic with the potatoes and use it in the mash.

1 tbsp oil

1 shallot, chopped

1 clove of garlic, chopped

1 Chinese cabbage in small strips

pinch of nutmeg

1 tsp dried cilantro

1/2 tsp cumin

10 gr butter

250 gr mushrooms

Saute 1/2 shallot in the oil, put the garlic in when it gets soft. Then put in the coriander, nutmeg and cumin and add the cabbage. Fry for a couple of minutes and put aside. Saute the other 1/2 of the shallot in the butter and add the mushroom as soon as its soft. Season after they're done.

Stir the cabbage through the mash, add mushrooms on top and maybe some fresh herbs like basil or parsley

 

Hotchpotch with Brussels sprouts and Lime (Stamppot met Spruitjes en limoen)

 Since the stormy weather has started and the holidays are over the craving for real winter food has put. I've made almost every average Dutch hotchpotch there is and I've got a whole lot of Brussels sprouts laying in the backyard. Although I don't find them as disgusting as when a child, they're still not my favorite. Hadn't found an ideal recipe for them, until now! The mash tempers the bitter taste they have and the lime makes them even kind of fresh.

Needed:

350 gr of Brussels Sprouts

500 gr potatoes

50 ml stock

olive oil

15 gr butter

zest and juice of 1/2 lime

Cook the sprouts for about 10 minutes and cut them into quarters. Cook the potatoes, drain them but save the boiling water. Mash the potatoes with the butter, stock and a big dash of olive oil. If still to dry, stir boiling water trough until it's moist enough. Then add the lime and Brussels sprout with maybe a pinch of black pepper and give it a good stir.

Add some sausage and your good to go. A really good place to get your smoked sausage is at Koopman Worstmakerij at the Elandsgracht. The also home make really great pate, last Saturday we had some autumn pate with whole hazelnuts.