Kippenbouten, Pompoen en een salade van Andijvie en Avocado

Nieuwe berichten hebben even op zich laten wachten de laatste tijd, maar het plan is het vanaf nu weer op te pakken. Door zwangerschapsverlof meer tijd om handen om lekkers op tafel te zetten. Dat heb ik de afgelopen tijd dan ook veelvuldig gedaan, alleen niet de tijd genomen het ook op te schrijven of te fotograferen. Het plan is daar nu weer mee te beginnen.

Het nieuwe voornemen beginnen we met een maaltijd van producten uit de geliefde krat. Kippenbouten uit de oven, geroosterde pompoen en een salade van andijvie en avocado.

De 2 kippenbouten moeten nog even marineren, die maken we dus als eerste klaar. Maak een marinade van de sap van 1/2 citroen, de blaadjes van 2 takjes tijm, 1 teen knoflook uit de pers, 1 gesnipperd sjalotje, 1 chilipeper uit de vijzel, 1/2 tl oregano, 3 el olijfolie en natuurlijk peper en zout. Wrijf de kippenbouten er mee in, leg ze in de ovenschaal, afdekken met aluminiumfolie en zet ze weg voor ongeveer een half uur. Intussen de oven voorverwarmen op 200 graden.

Intussen kun je verder met de pompoen. Snij 1/2 pompoen in 2 kwarten, haal de zaden er uit met een lepen. Snij de kwarten in schijven van zo'n 3 cm dik. Maak de marinade van 1 tl gedroogde koriander, 1 tl oregano, 1 teen knoflook uit de pers, de blaadjes van 2 takjes tijm, 2 el olijfolie en grof zeezout. Smeer de pompoen er mee in en zet weg tot ze bij de kip in de oven mogen.

Zet de kip, afgedekt met de folie, 20 minuten in de oven. Zet de temperatuur na 20 minuten terug naar 175 graden, haal de folie er af. De pompoen mag ook in de oven. Alles nog een keer 20 minuten in de oven, de pompoen halverwege even omdraaien.

Voor de salade snijden we van de bovenkant van de andijvie ongeveer 2 volle handen. Snij de andijvie heel erg fijn. Andijvie is erg hard, maar fijngesneden ook juist knapperig en kan een lekkere dressing goed hebben zonder zacht te worden. Klop voor de dressing de sap van 1/4 limoen los met 1 el grove mosterd en 1 el honing. Daarna 1 el olijfolie er doorheen kloppen en 1 el zonnebloemolie. Op smaak brengen met peper en zout en over de andijvie gieten. Een halve avocado in blokjes er overheen en 1 el (ongeroosterde) pijnboompitten.

Kip uit de oven, pompoen uit de oven en even omscheppen, salade er naast en klaar! Lekker met een snee brood om in de jus van de kip te dopen.

Christmas Breakfast

Needed: subscription to De Krat, because the deliver the loveliest and most delicious salmon from Frank. It's been so long since I had some smoked salmon by Frank (except for Christmas Eve) and I missed it!

Scrabbled eggs with salmon, best breakfast ever. Want to try? Puccini ins the Staalstraat has the best scrambled eggs if go there before twelve.

Mackerel with Mustard Sauce (Makreel met Mostersaus)

I've eaten a lot of smoked mackerels, bur never had a fresh peace in my hands. Until De Krat brought me one, or actually two fillets. Including a recipe, which I tried immediately as fish should be eaten as fresh as possible. What I particularly likes about the dish is the crispy skin and the nice solid texture of the fish.

Needed:

2 mackerel fillets with skin

1 red onion, chopped

Fresh Parsley

100 ml white wine 

1 bay leaf

2 el mustard

30 g butter, cold and chopped

Preheat the oven at 250ْ  C, season the mackerel with some salt and black pepper. Create, in the middle of a baking dish, a mound of the onion, bay leaf and parsley (keep a bit aside for the garnish). Put the fillets on top with the skin side up, pour the wine over and put in the oven. Cook for 7-10 minutes, depending on the thickness of the fillets. Put the fillets aside on a warm serving dish as soon as they're done, cover with some aluminum foil to keep warm.
Strain the cooking liquid from the baking dish in a small saucepan and boil for a couple of minutes to concentrate. Add the mustard and stir, the whisk the butter through and let it simmer for about 3 minutes. Pour the sauce over the fish and garnish with same parsley.
Very nice with some skin cooked potatoes and a green salad. Very light, the fish is oily enough by itself.

Plaice Fillet with New Zealand Spinach (gebakken Scholfilet met Nieuw Zeelandse Spinazie)

"De Krat" has been delivered today, a whole bunch of fresh ingredients to cook with!
From De Krat:

2 Plaice fillets

1/2 Granny Smith apple - Thin Slices

500 gr of Newzealand Spinach

1 shallot - Chopped

1 clove of garlic - Chopped

1/2 lime in 4 pieces

Olive oil

Butter

Flour

Saute the Garlic and Shallot in the olive until they're soft (about 5 min.) Than put the spinach in hand by hand, it will shrink very much. Heat the butter in another frying pan until the foam had gone. Put salt and pepper on the fish and, at the last moment, put flour on them. Fry them on both sides for 2-3 minutes. 

In the mean time the spinach should be done, sprinkle the juice of 2 pieces of the lime on and season with some salt and pepper.

Spinach on the plate, apple on the side and fish on top. Finish with a bit of pepper and a slice of lime on top

Deer Stew with Parsnip and Jerusalem Artichoke puree (Hertenstoof met Pastinaak en Topinamboerpuree)

Again a night of Cooking from De Krat. Tonight I'm using some ingredients for the very first time, one of the reasons why I have De Krat in the first place. Ingredients from De Krat I'm using tonight: Venison, Parsnip, Jerusalem Artichoke, Chicory, Mushrooms and Apples.

For the stew: (based on the recipe delivered by De Krat)

400 gr Deer

100 gr Mushrooms

1 shallot & 1 clove of garlic, chopped

1 table spoon of thyme leaves

50 gr butter

40 gr bacon

350 ml stock

50 ml red wine vinegar

100 ml red wine

2 cloves & 1 bay leaf

Pinch of Chili Pepper

1 table spoon of dessert wine

Fry the bacon in half the butter, add shallot, garlic and thyme and bake for about 5 min until its soft. Fry the Deer until its brown in a Casserole in the rest of the butter, than add the onion mixture. Turn the heat high and add the vinegar, let it boil for a couple of minutes. Add the red wine and also let this boil for a while. Add 3/4 of the boiling stock to the pan, together with the Bay Leaf and Cloves. Let it softly boil for 1 hour, stir every now and then and add some stock if necessary. Than add the Dessert Wine and Mushrooms and cook for another 15 minutes. Season with some salt and pepper if necessary.

Side Dishes: 

Jerusalem Artichoke Puree - Peel 500 gr of artichokes, boil them for about 15 minutes. Mash together with a teaspoon of mustard and a tablespoon of creme fraiche, salt&pepper and some fresh thyme. If Necessary add some cooking cream to make it smoother.

Parsnip - Peel them, cut them in pieces of about 5 cm long and put them in water with lemon. Cook for about 15 minutes, drain, add salt pepper and olive oil.

Chicory Salad - Peel and chop 1 apple. Mix it with 1 tablespoon of mayonnaise, 1 teaspoon of mustard, some olive oil and some lime juice, salt&pepper. Put in a couple of sliced pickled onions and 2 stumps of chopped chicory.

Salad with Bloater and Red Cabbage (Salade met Bokking en Rode Kool)

De Krat Brought me some nice Bloater this week. Best thing for a salad: smoked Fish. Since De Krat also contain some Red Cabbage, Nice apples and something I don't remember the very difficult name of, but it was Japanese and can be used as a salad.

Needed:

2 bloaters

400 gr Japanase vege (or something like it, like raw spinache)

1/2 a reed Cabbage

1 avocado, peeled and sliced

1 big apple

8 small pickled onions, in quarters

2 spring onions, thin slices

1/2 lime

1 tbsp olive oil

for dressing the Cabbage: 1 tbsp Mayonnaise, 1 teasp mustard, 3 tbsp of olive oil, 1 tbsp of red wine vinegar and a drip of honey. Salt&pepper

Cut the Cabbage in thin Slices. Peel the apple and cut 3/4 into chunks and 1/2 into thin slices. Mix the ingredients for the dressing. Mix the Cabbage with the pickled onions, apple chunks and dressing and put aside. Clean the Bloaters. Put the spinach on two plates, squeeze 1/4 of the lime and sprinkle the olive oil above. Put the Cabbage salad  on top. Than the Bloaters, sliced Apple, Avocado and spring onions. Finish with the rest of the Lime juice, Salt&pepper.

Braised Lamb Shank (gestoofde lamsschenkel)

My little brother is coming for dinner and he just loves braised meat. Luckily for him De Krat has brought me some Lamb Shanks.

2 lamb shanks

1 tbsp flour

1 tbsp olive oil

1 shallot, choppes

1 clove of garlic, sliced

100 ml red wine

150 ml stock

1/2 can chopped tomatoes

2 sprigs rosemary

Coat the lamb shanks in the flour. Heat the olive oil in a casserole on high heat and fry the shanks brown. Take them out of the pan and saute the garlic and onion until they're soft. Put the shank back in the pan and add the wine, stock, tomatoes and rosemary and bring to a boil. Put a lid on, reduce the heat and simmer for 1 hour until the meat comes of the bones easily.

Take the shanks from the pan, let the sauce boil without a lid for 10 more minutes until it thickens. Shanks back in the pan, if necessary season with salt & pepper and it's ready. We ate it with some mashed potatoes and green salad. Very yummie.

Tagliatelle with Purslane (Tagliatelle met Postelein)

2 hands full of Purslane (washed and dried)

200 gr Tagliatelle

100 ml Cooking Cream

50 gr Butter

Zest and juice of 1 Lemon

2 table spoons of chopped Parsley

100 gr Parmesan


Cook the Tagliatelle according the instructions. Heat the Cream slowly in a big pan. Add the Butter, Zest and Lemon Juice, keep stirring till the butter is completely melted and than turn of the fire. Add the Tagliatelle and the Purslane to the warm cream, stir, cover with the Parsley and Parmesan and ready!

Chicken from the oven (kip uit de oven)

One of my favorite, very simple, chicken recipes. Just put the chicken legs in a pan with some potatoes (not peeled, just cut in pieces), cherry tomatoes (cut in half), cloves of garlic (about 8) and a whole lot of fresh basil. Salt, pepper and olive oil on top:

Shove it in the oven for 1.5 hours on 180 C. Stir the tomatoes every half hour and voila:

Very nice with some green bean salad and fresh bread