Savoury Classics from Netherland’s Kitchen

Savoury Classics from Netherland’s Kitchens

Salty-sweet Pea Soup

For 4-6 people

• 180 g piece of marbled bacon, cut in 0,5 cm cubes
• 3 tbsp oil for frying
• 1 leek, cut in thin rings
• 200 g celery, cut in 1cm cubes
• 900 g fresh or frozen peas
• 700 ml vegetable stock
• 800 ml water
• 2 bay leaves
• 2 potatoes, peeled and cut into 1cm cubes
• 2 carrots, peeled and cut into thin rings
• 6 smoked sausages or wiener sausages, halved or cut in 0,5 cm rings
• nutmeg
• salt, pepper

Preparation

1. Heat a non-stick pan and slowly fry the bacon to release all the fat until it is crispy and brown. This will take around 15 minutes.
2. Heat your frying oil in a big pot. Add leek and celery, steam them with a lid on until leek turns slightly transparent. Add the peas and stir well. Fry everything for a few minutes.
3. Add stock, water and bay leaves. Bring to a boil and let it simmer at medium temperature for around 20 minutes. Add water if necessary. Stir occasionally to prevent burning.
4. Take the pot off the heat, remove the bay leaves and puree the soup roughly. Leave it more or less chunky depending on your taste.
5. Put the pot back on the heat. Add potatoes, carrots, bacon and sausage as well as the bay leaves you previously took out. Stir well and cook for at least another 30 minutes – the longer you leave it, the more of the sweet flavour can develop.
6. Season with salt and pepper and carefully add some nutmeg (Try after every pinch to make sure it’s not too much.)

Chicken-Satay-Skewers with Coconut-Peanut-Sauce

For 2 people

For the marinade

• 450 g chicken, cut into 3 cm pieces
• 2 cloves of garlic, skin removed
• 1 onion, peeled, cut into very thin rings
• 3 cm ginger, peeled, cut into thin slices
• 4 tbsp Kecab Manis (a sweet soy sauce)
• 2 tbsp lemon juice
• 2 tbsp coconut oil
• Wooden skewers, soaked in water

For the peanut sauce

• 1 clove of garlic, skin removed and minced
• 3 cm ginger, peeled, cut very finely
• 5 tbsp unsweetened peanut butter
• 2 tsp Sambal Olek
• 2 tbsp soy sauce
• 200 ml coconut milk

To garnish: finely sliced red chili, cucumber salad

Preparation

1. Put the chicken and add minced garlic, onions, ginger, Kecab Manis, lemon juice and coconut oil. Mix everything well so the meat is completely coated in the marinade.
2. Put a lid on the bowl or seal it with cling film. Refrigerate for at least 1 hour.
3. Meanwhile, soak the skewers in water so they won’t burn while frying. Prepare the peanut sauce by mixing all the ingredients into a smooth sauce.
4. Take the chicken out of the marinade and put it onto the skewers.
5. Grill meat on charcoal barbecue or fry it in a pan. Serve with the peanut sauce and optionally with sliced red chilis and fresh cucumber salad.

Small apple pancakes with caramelised apples and crispy bacon

For 4 people

For the batter

• 6 egg yolks
• 0,5 L milk
• 250 g flour, sifted
• 1 tsp baking powder
• 6 egg whites
• Some salt
• Butter or Ghee for frying

For the topping

• 2 tbsp butter
• 1 tsp cinnamon
• 4 tsp sugar
• 4 apples, washed, cored, quartered and sliced
• 200 g fine strips of pancetta

Garnish: serve with syrup

If you want perfectly formed small pancakes, use a pancake ring.

Preparation

1. Add all of the ingredients for the batter except for the egg whites and salt to a bowl. Mix very well with an electric mixer and let the batter rest for 15 minutes.
2. Meanwhile, beat the egg whites and salt until very stiff. After 15 minutes, carefully fold them into the prepared batter. Dissolve small bubbles of egg white by smearing them onto the side off the bowl.
3. Heat the butter in a pan. Add apples and let them sweat in the butter for about 1 minute while flipping them continuously. Add cinnamon and sugar, stir. Let the apples caramelise over medium heat. As soon as they’re soft and slightly golden, put them onto a plate and set aside.
4. Heat a second pan. Once it’s hot, add the pancetta and fry it over a medium heat until you’re satisfied with the crispiness. Turn once or twice – this will take around 15 minutes.
5. Add 1 tbsp of oil to the pan you used for the apples and pour in one ladle of the batter. Carefully swirl the pan until you have a round pancake – or add a small ladle to your pancake ring if you chose to use one. Put 3 slices of apple on the still slightly sticky top of the pancake. Flip it when the bottom has turned golden brown and fry until done. Put on a plate and garnish with more apple and the crispy pancetta.
6. Repeat until the batter is used up. Serve with syrup.