Chicken fillet with orange sauce
Kipfilet met sinaasappelsaus
4 double chicken breast fillets, each 200 grams / 7 oz.
white pepper, salt
6 tbsp olive oil
3dl / 1 cup chicken stock or - preferably - chicken fond
1 tsp grated orange peel
4 tbsp Cointreau or other orange liqueur
4 tbsp fresh orange juice
2 tsp corn starch
½ tsp cayenne pepper
100 grams / 4 oz. cold butter, cut in eight
2 large oranges
Brush the chicken fillets with pepper and olive oil. Sear the meat quickly to a golden brown (6 minutes each side).
Sprinkle with salt and put for five minutes in a preheated oven at 140ºC / 275ºF.
Bring the stock to a boil. Add cayenne pepper, finely grated orange peel, orange juice and liqueur.
Bring to a boil, whisk in the cornstarch and seven of the eight pieces of cold butter.
Whisk well. Take from the fire and add the last piece of butter. Add salt and pepper to taste.
Slice the oranges.
Slice the fillets and put them on a platter.
Pour the sauce around them and garnish with the orange slices.
Serve with brown rice and poached slices of apple.
Crepes with salmon
Flensjes met zalm
for the (approx. 18) crepes:
3 eggs
pinch of salt
125 grams/5 oz flour
¼ liter/1 cup milk
for the filling:
35 grams/1.5 oz butter
30 grams/1 oz flour
4/10 liter/1 3/4 cup milk
1/8 liter/½ cup whipping cream
175 grams/6 oz grated Parmesan cheese
salt & pepper
½ tsp chopped coriander
2 tbsp extra virgin olive oil
600 grams/1 lb 5 oz fresh spinach
200 grams/4 oz cream cheese
3 tbsp chopped basil
2 eggs
250 grams/5oz salmon fillets cut into strips
Crepes: Lightly beat the eggs with a pinch of salt. Add the flour and milk and mix into a smooth batter. Let it settle for 30 minutes. Make the crepes (thin pancakes) in a 15 centimetres / 6”frying pan. For every crepe put a bit of butter in the pan.
Spinach and salmon: Melt the butter, mix in the flour and cook for 2 minutes. Mix in most of the milk and all the whipping cream, let simmer for 5 minutes. Add 50 grams / 2 oz Parmesan, coriander and salt and pepper to taste. Put the sauce to the side.
Heat the oil and stir fry the spinach until it is reduced. Drain and squeeze out the juice. Chop the spinach. Mix the cream cheese with the remainder of the milk (1/5th cup), basil, 75 grams / 3 oz. Parmesan, the eggs, salmon strips, spinach and salt and pepper.
Preheat the oven to 200ºC/395ºF. Divide the filling over the crepes and roll them up. Pour one third of the sauce in an oven dish. Put the crepes in and pour the rest of the sauce over them. Sprinkle the remainder of the Parmesan over the dish and cover with aluminum foil.
Bake covered for 30 minutes and 15 minutes more after discarding the foil.
Classic Dutch meatballs
Echt-hollandse gehaktbal
500 grams / 1 lb. 2oz. lean hamburger meat
1 egg
1 rusk/beschuit or breadcrumbs
125 grams butter or margarine
½ tbsp tomato ketchup
salt and pepper
nutmeg
3 cloves
bay leaf
Mix the meat well with the raw egg, the crumbled rusk (or fine bread crumbs), a pinch of nutmeg and salt and pepper to taste. Use a sturdy fork or a whisk.
Wet your hands and form 4 balls of the hamburger mix. Heat the butter and fry - on medium setting - the meat balls golden brown on all sides.
Add the ketchup, bay leaf, cloves, cover the frying pan, turn down the heat and let the meat balls simmer for 10 minutes. The meatballs are done when they are ‘solid’ to the touch and do not yield too much when you press on them.
Take the meatballs from the gravy and discard the bay leaf and cloves. Serve the juice (jus) as gravy. Serves well with endive or kale hodgepodge. It also tastes great with fries and applesauce. Enjoy!
Croquettes
Kroketten
600 grams (1lb 5 oz) veal, beef, chicken, or turkey
salt and pepper
1 dl (1/2 cup) white wine
1 small onion, finely chopped
1 clove
2 bay leaves
piece of mace
2 sprigs parsley, finely chopped
lemon juice
3/4 tsp thyme
lemon peel
50 grams (2 oz) butter or margarine
40 grams (1.5 oz) flour
corn starch or gelatin
3 eggs
4 cups fine breadcrumbs
or Dutch rusks (beschuit)
oil to deep-fry
When opting for chicken or turkey meat, use ‘leftovers,’ in other words cook the turkey or chicken a day ahead. When using veal or beef, start with fresh meat.
Season the veal or beef with salt and pepper. Melt 3 tablespoons of butter in a large frying pan. Put in the meat, add the wine, the onion, parsley, clove, thyme, mace, bay leaves, and lemon peel and 5 decilitre (2 cups) of water. Bring to a boil, then turn down the heat and let it simmer for 45 minutes to an hour. The meat should be tender.
Remove the meat and finely chop or cut into small pieces. Strain and keep the stock.
Melt 50 grams of butter in the frying pan, stir in the flour and keep stirring for a few minutes on low heat. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch (maizena) or dissolved gelatin if necessary. Add 3 egg yolks (set the whites aside to use later).
Add the veal, beef, chicken or turkey, season more, if needed. Stir well. The mix should be thick and stiff by this time.
Set the mix aside to cool thoroughly. When ready, cut or separate the stiff, thick mix into rolls of about 5cm (2”) thick and about 8cm (3”) long.
On a chopping board spread out the crumbs or crumbed rusks. In a deep plate slightly beat the egg whites.
Roll the croquettes through the breadcrumbs, then through the egg whites and again through the crumbs. Make sure that the second crumbs coating is even and thick and no meat mix sticks out (this could make the croquettes burst when deep fried).
Deep fry the croquettes four or so at a time for about 4 minutes, until they are golden brown. Drain them on absorbent paper.
Serve hot, with French fries or multigrain bread or rice. Put them halved on bread. A good way to season is to slather on mustard.
Fish Cakes
Viskoekjes
400 grams poached fish filets
4 large potatoes
1onion
20 grams of margarine
parsley, salt, pepper and nutmeg
2 tbsp milk
1 egg
fine bread crumbs
oil to deep fry
Poach the fish, allow to cool and cut into small pieces. Peel and boil the potatoes for about 25 minutes and let them cool. Finely chop the onion. In a skillet heat the margarine and sauté the onion. Chop the parsley. With a fork, mash the potatoes in a bowl and mix in the fish, onion and half of the parsley. Season to taste with salt, pepper and nutmeg. Add some milk if the mix is too stiff. Form the mix into four tight patties. Break the egg, add a tablespoon of milk and mix. Dip the patties in the egg-milk mix and then coat them with the bread crumbs.
In a large, thick skillet, heat the oil thoroughly and deep fry the fish cakes. Drain them on absorbent paper and serve with a green salad, home fries, mayonnaise or mustard. Garnish with parsley.
Macaroni Dutch-style
Macaroni met ham en kaas
250 grams elbow macaroni
150 grams cooked and diced ham
150 grams grated Gouda or Cheddar cheese
50 grams butter or margarine
breadcrumbs
1 tsp salt
Boil the macaroni in ample, salted water for about six minutes, then drain thoroughly. Mix in the ham and cheese. Butter an oven-proof dish and ladle in the macaroni mix. Cover the mix with a layer of breadcrumbs. Melt the rest of the butter and pour it over the breadcrumbs. Put the dish in a preheated oven at 220ºC (430ºF) and bake for 15 minutes.
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