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Dutch Meats & Casseroles

Kale with smoked sausage ‘Boerenkool met rookworst’

  • 600 g diced kale
  • 1 kg potatoesKale with smoked sausage ‘Boerenkool met rookworst’
  • 1 large smoked sausage ‘rookworst’
  • salt and pepper
  • 35 g butter
  • 150 ml milk
  • 1 tbsp. mustard

Clean the kale and peel and cube the potatoes. Cook the kale in little boiling water for 10 minutes. Add the potatoes and put the sausage on top. Cover the pan with a lid, and boil the mixture gently for about 30 minutes until done. Kale and potatoes should turn soft and tender. Remove the sausage and mash the kale and potatoes with milk and butter. Add the mustard and a pinch of salt. Cut the sausage in slices and serve.

Chicory with ham and cheese sauce ‘Witlof met ham en kaassaus’

  • 8 heads of chicory
  • 8 slices of cooked hamwitlof met ham en kaasaus
  • salt

For the sauce

  • 30 g butter
  • 30 g flour
  • 125 g grated cheese
  • 300ml milk

Cut a slice off the bottom of the chicory and remove the bitter core. Boil some water and cook the chicory for about 20 minutes in a covered pan until soft. Drain the heads and preheat the oven. Wrap each chicory head in ham and place them in a greased deep oven dish. Melt the butter, add 100 g grated cheese and mix in the flour. Gradually add the milk till the cheese sauce thickens. Pour the sauce on top of the wrapped chicories. Sprinkle with the rest of the cheese and bake at 225ºC for 15 minutes till golden brown.

Meat croquettes – variation Bitterballen

  • 150 g of left over finely chopped meat or ground beef(veal, chicken, beef, pork)
  • 1 onion, chopped fine
  • 30 g flourBitterballen
  • 30 g melted butter
  • 200 ml stock
  • 1 tbsp. chopped fresh parsley
  • salt
  • pepper
  • nutmeg
  • few drops of lemon juice
  • 1 egg white,
  • cornflake crumbs or breadcrumbs, for coating
  • vegetable oil for frying

Mix together the flour, the butter and the stock. Season with salt, pepper, nutmeg and parsely. Add the finely chopped meat and stir the mixture until firm and solid. Form into 4 to 5 cylinders for croquettes or balls for bitterballen. Coat with bread crumbs, then dip in the egg white lightly beaten with a small amount of water and roll through in the bread crumbs once again. Fry in preheated oil untill golden brown and drain on paper towels. Serve hot on a napkin with mustard.

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