We give Dutch food a pretty hard time. A really hard time actually. So what better way to mend the relationship than to give it a good old fashioned makeover....
'Nederlandse kost* with your homeland twist’
You may choose any of the recipes below, and then work it (if you want) to give it your own little twist. Any ingredient is allowed, but the basic recipe/main ingredient should still be recognisable.
Of course, if you know of or find another typically Dutch dish, feel free to use it!
Dishes were judged on....
- Originality
- Number of Dutch ingredients used
- Best suited ‘twist’ to go with recipe
- The yumminess of your dish
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| Traditional Dutch Party Nibbles |
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| Deconstructed Hutspot of mash with smoked butter...inspired by the BBQs of australia, carrot confit in nutmeg, crispy fried onions (kelly) |
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| Dutch delights- quintessential dutch on a plate with gorgeous presentation (roggebrood met haring en aardappel salade, puree en peterselie olie, roast beef rosettes with rode bieten en geitenkaas, paling, spek en bloemkool puree)...inspired by the colours of Africa (Winnie) |
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| Pannekoek stack with rocket pesto...inspired by the colours of Africa (Colleen) |
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| Ouderwetse garnarlen cocktail...with a NZ twist (Mascha) |
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| SPECULOOS KIP, salad of rocket, oudekaas, apple, appelstroop...inspired by Monique |
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| Kibbeling: UK style Ale battered fish, oven fried chippies pea and mint puree, tartar (Mita) |
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| Meestreechs Zuurvlees met pomme duchesse, poached pear and plum confit...Inspired by Dutchiness, so dutch it's dutch (Dorte) |
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Oma's appeltaart...Heston Style (inspired by my would-be husband) poached apple in apple gel stacked with flaky pastry, caramelised walnuts, apple caviar & cinnamon ice cream (Kelly)
Dutch food has managed to win us back...made over it can be sexy and dish-lickingly good (it happened). The winners were:............ 1. Kelly, 2. Monique 3. Mita!!! |
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300g–400g cooked prawn cutlets, peeled
ReplyDelete3⁄4 cup mayonnaise
2 tbsp tomato ketchup
1–2 tbsp horseradish cream or to taste
1 tbsp brandy
1–2 tsp chipotle Tabasco
1 tbsp Worcestershire sauce
1 tbsp lemon juice
1/2 iceberg lettuce, finely shredded
1⁄4 red onion, very thinly sliced into rings
1 avocado, cut into chunks
grated zest of 1⁄4 lemon
4 pinches of cayenne pepper
1 lemon, quartered
With a small, sharp knife, make a cut along the back of each prawn and remove the vein, then cover the prawns and refrigerate until ready to serve.
Combine the mayonnaise, ketchup, horseradish, brandy, chipotle Tabasco, Worcestershire sauce and lemon juice, adjusting the sauces to taste.
Combine the lettuce and onion in a bowl, then divide among 4 serving glasses, filling to three-quarters full and topping with avocado pieces as you go. Combine the prawns with half the sauce (see note) and place evenly on each portion of lettuce. Sprinkle with lemon zest and cayenne pepper, and serve with a lemon wedge on the side.