Easter Lamb

Ingredients
1 de-boned shoulder of lamb about 1 ½ - 2 kg
salt and pepper
fresh oregano or fresh rosemary
small bunch of flat leaf parsley
4 tablespoons olive oil
2 cloves of garlic

Sauce
200 ml white wine
1 bunch of tarragon
2 shallots, finely chopped
400 ml lamb or veal stock

Method
Pre-heat the oven to 160° C.

Make a paste from the herbs using the rosemary or oregano, parsley, garlic and the olive oil by mashing up in a pestle and mortar. Rub on the inside of the shoulder. Take a length of kitchen string and tie up the meat into a tidy roll. Season with salt, pepper.

Heat a heavy casserole with some olive oil over a high heat and brown the lamb on all sides.  Place a lid on the casserole and roast for a about 60 minutes.

Remove from the oven and leave to stand for a further 20 minutes in a warm place.

Pour of the excess fat and add a little stock to the pan, bring to the boil and reserve for the sauce.

To make the sauce, ,blanch the tarragon in boiling water for 10 seconds, then plunge into cold water. Dry off, remove the leaves from the stalks and chop finely. Reserve to add to the sauce later.

Place the stalks in a pan with the white wine and shallot, bring to the boil and reduce by half. Add the lamb or veal stock and simmer gently until reduced by a quarter.  Add the cooking juices from the lamb and the tarragon, just before serving. Season, if necessary with salt and pepper.

Braised Greens
2 heads of Swiss chard or Cavalo Nero
4 tablespoons olive oil
6 anchovy fillets, chopped
50g raisins soaked in a little brandy or hot water
2 tablespoons toasted nigella seeds (black onion) or pine nuts

Method
Wash the vegetables well in cold water and remove any though stalks.

Blanch the vegetables for a few minutes in boiling salted water and drain well.

Heat the olive oil in a pan add the chopped anchovies, toss in the vegetables and heat through; add the raisins, the seeds or nuts. Season to taste with salt and pepper and serve.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours 


Lamb Racks with Chimichurri

Serves 6

Ingredients
50 ml soy sauce
50 ml sunflower oil
tablespoons sherry
garlic cloves, minced
racks lamb chops, french trimmed
tablespoons cumin seeds, toasted
tablespoons Szechuan peppercorns, toasted
tablespoons salt
tablespoon coriander seeds, toasted
1/4 teaspoon red chili flakes (optional)

Coriander Chimichurri
1 cup coriander leaves
1 garlic clove, finely chopped
1 pinch red pepper flakes
1/2 lime, juiced
2 tablespoons fresh jalapeño or green chilli, chopped
2 tablespoons rice vinegar
80 ml olive oil

Method
Begin with the coriander chimichurri. Blend all ingredients without the oil. Then drizzle in oil with the machine running. Season to taste with salt.

Mix soy sauce, oil, sherry, and garlic together. Cut lamb into 6 equal pieces and marinate for 6 to 8 hours.  Grind cumin seeds, peppercorns, and coriander seeds. Mix with salt and chili and sprinkle liberally over lamb. Heat a grill pan over medium heat and grill until rose inside. Let rest about 5 minutes, then slice each piece in half. Serve with the coriander chimichurri.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours 


Sausages Rolls

Ingredients
500 g sausage mince
1 egg
1 cup fresh breadcrumbs or panko
40 ml Worcestershire sauce
1 tablespoon tomato paste
sea salt and cracked black pepper
250g puff pastry
1 egg yolk, lightly beaten
sesame seeds to sprinkle

Method
Preheat the oven to 200°C. Combine the mince, eggs, breadcrumbs, Worcestershire sauce, tomato paste, salt and pepper. Roll out the pastry to 3 mm thick and cut into 12cm x 24 cm pieces or cut each ready-rolled pastry sheet in half.

Divide the sausage mixture into six equal portions, roll into sausage shapes and place down the centre of each piece of pastry. Roll to enclose, placing the pastry seam underneath.Cut the sausage rolls into thirds and place on a baking tray lined with non-stick baking paper. Brush with the egg yolk and sprinkle with sesame seeds.

Bake for 20–25 minutes or until golden and cooked through.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours


Bagels with Pastrami and Sauerkraut

Bagels are continually gaining popularity in Holland. They should be dense and chewy, as bagels are first boiled and then baked. Combined with a pastrami (which is beef that has been brined, spiced, smoked and steamed) and a few other delicious things, you're on to an absolute winner.

Serves 2

Ingredients
2 bagels
100 g sliced pastrami
3 pickled gherkins
about 50 g of sauerkraut
3-4 tablespoons mayonnaise mixed together with piccalilli (according to your taste)

Method
Slice the bagels in half. Spread the tops and bottoms with the piccalilli mayonnaise.

Lay the sauerkraut on the bottom half of the bagel. Top with the sliced pastrami.

Slice the gherkins lengthways and place on top of the pastrami. Replace the caps of the bagels and serve.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours


Beef Wellington

This is a classic recipe which is having somewhat of a renaissance. This recipe is based on one I learned while training at Silwood Kitchen in Cape Town. It was first made at the school by it's founder, Lesley Faull, who learned it at Le Cordon Bleu in Paris in November 1966.

Serves 6-8

Ingredients
For the crêpes
100g flour
1 egg + 1 egg yolk
300 ml milk
pinch of salt
1 Tablspoon oil
butter for frying

For the Wellington
1 kg beef fillet, cut from the middle and trimmed (we use Simmentaler from Lindenhoff)
750 g chestnut mushrooms
olive oil
butter
1 teaspoon fresh thyme leaves
2 cloves garlic
splash of dry sherry
salt and pepper
English mustard powder
500 g all butter puff pastry

Method
Begin with the crepes. Mix the egg and egg yolk with the flour, oil and pinch of salt and add part of the milk. Whisk until you have a thick mixture and add the remaining milk. (This can also be done in the food processor). Allow the batter to rest for ± 30 minutes. Cook the crêpes in a crêpe pan and allow to cool on a wire rack.

Heat a frying pan with olive oil over high heat. Season the fillet well with salt an pepper. Brown on all sides until well coloured and set aside to cool. It's important never to put pastry around warm meat, as it will become soggy.

Clean and trim the mushrooms. Place them, together with the garlic and thyme leaves in a food processor until very finely chopped. Heat a frying pan over high heat with a splash of olive oil and a knob of butter. Fry the mushroom mixture for a goof 10 minutes until all the liquid has cooked away and the mushrooms are quite dry. Add a splash of dry sherry and allow it too to cook away. Season with salt and pepper. Allow to cool. It's important that the mushroom mixture is dry, this will also help the pastry stop getting soggy.

Season the fillet with English mustard powder. Lay cling wrap on your work surface and lay about 4 crepes (depending on their size) in an even layer. Spread generously with the mushroom mixture. Lay the fillet on and fold roll up, using the cling warp to guide you. Twist the the edges of the pastry to for a 'christmas cracker' so that you get a nice even shape. Place in the fridge to chill.

Roll out the pastry on floured surface to approx. 5 mm thick. Place the crepe wrapped fillet on the pastry  and brush with beaten egg. Pull the sides of the pastry around to wrap up the fillet like a parcel. Refrigerate for at least 30 minutes to chill. This can be done a few hours in advance.

Heat the oven to 200 C. Remove the Wellington from the fridge and place on a baking tray lined with baking paper. Brush the pastry with the remaining beaten egg and sprinkle with some coarse salt. Bake for 30-35 minutes for medium rare. Remove from the oven and rest for 10 minutes before slicing, or else all the juices will run out.

To serve, slice into pieces about 2,5 cm thick. Delicious with a red wine-port sauce and seasonal vegetables.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

This dish works well served with Artadi Tempranillo.


Hazenpeper - Hare Stew

Ingredients
4 hare legs
1, 5 bottles red wine
1 head of garlic, peeled
1 carrot, diced
1 red onion, finely chopped
200 g celeriac, diced
1 leek, finely chopped
4 sprigs of thyme
4 sprigs of rosemary
8 cloves
8 juniper berries
2 bay leaves
olive oil
butter
salt
black pepper
flour
4 slices onbijt cooked (ginger or spice cake), crumbled

Method
Mix together the red wine, peeled garlic cloves, carrot, onion, celeriac, leek, thyme, rosemary, cloves, juniper berries and bay leaves. Add the hare legs and marinate the hare legs for 24- 48 hours.

Remove the hare from the marinade and pat dry. Strain the marinade and keep the vegetables and herbs separately.

Heat a casserole or oven proof pan with some olive oil and a knob of butter. Brown the hare on all sides until nicely caramelised. Remove from the pan and set aside.

Add the strained vegetables and herbs to the pan and fry for about 5-10 minutes. Add 1 tablespoon flour and fry for 1 minute. Pour in the reserved red wine from the marinade, the hare legs and a good seasoning of salt and pepper.

Bring to the boil, cover with a lid and place in a 140° C oven for about 3 hours until the meat is tender.

Remove the hare from the pan and pour the liquid through a sieve. Pick the meat from the bones.

Bring the sauce to a boil, whisk in the crumbled onbijtkoek (ginger or spice cake) and a knob of butter. Check the seasoning, adding more salt and pepper if necessary. Return the meat to the sauce to reheat.

Serve the hare stew with creamy mashed potatoes and braised red cabbage.

The stew also freezes well and can be made ahead of time.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours


Lemon, Parmesan and Pine Nut Encrusted Schnitzels

Serves 4

Ingredients
4 pork  or veal escalopes
75 g bag panko breadcrumbs
1 lemon
75 g Parmesan, grated
50 g pine nuts
3 sprigs rosemary
100 g lambs lettuce
10 roseval potatoes
11 tablespoons olive oil
4 tablespoons flour
2 eggs
salt and freshly ground black pepper
balsamic vinegar, to taste

Method

Wash the potatoes and cut lengthways into quarters. Heat 5 tablespoons olive oil in a frying pan and fry the potatoes together with the leaves from 2 sprigs rosemary for 15-20 minutes. Season with salt and pepper. (This can also be done in the oven for about 30 minutes at 180 C instead of in a pan).

Grate the zest from the lemon and mix with the Parmesan and panko in a bowl. Finely chop the leaves from the remaining sprig rosemary and the chop the pine nuts and add to the panko/Parmesan mix. Combine well.

Place the flour on to a plate and beat the eggs in a small bowl.

Season the schnitzels with salt and pepper. Dust them in the flour, then dip in the beaten egg and finally press the panko mixture on firmly.

Heat 4 tablespoons oil in a frying pan and fry the schnitzels for 2-3 minutes on either side until golden brown and crispy. Cut the lemon into wedges.

Dress the lamb’s lettuce with 2 tablespoon olive oil and a few drops of balsamic vinegar. Serve the schnitzels with the salad, the fried potatoes and a wedge of lemon.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours


Bobotie

This traditional South African Cape Malay recipe is a must to try!

Serves 6-8

Ingredients
2 thick slices of stale white bread
250 ml water
5 Tablespoons sunflower oil
4 Tablespoons butter
2 large onions, finley chopped
800g lamb or beef mince
3 cloves garlic, finley chopped
1 Tablespoon Garam Masala
1 teaspoon turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
3 cloves
5 allspice berries
125 ml sultanas or golden raisins
2 Tablespoons fruit chutney or apricot jam
salt and freshly ground black pepper to taste
6-8 lemon or bay leaves
250ml natural yoghurt or buttermilk
2 eggs, beaten

Method
Soak the bread in the water. Heat a large heavy-based pot with 3 tablespoons sunflower oil and fry the lamb or beef mince until browned. Transfer to a bowl.

Fry the onions in 2 tablespoons sunflower oil and the butter until just transparent. Add the garlic and fry for a further minute. Add the spices and fry about 1 minute to remove their rawness and cook them out slightly. Add the meat, sultanas, chutney or jam to the pan and mix well together, ensuring that all ingredients are coated in the spices. Season with salt and pepper.

Preheat the oven to 180 C. Squeeze out the water from bread and add to meat and mixing well. Grease and ovenproof dish and add the meat mixture, spreading out into an even layer.Roll lemon leaves into spikes and insert into the mixture or if you can only get bay leaves stick them in so that they are pointing out. Cover with aluminium foil and bake for 15 minutes.

Lightly beat the eggs and yoghurt or buttermilk together, season with salt and pepper and pour over meat. Bake, uncovered, until egg mixture has set, about 20 minutes. You may need to increase the temperature to 200 C to ensure the custard colours to a golden brown. Serve with yellow rice (basmati rice with turmeric added to the water) and fruit chutney.

* We recommend Mrs Balls Chutney. A classic South African ingredient which is becoming more readily available in Holland. If you can't find it, use any another brand of chutney you like.

Wine Tip: Pepin Conde Cabernet Sauvignon

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours


Lamb Burgers

Serves 2

Ingredients
2 lamb burgers
1 small tub Greek yoghurt
small bunch mint
1/4 red cabbage, finely shredded
1/2 small red onion, finely sliced
1 lemon
2 pita breads
2 Tablespoons olive oil
salt and pepper
tortilla chips, to serve

Method
Mix the shredded red cabbage and onion together with the juice from the lemon. Season with salt and pepper and allow to stand and marinate.

Finely chop the mint and mix through the yoghurt along with 1 tablespoon olive oil.

Heat a frying pan or grill over medium heat. Add 1 tablespoon olive oil and fry the burgers for about 4 minutes on each side until golden brown.

Toast the pita breads in a toaster and slice in half.

Fill the pita breads with the red cabbage and burgers. Spoon some of the minted yoghurt in and serve with tortilla chips.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours


Pear and Saffron Chutney

Autumn is the prefect time to use pears, which are fully in season. Other than poaching or roasting them, why not turn them into a chutney. This also makes a great gift to give to others.

This recipe has been adapted from renowned British chef, Jason Atherton.

Makes about 1 kg

Ingredients
160 g onions, diced (about 2 onions, depending on their size)
200 g apples, peeled, cored and diced (about 2 apples)
200 g sultanas or golden raisins
1 Tablespoon orange zest
1 cinnamon stick
1 teaspoon ground nutmeg
½ teaspoon cayenne pepper
40 g finely chopped fresh ginger
200 ml white wine vinegar
1 kg pears, peeled, cored and diced
350 g caster sugar
¼ teaspoon saffron threads, infused in 1 Tablespoon warm water

Method
Place all the ingredients except for the pears, sugar and saffron in a large pot. Bring to the boil, stirring often and cook until the liquid has reduced by two-thirds. Add the sugar and the saffron and cook for further 5 minutes.

Add the pears and cook gently, uncovered for about 1-2 hours or until the chutney is thick and syrupy. The chutney is ready when you can draw a line across the bottom of the pot with a wooden spoon.

Spoon the chutney into sterilized jars and seal while still hot. Store in a cool place.

We also make the pear chutney ourselves. Please contact us if you like to order. Subject to availability.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours