Brandt & Levie sausages
Jiri, Geert and Samuel are the young master sausage makers that make up Brandt & Levie.
The three friends, with a passion for good food, travelled to Italy to learn how to make sausages. They brought their expertise back and are now sharing their knowledge and their delicious sausages with others here in Holland.
They create incredible fresh and dried sausages, available in many good stores and restaurants across Amsterdam.
Their dried sausages and ham make the perfect charcuterie platters to serve with drinks or at the beginning of a meal.
We have to warn you though - their sausages, both fresh and dried and coppa are dangerously delicious and should be supplied with an addiction warning. They are that good! But I'm sure many of you know that already.
For more information please visit Brandt & Levie
Brandt & Levie sausages are also available at Bilder & De Clercq
Pizza Bianca
Ingredients
1 1/2 mugs self raising flour
about 1/2 mug luke warm water
8 tablespoons olive oil
1 clove garlic
3 sprigs rosemary
75 g grated Parmesan
75 g grated Provolone
2 medium roseval potato
50 g rocket
6 anchovy fillets
salt and pepper
Method
Preheat the oven to 220 °C. Place the flour, water, a pinch of salt and 2 tablespoons olive oil in a food processor and plus to a smooth dough. This can also be done by hand if you don't have a machine. Leave to rest for 10 minutes. Roll the dough out on a work surface, sprinkling with a little extra flour to prevent the dough from sticking. Drizzle 1 tablespoon olive oil in a frying pan. Roll the dough over a rolling pin and lay it carefully into the pan. Place the pan over medium heat and cook until the dough is cooked through, turning once during the cooking.
Strip the leaves from the rosemary stalks. Rinse the roseval potato and slice as thinly as possible. Peel and finely chop the garlic clove and place in a bowl with 2 tablespoons olive oil, about a third of the rosemary and a pinch of salt. Brush the pizza base with half the garlic oil.
If the frying pan you're using doesn't fit in the oven, transfer the pizza base to an oven tray. Spinkle over the Parmesan, Provolone and remaining rosemary, leaving a 1 cm border.
Divide the finely sliced potato evenly over the pizza and drizzle with the remaining garlic oil. Season with a touch of salt. Place in the oven for about 10 minutes, until the pizza id golden brown and the potatoes are cooked through.
Remove the pan from the oven and sprinkle over the anchovies.
Dress the rocket with olive oil. Top the pizza with the salad, drizzle all with a little extra olive oil 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
South African-Style Chicken Wings
Ingredients
1 kg chicken wings
1 cup tomato ketchup
1 cup fruit chutney*
2 tablespoons soy sauce
1 red chilli, finely chopped
Method
Mix the tomato ketchup, chutney, soy sauce and chilli in a bowl. Add the chicken and leave to marinate for at least 2 hours or preferably overnight.
Preheat and oven to 180° C. Place the chicken wings on an oven tray lined with baking paper and pour over any marinade in left in the bowl. Roast for about 40 minutes until the chicken is cooked through and nicely coloured. Turn the chicken over halfway through the cooking time. Allow to cool slightly and serve on a platter lined with fresh chives.
* Try finding Mrs Ball's chutney. It's an authentic South African chutney available from good supermarkets and deli's.
Fried Artichokes
Ingredients
4 artichokes
sunflower oil for deep fat for frying
5 salted anchovies
200 ml olive oil
freshly ground black pepper and salt
Method
Heat the sunflower oil in a large pot or if you have a deep fat fryer, use that till the oil has reached 180° C.
Trim the hard outer leaves away from the artichoke and shave off the tough layer of the stalk. Fry the whole artichokes for about 10-15 minutes. Once golden brown and tender, remove from the oil and drain. Cut the artichokes in half, remove the hay from the centre and then press them between two plates.
Heat the olive oil in a small pot over a low heat. Fillet the anchovies, if necessary and rinse well under cold water to remove any excess salt.
When the the olive oil is warm add the anchovies and soften using the back of a fork until the anchovies break up, season well with salt and pepper.
Before serving, quickly refry the artichokes in the deep fat to reheat. Drain the artichokes on kitchen paper, season with salt and pepper and serve the anchovy sauce separately.
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