Warm Chickpea Salad

This salad, served warm, utilises a store cupboard staple, chickpeas, with a selection of later winter ingredients including beetroot and cabbage.

Serves 2

Ingredients
120 g bulghar wheat
600 g savoy cabbage
1 tin chickpeas
2 precooked beetroot
1 clove garlic
100 g feta
5 g ras al hanout
4 tablespoons olive oil
4 tablespoons walnut oil
1 tablespoon red wine vinegar
salt
pepper

Method
Bring a pot of water to the boil. Cut the savoy cabbage into 1-1.5 cm strips. Cut the beetroot into wedges. Add the bulghar wheat to the pot of boiling water and simmer gently for about 15 minutes.

Drain the bulghar through sieve. In a bowl, mix together the walnut oil, red wine vinegar, salt and pepper. Finely chop the garlic clove and add to the dressing. Drain the chickpeas through a sieve and rinse under cold water. Place the beetroot in a pan with 2 tablespoons olive oil and warm them gently through.

Heat a frying pan over medium heat with 2 tablespoons olive oil. Add the savoy cabbage and fry gently for about 4-6 minutes until tender. Add a splash of water to the pan to help the cabbage steam. Add the chickpeas and ras al hanout to the pan. Ensure that the ingredients are heated through. Season with salt and pepper.

Mix the bulghar through the chickpea mixture. Add the dressing and extra salt and pepper if necessary. Divide the salad between 2 plates. Lay the beetroot on top and sprinkle with the crumbled feta.


Lamb Cutlets with Lentils, Coriander & Mint dressing and Masala Yoghurt

A modern dish inspired by the flavours of India. Lightly spiced and complemented by coriander and mint, two of the best pairings with lamb.

Serves 4

Ingredients
2 lamb racks
salt
pepper
olive oil
200 g beluga or puy lentils
2 shallots
3 sprigs thyme
1 bunch coriander
1 bunch mint
250 ml natural yoghurt
1-2 tablespoons garam masala
coriander cress, to garnish

Method
Begin by making the coriander and mint dressing. Place the herbs in a blender. Add enough olive oil and blend to a dressing. Season with salt and pepper and set aside.

Finely chop the shallots. Heat a pan over medium heat with 2 tablespoons olive oil and sweat the shallots for 5 minutes. Add the lentils and thyme and fry for a further minute. Add water to cover, bring to the boil and simmer gently for 15-20 minutes until the lentils are cooked but still have a bite. Drain off the water, season with salt and pepper and about 2-3 tablespoons olive oil. Set aside.

Season the lamb cutlets with salt and pepper. Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the lamb, fat side down until the fat has rendered down as much as possible and is golden brown. Turn over on to the meat side and fry for a further 1-2 minutes. Transfer to an oven tray and roast in a 200  oven for 15-17 minutes. Remove the lamb from the oven and allow to rest for at least 10 minutes lightly covered with a piece of aluminium foil.

Mix the natural yoghurt with garam masala to taste. Season with salt and pepper and 1 tablespoon olive oil.

Slice the lamb racks into cutlets. Divide the lentils between 4 plates. Lay 3-4 cutlets on each plate. Spoon over the coriander & mint dressing, masala yoghurt and top with the coriander cress.

 


Cooking Workshops

COOKING WORKSHOPS

Monday 20 February 2017 – Desserts and Pastry Workshop

A meal is like a book. It needs a good ending to make it memorable.’ And so this lesson will be…. From crostata, meringue, mousse and ice cream. Pure sugary heaven!

Time:
18:30 – 23:00

Location: Amsterdam Flavours, Pazzanistraat 7, 1014 DB Westergasfabriek, Amsterdam

Price: €69 per person incl. 2 glasses of wine, cup of soup, recipes and lesson materials

 

Monday 6 March 2017 – World Tapas

Inspired by the small bites in Spain, we’ve gathered our best bites from the around the world to share.

Time:18:30 – 23:00

Location: Amsterdam Flavours, Pazzanistraat 7, 1014 DB Westergasfabriek, Amsterdam

Price: €69 per person incl. 2 glasses of wine, recipes and lesson materials

 

Monday 20 March 2017 – Italian

Join us for a taste of Italy. We will be cooking some of our favourite Italian dishes. And don’t forget we’ll pair the food with our favourite Italian wines too.

Time:
18:30 – 23:00

Location: Amsterdam Flavours, Pazzanistraat 7, 1014 DB Westergasfabriek, Amsterdam

Price: €69 per person incl. 2 glasses of wine, recipes and lesson materials

 

Monday 24 April 2017 – Fish and Shellfish

Perfectly cooked fish every time! Round and flat fish, filleting, cooking methods. Shellfish and even squid. Delicious recipes to expand your repertoire.

Time: 
18:30 – 23:00

Location: Amsterdam Flavours, Pazzanistraat 7, 1014 DB Westergasfabriek, Amsterdam

Price: €69 per person incl. 2 glasses of wine, recipes and lesson materials

 

The cooking workshops are suitable for all levels of cooking skills. We will all sit down and enjoy the food cooked during the workshop. Lessons are given in both English and Dutch.

To reserve a spot, please call or mail:

Bernadette:     06 17 35 4009           bernadette@amsterdamflavours.com

Mischa:           06 14 19 3431             mischa@amsterdamflavours.com