Thai Salad with Grilled Sausages

Sausages are great eaten in a bun as a hotdog or served with mash or lentils. This recipe is definitely a lot lighter and suits warm sunny days. The addition of chilli and sweetness make it a joy to eat.

English

serves 2

Ingredients
4 spicy sausages
1 lime
1 butter lettuce
1 small bunch basil
1 small bunch mint
5 spring onions
1 red chilli
2 tablespoons sunflower oil
1 tablespoon soft brown sugar
1 tablespoon fish sauce
1 tablespoon sesame oil
salt and pepper
your favourite chilli sauce (optional, to serve on the side)

 Method
Heat a frying pan or grill pan on medium-high heat. Add 1 tablespoon sunflower oil to the pan and fry the sausages on all sides until golden brown, about 12 minutes. Finely grate the lime zest.

Make the dressing by mixing together the soft brown sugar, 1 tablespoon sunflower oil, sesame oil, fish sauce, zest and juice from the lime and ½ the red chilli which has been finely chopped.

Finely slice the spring onions and pick the mint, basil and butter lettuce leaves.

Mix the dressing through the salad and herbs. Divide between 2 plates and slice the sausages diagonally in thirds. Place them on top of the salad and serve. Optional: serve with chilli sauce on the side.

Nederlands

voor 2 personen

Ingrediënten
4 pittige worstjes
1 limoen
1 kropsla
1 klein bosje basilicum
1 klein bosje munt
5 bosuitjes
1 rode chilipeper
2 eetlepels zonnebloemolie
1 eetlepel bruine basterdsuiker
1 eetlepel vissaus
1 eetlepel sesamolie
zout en peper
je favorite chilisaus (eventueel om te serveren in een klein kommetje)

Bereiding
Verhit een koekenpan of grillpan op middelhoog vuur. Voeg 1 eetlepel zonnebloemolie toe en bak of grill de worstjes aan alle kanten goudbruin, ongeveer 10-12 minuten. Rasp de limoen.

Meng de suiker, 1 eetlepel zonnebloemolie, sesamolie, vissaus, rasp en sap van de limoen en ½ fijn gehakte chilipeper door elkaar.

Snijd de bosuitjes fijn, pluk de blaadjes van de munt, basilicum en kropsla.

Schep de dressing door de salade en kruiden. Verdeel de salade over 2 borden en snijd de worstjes schuin in drieën. Plaats ze bovenop de salade en besprenkel eventueel met chilisaus.


Steak Sandwich

Everybody loves a good steak sandwich. Make sure you use the best quality meat that you can afford and cook it medium rare for the best results.

English

Serves 2

Ingredients
300g entrecote
2 ciabbata rolls
75g rocket
2 tomatoes
2 tablespoons Dijon mustard
4 tablespoons olive oil
salt and pepper

Method
Slice each tomato in four. Heat a grill pan. Drizzle the tomatoes and entrecotes with 2 tablespoons olive oil and season with salt and pepper.

Briefly grill the tomatoes on each side until lightly coloured. Set aside.

Grill the steak for about 1-2 minutes on each side until medium rare. Set the steak aside to rest.

Slice the ciabbata rolls open and lay, cut side down, on the grill until they are lightly toasted.

Spread 1 tablespoon Dijon mustard on each roll. Dress the rocket with 2 tablespoons olive oil and place on the rolls. Lay the tomatoes on top.

Thinly slice the entrecote into strips and lay over the tomatoes. Top with the remaining half of the ciabatta roll.

Nederlands

voor 2 personen

Ingrediënten
1 entrecote van 300 gr
2 ciabbata broodjes
75g rucola
2 tomaten
2 eetlepels Dijon mosterd
4 eetlepels olijfolie
zout en peper

Bereiding
Snijd beide tomaten in vier schijven. Verwarm een grillpan. Besprenkel de tomaten en entrecotes met 2 eetlepels olijfolie en breng op smaak met zout en peper.

Grill de tomaten kort aan beide kanten totdat ze licht gekleurd zijn. Zet ze op zij.

Grill de steak voor ongeveer 1-2 minuten aan elke kant voor medium rare. Zet de steak opzij om te laten rusten.

Snijd de ciabbata broodjes open en leg ze met de gesneden kant op de grill totdat ze licht geroosterd zijn.

Smeer elk broodje met 1 eetlepel Dijon mosterd in. Meng rucola aan met 2 eetlepels olijfolie en plaats de rucola op de broodjes. Leg de tomaten er bovenop.

Snijd de entrecote in reepjes en leg ze op de rucola. Plaats de andere helft van het broodje er bovenop.


Lamb Cutlets with New Potatoes, Mint and Pea Puree

These classis flavours epitomise spring on a plate - lamb, peas, new potatoes and mint

English

Servs 2

Ingredients
6-8 lamb cutlets
1 clove garlic
2 sprigs rosemary
12 new potatoes
1 small bunch mint
300g frozen peas
20g butter
4 tablespoons olive oil
good splash of white wine
salt and pepper

Method
Strip the rosemary leaves off the stalks and finely chop together with the garlic. Sprinkle over the lamb cutlets with 2 tablespoons olive oil, salt and pepper. Leave to marinate for a few minutes.

Place the potatoes and the mint (keep some back to finish the dish) in a small pot with cold water and salt and bring to the boil. Cook for about 10 minutes until tender, drain off. Return the potatoes to the pan with 1 tablespoon olive oil and season with salt and pepper. Keep warm.

In another pot, bring water to the boil and blanche the peas (the brief cooking of vegetables to retain their colour and crispness) for 3 minutes. Drain through a sieve. Return to the pan; add the cube of butter and salt and pepper to taste. Blend with a stick blender to a puree or alternatively in a food processor.

Heat a frying pan on medium-high heat. Fry the lamb cutlets for 2 minutes on each side. Deglaze the pan with a splash of white wine to create a sauce. Serve the lamb cutlets with the new potatoes (sprinkled with the reserved mint leaves) and the pea puree. Spoon the lamb juices over the meat.

Nederlands

voor 2 personen

Ingrediënten
6-8 lamskoteletjes
1 teentje knoflook
2 takjes rozemarijn
12 nieuwe aardappeltjes
1 klein bosje munt
300g diepvries doperwten
20g boter
4 eetlepels olijfolie
zout en peper

Bereiding
Haal de blaadjes van de takjes rozemarijn en hak ze fijn samen met de knoflook. Bestrooi de lamskoteletjes met de gehakte kruiden, knoflook en 2 eetlepels olijfoiie, zout en peper. Laat enkele minuten marineren.

Doe de aardappeltjes samen met de munt (bewaar een paar blaadjes voor het afmaken van het gerecht) in een pannetje met koud water en zout, breng aan de kook. Kook ze in ongeveer 10 minuten gaar, giet ze af. Schep de aardappeltjes terug in de pan met 1 eetlepel olijfolie, zout en peper naar smaak. Houd ze warm.

Breng een ander pannetje met water aan de kook, blancheer hier de erwtjes in voor 3 minuten. Giet ze af in een zeef. Doe terug in de pan, voeg het cupje boter toe en breng op smaak met zout en peper. Pureer grof met een staafmixer.

Verhit een koekenpan op medium hoog vuur. Bak de lamskoteletjes voor 2 minuten aan elke kant. Blus af met een scheutje witte wijn. Serveer de lamskoteletjes met de nieuwe aardappeltjes (bestrooi met de resterende munt) en erwtenpuree. Lepel de jus van de lamskoteletjes over het vlees heen.


Steak with Endive and Anchovy Dressing

A lighter way to enjoy a good steak. If you're lucky enough to be able to barbecue, this would would perfectly with the smokey flavour it imparts.

English

Serves 4

Ingredients
4 heads Belgian endive
1 shallot
125g rocket
500g bavette
1 tin anchovies
1 clove garlic
4 tablespoons olive oil
75ml sunflower oil
1 tablespoon Red wine vinegar
1,5 teaspoons Dijon mustard
Salt and pepper

Method
Make the dressing. Place 4 anchovy fillets in a bowl and mash with a fork. Finely chop the garlic and add to the bowl with anchovies with 1,5 teaspoons Dijon mustard and 1 tablespoon red wine vinegar. Gradually whisk in 75 ml sunflower oil and season with salt and pepper. Set aside.

Click off the leaves from the endive and place in a bowl with the rocket. Finely slice the shallot into thin rings.

Heat a grill pan over medium-high heat. Season the bavette steak with salt, pepper and 2 tablespoons olive oil.

Grill the bavette for 2-3 minutes on each side. It should still be medium-rare in the centre. Remove from the pan and rest for about 3 minutes on a plate lightly covered with a piece of aluminium foil.

Mix the salad leaves with the sliced shallot and 2 tablespoons olive oil. Divide between 4 plates. Finely slice the bavette and divide over the salad. Spoon over the anchovy dressing and serve immediately.

Nederlands

voor 4 personen

Ingrediënten
4 stronken witlof
1 sjalot
125g rucola
500g bavette
1 blikje ansjovis
1 teentje knoflook
4 eetlepels olijfolie
75ml zonnebloemolie
1 eetlepel rode wijn azijn
1,5 theelepel Dijonmosterd
zout en peper

Bereiding
Maak de dressing. Doe 4 ansjovis in een kom en prak het fijn met een vork. Snijd het knoflookteentje fijn en voeg het toe aan de ansjovis met 1,5 theelepel Dijon mosterd en 1 eetlepel rode wijnazijn. Voeg geledelijk 75 ml zonnebloemolie toe aan de kom en breng op smaak met zout en peper. Zet opzij.

Maak de blaadjes van de witlof los en doe ze in een kom met de rucola. Snijd het sjalotje fijn in dunne ringen.

Verwarm een grillpan op medium-hoog vuur. Bestrooi de bavette met zout en peper en 2 eetlepels olijfolie.

Grill de bavette 2-3 minuten aan elke kant. Het moet nog echt rood van binnen zijn. Haal ze uit de pan en laat 3 minuten rusten, licht afgedekt met een stukje aluminiumfolie op een bord.

Meng de salade met de sjalot en 2 eetelepels olijfolie. Verdeel het over 4 borden. Snijd de bavette in dunne reepjes en verdeel over de salade. Lepel de ansjovis dressing er overheen en serveer direct.


White Asparagus with Parmesan Fondue, Poached Egg and Prosciutto

A twist on the classic white asparagus and poached egg. Instead of the classic Hollandaise, we've paired it with Italian flavours of Parmesan and Prosciutto.

English

Serves 2

Ingredients
10 white asparagus
1 clove garlic
50g grated Parmesan
125ml cream
2 eggs
6 slices prosciutto
50g baby spinach
4 tablespoons olive oil
100ml white wine
20g butter
1 teaspoon sugar
capful white wine vinegar
salt and pepper

Method
Bring a pan of water to the boil for the eggs. Peel the asparagus with a vegetable peeler and cut a piece of the base off. Reserve the asparagus peelings.  Finely grate the garlic clove.

Heat a pan with 100 ml white wine and the grated garlic. Bring to the boil and reduce by half. Add the cream and cook to reduce slightly. Add half the Parmesan and whisk until smooth. Season with salt and pepper and set aside.

Place the asparagus in a pan with cold water; add salt to taste, 20 g butter and 1 teaspoon sugar. Lay the peelings over the asparagus so that they stay submerged. Bring to the boil and cook for 1 minute. Turn off the heat and leave the asparagus, covered with a lid, to cook through in the hot liquid, about 7-10 minutes depending on their size.

Add a capful of white wine vinegar to the pan of gently simmering water. Crack the eggs into a cup and add carefully to the simmering water. Poach for 2-3 minutes; the yolk should still remain soft. Remove from the water with a slotted spoon and drain on paper towel. Reheat the Parmesan fondue.

Remove the asparagus from the pan and drain on a tea towel. Divide the spinach between 2 plates and lay on the asparagus. Place the prosciutto slices around. Top the asparagus with a poached egg and spoon over the Parmesan fondue. Sprinkle over the remaining grated Parmesan and serve.

 

Nederlands

voor 2 personen

Ingrediënten
10 stukswitte asperges
1 teentje knoflook
50g geraspte Parmezaan
125ml  slagroom
2 eieren
6 pakjes proscuitto
50g jonge spinazie
4 eetlepels olijfolie
100ml witte wijn
20g boter
1 theelepel suiker
dopje witte wijnazijn
zout en peper

Bereiding
Breng een pannetje met water aan de kook voor de eieren. Schil de asperges met een dunschiller en snijd een stukje van de onderkant af. Bewaar de schilletjes. Rasp het knoflookteentje fijn.

Verwarm een pannetje met 60 ml witte wijn en de gesneden knoflook, kook voor de helft in. Voeg de slagroom toe en kook licht in. Voeg de helft van de Parmezaan toe en klop glad met eemn garde. Breng op smaak met zout en peper en zet opzij.

Doe de asperges in een pan met koud water en voeg zout naar smaak, 20 gr boter en 1 theelepel suiker toe. Leg de schilletjes er bovenop zodat de asperges onder het water blijven. Breng aan de kook, laat 1 minuut koken, zet dan het vuur uit en laat de asperges afgedekt nagaren in het hete vocht ongeveer 7-10 minuten afhankelijk van de dikte van de asperges.

Voeg een dopje witte wijnazijn toe aan de pan met zachtjes kokend water. Breek de eieren in een kopje en leg ze voorzichtig in het water. Pocheer ze voor 2-3 minuten. De dooier moet nog zacht zijn. Haal ze er uit met een schuimspaan en laat uitlekken. Warm de Parmezaan fondue op.

Haal de asperges uit de pan en laat ze goed uitlekken op een theedoek. Verdeel de spinazie over 2 borden en leg hierop de asperges. Leg de plakjes proscuitto er omheen. Leg het gepocheerde ei op de asperges en lepel de Parmezaan fondue over het ei. Strooi de resterende geraspte Parmezaan eroverheen en leg de spinazieblaadjes ernaast.


Lamb Burgers with Crispy Carrot and Feta

A recipe for all those meat-lovers! We all love a good burger and this is a great twist on a lamb burger. Lamb is perfectly in season in spring and the protein everyone should be eating now.

English

Ingredients
400g minced lamb
4 brioche buns
1 large carrot
60g feta
50g sriracha
75g rocket
2 spring onions
2 teaspoons ground cumin
4 tablespoons olive oil
salt and pepper

Method
Preheat an oven to 200°C. Peel the carrot and using the vegetable peeler, cut into long ‘ribbons’. Finely slice the spring onions.

Season the minced lamb with the spring onions, ground cumin, sriracha, salt and pepper to taste and shape into 4 hamburgers. Place the carrot ribbons on an oven tray and mix with 3 tablespoons olive oil, salt and pepper. Roast until they are crispy, about 20-25 minutes.

Place the brioche buns in the oven for 5 minutes and slice in half.

Heat a grill pan over medium heat with 1 tablespoon olive oil and grill the hamburgers for 3-4 minutes on each side. Crumble the feta.

Spread the remaining sriracha over the buns and place on the rocket. Lay on a burger and sprinkle the crumbled feta over. Top with the crispy carrot and close with the remaining bun half.

Nederlands

Ingrediënten
400g lamsgehakt
4 briochebroodjes
1 grote winterpeen
60g feta
50g sriracha
75g rucola
2 lenteuien
2 theelepels komijnpoeder
4 eetlepels olijfolie
zout en peper

Bereiding
Verwarm de oven voor op 200C. Schil de wortel en trek slierten met de dunschiller. Snijd de lenteuien fijn.

Kruid de lamsgehakt met de gesneden lenteuien, komijn, sriracha, peper en zout naar maak en maak er 4 hamburgertjes van. Doe de wortelslierten in een ovenschaal met 3 eetlepels olijfolie, zout en peper en rooster ze “crispie” in de oven voor ongeveer 20-25 minuten.

Doe de broodjes voor 5 minuten in de oven en snijd ze daarna overlangs in tweeen.

Verwarm een grillpan op medium vuur met 1 eetlepel olijfolie en grill de hamburgers 3-4 minuten aan elke kant. Kruimel de feta.

Verdeel de resterende sriracha over de broodjes, leg de rucola er bovenop. Leg op de rucola de hamburger en kruimel de feta er overheen. Verdeel de wortelslierten over de feta en zet de andere helft van het briochebroodje er bovenop.


Quick Chilli Wraps

Serves 2

Ingredients
100g red pesto
1 red chilli
350g beef mince
1 teaspoon ground cumin
1 beef or chicken stock cube
2 red peppers
1 tin kidney beans
1 small bunch coriander
4 tortillas
1 avocado
1 red onion
2 tablespoons olive oil
salt and pepper
1 small tub sour cream

Method
Finely chop the red chilli. Cut the peppers into 1 cm cubes. Drain the liquid from the beans.

Heat a frying pan with 2 tablespoons olive oil and fry the beef for a few minutes with the cumin until lightly browned. Add the pesto to the pan.

Crumble the stock cube into the minced beef and add the cubed peppers. Half fill the empty tin from the beans with water and add to the pan. Cover the pan with a lid and simmer gently for 10 minutes.

Remove the lid from the pan and add the kidney beans, simmer for a further 5 minutes until the liquid has reduced. Remove the pan from the heat. Finely chop the coriander and add to the chilli.

Peel the avocado and cut into slices. Halve the onion and slice into thin rings. Warm the tortillas in a frying pan for 1 minute on either side.

Serve the tortillas filled with the chilli, avocado, onion and a dollop of sour cream.


Cassoulet

Serves 4 

Ingredients
olive oil
3 tins white beans
100 g bacon
2 leeks
1 carrot
2 onions
2 cloves garlic
2 sticks celery
2 sprigs rosemary
2 bay leaves
8 good quality French style sausages (we recommend from Brandt & Levie)
50 g panko breadcrumbs
1 small bunch flat leaf parsley
salt and pepper

Method
Preheat the oven to 220 °C. Roughly chop the bacon. Finely chop the leeks, carrot, onions, garlic and celery.

Heat a pan with 4 tablespoons olive oil and sweat the chopped ingredients, about 7 minutes. Add the beans, along with some of their liquid (± 5 tablespoons), the rosemary, bay leaves, salt and a generous grind of pepper. Cook for 10 minutes.

Fry the sausages in a frying pan for 10 minutes until golden brown.

Slice each of the sausages into 3 pieces and add to the bean mixture. Check the seasoning.

Finely chop the parsley and mix with the breadcrumbs.

Spoon the bean mixture into a roasting dish. Sprinkle with the breadcrumbs and drizzle with  olive oil. Place the tray in the preheated oven or under a hot grill until golden brown, about 10 minutes. Serve with good bread and a full-bodied (Southern French) red wine.

If you wish to add confit duck, click here for the recipe.

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


Parsnip Risotto

Ingredients
3 pork sausages
900g parsnips
2 vegetable stock cubes
1 large onion
300g risotto rice
45g  mascarpone
40g grated Parmesan
1 small bunch sage
1 tablespoon truffle paste
4 tablespoons olive oil
60g butter
1 glass white wine
salt and pepper

Method
1
Preheat an oven to 220°C. Remove the sausage meat from the skins and shape into small meatballs. Peel the parsnips and cut half of them lengthways into 6-8 pieces. Place in a roasting dish together with the sausage meatballs. Drizzle with 2 tablespoons olive oil, salt and pepper and roast for about 20 minutes until the meatballs and parsnip are cooked and golden brown.
2
Grate the remaining parsnips and finely chop the onion. Dissolve the stock cubes in a pan with 1,5 litres hot water and keep just under boiling point over a low heat.
3
Heat a pan over medium heat with 2 tablespoons olive oil and 30g of butter. Sweat the onion for about 6 minutes. Add the grated parsnip and fry for 2 minutes. Add the rice and fry for a further 2 minutes. Add a glass of white wine and allow to reduce until all but 1 tablespoon wine remains. Add the stock, a soup ladle at a time, until the rice has absorbed the stock. Stir gently every so often. When the bouillon has been absorbed, it’s time to add the next ladleful. In total, this process should take about 17 minutes.
4
Add the mascarpone, grated Parmesan and truffle paste to the risotto. Season with salt and pepper. Cover the risotto with a lid and leave to stand for 5 minutes. In the meantime, heat a frying pan over medium heat with 30 gr butter and fry the sage leaves until crisp and until the butter is nut brown in colour.
5
Divide the risotto between 3 bowls. Lay the roasted parsnips and sausage meatballs on top. Spoon over the crisp sage leaves and brown butter and serve.


Pheasant with Creamy Brussel Sprouts, Chestnuts and Bacon

With just a few more weeks to go until Christmas, it's time to find ideas of what to serve. This is a delicious main course using pheasant, a great change from the traditional turkey or ham. This dish is also quick and simple to prepare and won't require hours of slaving in the kitchen.

Serves 2

Ingredients
3 pheasant breasts
100 gr pack vacuum packed chestnuts
100 gr lardons
250 gr Brussel sprouts
125 ml tub cream
20 gr cube butter
3 tablespoons olive oil
75 ml red wine
75 ml port
salt
pepper

Method
Bring a pot of salted water to the boil. Add the Brussel sprouts to the pot and cook for 2 minutes. Transfer the sprouts to a bowl of cold water to stop the cooking.

Heat a frying pan over medium heat with 1 tablespoon olive oil and fry the lardons until golden brown. Check the pheasant breasts for any shot (little pieces of bullet).

Add the chestnuts and Brussel sprouts and fry for 1 minute. Add the cream, salt and pepper and leave over a low heat.

Season the pheasant breasts with salt and pepper. Heat a frying pan over medium heat with 2 tablespoons olive oil. Lay the pheasant, skin-side down in the pan and fry for 2 minutes. Turn over and fry for a further 1 minute (the pheasant breasts should still be pink inside).

Remove the pheasant from the pan and set aside. Deglaze the pan with 75 ml red wine and 75 ml port and reduce until the sauce becomes thicker. Stir 1 cube butter through. Slice the pheasant breasts diagonally. Spoon the creamy Brussel sprouts and chestnuts in the middle of 2 plates. Lay the pheasant on top and spoon over the sauce.