Recipes Archives - Pagina 31 van 32

mexican hamburger

Ingredients
2 beef hamburgers
2 ripe Haas avocado's
1 lime
1 tomato, finely diced
3 spring onions, finely sliced
pickled jalapeño chillies, to taste
small bunch coriander, finely chopped
75 g rocket
pita breads or hamburger buns, to serve

Method
Begin by making the guacamole. Halve the avocado's, remove the stones and scoop the flesh into a bowl. Mash coarsely with a fork and add the juice from the lime.

Add the finely diced tomato and sliced spring onions. Chop the jalapeño and add to the guacamole - you can make it as mild or as spicy as you like. Season with salt and pepper. Lastly add the chopped coriander. Place the avocado stones into the guacamole and cover with plastic wrap. This helps prevent the avocado from discolouring.

Heat a griddle pan over medium heat. Drizzle the hamburgers with a little olive oil and grill until cooked through, about 10-12 minutes. The cooking time depends on the size your hamburgers. If they happen to be quite thick, a good tip is to flatten them with the palm of your hand before you cook them.

Remove the burgers from the pan, wipe out some of the excess fat with paper towel. Slice open the pita or hamburger buns and toast lightly.

Dress the rocket with a drizzle of olive oil, salt and pepper and discard the avocado stones from the guacamole. Fill each pita or bun with a handful of rocket, top with the burgers and spoon a generous amount of guacamole on top.

This is one of our favourite recipes!

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

by Bernadette Evers

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.

by Bernadette Evers

Roasted Pepper and Tomato Soup

Ingredients
1 small onion
1 clove garlic
1 red chilli pepper
1 tin diced tomatoes
2 red peppers
1 vegetable stock cube
1 small French baguette
black olive tapenade and basil cress, to serve

Method
Roast the peppers over a flame or in a hot oven (225° C) until blackened. Place in a tightly closed plastic bag for ± 10 minutes to steam. Remove the skin from the peppers.

Dissolve the vegetable stock cube in 600 ml hot water. Finely chop the onion, garlic and chilli. Slice the peppers into strips.

Heat 2 tablespoons olive oil in a pan and sweat the onion until soft. In the meantime, cut the baguette lengthways into thin slices, drizzle with olive oil and toast in the oven at 200° C for 6-10 minutes until golden brown and crisp.

Add the finely chopped garlic and chilli to the pan and fry for 2 minutes. Add the strips of roasted pepper and the tin of tomatoes and mix well. Add the stock and bring to the boil. Simmer for 10-15 minutes.

Blend the soup with a stick blender or in a traditional blender for a smoother finish. Season with salt and pepper.

Spoon the soup into bowls and drizzle with olive oil. Top the toasted baguette with a little olive tapende and basil cress and rest it gently on each bowl. Serve at once.

by Bernadette Evers

Kids in the Kitchen

We think it's so important that kids are taught from an early age about food - where it comes from and how to prepare it. The earlier they learn, the better decisions they will make later on in life about what they put into their bodies.

If you are lucky enough to have a garden at home, try planting a little vegetable or herb patch. This is a good way to start teaching your kids where ingredients come from and how they grow.

In the summer months, when fruit is at it's best, buy a selection with different flavours, colours and textures. Using bamboo skewers to thread the fruit on, get your kids to make colourful, healthy fruit kebabs.

Another good way of getting your kids active in the kitchen is to have a pizza party. You can make your own dough, or buy ready-made pizza bases. Have a selection of toppings set on the table - a selection of vegetables, meats and cheeses. Give each kid a base, let them assemble their own pizzas and once you've baked them in the oven, they get to enjoy what they've made. Easy, healthy and what kid doesn't enjoy pizza!

by Bernadette Evers

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.

by Bernadette Evers

Roasted Pork

Serves 8

Ingredients
3 kg pork loin, bone in
sea salt
1 tablespoon freshly chopped rosemary
2 teaspoons fennel seeds
5 cloves garlic
8 tablespoons balsamic vinegar
4 bay leaves
2 tablespoons olive oil
some pork bones, chopped (ask your butcher for this)
4 sticks celery, roughly chopped
1 carrot, roughly chopped
2 onions, roughly chopped

Method
Using a sharp knife or stanley blade, score the skin of the pork in a criss-cross fashion, If you have a good butcher, you can ask him to do this for you. Rub some sea salt and half the chopped rosemary into the scored skin, pushing as much as you can into the cuts. In a pestle and mortar, pound the fennel seeds, garlic cloves and remaining rosemary into a puree and rub onto the meat. If you rub it on to the skin, it will burn during the cooking. Place the pork loin into a large roasting tray with the balsamic vinegar, bay leaves and olive oil and allow to marinate for at least and hour.

In the meantime, preheat the oven to its highest setting and brown the pork bones. Rub a little more salt into the pork skin to ensure it crisps up in the oven. Lay the pork directly on the oven rack in the top part of the oven. Add the browned bones and vegetables to the balsamic marinade, add 600 ml water to the roasting dish and place the tray in the oven, directly under the pork. As the pork roasts, all the juices will drip down into the roasting dish, which will be used later to make the sauce.

The pork will take about an hour to cook. After about 20 minutes, reduce the oven temperature to 220° C. When the pork is done, remove from the oven and lay on a piece of aluminium foil, to catch all the juices. Allow the meat to rest for at least 15 minutes.

While the pork is resting, finish the sauce. Place the bones, the liquid and the vegetables in a pot. Add a little water to the roasting tray, set over a medium heat on the stove. Scrape all the sticky goodness off the bottom and bring to the boil. Add to the pot with all the other ingredients. Bring this to the boil, skimming off any impurities which may rise to the surface. Pour through a sieve, discarding the bones and vegetables. Pour the sauce back into the pot, boil to reduce slightly and add salt of necessary. Serve the pork, sliced, with the sauce, some roast potatoes and green seasonal veg.

by Bernadette Evers

Roast Duck Breast with Red Wine and Citrus

SERVES 4

Ingredients
4 duck breasts, about 150g to 200g each
rosemary sprigs or leaves

FOR THE SAUCE
1 small onion, thinly sliced
1 tablespoon olive oil
250ml dry red wine
250ml chicken stock
1 tablespoon chopped sage leaves
grated zest and juice of an orange
grated zest and juice of a lemon
1 tablespoon honey
salt and freshly ground black pepper

TO GARNISH
wedges of orange and lemon
Rocket or watercress

TO SERVE
roasted potato chunks

Method
Preheat the oven to 200° C. Score the fat of the duck with a sharp knife in a criss-cross fashion. Place in a non-stick frying pan over medium-low heat, skin-side down, to brown slowly and render the fat. Pour off the fat as it accumulates in the pan. Turn up the heat and cook the duck on the meat side for 1 minute. Remove to a roasting tray, tucking a sprig of rosemary under each breast.

To make the sauce, very gently cook the onion in the heated olive oil until softened and golden brown. Add the wine and reduce by two thirds. Add the stock and reduce by half. Remove the onion and discard. Add the sage, citrus zests, juices and honey and simmer for 5 minutes. Add a twist of black pepper and check the seasoning.

Pour the sauce over the duck and roast for 7-10 minutes. Allow to rest before serving, garnished with citrus wedges and rocket or watercress.

by Bernadette Evers

Scrambled Eggs

There's no better way to start off your day than with plate of creamy silken scrambled eggs. You'll find many recipes but our method for the perfect scrambled eggs will never let you down.

Ingredients
3 organic or free range eggs per person
a knob of butter
a splash of cream
salt and pepper

Method
Crack the eggs into a bowl and whisk lightly with a fork until they are well combined. In the meantime, heat a non-stick frying pan with a knob of butter over a medium-low heat. Season the eggs with salt and a touch of pepper.

Once the butter has melted as is frothy, add the eggs. It's important now to mix them too much. Using a wooden or rubber spatula, stir the eggs very gently until they begin to set edges. Cook the eggs the way you like to eat them, but we prefer what we call baveuse, which means still soft and runny.

When it reaches this, we turn off the heat, and add a little splash of cream. This stops the cooks process and and enriches the eggs. Serve as is, with toast or delicious accompanied with smoked salmon and freshly chopped chives.

by Bernadette Evers

Baked Ricotta

Ingredients
500 g tub fresh ricotta
1 red chilli
1 small bunch tarragon
1 small bunch flat leaf parsley
1 small bunch chives
4 tablespoons olive oil
salt and pepper

Method
Preheat the oven to 180° C. Finely chop the herbs. Remove the seeds from the chili and chop finely too. Mix all the herbs and chilli together.

Gently unmould the ricotta on to a greased baking tray. Season the ricotta with salt and pepper and using your hands, gently press the herb and chili mix on to the ricotta. Drizzle with the olive oil and place in the oven for about 15 minutes. In this time the ricotta will firm up.

Remove the ricotta from the oven and slice wedges. Serve with a green salad and some freshly baked bread.

Tip: If possible, we recommend using the organic ricotta from Lindenhoff. It's flavour and texture are far superior to anything you'll buy in the supermarkets.

by Bernadette Evers

Asparagus and Turnip Greens Pasta

Ingredients
1 bunch green asparagus
2 bunches turnip greens
3 cloves garlic
2 tablespoons capers
500 g spaghetti
olive oil
salt and pepper

Method
Bring a pot of salted water to the boil for the spaghetti.

Remove the hard bases from the asparagus and discard them. Slice the asparagus diagonally into 3 pieces. Finely chop the garlic and rinse off the turnip greens, removing any hard stalks.

Heat a frying pan over medium heat with 3 tablespoons olive oil and fry the asparagus for about 5 minutes until golden and al dente. In the meantime, boil the spaghetti in the pot of boiling water for about 8-10 minutes.

Add the garlic and capers to the asparagus and fry for a further 2 minutes. Drain the pasta in a colander, reserving some of the cooking water. Add the pasta to the pan with the asparagus and toss the ingredients well together. Add a couple of tablespoons of the pasta water and season with salt and pepper. The pasta should be shiny, not dry and well amalgamated.

Stir the turnip greens through the pasta until they have just wilted and serve immediately.

by Mischa de Winter