Split Pea ‘Stamppot’, Smoked Sausage, Caraway Butter & Crispy Onion
To honour our Dutch heritage, we have come up with a novel way of making a 'stamppot' but using yellow split peas instead of potatoes. It's delicious, healthy and oh so satisfying.
Serves 2
Ingredients
1 smoked sausage of your choice
250g yellow split peas
1 onion
1 carrot
1 leek
1 small bunch coriander
pinch of nutmeg
50g butter
1 teaspoon caraway seeds
30g crispy onions
2 tablespoons olive oil
salt and pepper
Method
Bring a pan of water to the boil fort he smoked sausage. Finely chop the onion, carrot and leek. Heat a pan over medium heat with 2 tablespoons olive oil and sweat the vegetables for 5 minutes.
Add the split peas and nutmeg to taste to the pan. Add enough water to cover the split peas. Bring to the boil and simmer gently for about 35 minutes or until the peas are soft. Keep checking if there is enough liquid in the pan. If it gets too dry, add extra water as necessary.
Place the smoked sausage in the pan hot water and heat over a low heat for about 20 minutes (the water shouldn’t boil).
Melt the butter in a frying pan with the caraway seeds until the butter foams. Finely chop the coriander.
Season the split pea puree with salt and pepper and stir through the coriander. Finely slice the smoked sausage. Divide the ‘stamppot’ between 2 plates and top with the smoked sausage slices. Spoon over the caraway butter and sprinkle over the crispy onions.
Nederlands
voor 2 personen
Ingrediënten
1 rookworst naar keus
250gr gele spliterwten
1 ui
1 wortel
1 prei
1 bosje verse koriander
snufje nootmuskaat
50gr boter
1 theelepel karwijzaad
30gr “crispy” uien
2 eetlepels olijfolie
zout en peper
Bereiding
Breng een pan water aan de kook voor de rookworst. Snijd de ui, wortel en prei fijn. Verwarm een pan op medium vuur met 2 eetlepels olijfolie en smoor de groenten 5 minuten.
Voeg de spliterwten en nootmuskaat naar smaak toe aan de pan. Voeg water toe aan de erwten totdat ze onderstaan. Breng aan de kook en laat zachtjes sudderen voor ongeveer 35 minuten totdat erwten zacht zijn. Kijk steeds of er genoeg vocht aanwezig is in de pan, voeg indien nodig water toe.
Doe de rookworst in de pan met warm water en verwarm op een laag vuurtje (water mag niet koken).
Smelt de boter in een koekenpan met het karwijzaad en laat de boter borrelen. Snijd de koriander fijn.
Breng de erwtenpuree op smaak met zout en peper en roer de koriander er doorheen. Snijd de rookworst, schuin, in plakjes. Verdeel het stamppotje over 2 borden en leg de plakjes rookworst er bovenop. Lepel de karwijboter over de linzen en strooi de ‘crispy’ uien er overheen.
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.