Apple sauce
This is great to use with fatty meats such as pork and duck or in desserts. Try and get Bramley apples to make it. They're incredibly tart which works well flavour-wise and they break down to a beautiful thick puree.
Ingredients
5 Bramley apples
50g butter
75g demerara sugar
dash of water
lemon juice to taste
2 pinches cinnamon
Method
Peel, core and slice the apples.
Melt the butter in a pan over medium-low heat. Add the apples, sugar and water and cook gently until the apples are soft and pureed.
Stir in the cinnamon and lemon juice, then transfer to a sterilised jar. Allow to cool before serving.
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.
Grilled White Asparagus with Smoked Salmon and Tarragon Sauce
It's a week until Easter and you're still probably wondering what to make? We always think of asparagus, but because of the extended cold snap this year, we'll have to be patient a little longer. Hopefully you'll be able to get your hands on some white gold, the first of the season's Dutch white asparagus just in time.
Serves 4
Ingredients
24 white asparagus
400g sliced smoked salmon
1 bunch tarragon
250 ml tub cream
2 shallots
200 g butter
200 ml white wine
6 tablespoons olive oil
salt and freshly ground black pepper
Method
1
Peel the white asparagus and cut off a 1 cm piece from the tough stalk end. Finely chop the shallots. Place the asparagus in a pan with cold water and salt, place the asparagus peelings on top and bring to the boil. Boil for 1 minute, turn off the heat and allow the asparagus to stand in the hot water for about 2 minutes.
2
Heat a pan with 3 tablespoons olive oil over medium heat and sweat the shallots for 5 minutes. Add 200 ml white wine and simmer until reduced by three-quarters. Add the tub of cream and simmer until reduced by half.
3
Remove the asparagus from the water and discard the peelings. Dry the asparagus on a clean tea towel. Drizzle over 3 tablespoons olive oil and season with salt and pepper. Heat a grill pan over medium heat and grill the asparagus until golden brown.
4
Strain the sauce to remove the shallot and return to the pan over a low heat. Cut the butter into pieces and whisk into the sauce. Pick the tarragon leaves off the stalks and chop finely.
5
Divide the grilled asparagus between 4 plates and lay the smoked salmon on top. Stir the tarragon through the sauce and spoon over the asparagus.
Tomato Shallot Sauce
This is a super delicious sauce to serve with roasted beef. We usually serve it with a roasted Simmenthaler beef fillet. It requires a little care and time to make, but the results are so worth it.
Serves 6
Ingredients
6 shallots, chopped
1 clove garlic, chopped
35 g unsalted butter
8 ripe tomatoes, deseeded and roughly chopped
sprig of tarragon
sprig of thyme
1 bay leaf
250 ml red wine
200 ml dry Madeira
100 ml Port
300 ml veal or chicken stock
salt and freshly ground black pepper
Method
Gently cook the shallots and garlic in 20g of the butter until very soft. Purée in a blender and place in a clean pan with the tomatoes, tarragon, thyme and bay leaf. Cook gently for five minutes or until the tomatoes start to break down.
Add the red wine, bring to the boil and cook until the liquid is reduced by half. Pour in the Madeira and Port, boil and reduce again by half. Add the stock and bring to the boil. Skim and simmer for 30 minutes.
Pass the sauce through a fine sieve and pour into a clean pan, bring to the boil and cook for about two minutes or until the desired consistency is achieved. Whisk in the remaining butter and season with salt and freshly ground black pepper and keep warm until ready to use.
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
Potato Rosti with Poached Egg, Smoked Salmon and Hollandaise
This is our prefect recipe to make for that someone special in your life. We advise giving it a practice beforehand, so that you can execute all the elements perfectly.
Serves 2
Ingredients
Hollandaise Sauce
3 egg yolks
1 tablespoon cold water
1 tablespoon lemon juice
a little salt and pepper
200 - 250 g butter, chopped
Rosti
3 nicola potatoes
salt
pepper
olive oil
30 g butter
2 eggs
splash of white wine vinegar
1 pack smoked salmon
small bunch fresh chives, finely chopped
Method
Start by making the Hollandaise. Place the egg yolks in a Bain Marie pan or a small bowl. Beat well. Add the water, lemon juice and salt and beat together over hot water (au Bain Marie) until it thickens. Gradually beat in the butter, a couple small pieces at a time. Make sure to soften the butter slightly in your fingers before adding. Continue until all the butter is used and the mixture becomes thicker. If you feel the bowl is becoming too hot, remove from the heat for a short time to cool it down. It must be hot enough to cook the eggs and emulsify the butter, but not too hot so that the eggs scramble!
Season to taste with salt and pepper. Check the balance of flavour and add more lemon if desired. Keep warm over the hot water, but keep an eye on it. It might have to be stirred from time to time. If it gets too thick before serving, add a splash of cold water to thin it down.
Now for the rosti's. Peel the potatoes and coarsely grate them. Place the grated potatoes in a clean tea towel and squeeze out the liquid. Place the potato in a bowl and season with salt and pepper.
Heat a small frying pan with 2 tablespoons of olive oil and place the grated potato in the pan, pressing it down. Fry on a medium heat until golden brown. When the edges of the rosti begin to colour, add half the butter around the edges of the pan. Carefully flip the rosti over and continue frying until the other side is golden. Repeat with the remaining potato and keep both rosti's warm in the oven (100° C).
Bring a small pot of water to the boil. Add a splash of white wine vinegar and turn the heat down, so that the water gently simmers. Break the eggs into 2 cups. Use a whisk to stir the water vigorously, forming a 'whirlwind'. Carefully add the eggs to the pot so that the yolks become enveloped in the egg white. Cook the eggs for 2- 2 1/2 minutes. The yolks should still be soft.
To serve, place a rosti on each serving plate. Drape the salmon on top of each rosti. Remove the eggs with a slotted spoon and drain on a tea towel. Sprinkle each egg with a touch of salt and pepper. Lay the eggs on the salmon, spoon over the Hollandaise sauce and finish with the chopped chives.
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
Gravy
This is a recipe we've adapted from Jamie Oliver for making your gravy ahead of time. It's really brilliant!
Makes 1 litre
Ingredients
2 celery sticks, trimmed and roughly chopped
2 carrots, roughly sliced
2 onions, peeled and quartered
5 fresh bay leaves
5 fresh sage leaves
4 sprigs of fresh rosemary
2 star anise
2 rashers of smoked streaky bacon
8 chicken wings
olive oil
sea salt
freshly ground black pepper
4 tablespoons plain flour
60 ml port
2 heaped dessert spoons cranberry sauce, for finishing
Method
Preheat the oven to 200º C. Put the vegetables, herbs and star anise into a roasting tray. Scatter the bacon on top. Cut the chicken wings in half to help release more of their flavour. Put them in the pan, drizzle with olive oil, sprinkle over a few pinches of salt and pepper then toss everything together and put the tray in the oven to cook for 1 hour, or until the meat is tender and falling off the bone.
Take the pan out of the oven, and put it on a hob over a low heat and use a potato masher break everything up. Keep mashing, moving and scraping all the goodness from the bottom of the pan as you go. Gradually mix in the flour to thicken the mixture. The longer you let everything fry, the darker your gravy will be. When the flour is combined add the port and cook until it has almost all but disappeared. Pour in 2 litres of hot water, turn the heat up and bring to the boil for 10 minutes, till thickened, then turn down the heat and simmer for about 25 minutes, stirring occasionally.
When it's reached the consistency you're looking for, check the seasoning then push it through a sieve into a large bowl. Really push and mash everything through so you get as much flavour as possible. Discard anything left behind. Once it has cooled down to room temperature put it into containers or freezer bags and pop it in your freezer. You'll finish it off on Christmas Day.
Finishing the gravy
To finish the gravy, take your it out of the freezer when you're ready to cook your turkey. That way, it will defrost as your turkey cooks. When the turkey is perfectly cooked, put a carving fork inside the cavity and use that to pick the bird up and tilt it over the pan so all of the juices inside run out.
Spoon away as much of the fat as possible, then pour your pre-made gravy into the pan with the rest of the turkey juices. Bring it to the boil over the hob and scrape all those flavourful bits and pieces from the bottom of the pan. Have a taste then add the cranberry sauce. It won't taste sweet but it will add a wicked background flavour.
Once your gravy is piping hot, strain it through a sieve and into a pan. Leave that on the lowest heat to keep warm until you're ready to serve. Skim away any fat that rises to the top and add any extra resting juices from the turkey before serving.
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