Tuesday, December 12, 2017

Who does not love mashed potatoes?

A good quality potato which is important for a good mash. Use some that are the best for mash or dumplings. Whole milk , cream and butter are key ingredients. Do not skimp on them.


Adding sauteed onions and garlic in dark sweet and vinegar sauce are  a good choice.

I served it with fried eggs and some romana salad in cream dressing.

Ingredients:
750 g potatoes
Salt
100 ml whole mlik
50 ml double cream
30 g butter
Nutmeg
Pepper
2 spring onions
1 white onion
2 shallots
2 cloves of garlic
Olive oil
Honey
2 eggs
Balsamic vinegar



Monday, December 11, 2017

I made a low fuss version of Haianese Chicken Rice

I love the Singaporean dish of Haianese Chicken Rice, but that takes a lot of effort to make the chicken perfectly right and prepare the tasty rice.


I used up some of my chicken breast I had left over from the weekend and used the stock I prepared with the carcass. The stock was already good on its own, but I reduced it about 30 % to intensify the taste. I used the same method to make the rice more tasty by sauteing fresh ginger and garlic in duck fat and adding the rice to it. After a couple of minutes the reduced stock went in and the rice started to cook. After a couple of minutes I reduced the heat to very low and let the rice absorb all the stock.

The chicken breast was very tender and was just reheated in some more stock.

The dish was served with a salad of carrot noodles with lemon juice, lemon olive oil, lemon pepper and black Hawaiian salt.

A bit of sweet chili sauce finished the whole meal.

If you do not have time for the signature dish of Singapore, prepare something like this and you will enjoy a good lunch.

Sunday, December 10, 2017

Citrussy Chicken


I am back home from the Caribbean and was looking for some meat. I ate a lot of vegetarian food during my holidays because the meat came most of the time from Brazil and organic or free range was not get.

The food on the island of Curacao is based on imports from the Netherlands, the USA, Brazil and Venezuela. You only see small farms when driving around the island,  but not a lot grows there.

I bought a free range chicken today and planned to use it in different ways.

To give the chicken in the oven a nice flavour, I used a whole lemon. First some zest mixed with the butter, then the whole lemon in the back cavity of the chicken, pierced with toothpicks to secure it.

Rub the chicken outside with the lemon butter, salt and pepper. Add a good tablespoon of Zaatar and a tsp of additional Sumac.
Give it a bit of sweetness with dark coconut flower syrup.

recipe:
1,6 kg free range chicken
50 g butter
1 lemon
1 tbsp Zaatar
1 tsp Sumac
salt and pepper


Preheat the oven 170 C fan or 190 C
Zest the lemon and mix it with the butter. Rub the chicken with it. Salt and pepper inside and outside.
Stick the lemon in and secure it with toothpicks.
Cover with Zaatar and Sumac.
Drizzle the syrup over on both sides.

Bake for 75 min.
Serve it with oven roasted sweet potato wedges.

Use the carcass as base for a chicken stock later.



Thursday, December 7, 2017

Bitterballen and Spring Rolls

I went down to the restaurant at the apartment complex for a sundowner and stayed for a plate of fried goods.


These starters are small dark brown small balls of all the stuff that is secret in a kitchen mixed with potato mash.
To make it even more guessable it is heavy coated in breadcrumbs and deep fried.
You eat this very hot with lots of good mustard.



I have eaten them when I spent time in Noord Holland.
They are actually beer food and often served in pubs.
The other bit on the plate were just spring rolls served with sweet chili sauce.

They went very well with my pinia colada.

Wednesday, December 6, 2017

Spinach with Sweet corn and peanuts

That sounds like an unlikely combination. But no, together with rice cooked in stock, bay leaf and herbes de Provence it tasted really good.


I checked the local tourist supermarket for fresh veggies, but the offer is small and quite pricy. I found a package of Dutch baby spinach and decided to have a vegetarian lunch.  Nothing of the meat that was offered spoke to me. I had shopped a small can of sweet corn earlier last week in a Mini Market somewhere in the east of the island and opted for putting it into the spinach and not mix it with the cooking rice.

When I had everything in the pan and the rice was done, I checked the seasoning and had to adjust it a bit, a bag with some leftover Teriyaki peanuts caught my eye.
Some crunch in a dish is always good, so a handfull went into the spinach too.


recipe:
200 g baby spinach
1/4 red onion
1 clove of garlic
1 tbsp olive oil
1 small can of sweet corn
1 handfull toasted flavooured peanuts
chili, salt, pepper, celery seed
1 cube veg stock
1/2 cup of rice
1 bay leaf
1/2 tsp herbes de Provence

Okras or Yamas with pasta

I was on my last tour today and had to gas up my rental car to give it back tomorrow morning. Since you have to pay first at the cashir and then pump the gas, I filled the car up too much.  I decided against going strait back to the apartment and instead drove down to Punda instead.


I had a meager breakfast this morning and a nice coffie shop was my stop there.
A slice of Zebra cake and a good cappucchino later, I went back towards the Jan Thiel beach.

For todays lunch I wanted some veggies to go with my spaghetti and I went into the Lunapark Maximarket on my way back.
Most of the veggies were boring and a minute later I found one sole package of yamas or okras as I know them. They looked quite fresh and they went into my shopping basket.


I cut off the head and the tip and they went into boiling salted water for 5 minutes to give up some of their slime.

Then I made a tomato sauce with white wine and beef stock and onion and garlic and enough chili powder for a good kick. When the sauce had reduced enough, I cut up the okras into 1/2 inch pieces and dropped them in the tomato sauce to cook out some more of the slime and get softer.

A bunch of fresh coiander and the fresh cooked pasta went in and made a fine dish.

Tuesday, December 5, 2017

Dutch Breakfast in Otrabanda, Willemstad

I went down to the Renaissance Mall and Rif Fort to stroll around.


3 big cruise ships were anchored in the harbour and people swarmed the area. I was downtown at 9:20 AM, so the shops were just opening and the masses have not arrived.
Inside the very holiday festive mall are restaurants and cafés, and lots of souvenir and t-shirt shops.

I took a table at Douwe Egberts Breakfast & Lunch and ordered the Dutch breakfast special and a cappucchino.
It came with orange juice, hard boiled egg, ham, cheese, jam and chocolate spread and some garnish. A couple of slices of baguette to eat with it.

Breakfast was good and with 25 Naf  (Antillen Guilders), about $12 at a reasonable price.

While I waited for my food to arrive, the masses started to swarm the mall and in a short time all tables were occupied. But the main fare was cappucchino. They all eat well on the cruise ships.