30.03.2012
Dutch recipes - spring

Asparagus Hollandaise

Ingredients:
  • 8 -10 asparagus spears per person (approx. 3.5 pounds/1.6 kilos for four people)
  • 1 tsp salt
  • 4 whole eggs & 4 egg yolks
  • 8 slices boiled ham
  • 4 tbsp dry white wine (e.g. Pinot Blanc d' Alsace)
  • 1 cup melted butter (100 g)
  • Pinch of nutmeg
  • 1/2 tsp lemon juice
  • Pinch of salt and white pepper
  • 2 tbsp finely chopped flat leaf parsley
Preparation:
Soak the asparagus in cold water as soon as you get them home. Rinse and peel with a potato peeler (start from just under the head and work your way down). Now cut the woody bit off the end (about 1/2"/1 cm). Place the asparagus and salt in a large pot, cover with cold water, and bring to the boil. Now temper the heat slightly and allow to simmer for about 10 minutes. Take off the heat and leave the asparagus in the hot water for a further 15-20 minutes, or until tender.

Meanwhile, boil 4 of the eggs and chop finely. Slice the ham into fine strips.

For the Hollandaise, beat egg yolks and wine until foamy. Place on a low heat and beat continuously until the sauce thickens. Remove from the heat and add the melted butter in a thin trickle, while continuing to whisk. Add the nutmeg, lemon juice, salt and white pepper. Whisk again, and set aside.

Gently drain the cooked asparagus. Be careful not to damage the tender heads. Plate them up, making sure the asparagus are facing in the same direction, and top with the Hollandaise sauce, chopped ham and boiled eggs. Scatter parsley over and serve with the rest of the chilled wine.


Indo-Dutch satay

Ingredients:

  • 1 lb pork tenderloin (500 g)
  • 1/2 inch fresh ginger (about 1 cm), finely grated
  • 2 garlic cloves, finely grated
  • 6 tbsp ketjap manis (or soy sauce)
  • 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • 1/2 cup chunky peanut butter (90 g)
  • 1/4 cup candle nuts (30 g), ground finely in a food processor
  • 1/2 cup coconut milk (120 ml)
  • 1 stalk of lemongrass, bruised
  • 2 kaffir lime leaves
  • 1 tbsp sambal (or chile paste)-
  • Extra: sate sticks
Preparation:
For the marinade: Cut the pork into bite sized squares and place in a freezer bag, along with half of both the ginger and garlic, 3 tablespoons of the ketjap manis and 1 tablespoon of the oil. Knot the bag, massage the marinade into the meat, and leave to marinade in the fridge overnight or for a few hours.

For the satay sauce: Fry the onion in the remaining tablespoon of oil in a saucepan. Once the onion has caramelized, add the rest of the ginger and garlic, the peanut butter and the ground candle nuts. Add the rest of the ketjap manis, the coconut milk, the lemongrass and the lime leaves, and bring to a simmer for 10 minutes. Now add the sambal and taste for seasoning. If the sauce has thickened too much at this point, add some warm water. Fish out the lemongrass and lime leaves and give it a quick whisk before serving.

For the grilled meat: Thread the pork onto the satay sticks. It is now ready to barbeque or grill. If you don't have access to a barbeque, heat a griddle pan and grill the meat for about 8 minutes, turning regularly. Do not oil the pan. Top the meat skewers with the satay sauce and serve with fluffy white rice, a cucumber salad and crunchy prawn crackers. It's very Dutch to serve satay with thick cut fries. Of course, you can also make mini satays and serve them as an appetizer.