Ingredients for 4 persons
8 medium potatoes
1/2 lbs bacon
4 oz grated cheese
11/2 lbs of escarole (You can also use curly endive, though that is a bit more bitter)
salt
pepper
cheese
Preparation:
Cook potatoes. While they're cooking, fry the bacon until nice and crisp. Cut the washed and dried
(raw!) endive into strips. Mash the potatoes, then carefully, mix the escarole and the crumbled bacon
into the mashed potatoes. If desired, first add a splash of milk or an egg. Add pepper and salt and
vinegar to taste. The stamppot should taste a bit sour.
Finally the add cheese and serve hot.
Classic Dutch meatballs
500 grams / 1 lb. 2oz. lean hamburger Half beef/ half pork works best.
1 egg
1 rusk/beschuit or bread crumbs
1/4 lbs butter or margarine
2 Tbs minced onion
salt and pepper
curry to taste
3 cloves
bay leaf
Mix the meat well with the raw egg, the crumbled rusk (or fine bread crumbs), onion, and salt and
pepper to taste. Use a sturdy fork or a whisk.
Wet your hands and form 4 balls of the hamburger mix. Heat the butter and fry - on medium setting -
the meat balls golden brown on all sides.
Add the curry, bay leaf, cloves, cover the frying pan, turn down the heat and let the meat balls simmer
for 10 minutes. The meatballs are done when they are ‘solid’ to the touch and do not yield too much
when you press on them.
Take the meatballs from the gravy and discard the bay leaf and cloves. Serve the juice (jus) as gravy.
Serves well with endive or kale hotchpotch
A few years ago Andre was on a German cooking show. He made Curly endive hotchpotch and pork roast.
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The kitchen in the castle.
Raw escarole stamppot (hotchpotch)
with crispy fried bacon
with crispy fried bacon
