Enjoy cooking Dutch food? Then you are in for a real adventure with the first part of our daring Dutch recipes to try at home!
Stamppot, hotspot and erwtensoep… Might all be very delicious to eat but cooking the same dishes everyday can get boring. So, as Dutchreview, we’ve decided to treat all those experimental home-chefs to a fun 2 part series filled with daring Dutch recipes! Some of them belong to the olden days and some of them are still eaten in every part of the Netherlands! Ready for a challenge, then continue reading!
1- Filet Américain
Filet Américain is a Dutch raw beef spread that Dutch people often eat on a bread for lunch or as a light snack. You can eat this delicatessen on its own or combine it with some raw onions and/or boiled egg. Be warned though, no matter how tasty it is, it’s still not so wise to eat it if you are young, elderly or pregnant.
The Recipe for Filet Américain
Half a kilo Sirloin steak
1 tablespoon capers
4 tablespoons of Worcestershire sauce
Couple of dill pickles, medium sized
Half of an red onion, diced
3 tablespoons of mayonnaise
Salt and black pepper to taste
First start by rubbing the steak on both sides with the Worcestershire cause and let it sit for a short while. Then cut it into small pieces and place it in a food processor with the capers, pickles, diced onion, mayonnaise, salt and pepper. If you wish you can add other spices such as paprikas, garlic powder, chilli powder or some mustard. Grind everything till it’s a thick smooth paste and refrigerate for an hour or two before eating. Finally, you are ready to smear this goodness everywhere you see fit!
You must have heard of pâté, which is a cooked spreadable meat and a tasty treat for many people around the world. Being innovative and restless by nature, Dutch have decided to take good ol’ pate to a whole new level: frying it before eating. Wanted to get creative in the kitchen, right? Then buckle up because stuff is just about to get serious.
The recipe for Bakleverworst
Pork liver (around 1 kg)
Shoulder meat (prefebrily pork, around 1 kg)
1 medium onion
1 cube of vegetable stock
250 gr flour
salt and pepper to taste
We start by cutting all the meat into small pieces and let them simmer in the vegetable stock for around half an hour. With the food processor, grind the meat and add the onion, flour and the spices before grinding for another minute or two.
Divide the meat mixture you have into two chunks and by using a plastic film, wrap them into a shape of a sausage. Set aside.
In a pan, bring some water to a boil and throw the wrapped sausages to cook for about an hour. Don’t forget to make sure that your plastic film is waterproof and wrapped nice and tightly. After boiling, let the sausages cool off before putting them into the fridge or the freezer over night.
Next day, unwrap the meat and cover them with flour before frying in a pan. Eat it sliced, on a piece of buttered bread. Eet smakkelijk!
Okay, it starts with the word bier, so it must be something alcoholic. True! But wait because there’s a catch. Bierpap (literally translation beer porridge) is a comforting, belly warming drink usually enjoyed before bedtime. It has dark beer, it has milk and it’s warm! What can be better?
The Recipe for Bierpap
2 cups of milk
2 tablespoons of flour
Sugar to taste
Small bottle of preferred dark beer
Pour milk into a pan and bring to a boil. (do watch closely to prevent the milk boiling over and messing up your kitchen) Mix in flour and stir till it’s dissolved and the milk starts to thicken. Add the sugar and turn the stove off. Now it’s time to add half a bottle (or more if you wish) of the dark beer serve this warming drink in mugs.
Phew! That’s it folks
Dutchies sure like their weird food and enjoy it frequently. Now with a little bit of a help from Dutchreview, you can not only enjoy them but cook them at home too! (Talk about impressive!)
To master the art of daring Dutch recipes, make sure to tune in for the Part 2 of this article!
Feel like you could use a brief introduction first? We understand! Here is some of our previous articles you might be interested in!
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