Asparagus Hollandaise

You couldn’t possibly find a more Dutch way of eating asparagus than this. And, for those of you who feel the need to point out that Hollandaise sauce is French, some historians believe that it was actually invented in the Netherlands and then taken back to France by the Huguenots. A recipe for Hollandaise sauce appears in a Dutch cookbook by Carel Baten, which dates from 1593. Once looked down upon as peasant food (note the humble way it was painted), the Dutch now consider asparagus to be ‘white gold’. Heritage aside, this simply is the best way to enjoy this delicious delicacy.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4

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.

TIPS:

If you're not able to use your asparagus right away, simply wrap it in a damp tea towel and keep it in the vegetable drawer of your fridge. It keeps quite well this way.

Many Dutch people eat this dish with melted butter instead of Hollandaise. It's an easy way out for those too daunted to try Hollandaise or a good back-up plan if your Hollandaise breaks. But please don't let me scare you. It really isn't hard to make at all!

I’m a big fan of using the same wine in your food as you’re planning to drink. Here, you only need 4 tablespoons, so why not? Besides, if you’re going to be making a delicate sauce like Hollandaise, why ruin it with some cheap plonk?

Hollandaise sauce is famous for breaking, so if you’d rather not take any chances, feel free to use a double boiler (also known as the au bain marie method). Simply place your bowl over a pan of gently boiling water and continue as directed above. However, I find that if you simply do it in a saucepan on a very gentle heat and whisk like crazy it does not tend to break.

This is generally considered a main meal in Holland, but you could serve smaller portions as a starter.

User Reviews

Reviews for this section have been closed.

 4 out of 5

Hollandaise worked a treat!, Member JRSYD51

So I cooked the asparagus according to the salmon recipe rather then this one (bring to boil then sit for 10mins) as that was all it needed. I halved the recipe for the Hollandaise and made it over the double boiler as I wasn't taking any chances and it turned out perfectly. It doesn't taste like much-perhaps recipe should read 'season to taste'? Texture is lovely though but note it makes an awful lot!

Poached Pears in Red Wine

I love the fragrant non-sweetness of this poached pear recipe. You can have it as a healthy dessert, drizzled with honey and perhaps some cinnamon ice cream if you are feeling indulgent. But it could just as easily make a surprising fall or winter side dish, served with roast venison or steak, stewed onions and mashed potato. And, because this recipe makes a double portion, you will have the option to do both!

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: Serves 4, with leftovers

Ingredients:

• 8 stewing pears
• 1 bottle of red wine
• 3 cloves
• 2 cinnamon sticks
• 1 tbsp dark brown sugar
• The grated zest of one orange
• The grated zest of one lemon
• 1/4 tsp freshly grated nutmeg
• optional: 3 to 4 drops of (organic) pink food coloring

Preparation:

Carefully peel the pears, leaving the stalks intact. Cut a straight slice off the bottom of the pears so that they can stand upright easily. Tightly pack them into a large pot. They should fit snugly. Pour the wine to the tops of the pears. Add cloves, cinnamon sticks, sugar, zest, nutmeg and food coloring. Bring to the boil and then reduce heat to a gentle simmer for 1 hour, or until soft but not mushy. Remove the poached pears carefully using a spoon -- do not lift by the stalks.

Serves 4 with leftovers, or 8.

TIPS:

Seeing as it is one of the main ingredients, it really is important to choose a good red wine. And by good I mean a wine you would actually drink yourself.

I'm not generally a fan of food coloring, but the red wine tints the pears a slightly brownish color. If you'd like a prettier, pinker color, add the food coloring.

Feel free to play around with the spices. If you like star anise, add some, or a bay leaf. But don't get too carried away, otherwise you might overwhelm the delicate natural flavor of the pears.

Brown Bean Soup

A Dutch dietary staple, brown bean soup, or bruine bonen soep is nutritious, filling and a cinch to make. A great mid-week meal for the whole family, it goes great with buttered brown bread.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients:

• 5 oz. smoked bacon, cubed (145 g)
• 1 tbsp butter
• 5 shallots, chopped
• 1 large carrot, finely diced
• 1 large leek, sliced in rings
• 1 tbsp ground paprika
• 3 lb. canned brown beans or pinto beans, drained and rinsed (1.3 kg)
• 12 oz. tomato puree (375 ml)
• 3 cups beef stock (500 ml)
• 2 bay leaves (fresh or dried)
• Salt, pepper and ketjap manis or Worcester sauce, to taste
• 1/2 cup chopped celery leaves

• Preparation:

  In a large soup pot, fry the bacon in the butter. Add the shallots, carrot, leek and the ground paprika. Mix well. Now add the beans, tomato puree, stock and bay leaves.

  Bring the soup to the boil, cover and then turn down the heat to simmer for 15 minutes. Remove the bay leaves. Season to taste with salt, pepper and ketjap manis (or Worcester sauce) and then blitz the soup half smooth, using a stick blender or food processor. The soup should still have texture and not be completely smooth. Add the celery leaves right before serving.

  Serves 4.

  TIPS:

  Dutch brown beans are also known as Swedish brown beans. If you can not find them, use pinto beans instead.

  Add extra stock if you like a thinner soup, but keep in mind that traditional bruine bonen soep is supposed to be a thick, hearty soup.

Aloo Keema (Potato and Mince Curry)

Total Time:
Prep Time:
Cook Time:
1 hrs 10 mins
10 mins
1 hrs

Ingredients:

Servings:
4
Units: US | Metric
2 medium onions, chopped
450 g beef or 450 g ground chicken
1 teaspoon gingerroot, minced
1 teaspoon garlic, minced
1 teaspoon chili powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon salt
2 tablespoons yogurt
2 -3 Tomatoes, chopped
300 g potatoes, peeled and diced
1 teaspoon garam masala
2 green chilies, chopped
3 tablespoons coriander leaves, chopped
Directions:

1
Fry onions in a heavy based pan over medium heat.
2
when onions are soft but not brown, add meat, garlic and ginger and cook over medium heat about 3-5 mins or until all the moisture has dried from the minced meat.
3
ad spices + 3 tbsp water and stirring constantly, cook another 2 minutes.
4
add chopped tomatoes and yogurt and cook for about 10 mins, stirring constantly.
5
add potatoes, mix well.
6
add 1 cup of water, cover andcook 30 mins over low heat or until potatoes are tender.
7
add garam masala , chillies and coriander right before serving.
8
mix well.
9
serve hot with naan,chapati or rice.

Kashmiri Chicken, Cardamom and Saffron Pilau: Spiced Indian Rice

Total Time:
Prep Time:
Cook Time:
1 hrs 30 mins
30 mins
1 hrs

Ingredients:

Servings:
6
Units: US | Metric
1 lb white basmati rice
2 tablespoons oil
2 onions, peeled and diced
4 garlic cloves, peeled and crushed
1 inch fresh gingerroot, peeled and finely diced
2 teaspoons cumin seeds
1 1/2 lbs boneless chicken or 1 1/2 lbs boneless chicken breasts, cubed
1 teaspoon saffron strand
1/2 pint boiling water
6 cardamom pods, bruised
4 tablespoons chopped fresh mint
2 teaspoons garam masala
1 cinnamon stick
8 ounces skinned and chopped tomatoes or 8 ounces tinned chopped tomatoes
2 ounces sultanas
salt
pepper
2 ounces blanched almonds, toasted
Directions:

1
Rinse the basmati rice several times in cold water and drain in a colander - leave to dry.
2
Heat half of the oil (1 tablespoon) in a large pan and add half of the onion (1 onion), the garlic, ginger and cumin seeds. Fry them over a gentle heat for about 5 minutes.
3
Add the chicken pieces and brown them - turning them regularly to achieve a good colour all over.
4
Add the saffron, boiling water, cardamom pods, mint, garam masala and cinnamon stick. Bring it all to the boil and then cover, reduce the heat and simmer for 25 to 30 minutes, until the chicken is tender.
5
Transfer all the contents to a bowl and rinse out the pan.
6
Add the remaining oil and onion to the pan and fry until the onion is lightly coloured. Add the rice and stir it well, cook for about 2 to 3 minutes until the rice is opaque.
7
Add the chicken mixture, tomatoes and sultanas - then season to taste with salt and pepper. Stir gently, then shake the pan to level the ingredients.
8
Add sufficient boiling water to come about 3/4" above the rice mixture. Cover with a tight fitting lid and cook gently over a low heat for 20 to 25 minutes, until the rice is tender and the liquid has all been absorbed.
9
Discard the cinnamon stick and transfer to a warm serving dish, sprinkle with the toasted almonds and serve immediately.

Read more: <a href="http://www.food.com/recipe/kashmiri-chicken-cardamom-and-saffron-pilau-spiced-indian-rice-292393?oc=linkback">http://www.food.com/recipe/kashmiri-chicken-cardamom-and-saffron-pilau-spiced-indian-rice-292393?oc=linkback</a>

Chicken, Rice, and Spices Bake Pakistani Food`

Total Time:
Prep Time:
Cook Time:
1 hrs
15 mins
45 mins

Ingredients:

Servings:
3-4
Units: US | Metric
4 cups chicken stock
2 tablespoons olive oil
8 -10 boneless skinless chicken thighs
1 medium onion
1 garlic clove (chopped, minced or crushed)
1/2-3/4 teaspoon ground cinnamon
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons curry powder
1/2 teaspoon cayenne pepper (optional) or 1/2 teaspoon chili powder (optional)
3/4-1 teaspoon salt
2 cups basmati rice, rinsed and drained or 2 cups regular medium grain rice or 2 cups long-grain rice
Directions:

1
Preheat oven to 375°F and grease a 9x13-inch baking dish.
2
Bring water to boiling and add chicken bouillon cubes, lower heat and simmer till dissolved--keep it hot.
3
Sprinkle chicken with half the spices (except the garlic).
4
Heat the olive oil in a large skillet on med-high to high heat and fry the chicken till both sides are brown, lower heat to medium and remove the chicken to a plate.
5
In that same skillet sauté the onions for 2 minutes, then add the garlic and remaining spices and sauté another 2 minutes, then turn off the burner.
6
Add the rice and stir for about 30 seconds to 1 minute, till well coated.
7
Spread rice in the baking dish and place the chicken thighs over the rice.
8
Gently pour in the chicken stock and cover tightly with foil.
9
Bake for 40-45 minutes.

Read more: <a href="http://www.food.com/recipe/chicken-rice-and-spices-bake-105104?oc=linkback">http://www.food.com/recipe/chicken-rice-and-spices-bake-105104?oc=linkback</a>

British fry up

Prep time:

10 min

Cook time:

20 min

Serves:

1

Simon Rimmer's traditional British breakfast fry up uses the best British produce. A great meal at any time of day!

Ingredients

• 2 rashers dry-cured wild boar bacon
• 1 egg
• 2 beef and horseradish sausages
• 1 Irish traditional small black pudding, cut into rounds
• 1 Southport tomato, halved
• 2 sprigs rosemary, to garnish

Method

1. Preheat a grill to medium hot.

2. Grill the bacon until crisp and keep warm

3. Bring a pan of water to a simmering boil. Carefully break the egg into the water and poach for 3-4 minutes. Remove with a slotted spoon and keep warm.

4. Heat a frying pan and when hot cook the beef and horseradish sausages until cooked through. Remove from the pan and keep warm.

5. Add the black pudding to the pan and cook on both sides until cooked to your liking.

6. Grill the tomato halves until lightly browned.

7. To serve; place the bacon, sausages, black pudding and tomato halves on a heated serving plate and garnish with sprigs of rosemary. 

Cullen skink

Prep time:

15 min

Cook time:

10 min

Serves:

4

This delicious smoked haddock soup from Ed Baines is a traditional Scottish favourite

Ingredients

• 30 g butter
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 leeks, washed, trimmed and chopped
• splash white wine
• 500 ml fish stock
• 110 ml cream
• 1 smoked haddock fillet, chopped
• chives, snipped, to garnish

To serve

• 1 small crusty loaf bread

Method

1. Melt the butter in a medium saucepan. Add the onion and garlic and fry gently for 2 minutes over a medium heat.

2. Toss in the leeks and fry for another 3 minutes before pouring in a splash of wine and stirring well to mix the cooking juices.

3. Pour in the stock and cream, add the haddock and let the soup simmer gently for 4-5 minutes. Season to taste with salt and pepper.

4. Sprinkle with chives and serve with rustic crusty bread.

Shepherd's pie with leeks, goats' cheese and parsley

Prep time:

30 min

Cook time:

1 hr

Serves:

4

Paul Bloxham chooses light, fresh Welsh goats' cheese and meltingly soft leeks for this tasty flag-waving rendition of the family favourite

Ingredients

Shepherd’s Pie with Leeks, Goat’s Cheese and Parsley

• 1 tbsp vegetable oil
• 2 onions, finely chopped
• 1 sticks celery, finely chopped
• 1 large carrot, finely chopped
• 1/2 swede, finely chopped
• 450 g minced Welsh lamb
• black pepper
• 1 tsp fresh thyme, chopped
• 3 tsp fresh parsley, chopped
• 1 tbsp plain flour
• 1 tbsp tomato purée
• 275 ml veal jus,
  or stock

For the topping

• 2 large leeks, cut in julienne
• 1 kg Desirée potatoes, peeled and cubed
• 50 g butter
• 100 g soft goats' cheese
• small bunch parsley, chopped

Method

1. To make the base of the pie, heat the oil in a large frying pan or casserole then add the onions, celery, carrot and swede and cook over a medium heat for about 3 minutes. Remove the vegetables from the pan and set aside.

2. Raise the heat under the pan, add the lamb and cook, stirring, for 1-2 minutes until it is nicely browned all over. Season with salt and pepper, then add the cooked vegetables, thyme and the parsley.

3. Stir in the flour and tomato purée, then gradually add the veal jus to the mixture, stirring until it is all incorporated. Reduce the heat to a simmer, and cook gently for about 20 minutes.

4. Meanwhile, prepare the topping. Bring a saucepan of water to the boil. Add the strips of leek and cook until tender and meltingly soft. Drain and reserve the leeks.

5. At the same time, simmer the potatoes in a large pan of salted water until tender. Drain then return the potatoes to the saucepan, cover with a clean tea cloth and leave them to steam for about 2 minutes.

6. Preheat the oven to 200C/180C fan/gas 6.

7. Add the butter and goats' cheese to the potato and mash until smooth. Taste and add salt and pepper as necessary. Stir in the parsley and half of the leeks.

8. When the meat is ready, spoon it into a baking dish and smooth the surface with the back of a spoon. Spread the mashed potato mix evenly over the top. Bake for about 25 minutes, or until the top is crusty and golden.

9. To serve, spoon the shepherd's pie out onto plates and garnish with the remaining leeks. 

Designer fish and chips with pea emulsion

Prep time:

20 min

Cook time:

20 min

Serves:

4

Andrew Nutter's sophisticated elegant take on traditional fish and chips incorporates ginger flavoured batter, spicy brill fillets and a light petit pois dressing

Ingredients

For the batter

• 225 g self-raising flour
• 1 tsp bicarbonate of soda
• 300 ml water
• 1 tsp white wine vinegar
• 4 tbsp bitter ale
• 1 tbsp finely chopped ginger

For the fish

• 400 g brill fillet, skinned and bones removed
• 1 tbsp chopped coriander
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• chinese five spice
• 50 g plain flour

For the chips

• 4 large large baking potatoes, peeled
• vegetable oil, for deep-frying

For the pea emulsion

• 1 egg yolk
• 2 tbsp frozen petit pois, thawed
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 3 tbsp olive oil

To serve

• sea salt
• malt vinegar

Method

1. To make the batter; sift the flour and bicarbonate of soda into a mixing bowl.

2. Mix together the water, vinegar, bitter and ginger and pour gradually into the flour, whisking to a smooth batter.

3. Cut the brill fillets into thin strips. Place in a bowl and add the coriander, Worcestershire sauce, soy sauce and five spice powder.

4. Cut the potatoes into chips measuring approximately 1 x 5cm each.

5. Heat the vegetable oil in a deep-fat fryer or large pan to 120C and deep fry the chips for about 5 minutes until soft but not coloured, then drain.

6. Increase the oil temperature to 160C and re-fry the chips until crisp and golden. Season with sea salt.

7. Dust the brill strips with the plain flour and then dip in the batter to coat them.

8. Deep fry in the oil until the batter is crisp.

9. To make the pea emulsion; blend the egg, peas, Dijon mustard and white wine vinegar together.

10. Drizzle in the olive oil, stirring all the time and season to taste with salt and pepper.

11. To serve; stack the chips and arrange the fish fingers on heated plates. Spoon on some of the pea emulsion and a sprinkling of salt and vinegar.