BURGER RECIPES
Every burger is served with mayo on the toasted bun, lettuce and fried onion on bottom . Add sliced tomato and ketchup
and mayo on top.
HA M B U R G E R
Grill the burger put it on the toasted bun. Bottom part with mayonnaise, top with little mayonnaise and ketchup. Bottom:
lettuce and fried onions, top with burger and slice of tomato.
STEAK BURGER
Flatten the steak with the hammer. Grill the steak shortly. Put it on the toasted bun with lettuce and fried onion.
CHEESEBURGER
Same like hamburger but, add 1 slice of cheese at the grill.
ROYAL BURGER
Same like hamburger but fry half slice of bacon, add it n top of burger.
VEGGIE BURGER
Grill burger on toasted bun with lettuce and onion.
CHIPS
Chips are served crispy as side dish (on big plate) or full plate (big plate). Decorate with tomato and onion ring or green
pepper ring. If time available fry twice. First 5-8 minutes on 160 degrees and than 2-4 minutes on 180 degrees till brown.
Side plate is 2/3 of big cup, full plate is heaped big cup.
MASALA CHIPS
Heat two tablespoons of masala sauce. Add chips and serve
CHICKEN AND CHIPS
Deep fry ¼ chicken after seasoning with chicken masala 1 tbsp and 1 tbsp royco
FISH AND CHIPS/FISH FINGERS
1 piece of fish fillet (200g), precut fingers(100g), 1 egg white, salt and pepper
Beat the egg white, season defrosted fish with salt and pepper. Coat fish with egg white. Fry in deepfryer until golden
brown.
R Ö S TI
4 grated Irish potatoes
½ tablespoon of salt
2 eggs
Wash to potatoes a little bit and squeeze. Mix with salt and 1 mixed egg and fry. Use brush to add oil in the pan. Keep
turning. Bake until golden Brown (at least 15 minutes). Fry one egg. Serve with egg on top and decorate with carrot salad,
beetroot salad and cabbage salad.
FARMERS OMELET
1/3 onion (small cubes)1/3 green pepper (small cubes),1 small size boiled carrot (small cubes)
3 boiled French beans (small cubes),Some cabbage (small cubes),½ cup of boiled potatoes (cubes) not more!,½ teaspoon
oregano,3 eggs mixed
Fry onions, green pepper, cabbage until done. Add French beans, carrots, Irish mix with oregano. Mix with the 3 eggs and
fry both sides. Decorate with carrot salad, beetroot salad and cabbage salad.
SOUP RECIPES
Soup gets served in a deep small plate with 1 white bun on a side small plate (except French onion soup). Preheat the
plate!!
TO M A T O S O U P ( 1 P O R TI O N )
Use ½ tin tomato sauce (quark tin)
Add ½ clove garlic
Combine in white cup for blender and mix with hand mixer well. Heat , add a pinch of salt if necessary and serve on
preheated plate.
M U S HR O O M S O U P ( 3 P O R TI O N S )
125 gr mushroom
2 pieces of garlic
1 stock cube (vegetarian)
Fry mushroom and garlic until soft, don’t let them get brown. Add ½ liter of water 1 stock cube and salt. Let simmer for 15
minutes. Use blender to make mushroom little.
FRENCH ONION SOUP (4 PORTIONS)
5 onions cut in thin rings
2 pieces of garlic
Fry onions and garlic until brown. Add small table spoon of flour. Add1 liter of, salt and little pepper. Let simmer for 15
minutes.
Before serving grill a slice of a white roasted bun with 1 slice of cheese under the grill for 5 minutes. Put toast in the soup.
LENTIL CARROT SOUP (4 PORTIONS)
2 tablespoon cumin
Little chilly
600 gr carrots (grated)
140 gr lentils (red)
1 liter stock
Fry cumin and chilly. Take half out. Add the rest. Simmer for 15 minutes. Serve with cumin fried on top.
LEEK SOUP (4 PORTIONS)
2 small onions diced
2 cloves garlic chopped
2 leek sliced
2 carrots thinly sliced
1 tablespoon oregano
2 bay leaves
1 liter stock
Fry onions and garlic until colored. Add leek and carrots and fry. Add oregano an bay leaves add some stock. Simmer 10
minutes until leek is soft. Add rest of stock ready in 7 minutes.
G I N G E R C A R R O T S O U P ( 4 P O R TI O N S )
1 small onion
1 piece ginger (3 inches) grated
600 gr carrots sliced
1 liter stock
Fry ginger. Later add onion. Add carrots and stock. Simmer 45 minutes. Blend add salt.
CAULIFLOWER SOUP (6 SERVINGS)
2 heads cauliflower
3 gloves garlic, chopped
2 onions, chopped
1 tablespoon olive oil
800 ml chicken stock
250 ml water 1 bay leaf
1 teaspoon dried thyme
250ml double cream
Salt and pepper to taste
Preheat oven to 220c. In a large bowl toss cauliflower florets with olive oil, garlic and onions. Spread out on baking tray.
Roast in the oven until toasted and tender, about 50 minutes.
When cauliflower is done, transfer to a soup pot and pour in chicken stock and water. Season with thyme and bay leaf and
bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
Puree the soup in the pot using hand blender, then return to the pot.
Stir in the cream and season with salt and pepper. Heat through before serving but DO NOT BOIL.
P U M P K I N / S W E E T P O TA TO C R E A M
¼ pumpkin or 4 med size sweet potatoes or 6 carrots 2 aardappelen 2uien en 2wortelen.
Alles koken in water met peper en zout tot het goed gaar is afgieten en het kookvocht bewaren. Mix
de groenten en voeg met kleine geutjes het kookvocht er bij tot het een gladde massa is.
E R W P TE N C R E E M
½ kg verse erwpten ½ l melk, eenklein stuk gember en venkel paruren. Kook de melk met de
gember en venkel,laat even trekken,verwijder de gember en venkel. Voeg de erwpten toe en kook
tot ze gaar zijn. Mix en afsmaken met peper en zout.
HOT MEALS
Every meal gets served with 1 bowl of hot vegetables and 1 small salad. Vegetables can be steamed in rice cooker in 8
minutes (use half rice cooker cup of water). Switch of rice cooker, when ready! Preheat always the plate for vegetables
and main meal.
Hot vegetables for 1 person should consist of:
1 carrot, 8 fresh beans and 2 pieces cauliflower/broccoli
Portions: Irish 5 pieces, rice 1 measure of small iron bowl
S P A G HE T TI B O L O G N E S E
Boil 83g spaghetti with a lot of water and salt ”al dente”. Not too soft. Heat ½ pot Bolognese sauce and add ½ pot tomato
sauce. Serve with grated Parmesan cheese.
P E P P E R S TE A K W I T H R O A S T E D P O TA TO E S
Roll fillet in plastic foil to make a even and tight sausage like shape. Remember while rolling, pull
ends of foil strong. Tie the foil with knots. Keep in fridge for 24 hours. Make portions of 200g and
freeze with foil. In case of parts fall off fix with toothpick
Grill steak as stated in order of client.
For the sauce, use one prepared bag of gravy and add ½ teaspoon of grounded black pepper.
Pour sauce over ½ of the steak, serve remaining extra.
Trek met een soeplepel een veeg pompoen creem en schik de groentjes er op.
D U TC H S A T É C H I C K E N W I T H R I C E
Three spoons sate sauce
1 portion of chicken breast
1 grote sate stok met 4 stuks ananas
Boiled rice (possibly with carrots)
Grill the chicken with the bone. Heat the sate sauce. Just color the pineapple on the grill. Put on plate the sate sauce in 2
vegen, put sliced chicken on top offe one. Op de andere veeg sate saus schik je de groenten. Schuin op de kip schik je the
pineapple. Garneer met ananas bladjes en capusijn blad. De rijst word appart geserveerd.
F L E M I S H B E E F S TE W W I T H M A S H E D P O TA TO E S ( 5 P I E C E S )
1 portion Flemish
1 portion mashed potatoes
Heat the stew. Mash potatoes with little milk and little butter. Serve on preheated plate. Trek een dike veeg met mash
potatoes schik de groenten er op dresseer de Flemish beef stew er naast in een rechte lijn. Serveer de groenten appart.
K O R E A N - S TY L E B E E F W I T H R I C E
2 portions of marinated beef fillet
Coriander
Little Boiled green beans
1 spoon roasted sim sim seeds
Boiled rice
Trek met een soeplepel een veeg pompoen creem en schik de groentjes er op. Dresseer de Koreanbeef er naast en
Sprinkle with coriander and sim sim on the beef. Serveer de rijst en de saus apart.
ITALIAN FISH FILLET WITH ROASTED POTATOE S
1 portion fish fillet
Pesto
Little cream
Roasted potatoes
Fry fish fillet in pan with cover, let it steam. At last minute put pesto on top and double cream.
Trek met een soeplepel een veeg pompoen creem en schik de groentjes er op. Serveer de patate apart
S U M M E R P A S TA
83 gr spaghetti
1 and ½ small courgette is slices
2 garlic in thin slices
3 tomatoes, in big pieces
75 gr feta cheese in big cubes
Zest of half lemon and 2 spoons of lemon juice
Boil spaghetti with a lot of water and salt ”al dente”. Not too soft. Fry garlic and courgette. When courgette is soft add
lemon zest. And 1 spoon cooking water of spaghetti. Add tomatoes. When tomatoes are soft. Add salt, pepper and lemon
juice. Preheat plate!!! Put spaghetti, put sauce on top, finish with feta cubes.
G I N G E R C H I C K E N W I T H M A S HE D P O TA TO E S
1 portion of boneless chicken
1 garlic, sliced
1 ginger, small chopped
1 green pepper, chopped
Mash potatoes
Fry garlic and ginger in oil. Fry green pepper . chicken and chicken stock. Mash potatoes with little butter ore cream and
milk. Serve on preheated plate. Use square metal vol met WITH MASHED POTATOES server de kip ernaast in een recgte
lijn en garner met capusijn en bieslook. Add little sauce, serve rest in extra.
SWEET & SOUR PORK WI TH RICE
1 green pepper
1 onion
1 portion of marinated pork
2 spoons sweet& sour sauce
Boiled rice
Fry the pork. Add later the green pepper and onion. Heat up the sauce. Place rice on plate with big round decorating ring,
schik het vlees en de saus er rond. Decoreer met capusijn en bieslook. Serveer de groenten apart
LENTIL CURRY WITH RICE
1 portion lentil curry
Chili according to taste
Boiled rice with carrots
If client wants chilli. Add chilli oil to the lentil curry to spice it up. Place rice on plate with round big decorating ring en
dreseer de curry er rond. Garner met capusijn en coriander. Mild – no chilly, medium 1 tea spoon chilly oil, hot 2
tablespoons chili oil.
C H I C K E N C O R D O N B L E U W I T H M U S TA R D S A U C E
Debone chicken completely. Season all pieces with pepper and salt. 1 pinch per piece per side. Cover breast with ham and
one stick of gouda cheese. Cover breast with larger piece of thigh and even cover the edges. 1 piece is 2 portions. Cut
evenly into 2. Prepare tin foil with cooking oil and salt and pepper. Place rolled meat on foil make sure the oiled part is
wrapped completely with the meat. Roll tight but watch out for breakage of foil. Tie the ends firmly by twisting the ends.
Freeze portions.
For preparation if prepared in pizza oven. Place one portion in large baking tray. Check and remove after 25 minutes. If
oven is busy heat the portion in boiling water for approx 25 minutes as well.
Trek met een soeplepel een veeg pompoen creem en schik de groentjes er op.
Make mustard sauce:
¼ garlic
½ tablespoon of mustard
Chicken broth
1 cube of cream
Fry chopped garlic until soft, add mustard stir well. Add cream and chicken broth.
Serve on preheated plate. Pour some sauce on the plate and place the cut cordon bleu on top. Remaining sauce serve
extra.
SMOKED CROC IN CREAM SAUCE WITH RICE
60g croc cut in pieces from both sides of the tail,
30ml double cream,
30ml milk,½ glove garlic chopped,¼ onion chopped,Pinch salt,Pinch pepper, black,
120g zucchini cut in small pieces
Fry the onion garlic and zucchini until done. Add the croc and fry for abt 2 minutes.
Add the double cream and milk and simmer until warm and thickened.
Place rice on plate with big round decorating ring, schik het vlees en de saus er rond. Decoreer met capusijn en bieslook.
Serveer de groenten apart
V E G E TA R I A N L A S A G N A
Heat the oven. Get special oven-dish or silver-box (for take away)
Add oregano to the tomato sauce:
Stack in layers:
Tomato sauce (3 spoons)
eggplant slices
zucchini slices
slices fresh cheese
lasagna
tomato sauce (3 spoons)
eggplant slice
zucchini slices
slice mozzarella cheese
lasagna
tomato sauce (3 spoons)
grated mozzarella cheese
Put extra tomato sauce on the side. Put in the oven for 20 minutes and few minutes on the grill until golden.
Serve dish on small pizza plate with serviette and cold side salad
LASAGNA BOLGNESE
Heat the oven. Get special
oven-dish or silver-box (for take away)
Use ½ tin bolgnese sauce and add ½ tin tomato sauce.
Stack in layers:
bolognese sauce (2 spoons)
eggplant slices
slices fresh cheese
lasagna
bolognese sauce+ tomato sauce (3 spoons)
eggplant slice
slice mozzarella cheese
lasagna
bolognese sauce (2 spoons)
slice mozzarella cheese
Put extra tomato sauce on the side. Put in the oven for 2o minutes and few minutes on the grill until golden.
Serve dish on small pizza plate with serviette and cold side salad
OMUKARO
Cook 1 portion in pan. Prepare side dishes as ordered: kalo, irish, rice or sweet potato.
Serve Omukaro in extra bowl. On large plate place side dishes. Kalo is served in extra small kalo basket.
CUBAN PORK
Pineapple can be replaced with gravy :
Salt and pepper
Pineapple cut into cubes, approx: 7 per serving
Chili oil( 3 drops)
1 tbsp soy sauce
Coriander leaves
Heat skillet to medium – high heat. Grill meat until slightly pink in center, approx 7 minutes per side. Transfer pork to a
plate. Reduce heat of skillet to medium. Add pineapple and chili oil. Cook, stirring until pineapple is tender, 2 minutes.
Remove from heat and stir in soy sauce.
Serve pork, and pineapple mixture. Top with coriander. Trek met een soeplepel een veeg pompoen creem en schik de
groentjes er op.serveer de rijst apart.
M A N C HA P A TR O P O D A “ S P I C Y F I S H”
Make the following marinate and coat fish with it:
1 tsp ginger, 1 tsp garlic, ½ tsp salt, ½ tsp coriander leaves - chopped, 1 onion chopped, 1 tbsp mustard, lemon zest, dash
of olive oil.
Wrap marinated fish in a banana leaf, and tie it up. Wrap with another leaf.
Place The fiche in the steamer let it steam for approx. 10 mins.( 15 min when frozen )
Vinaigrette served on the side:
Combine in blender:
½ glove garlic, ½ Tbsp ginger chopped, juice of ½ lime ( same amount in purified water), 1 tsp sugar, 2tsp coriander
chopped
Mix well, if ginger is too strong and makes it bitter, add extra sugar.
Serve fish with inside layer of leaf, opened. Place rice on plate with round decorating ring (2). Serve vinaigrette extra.
S TA P E L TA A R TJ E S V A N G E B A K K E N G R O E N TJ E S M E T V E R S E K A A S
Snij 6 schijven van een 8 mm tomaat, courget en aubergin 3 gepelde en gestoomde plakjes venkel. 25 gr verse kaas. 3
stuks in 2gebroke spaghetti en 3 stuks zongedroogde tomaat. 3 soep lepels balsamico mix. (1/3 balsamico 2/3 azijn)
Verhit een pan met kookolie. Smaak alle groenten af met peper en zout. Bak eerst de tomaten kort aan de 2 zijden, bak
dan de courgetten goudbruin doe hetzelfde met de aubergin (voeg wel wat olie toe auberginnen zijn sponzen). Als de
auberginnen goud bruin zijn voeg je de balsamco toe laat alles goed opslorpen.
Stapel de groente op in 3 torentjes afwisselend aubergin tomaat courget kruimel tussen elk laagje wat kaas, voor je de
laatste courget legt leg je de venkel steek vvast met de spaghetti en garneer met de zon gedroogde tomaat .
V I N A I G R E TT E S E R V E D O N T HE S I D E :
Combine in blender:
½ glove garlic, ½ Tbsp ginger chopped, juice of ½ lime ( same amount in purified water), 1 tsp sugar, 2tsp coriander
chopped
Mix well, if ginger is too strong and makes it bitter, add extra sugar.
Serve fish with inside layer of leaf, opened. Place rice on plate with round decorating ring (2). Serve vinaigrette extra.
P O R TE R H O U S E S TE A K
Defrost steak in microwave. Season with black pepper and little salt. Over high heat brown he steak from each side,
including sides.
Place in large pan with lid. Put in pizza oven for approx. 17 minutes – than its medium. Check on steak with thermometer:
Measure directly at the bone!
Rare: 45 C
Medium – rare: 50-55 C
Medium: 55-60C
Well - done: 65-70
Serve with potato onion stack:
6 slices of potato, each approx 1.5 cm thick
6 slices of onion, each approx 1.5 cm thick
Flour
1 egg, Breadcrumbs
Preparation:
Cook potatoes until tender
Slices of onion season with salt and pepper. Toss them in flour, then egg, then bread crumbs. Fry until brown.
Make 2 towers out of potato and onions. Start with potato. Garnish with stalk of rosemary, stick inside the stack.
Season steak with salt.
AUBERGINNE BRUSCETTA MET WARMOES
6 schijven aubbergin, 5 stengels en blad warmoes, ¼ teen look, ½ blokje room, 6 soeplepels bruscetta tomaten mix, 4
soeplepels balsamico mix en ½ koffielepel oregano dressing.
Kruid de auberginnen met peper en zout. Bak de auberginnen goudbruin. Als de auberginnen goudbruin zijn voeg je de
balsamco toe laat alles goed opslorpen.Hak de look fijn en fruit hem aan zonder te kleuren in kookolie voeg de grof
gesneden bladeren van de warmoes en de room toe smaak af met peper en zout. Stoom de stelen van de warmoes en saak
ze af met de oregano dressing.
Schik in het middel van het bord overhand de warmoes stelen, leg daarin de warmoes bladjes, rond de warmoes leg je per
2 de schijven aubergin met de tomaten mix erop. Garneer met capusein blad.
PREPARATIONS
P R E B O I L I N G P O TA TO E S
Boil the peeled irish until done. Let them cool and keep in airtight container in the fridge.
Use for roasted potatoes as is. Warm for mashed in small pot with little milk Cut potatoes in small cubes.
PREBOILING RICE
Boil rice in salted water for 22 minutes. Disregard the water and let cool, spread out on a baking tray. Use small metal cup
for measuring 1 portion.
Put in container or cavera and keep in the fridge. Prepare for order: In small pot add the rice and hot water, water only
50% of rice Cover and let boil/steam for remaining 8 minutes. Add preboiled carrot cubes.
HA M B U R G E R
From 2 kilo minced meat make 14 very flat burgers, by adding salt, 4 table spoons mixed spices, 1 spoon nutmeg, 8 grated
onions.
VEGGIEBURGER
Make 10 veggie burgers from
500 gr cow pies
2 carrots small chopped
2 green pepper small chopped
2 onions small chopped
1,5 tablespoon royco
1 teaspoon cumin seeds
1 egg
2 buns breadcrumbs
1 table spoon salt
1 teaspoon mixed spices
P E P P E R S TE A K
5 steak fillets are made from 1 kilo steak/fillet .
STEAK BURGER
5 steak fillets are made from 1 kilo steak/fillet
OMUKARO
1 kg smoked beef,3 ripe tomatoes, without skin,2 medium onions
3 table spoons of cow ghee
1 bundle of local mushrooms
Cut beef in bite size pieces, disregard fat and bones
Use the pressure cooker, add the beef and 2 pinches of salt, put water until just covering the meat. Bring to a boil and cook
until beef is tender
In the meantime soak the mushrooms in cold water for 15 minutes.
Cut tomatoes, onions in small cubes. Clean mushrooms.
When beef is ready, add 2 tablespoons of Ghee in a separate pan, also add onions, fry until soft. Then add tomatoes, beef
and mushrooms. Stir until all tomatoes are dissolved.
Add the remaining stock from the beef and the water from soaking the mushrooms to the pan.
Season with salt to taste and add another spoon of Ghee and black pepper.Simmer for 15 minutes.
S A T É S A U C E ( 4 P O R TI O N S )
6 spoons of groundnut paste
2 onion chopped
Thumb size Ginger finely chopped
2 table spoons sugar
Pinch of salt
Fry ginger in oil, add onions until soft. Move to the side. Melt sugar in middle of pan. Add paste and fry. Until brownish .
Add salt and water.
BALSAMICO MIX
1/3 Balsamico 2/3 azijn
SOY SAUCE
1 table spoon dark soy sauce
1 table spoon light soy sauce
2 tablespoon sugar
Ginger, small chopped
1 table spoon Lime juice
Salt
Garlic grated
Use to marinate beef (at least one hour). Also dressing for salad.
SWEET AND SOUR SAUCE
1 and half cup sugar
2/3 cup vinegar
4 tablespoons light soy sauce
4 table spoons cornflour
Add water and mix and boil
P O R K M A R I N A TE
1 tablespoon sugar
2 tablespoons light soy sauce
salt
Marinate for at least 6 hours
FLEMISH STEW
2 onions
2 kilo beef cut in big cubes
1 Guinness
Some flour
2 bay leaves
Some thyme
Roll beef in flour with salt and pepper. Fry. Add bay leaves, thyme, 1 Guinness and 300ml water. Put in pressure-pan for
30 minutes or longer until soft. Mix well. Portion in 200 gr portions meat
LENTIL CURRY (5 PORT IONS)
400 gr lentils
1 ½ green pepper chopped
2 carrots in small cubes
2 onions, chopped
Thumb-size ginger, finely chopped
Curry powder
4 Cardamom seeds
Whole cumin-seeds, 1 teaspoon
Fry ginger in oil. Add onion and carrots. When soft, add green pepper, curry powder and cumin seeds till brown. Add
lentils, cardamom, salt and enough water. Simmer for 45 minutes.
BOLOGNESE SAUCE
1 kg minced meat
8 onion
4 carrots small cubes
3 cloves garlic
1 small tin tomato puree
1 big pot of home made tomato sauce
3 bay leaves
1 table spoon mixed HERBS
2 teaspoon salt
1 teaspoon black pepper
Before putting in pots remove the bay leaves.
MASALA SAUCE (4 PORTIONS)
8 tomatoes
4 onion
8 cloves garlic
4 flat tea spoon red chilli powder
4 tea spoon royco
1 teaspoon salt
2 green peppers sliced
TA R TA R S A U C E ( S E R V E D W I T H F I S H)
100 ml mayonnaise,
2 tablespoons mixed herbs,
½ green pepper,
¼ onion,
3 tablespoons yogurt,
2 drops of anchovies water,
pepper and salt.
Combine all and mix well.
C H I L L I S A U C E 1 P O R TI O N ( S E R V E D W I T H C HI C K E N W I N G S ) 3 W I N G S P E R S E R V I N G
1 tbsp ketchup,
1 tbsp light soy sauce,
1 tbsp sugar,
¼ clove of garlic chopped
Caramelize sugar with little water, add ketchup, soy sauce and garlic. Add fried wings and coat with sauce
Hungarian Beef Goulash
1 kg beef cut in cubes. With oil fry the beef in a deep based sauce an. Before beef starts to become brown, add a small tin
of tomato paste, cumin seeds(1/2 tea spoon), paprika powder and salt. Fry until own juices are almost dissolved. Add beef
stock, according to number of booked persons. Let it simmer until beef is tender. Use corn and wheat flour to thicken the
sauce and season to taste.
JAM RECIPES
BANANA JAM
600 gr sugar
6 ripe bananas (in small pieces)
1 tablespoon lemon zest
125 ml lemon juice
Cut banana in small pieces and sugar, lemon juice and zest. Marinate in fridge for 1 hour. Heat until amber of color . Add
water. Boil until most banana is soft. Test with a spoon some jam. Let it get cold. Jam should not be liquid but syrupy.
JACK FRUIT JAM
1 kg Jack fruit
12 cloves
0.35 kg sugar
6 pieces cinnamon (1 inch)
1 teaspoon citric acid
6 cups of water
Small piece of ripe pawpaw
Boil until jack fruit is soft. Test with a spoon some jam. Let it get cold. Jam should not be liquid but syrupy.
SNACKS
C O A TE D G - N U TS
500 gr groundnuts,
1 egg,
5 teaspoon sugar,
6 cloves garlic grated,
100 gr flour,
3 teaspoon cumin powder,
1½ teaspoon mixed spices (not from Kampala),
8 teaspoon chilli powder
Mix all dry ingredients. Mix egg and garlic. Put gnuts in egg and trough spices. Deep fry . If oil is too cold. G-nuts are
getting very oily. If G-nuts stay in too long. Coating gets too brown and gnuts are bitter !!!!
B I TT E R B A L L E N
2 kilo beef cut in cubes boil bones with water until soft (in pressure cooker). With 4 teaspoon thyme and 4 bay leaves and
4 stock cubes. Add 2 liter water
Melt 150 gr butter, 200 gr blue band. Add 400gr flour. Make a thick sauce. Add the stock with spices (remove bay leaves).
Boil for 5 minutes. Add pepper and salt. The sauce should strong of taste. Call Christian to taste before finishing. Leave in
fridge for minimal 3 hours. Make 120 little balls from this.
Have one plate with flour.
Have one plate with 2 mixed eggs.
Have one plate with breadcrumbs.
Roll balls trough flour,egg and then trough breadcrumbs.
Keep in fridge or deep freezer. Deep fry 6/8 minutes on 180 degree. Serve with mustard on the plate.
FISH FINGERS
Take 100g of fish sliced in strips. Prepare like fish and chips, serve with slice of lemon.
CROC WINGS
Grill one portion of croc wings with a little salt and pepper. Prepare cocktail sauce. 2 tablespoons of mayonnaise and 1
table spoon of quark. Add ketchup until color is pinkish. Mix well and taste, if needed add pinch of salt. Serve wing on
large plate. Make 4 small dots of sauce on the side of the plate. Serve remaining sauce extra.
BOIL EGGS
Boil eggs for 12 minutes
Alle snaks worde geserveerd op een goot capusijn blad.
DESSERTS
C A R A M E L I Z E D B A N A N A 1 P O R TI O N
1 banana cut in half, lengthwise
2 tablespoons brown sugar
½ tablespoon blue band
Splash of pineapple juice
2 pinches cinnamon
On medium high heat melt the blue band and add in the sugar. Lay the banana on top, cut side up Cook for 20 seconds.
Then add juice and cinnamon. Cook for 10 more seconds and then turn the bananas carefully and cook for 45 to 60 more
seconds while drizzling sauce over banana.
Transfer to small plate and sprinkle bananas with sauce and serve immediately.
OPTIONAL: Add 1 scoop of vanilla ice cream.
SPECIAL
G R A S S HO P P E R S
Portioning
One bag normally contains 3 portions.
Grasshoppers are kept alive until serving. Except end of the day.
SNACK:
Cleaned grasshoppers are fried with little salt and chopped onions.
Served in small bowl
T HE HO P P E R
Toast a brown bun and put little mayonnaise on each half. Add lettuce.
Beat one egg with a fork to make an omelette. Mix in one portion of grasshoppers and fry. {lace on
bun and serve.
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