Get inspired by three surprising dishes that bring together fresh, spicy and savoury flavours. From prawns with orange to grilled lamb chops and traditional Dutch kale mash, each dish pairs perfectly with De Wijndragers dressings and mustard!
Grilled lamb chop with honey and thyme dressing
This dish combines tender lamb chops with baked potato, corn and fresh asparagus, topped with a delicious honey-thyme dressing.
Method:
1. Prepare the potato
Lay out a sheet of aluminium foil. Cut the potato in half and add a knob of butter, salt and pepper. Wrap tightly in the foil and bake at 180°C for 25 minutes.
2. Prepare the corn on the cob
Lay out another sheet of foil. Cut the corn into three equal pieces and season with salt, pepper and a knob of butter. Wrap in foil and bake alongside the potato at the same temperature for the same time.
3. Cook the asparagus
Trim the bottoms off the asparagus. Bring a pan of lightly salted water to the boil, add the asparagus and cook until just tender.
4. Trim the rack of lamb
Trim the fat around the bones of the rack of lamb. Reserve the trimmings for the gravy. Remove any excess membrane and meat between the bones to give the cutlets a neat finish.
5. Brown the trimmings for the gravy
Heat a frying pan and brown the reserved meat trimmings to develop flavour.
6. Prepare the crème fraîche
Finely chop parsley and stir it into the crème fraîche. Chop some chives and a garlic clove and mix them in. Season with salt and pepper.
7. Make the gravy
Add crushed garlic to the pan with the meat trimmings, pour in a generous amount of basic gravy and allow to reduce gently.
8. Cook the rack of lamb
Season the lamb cutlets with salt and pepper. Sear on all sides in a hot pan, then add a generous spoonful of butter. Spoon the butter over the meat to cook evenly, then allow the cutlets to rest briefly.
9. Plate the dish
Place the green asparagus in the centre of the plate, followed by the corn and baked potato. Slice the lamb cutlets and arrange them alongside. Add a spoonful of herbed crème fraîche beside the potato. Spoon the lamb gravy around the plate and finish with a circle of De Wijndragers honey-thyme sauce!
Enjoy!
Prawns with orange dressing
A fresh and flavourful dish featuring succulent prawns, sweet orange and roasted peppers, perfectly balanced with creamy yoghurt and a touch of orange-rosemary dressing.
Method:
1. Roast the peppers
Cut the peppers in half and place each half in a small foil parcel. Drizzle with oil and season with salt and pepper. Seal the foil and roast the peppers at 200°C for 20 minutes.
2. Prepare the orange
Cut off the top and bottom of the orange. Remove the peel and white pith, then cut out neat segments.
3. Season the yoghurt
Mix the yoghurt with a little salt, pepper and sugar. Add some grated orange zest for freshness.
4. Chop the rocket
Finely chop some rocket to garnish the dish later.
5. Crush the garlic
Peel a few garlic cloves and crush them lightly to release their flavour.
6. Fry the tiger prawns
Heat a little oil in a pan and add the tiger prawns. Season with salt and pepper. Add the crushed garlic and a knob of butter. Stand the prawns upright to allow the bodies to cook through.
7. Finish the peppers
Remove the peppers from the oven and cut into long, thin strips. Place in a bowl and mix with a little De Wijndragers orange and rosemary dressing.
8. Plate the dish
Arrange the pepper strips in the centre of the plate and scatter the orange segments over them. Add a few spoonfuls of yoghurt, then arrange the tiger prawns on top. Garnish with edible violets and finely chopped rocket. Finish with a drizzle of De Wijndragers orange and rosemary dressing.
Enjoy!
Kale mash with Zwolle mustard
Enjoy a hearty kale mash with smoked sausage, bacon pieces and a generous spoonful of Zwolse mustard.
Method:
1. Prepare the potatoes
Peel the potatoes and rinse under cold water.
2. Cook the potatoes and kale
Put the potatoes in a pan with a little salt. As soon as the water boils, add the kale. Cook together until tender.
3. Drain
Drain when the potatoes and kale are thoroughly tender.
4. Add the dairy
Add a generous knob of butter, a splash of milk and a splash of cream.
5. Make the mash
Mash everything into a firm, rustic mash.
6. Heat the smoked sausage
Place the smoked sausage in hot water, bring to the boil and gently heat through.
7. Fry the bacon pieces
Heat a frying pan until very hot. Fry the bacon pieces until crisp, then drain on kitchen paper.
8. Season the pork belly slices
Season the pork belly slices with salt and pepper to taste.
9. Fry the pork belly
Fry the pork belly slices without oil or butter; their own fat provides enough for cooking.
10. Add the mustard
When the pork belly is almost cooked, remove it from the pan and brush with mustard. Briefly fry both sides again so the mustard caramelises slightly, then remove from the pan.
11. Plate the dish
Spoon the kale mash into the centre of the plate. Add the smoked sausage and pork belly, top with a generous spoonful of crispy bacon and finish with a generous helping of De Wijndragers Zwolse mustard!
Enjoy this classic dish!
