Monday, 11 May 2015
World flavours: the Netherlands
An overview of the most commonly used ingredients per category. These products can serve as inspiration for your components and compositions.
Potatoes (Bintje, Désirée, Primura, ukama), endive, asparagus, cucumbers, banana shallots, kale, beets, kidney beans, ‘chaser’ tomato, crispsla, eggs, peas, turnips, cabbage, celeriac, cabbage lettuce, curly endive, mild red pepper, novita lettuce, mushrooms, orange sweet peppers, parsnip, snow peas, leeks, radish, round mini peppers, salsify, lettuce, green beans, spinach, split peas, Brussels sprouts, broad beans, white beans, chicory, carrots, black and purple bell pepper, black sweet paprika.
Strawberries, apples, blackberries, raspberries, cherries, quince, medlar, pear, plum, rhubarb, red currants, black currants.
Meat, game and poultry
: lamb, horse meat, beef, pork.
: hares, deer, rabbits, roe, wild boar.
: pigeon, duck, pheasant, geese, roosters, turkey, chicken, grouse, chickens, partridge.
: ‘blinde vinken’, 'slavinken’.
Cuts of meat
: souse of pork neck, black pudding, beef sausage, 'nagelhout'.
Fish and shellfish
: perch, bream, trout, brill, herring, halibut, cod, carp, pollack, mackerel, eel, stingray, haddock, plaice, pike-perch, smelt, sprat, turbot, sole, tuna, whiting, salmon.
: shrimp, crab, lobster.
: clams, mussels North Sea, Zeeland oysters.
Dairy & Cheese
goat's milk, butter milk, cow's milk, sheep's milk, custard, yogurt.
: Bastiaansen blue, blue blauwklaver, boeren sleutelleidse, charmeux, doruvael, Edammer, favorel, Friese clove cheese, geitenrol, lady's blue, Limburg goat cheese, meikaas, messeklever, Old Amsterdam, terra cotta, gouda.
Fats & Oils
: butter, margarine, lard.
: olive oil, sunflower oil.
Nuts, seeds & grains
: chestnut, pine nuts, walnuts, sunflower seeds.
: buckwheat, barley, oats, rye, wheat.
Typical beverages which are consumed in the Netherlands, which can also be used for cooking; ‘advocaat’, gin, herbal liqueur.
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