EAT better / WORK better

New Arrivals and a Dutch Winter Salad

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We have been very fortunate to have a new member of staff join Nobó for a few months. Peter came to us from Holland in December, and is interning with us at a busy time in Nobó HQ. We are very lucky to have him, and he has been an amazing help, particularly as we awaited the arrival of our son, Sam who joined our family on January 14th, amidst ‘Storm Rachel’ – very fitting, as he was in a hurry to get here arriving just 35mins before his official due date. Little Sam has already stolen our hearts and while we take a little time to enjoy this special time, Peter has been kind enough to create a fantastic recipe for our blog. He has recreated a classic Dutch Winter dish and given it a modern, healthy spin – making it the ideal Winter salad. Perfect sustenance for these cold days when your body needs an extra nutritional boost.

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Now over to Peter to share his recipe……

In Holland, you really know it’s Winter when you visit your parents house for the weekend and your mother makes Boerenmoes (which literally translates as ‘farmers mousse’). A traditional dish made from mashed potatoes, kale and bacon served with smoked sausages, applesauce and gravy. A very heavy and rich Winter meal that has been cooked in Holland for centuries.

 Dutch cuisine is not overly exciting. Besides being known as ‘cheese-heads’ we are also known for using a lot of potatoes, and tuber vegetables for our stews. We have a few very popular sweet treats that our renowned in Holland. Things like Hagelslag (chocolate flakes) which go on top of bread, drop (liquorice) and poffertjes (sort of small pancakes with butter and powdered sugar) can be found everywhere.

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 Traditionally, Dutch cuisine is also not known for being very healthy. This can probably be attributed to our history, and our farming background. In years gone by, the focus was on including as much fat and carbohydrates in meals as possible to sustain the farmers for the long days. Nowadays most people don’t need this kind of diet, but things have been slow to move on and develop these traditional dishes into modern versions. So I’ve come up with a healthier version of Boerenmoes. It embodies the great taste and flavours of Dutch cuisine but with the bonus of featuring healthy ingredients with lots of health benefits of their own.

In my opinion, kale is the ultimate superfood. It is grown locally in Ireland, so it’s much more sustainable than most of the superfoods that come from other continents. Kale contains a lot of Iron making it a great substitute for red meat. It also contains a lot of Vitamin K, which is thought to reduce the risk of cancer and is also full of Antioxidants, Fibre and Vitamin A. So why not give it a try instead of having to use vegetables, fruits, nuts, and grains from the other side of the world?!

Dutch kale salad                                                       4 persons | 30 min

Ingredients

Salad:

  • 1kg new small potatoes
  • 250g Kale
  • 2 Red Bell Peppers
  • 1 Piece pre-cooked Beetroot
  • 1 Cup hazelnuts
  • 1 Pommegranate

Avocado Vinaigrette:

  • 1 Ripe Avocado
  • 1 Lime
  • ¼ Cup Balsamic vinegar
  • 1 Cup Olive oil (extra virgin)
  • 1/2 Cup water
  • ½ Red Pepper
  • 1 Garlic clove
  • Sea salt and fresh ground pepper

Directions

– Cut your potatoes into nice chunks. Bring some salted water to the boil and cook them until they have a nice bite. Then let steam dry until at room temperature.

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– Preheat the grill on the highest temperature. Put the red bell peppers under the grill with some olive oil, pepper, and sea salt. Turn them over when they are nice and brown.

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– Chop the Kale leaves and mix with the potatoes. Then cut the beetroot in brunoise (small cubes) and the grilled peppers in juliene.

– Peel the avocado and crush it with a fork. Then add the lime, balsamic vinegar, olive oil, pepper and salt and stir until smooth. Finally, add the crushed garlic clove and chopped red pepper.

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– Mix the avocado vinaigrette with the kale and potatoes and add the other cut vegetables.

– Put on a nice plate and finish with some roasted and crushed hazelnuts and pomegranate.

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