Here some recipes, serving suggestion and cooking instructions on how to use my products.
These recipes serving suggestion and cooking instructions are mostly submitted by my clients, and if you have any additional suggestions or variations, please contact me, WhatsApp me at +27 (0)83 656 2281 or email me.
Bitterballen should always be fried from frozen and here are some options on how to fry them:
My preferred method to fry Bitterballen is in a deep fryer at 160 C for 6 minutes, if you don't have a deep fryer, you can also use a pan with enough vegetable oil to cover the bitterballen, you may need to turn the bitterballen manually to get an even fry.
Alternatively various clients have advised me that an Air Fryer also works. Brush the bitterballen with a spoonful of vegetable oil and airfry on high heat until golden brown. (Thank you Ren for the Air Fryer feedback)
Bitterballen are served in the Netherlands with mustard to dip, and I highly recommend it as a excellent combination
I used to sell Gravadlax (cured Norwegian Salmon) with the sauce, which is well balanced, a touch sweet, but perfect drizzled on the Gravadlax ribbons. It became impractical to deliver, so here the recipe to make your own Gravadlax Sauce or Gravadlax Vinaigrette
This recipe is for a 1kg of Gravadlax, so please use a portion of the ingredients as needed
Ingredients:
4 tablespoons of Swedish mustard (you can use mild German mustard as replacement or 3 tablespoons of Dijon Mustard)
2 tablespoons of caster (superfine) sugar, but I often use a high quality local fynbos honey
1 tablespoons white wine vinegar, distilled malt vinegar or my favorite; Edmond Fallot Vinaigre de Vin Rouge au jus d'echalote
150 ml Vegetable Oil such as sunflower, rapeseed or extra virgin olive oil (beware of your olive oil tastes too green, as it is difficult to balance)
3 tablespoons of fresh chopped dill
Salt & Pepper to taste
Method:
To make the sauce combine the mustard, sugar, vinegar, salt and pepper into a food processor and mix for 20 seconds
Then while the food processor is running slowly add the oil in a steady stream (if you don't have a food processor, you can just combine in a bowl and mix)
Pour the mixture in a serving dish and add the chopped dill
The flavour develops well by making it a day before using it with the Gravadlax
I made this for breakfast one morning and it's delicious; it's tiny toasts with Nut & Fig Mascarpone , Chopped Dates & Joris's Preserved Naartjie
Ingredients:
French Baguette or other break of your choice (Sourdough would also work very well)
Zahidi Dates (the ones with that deep caramel flavour)
Nut & Fig Mascarpone
Joris' Naartjie Preserve
Method:
Cut thin slices of your baguette and briefly toast until your preferred crispness
Take a plate, take the naartjies out of the jar and arrange pieces of the rind around the plate
Drizzle some naartjie preserve juice on the plate (this will partially soaked up by the bottom of the toast)
Chop your dates into small pieces and place at the center of the plate
Take your slightly cooled toast and smear some mascarpone on them (I dig for the nut & fig pieces to make it richer in nuts & fruits)
Place your toasts on the plate covered your naartje liquid drizzle.
As mentioned on my products page, the mixed vegetable confit is perfect as a condiment, spread on bruschetta's, toast or grilled bread but can also be used as a soffrito. Can also be used in stews, casseroles for a boost in flavor, or directly on your pasts with some parmesan. The sweetness of the vegetable confit also lends to a good combination with the acidity of the cheese.
But here's a recipe on how to use the Mixed Vegetable Confit with gem squash:
Ingredients:
Gem Squash
Mixed Vegetable Confit by Joris Made
Method:
Boil the gem squash until cooked
Cut open and remove seeds
Line the inside of the gem squash with a little oil from the Mixed Vegetables Confit
Put a spoonful of Mixed Vegetable Confit in the gem squash
Grill or bake in oven until you reach your preferred colour
Eat
(Thank you Cheryl)
As stated on my product page, the onion confit can be cut into thick inviting slices and is well suited for salads and sandwiched, and absolutely perfect for toasted ham & cheese sandwiches. You can also warm the onion confit up to garnish omelets, fish and steak dishes or platters.
My personal favourite is using them on toasties (toasted sandwich) with ham & cheese
Ingredients:
2 slices of bread of your choice & liking
Slices of ham
Cheese of your choice
A couple of rings of Onion Confit
Butter
Method:
Butter the outsides of your slices of bread (I use frozen bread for ease of use)
Place your slices of ham and slices of cheese on the inside of the bread slices
Cut up the rings of Onion Confit into small or chunky pieces and place them on the cheese
Close the toastie with the other slice of bread
Toast in toasting machine, or similar or simply fry them in a pan
Bon Appetit!