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

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

Gravadlax Sauce / Vinaigrette

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

Naartjie Preserve

Tiny Toasts, Mascarpone , Dates & Preserved Naartjie

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.

Mixed Vegetable Confit

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)

Onion Confit

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!