Tag: party food

WillsArk X Kimchi Poffertjes

This is a sponsored post created in collaboration with WillsArk.

Former co-worker Sjoerd got in touch with me last month and asked me if I’d be interested in developing a pairing to go with his own indie beer brand, WillsArk. Sjoerd developed WillsArk with his friends Will, Anthony and Peter. Together they created a craft beer with a playful design. It’s a light, fresh and fruity gose beer brewed in Lochristi in Belgium and available in the UK, Belgium and the Netherlands.

Now, to be perfectly honest I’d never done a food and drink pairing before. But because I do like my beers fresh and crisp for summer, the sound of WillsArk appealed to me. Sjoerd was kind enough to send me some samples. So off I went, sipping and thinking of things this super fresh summer beer would pair nicely with.

You can order WillsArk from their webshop, at Brander Wines in the Netherlands or ask your favorite local beer specialist to start stocking them.

Umami all the things

WillsArk is a a very crisp, fresh beer and I really wanted to something to develop something to cut through those flavors somewhat. I also wanted it to be more of a snack than a meal, because when I think of summer I think of drinking and grazing with friends.

So here’s what I came up with. Kimchi ‘poffertjes’ (Dutch silver dollar pancakes) with kimchi, smoked oysters, Kewpie mayo and imitation caviar.

I fell in love with smoked oysters after Suresh recommended them to me and discovered they are now easily available in Holland. I really felt the smokey umaminess of the oysters would go a long way of cutting through the acidity. Then I basically built the remainder of this snack around that. I choose Kewpie to enhance the umami even further and get a bit more grease in. And then finally added carbs to bulk it up, kimchi to add a sour note and imitation caviar for an extra salty punch. Together with WillsArk this is a flavor bonanza for your taste buds.

On to the recipe.

Kimchi poffertjes with smoked oysters

Dorothy Porker
Kimchi silver dollar pancakes, topped with kimchi, smoked oysters, Kewpie mayo and imitation caviar make the perfect pairing for WillsArk beer, a sour gose summer beer.
Prep Time 15 mins
Cook Time 30 mins
If making your own kimchi 2 d 8 hrs
Course Appetizer, Brunch, Cocktails, Party snack, Snack
Servings 4

Equipment

  • Very large bowl (if making your own kimchi)
  • Food processor (if making your own kimchi)
  • Mason jar or other large glass container (if making your own kimchi)
  • Chopsticks (if making your own kimchi)
  • Large bowl
  • Whisk
  • Frying pan or poffertjespan if you should be so lucky
  • Small ladle or squeezy bottle

Ingredients
  

To make your own kimchi (store-bought is fine too, see notes)

  • 1 large head Napa cored and roughly sliced
  • 1 small daikon thinly sliced or julienned if you're a pro
  • 8 spring onions greens roughly chopped, whites reserved
  • 2 T - 30 g salt
  • 8 cloves garlic smashed and peeled
  •  1 1/2"  piece of  ginger  peeled and grated
  • 1/2 c - 125 gr gochugaru  coarse Korean chili powder, except no substitutes!
  • 2 T - 30 gr  white miso paste  red works as well
  • 1 T - 15 gr  sugar
  • 1 c - 235 ml  water

To make the Dutch poffertjes batter (store-bought batter is fine too)

  • 1 c - 250 g flour
  • 2 tsp - 10 g baking powder
  • pinch salt
  • 1/4 c - 50 g butter melted
  • 2 eggs
  • 1/2 c - 125 ml kimchi liquid or as much as you can squeeze from your kimchi
  • 7/8 c - 225 ml milk adjust the quantity depending on how much kimchi juice you were able to squeeze out
  • butter or sunflower oil for frying

To finish

  • 2 tins smoked oysters drained
  • Kewpie mayo to taste, mix a pinch of MSG into an American style mayo if you can't find any
  • imitation caviar optional, to taste

Instructions
 

First, make your own kimchi (store-bought is fine too)

    Day 1

    • Place 1 cored and roughly sliced Napa cabbage in a large bowl with 1 thinly sliced small daikon and the roughly chopped greens of 8 onion greens and sprinkle with 2 T - 30 gr of salt.
    • Mix to get an even coating of the salt on all the leaves and leave to sit at room temperature for 1 or up to 12 hours to drain out the liquid. You should be left with about at least 1/4 or 1/2 c of liquid while the cabbage should be completely wilted.

    Day 2

    • Mix together the whites of 8 spring onions with 8 smashed and peeled cloves of garlic, 1 1/2" inch of peeled and grated ginger, 1/2 c - 125 gr of gochugaru, 2 T - 30 gr of miso and 1 T - 15 gr of sugar in a food processor until you get a thick paste.
    • Mix together the cabbage and gochugaru paste. Rub each leaf individually so all the cabbage leaves are all thoroughly coated.
    • Add 1 c - 235 ml of water to the mixture and mix well before tasting. The liquid should be as salty as the sea, so add more salt if necessary (generally I've found this not to be the case).
    • Now, place your cabbage in a mason jar or other glass container with a good seal. Make sure you pack it together tightly and use a chopstick to release any air pockets at the end by pocking the air pocket with the chopstick, allowing liquid to fill its place.

    You now have two options to eat this kimchi:

      Kimchi for impatient people

      • Move your kimchi to the fridge straight away and try it daily until it's reached the level of fermentation you enjoy (or until it's finished, basically). I tend to move it to the fridge straight away and just start eating, because I have no patience.

      Kimchi for patient people

      • Leave at room temperature for 24 hours before moving it to the fridge and leaving it there for a week before you dig in.

      Make the poffertjes

      • If you are using a ready-made poffertjes or pancake mix replace 1/2 c - 125 ml of the liquid from the instructions with kimchi liquid and add a pinch of of salt, otherwise your poffertjes will taste stale.
      • Mix 1 c - 250 g of flour in a bowl with 2 t - 10 g of baking powder and a pinch of salt.
      • Add 2 eggs, 1/2 c - 125 ml of kimchi juice and 7/8 c - 225 ml of milk and whisk before adding 1/4 c - 50 g of melted butter and whisk again thoroughly to an even consistency.
      • Let the batter rest for 20 minutes or so.
      • Take your smoked oysters, kimchi, Kewpie and imitation caviar out of the fridge to let them get to room temperature.
      • Now grease up your poffertjes pan or frying pan with butter or oil and heat over a medium heat. Use a small ladle or squeezy bottle to portion the batter into the pan. Fry the poffertjes in portions (as many as your pan will hold), until you are out of batter. If you do not have a poffertjes pan, a poffertje should be about 2" - 5 cm in diameter.

      Assemble

      • You can be as neat and tidy or slap dash with this as you want. Or even just serve the poffertjes and toppings separately so people can concoct their own little piles of deliciousness. But the way I went is: 1 poffertje - some kimchi - 1 smoked oyster - a dollop of Kewpie mayo - a small helping of imitation caviar.

      Notes

      • A poffertjespan is a specially made frying pan with little 'holes' to make the right sized poffertjes, if you do not have one you can just make tiny pancakes
      • If using store-bought kimchi, I find the kind that comes in a bag rather than a jar tends to be of better quality and holds more liquid
      • Obviously you want to eat this in one sitting and the kimchi poffertjes are best when still warm
      • You will be leftover with kimchi but there's no harm in that, you can use it to make kimchijeon or kimchi mac and cheese
      • If you make your kimchi based on this recipe, it will keep for up to 1 month in the fridge
      Keyword amuse, beer pairing, canape, kimchi, oysters, poffertjes, silver dollar pancakes

      Zoek je dit recept in het Nederlands? Ga dan naar vettesletten.nl voor kimchi poffertjes met gerookte oesters.

      This is a sponsored post created in collaboration with WillsArk.

      Rendang Bitterballen

      I’ve considered making rendang bitterballen for years. Bitterballen are a Dutch deep fried snack, and are basically nothing more than a small round croquette (or ‘kroket’, as we would call them).

      If the British invented tapas

      Over here we have deep fried snacks like croquettes on-the-go. Bitterballen are basically a smaller version of those and used as a party or bar snack. Think of what would happen if British people had invented tapas and you’ll get the idea.

      Personally I think our little portable deep fried snacks are one of the best things we’ve got going for us here, food wise, but a lot of this stuff is made with mystery meat (guess who was at the center of the horsemeat scandal…) so it’s kind of best left alone. Unless you’re drunk or sad and are on a trainstation and in dire need of a snack of course.

      Anyway… Dutch people are always trying to make new versions of krokets and often they’re kinda yikes. Especially when it involves recipes from the former colonies, like Indonesia. So when Mora, the main purveyor of frozen deep fried snacks for home use, released their new rendang kroket, I had to make good on my dreams of a rendang bitterbal.

      Rendang bitterbal experiment success!

      Turns out: I was right. The broth from slow cooker rendang is amazing and rich. Using it to turn into a rich creamy ragout and then deep frying it is a magical wonderful thing. I may never have rendang ‘the old fashioned way’ again.

      Keep in mind that you’ll need at least 2 days to put this together.

      I used Koken Met Kennis’ beef kroket (Dutch) recipe as a foundation for my recipe. Their insights into how to make a good kroket turned out to be invaluable.

      For my first run I had these with Donna Hay’s key lime mayo, which is a mixture of lime zest, key lime leaves and Japanese mayo. I thought the acidity worked quite well with the richness of the rendang bitterbals. But I’m still looking for the perfect dip. Hit me up in the comments if you have an idea. 🙂

      A cube built out of bitterballen on a bright yellow background.

      Homemade rendang bitterballen

      Dorothy Porker
      If these rendang bitterballen are the only thing I've contributed to life on earth that's fine by me.
      Prep Time 1 hr
      Cook Time 8 hrs 30 mins
      Course Party snack, Snack
      Cuisine Dutch, Fusion, Indonesian
      Servings 20 - 25 bitterballen

      Equipment

      • Slowcooker
      • Sieve
      • Saucepan
      • Wooden spoon
      • Whisk
      • Plates x 3
      • Deep fat fryer
      • Oven tray
      • Foil for covering the tray

      Ingredients
        

      For the rendang broth

      • 18 oz - 500 gr blade or pot roast beef cut into bite sized chunks
      • 2 large onions roughly chopped
      • 2 stems lemon grass bruised and tied into a knot
      • 4 makrut lime leaves crushed and bruised - you can find this in Asian super markets, usually in the freezer
      • 2 Indonesian bay leaves fresh or dried from an Asian supermarket
      • 1" - 1.5 cm galengal
      • 2 T - 30 gr sambal ulek or 2 finely chopped red chilies
      • 3/4 c - 200 ml coconut milk
      • 3/4 c - 200 ml water

      For the bitterballen

      • 1.7 oz - 50 gr butter
      • 1.7 oz - 50 gr plain flour
      • 3 sheets gelatin soaked in water
      • 2 large eggs whisked for at least 2 minutes
      • 1.7 oz - 50 gr plain flour
      • 2.6 oz - 75 gr breadcrumbs
      • oil for deep fat frying

      Instructions
       

      Step 1: Make rendang broth

      • Basically chuck everything all the ingredients for the rendang broth in your slow cooker and cook on low for 8 hours. I am sure shorter and on high would work equally well, but I never do anything fast in my slow cooker. It seems to defeat the purpose.
      • Remove the meat from the broth, reserving the liquids and cut the meat into smaller pieces.
      • Strain the liquid through a sieve so all the onion, herbs and spices are removed. You should be left with exactly 1 3/4 c - 400 ml of the broth, if you have less you should be fine diluting it with water until you land this amount no problem.

      Step 2: Make the ragout

      • Get a heavy based saucepan and melt 1.7 oz - 50 gr of butter on a medium low heat before stirring in 1.7 oz/ 50 gr of flour to start your roux.
      • Once the roux starts letting go of the bottom of the pan, after 2-3 minutes or so, add half of the broth. Stir continuously until the sauce starts to thicken. Now add the remainder of the broth and keep stirring to get rid of any lumps.
      • Bring to the boil briefly before adding squeezing out 3 gelatine sheets and adding them in. Stir again until well-combined.
      • Finally add the meat and stir again until the mixture is well-combined and has come to the boil. I like to use a whisk for this so the meat tears and is scattered in threads and lumps throughout the ragout.
      • Move the ragout to an oven tray and leave to cool for 30 minutes at room temperature before covering and moving it to your fridge to cool completely for at least 2 hours or overnight.

      Step 3: Make the balls

      • Divide and roll the ragout into roughly 20-25 medium sized balls. If you want to be precise about it: they should be about 1.2" / 3 cm's in diameter and roughly 0.7 oz/ 20 grams in weight. Use cold water to prevent them from sticking to your hand too much and to create a smoother outer surface.
      • Now set up your bread crumbing station. Coat your balls in the following order: Flour-> Egg-> Breadcrumbs-> Egg-> Breadcrumbs.
      • Once you've rolled and breadcrumbed all your balls, move them back to your fridge for at least 2 hours to firm up. If you're not going to eat them all you can freeze some for later. If you do freeze them make sure they don't touch so they don't get stuck together, this will prevent a lot of heartbreak later.
      • You're ready to fry!
      • Heat your deep fat fryer to 360° F/ 180° C and, depending on the size of your fryer and your balls, fry your bitterbals in groups of 3 to 5 until they are golden and crisp, 3-5 minutes or so. Serve hot with mayo or sambal manis.

      Notes

      I don't have an air fryer myself, so I don't know if you can make these in an air fryer. From what I've read, anything self-battered or bread crumbed doesn't fare well in air fryers so I have to recommend against trying this. But you do you, live dangerously and try, and let me know how that worked out, if it did.
      Once breaded you can freeze any rendang bitterballen you don't plan eating straight away for up to 3 months. Fry them for 5-7 minutes to avoid a nasty frozen core. 
      Keyword bitterballen, dutch recipe, Indonesian food, Indonesian recipe, rendang

      Zoek je dit recept in het Nederlands? Ga dan naar VetteSletten.nl voor rendang bitterballen.