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４００年前のオランダキッチン日本語
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Om pottagij te maken van veneson
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鹿肉スープ沸騰
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| hanckt uwen hutspot te vier ende laet hem sieden met wat saudts, nempt broot ende backet op den roester wel suert ende weijket vers vleessop, ende nemt roden wijn ende azijn, ende freit wat anghuun daerin, ende nempt peper, kaneel, gener en steket doer een stromijne ende doetet sieden ende dan doeter uwen vesoen in ende latet smoren |
Boil the venison with a bit of salt.
In the mean time: Toast bread ("well done").
The toast gets soaked in fresh meat-juice,.
Than, fry onion in a mix of red wine and vinegar. Add pepper, cinnamon, ginger, and put it through a sieve. Let it simmer, add the venison and keep it on a slow fire for a while. |
塩少量で鹿肉をゆでる。その間にパンをよく焼いておトーストを肉汁に浸す。赤ワインとビネガーに浸しておいたタマネギを揚げる。。 コショウ、 シナモン、 ショウガを加え、こし器でこす。 それを煮込んでから、さらに鹿肉を加え、弱火でしばらく煮る。 |
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ケーキ用チェリードレッシング
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| soo doet die stenen uut ender nemen dicke roode wijn, siet u criecken daer in, als sij gesoden sijn, soe stromijnse doere ende doeter in 3 oft4 of 5 doers van eijeren ende suker na uwen mondt, een klutskens boters doeterin, ende sietet weder op ende ruerer wel dattet niet en verberne; wijlt ghij, doeter caneelpoeier op |
The Cherries: Take the seeds out
Boil in sweet wine
When done, grate with a sieve,
Add 3-5 psc yolk and sugar while tasting
Also add a bit of butter
Bring to a boil again while stirring well.
If you like, you can add a bit of cinnamon |
チェリーは種を除いておく。 甘ワインで煮る こし器でこす。味を整えながら、卵黄３−５個と砂糖を加える。バターも少々加える。よくかき混ぜながら再び沸騰させる。好みに応じてシナモンを加える。 |
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ヘルシーチーズケーキ
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| so meempt goede witte keesse ende brectse wel cleyne met een luttel rooswaters ende vier eyeren ende een luttel blomme, een goet deel versche botere, neempt spenagaye oft jonc waeremoes, capt dat wel cleyne ende mijnget dat onfer een, dan maect een sceele van fin deech ende doet daer die spijse in ende slaet den sceel op met viere houcken ende backse soet behort. |
Grate a nice white cheese with rose-water, 4 eggs, a bit of flour and a lot of butter.
Add young red beets, cut into very small pieces.
Make a flour-bottom with the best quality of dough, bring it to square pizza-bottom-shape by folding at the 4 corners.
Put in oven, and keep looking to see when it's done |
すりおりしたホワイトチーズ、卵 4個、 小麦粉少々、バターやや多め。赤カブをみじん切りにして加える。生地は四角にして、容器に入れる。オーブンにいれ、焼き上がるまで目をはなさないように。 |
The Dutch Kroket
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クロケットはスナック類です。肉、野菜、チーズをみじん切りにしたものを、小麦粉、またはマッシュポテト、マカロニ、エンドウ豆などのソースとあえる。卵、パン粉をつけ、170度の油でカリっと揚げる。 |
Kroket is a snack.
Finely cut meat, fish, vegetables, cheese etc. in a thick sauce, usually from flour. (or mash potato, macaroni, peas). Usually it is twice covered with paneermeeld and egg, and fried crispy in 170 C fat. |
ソース: バターの切口の円形の小さいタマネギを精巧に揚げなさい、 厚いroux/を作成するために木のスプーンの白い小麦粉とかき混ぜるPwhileを加えなさいソース。 ゆっくりブイヨンかミルクを加えなさい; 鞭とのたくさん混乱、 遅い火、 ソースが右の一貫性を得るまで。 |
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The sauce: Fry the finely cut round small onion in butter, add Pwhile stirring with a wooden spoon white flour to create a thick roux/sauce. Slowly add bouillon or milk; stir a lot with a whip, on slow fire, until the sauce gets the right consistency.
Add meat, venison, fish, vegetables or cheese. (The kroket is named after this main ingredient.
Bring the whole to taste with salt, pepper, parsley. Some lemon is always nice, to compensate for the fats. Other ingredients depend on the name of the kroket. |
ソース: みじん切りした タマネギをバターでいためる。その中に、小麦粉を入れてさらにいためる。ブイヨンまたはミルクを少しずついれ、弱火にしてとろみがつくまでかき混ぜる。ソースにクロケットの種類により、肉、 魚、 野菜かチーズを加える。（ミートクロケット、チーズクロケットなど）揚げたてのクロケットに好みに応じて、塩、コショウ、 パセリ、レモンなど添える。 |
Shaping:
-A Put the completed sauce on a slightly wetted plate or oven-tray, and let it cool down thoroughly (cover with saran-Wrap).
Cut into equal parts, and shape each part by hand as a sausage (4-5 cm high, 5-10cm long).
-B Use a whip-cream vinyl (cream-or sausage-) dispenser (take out the metal mouth) to make the sausage-shape. Than cut into equal parts.
C Use spoons to shape the sauce.
The final shaping is done by hand, and is a careful job, as any break will cause the kroket to break open during frying.Frying
Put about 150gram paneermeel on a plate. Roll the sauce through the RpaneermeelS. This should be handled carefully to not make the skin break.
Whip 1 egg with a few drips of vegetable oil, cover the kroket with it and again roll it in the plate with paneermeel. Again, be sure that the kroket is fully covered with paneermeel |
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Frying:
- Before frying one should let the kroket rest in the refrigerator for at least 2 hours
Than deep-fry in frituurvet or vegetable oil at maximal170 degrees Centigrade. If the oil is too hot, the paneermeel will get dark too quick while the inside does not get warm.
Serve on a plate covered with a napkin. Can be eaten-as-it-is, or served on bread. In both cases, give Dutch mustard.
Note 1- Dutch Bread; the only restaurant in Japan serving Dutch bread is RKoek-en ZopieS, Tokyo
Note 2- Panneermeel is called Rpanko in JapaneseS P but itUs different |
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-- Fish-kroket
Ingredients: 50 gr. butter
60 gr. white flour
Small onion, cut into small psc
100gr boiled and, Cut fish-meat in dices
300ml fish-bouillon
small-cut parsley
lemon-liquid
Salt, pepper
1 egg
150 gr. paneermeel
- Preparation:
(See General instructions above)
Bring to taste with lemon-liquid, salt, pepper.
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-Calf-meat- kroket
50 gr. butter
60 gr. white flour
Small onion cut into small psc
75gr cooked calf-meat, cut in small pieces
3 dl calf-meat-bouillon
Small-cut parsley
Salt, pepper
Possibly a few drips of Worcester-sauce
1 egg
150 gr. paneermeel
Preparation:
(See above)
Bring to taste with lemon-liquid, salt, pepper (Worcester-sauce). |
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Chicken-meat-kroket
50 gr. butter
60 gr. white flour
Small onion, cut into small psc
75gr cooked chitin-meat, cut in small pieces
3 dl chicken-meat-bouillon
Small-cut parsley
Salt, pepper
optional: Worcester-sauce
1 egg
150 gr. paneermeel
Preparation:
(See above)
Bring to taste with lemon-liquid, salt, pepper, (optional: Worcester-sauce) |
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-Milk-based Kroket (shell-fish, cheese, or vegetable)
50 gr. butter
60 gr. white flour
Small onion cut into small psc
75gr -cooked shellfish (mussel, asari), or
-Gouda cheese grated, or
-Vegetables like carrots, green peas,lentils, cabbage, sellery, RpreiS); cut into small pieces
3 dl milk
Small-cut parsley
Salt, pepper
1 egg
150 gr. paneermeel
Preparation:
(see above)
Bring to taste with Salt, pepper (Worcester-sauce). |
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- Shrimp-cheese-kroket
30 gr. butter or margarine
30 gr. white flour
100gr small boiled shrimp cut into pieces
75 gr. sliced Dutch Gouda cheese of about 5 months old
2 dlbouillon
Two teaspoons dry parsley
Two teaspoons dill
1egg
150 gr. paneermeel
Salt, pepper, chilly-powder
Preparation:
(See above)
Bring to taste with lemon-liquid, salt, pepper. |
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cowmeat-kroket
For bouillon:
300gr cow-meat, cut in dice 3 x 3 cm; lard-contents about 20%
1 block meat-bouillon
1 bag assorted herbs
4 branches parsley
30gr butter or margarine
30gr flour
Salt, pepper, nutmeg
1 egg
2 150gr paneermeel
frituurvet
Preparation:
Bouillon:
Put 400-ml water in pan, add meat, block of bouillon, and spice-bag.
Slowly bring to a simmer, keep it like that for about 1 hour to make the meat tender.
Cut the parsley till very small.
Sieve the bouillon above a measuring Pcup. We need 200ml, No more than that.
Cut the meat in very small pieces.
Prepare the sauce as above, add the meat and parsley the last 2 minutes of the preparation of the roux .
To bring to taste; no lemon but nutmeg.
For the stirred egg, add 2 tablespoons of water instead of oil.
Temperatures of frituurvet 170 degrees Centigrade, fry about 4 minutes. |
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Kroket of young cow (beef-meat)
People/psc: 8
Ingredients A
250 gr. not-fat meat
onion
10 gr. butter
carrot
salt
parsley
thyme
laurel-leave
black pepper
2.5 dl water
1 Wash the meat and quick-fry in butter.
2 add spices, boiling water, 30 minutes
3 cut meat in small psc.
Ingredients B
2dl bouillon
pepper
20 gr. Butter
lemon-juice
20 gr. Flour
egg-yolk
4 gr. gelatin
cream
Egg-white
"panko"
1 Put gelatin in water to make it soft.
2 make sauce by mixing butter, flour, warm bouillon, and add the squeezed-out gelatin.
3 add meat and put on plate, make surface flat, let it cool down
4 shape kookiest with 2 spoons or with 4cm food-spuit
"panko" on flat surface, roll-and-shape the Kroket
moister with egg-yolk, one more time roll in "panko"
deep-fry in frying-oil that nearly smokes |
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Potato-Kroket-Small 25 persons
Peal 2-kg potatoes, boil, and mix.
1 1/2 garlic roasted and thrashed
1 1/2 dl cr塾e fra把he
1 teaspoon powder-bouillon
1 teaspoon Salt, pepper
3 eggs
Mix and shape sausage-width, on RobonS covered with "panko" (met spuitzak zonder mondje lange worsten spuiten op een dienblad op een dikke laag paneermeel). Cool down, cut to length. Cover respectively in flour, egg, "panko". If necessary once more via egg and "panko".Fish-kroket 8 persons
gram fish
thyme, pepper-seeds
2 dl milk
4 gram gelatin
gr. butter
pepper (salt)
25 gr. Flour
(cream, yolk)
Onion, carrot, Parsley
egg white, Tempura-flour
1Put spices in milk well beforehand; sieve.
2Boil fish in water (with salt and spices), delete grates, skins, dry them.
3 Make sauce with butter, flour, milk (or fish-water), add pepper, salt, cream
4 Add watered gelatin (squeeze water) to sauce, to taste thinly sliced Parsley
5 Mix and shape at sausage-width, on RobonS covered with "panko" (met spuitzak zonder mondje lange worsten spuiten op een dienblad op een dikke laag paneermeel). Cool down, cut to length. Cover respectively in flour, egg, "panko". If necessary once more via egg and "panko" |
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Egg-Kroket 8 persons
4 eggs
thyme, pepper-seeds
2 dl milk
Onion, carrot, Parsley dill
25 gr. butter (or less)
pepper, nutmeg, salt
25 gr. Flour
Tempura-flour, (cream, yolk)
Onion, carrot, Parsley
egg-white,
Boil eggs 10 minutes and peal, cut in small pieces.
1Put spices in milk well beforehand; sieve.
3 Make sauce with butter, flour, milk (or fish-water), add pepper, salt, cream
4 Mix above sauce with eggs
5 Mix and shape at sausage-width, on RobonS covered with "panko". Cool down, cut to length. Cover respectively in flour, egg, "panko". If necessary once more via egg and "panko". |
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Cheese-Kroket 6 persons
200 gram old Cheese Gouda Parmesan)
thyme, pepper-seeds
2 dl milk
Onion, carrot, Parsley dill
25 gr. butter (or less)
pepper, nutmeg, salt
25 gr. Flour
Tempura-flour, (cream, yolk)
Onion, carrot, Parsley
egg-white,
Boil eggs 10 minutes and peal, and cut in small pieces.
1Put spices in milk well beforehand; sieve.
3 Make sauce with butter, flour, milk (or fish-water), add pepper, salt, cream
4 Mix above sauce with eggs
5 Mix and shape at sausage-width, on RobonS covered with "panko" (met spuitzak zonder mondje lange worsten spuiten op een dienblad op een dikke laag paneermeel). Cool down, cut to length. Cover respectively in flour, egg, "panko". If necessary once more via egg and "panko". |
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Tools
General Kitchen outlay
Sink Water (only cold is OK Bucket for washing
Soap for hand Soap for tools
Towel for hands Towel for tools Towel for working-space
Gommi-Bakko Blastic bags for Gomm Bakk
Measuring-cup for lquid Measuring cup for powder Electronic weight-measure
Soup-serving-spoon metal 90 degrees double fork Cook-chopsticks medium long
Spatel Teflon (in frying pan Spoon plastic Mixing-tool
Frying-pan 20-25 cm Pot rust-free 7-10 liter Oven-tray
Cutting-board Sharp knife Cheese-grater
Gas-stove (or electric) Oil-heater wh temp-control
Big plate (for drip-out) Small plates for servings Knives/forks for servings
Napkins Saran-wrap Paper towel
Ingredients of the Dutch Kroket
block of bouillon
Instead of a ready-made bouillon-extract, one can make the bouillon; the classical way:
250 gram cow/calf/poulet
soup vegetables (prei, carrot, celery, parsly)
1/4 spoon salt
1 small onion
Wash the vegetables:
Onion: wash thoroughly, without taking off the skin. Other vegetables; wash and cut not to finely.
Put all in 2 liter of cold water. Slowly bring to a boil, cool off to 95 degrees, for 2 hours.
Continuously take the white foam from the surface with foam-spoon.
If after 2 hours the meat is not soft yet; an extra 30 minutes.
Sieve the meat and vegetables; if taste is not strong enough, put on fire a bit longer.
-To make no-fat-bouillon: bring soup to room-temperature, take away the fat on top.
-To make clear bouillon: stir the egg-white of 2 eggs in the cold, fat-less soup. Bring shortly to a boil again to make the egg-white attach to anything unclear. Sieve with a cotton cloth on the sieve.Herb-bag
A typical herb-bag has the following ingredients: parsley, onion, kurkuma, laurel-leaves, thyme, foly, pepper, salt, lavas, minimal peanuts.
(I)
Instead of a ready-made paper bag with herbs and spices, you can add herbs and spices, both in dried form and fresh Pto your own taste, to the soup,Panneermeel
The RclassicalS panneermeel is made by crisping dry bread, sieving it to get smaller items.
The RtraditionalS Dutch Panneermeel is made from a foamy biscuit, that has a high egg-content.Frying
In Holland we use RFRITUURVETS which is a generic name for mixtures of animal-and vegetable-fats that become solid at room temperature and have a hot SMOKEPOINT. The return to solid helps the fat to survive longer when not in use (as oxygen exposure shortens shell-life).
"...The oil or fat used for deep-frying should have a high SMOKE POINT (the point to which it can be heated without smoking). For that reason, butter and margarine are not good candidates for frying; shortening, lard and most oils are. The temperature of the fat is all-important and can mean the difference between success and disaster. Fat at the right temperature will produce a crisp exterior and succulent interior.
If the temperature is not hot enough, food will absorb fat and be greasy; if too hot, it will just blacken the surface. An average fat temperature for deep-frying is 175 C, but recipes differ according to the characteristics of each food. To avoid ruined food, a special deep-fat thermometer should be used..."
"...The higher the smoke point, the better suited the fat is for frying.
As both reusing fat and exposing it to air reduces its smoke point, it should be discarded after being used three times. Though processing affects an individual fat's smoke point slightly, the ranges for some of the more common fats are: butter (160 C); lard (170ー to 210 C); vegetable shortenings (165ー to 175 C); vegetable oils (210ー to 220 C) - corn, grapeseed, peanut and safflower oils all have high smoke points, while that of olive oil is relatively low (about 175 C)..."
So the choice of an alternative for RFrituurvetS is a vegetable oil, neutral in taste.Measurements:
In the olden days we used too many different sizes for measuring.
For example;
weight: what to do if each town uses a different size of RpintS, or container to tax the farmers... Some go by saying R a spoon-fullS;
time: What to with a recipe that indicates the time by saying that you have to heat the product as long ad it takes you to say the RAve Maria-PrayerS.Cooking, of course is a matter of feeling. Cooking is a way to express yourself; if you expect hungry eaters, youUll be using a bigger size to measure; when you found out that the potatoes you cooked yesterday cooked into mashed-potatoes, youUll be saying your RAve Maria a bit faster the next dayI
And cooking is a tradition, a renewal and refreshment of the heritage. It links you to the soil in which you grew up, as the same fish that you catch on the north side of the islet tastes different than the same fish on the east side.Nowadays, as everybody can afford a watch and measurements are standardized we get into the age of science; uniformity
A restaurant of course has to put the same amount of grams of ingredients in the meal. In its extreme we have the fast-food-chains, that are able to produce identical hamburgers all over the world.
The art of cooking became a science, and with the globalization of the suppliers of readymade food, the art, the essence of cooking is disappearing.
Cooks like to work with measurements like Rspoon-fullS; as this gives the flexibility to learn from past experiences.
Students like it by the gram, as it gives them a chance to copy the original.
I will be giving both instructions; that means: if you don7t like how my grams-recipe tastes; please feel free to Radd ( or delete) to tasteS.4 When do Dutch people eat Kroket
One of the oldest recipes I could find in Dutch cookbooks handle with RKroket P with- left-over meat.
This indicates that the Kroket was not something to eat on Sundays; the Kroket has its humble origins; a way to make use of the leftovers.
The Kroket was , and even is now is Rnot-doneS when one of the most important moments of family-life is taking place. It is usually not part of a meal.
It is a snack; something you eat when you missed a meal, and are too hungry.
The Kroket was a fast-food already before the word was invented .
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