The Opperdoezer Ronde is not a classic beauty: she is small in size, somewhat pockmarked with a sensitive skin. But oh, oh, oh, what a delicious potato it is! Grower Hero Stam from Opperdoes has been a declared ambassador of the Opperdoezer Ronde for many years, just as Pim Lemmer is the ambassador of the honey bee. Bring the passions of these two champions together and you get a dish to die for!
At the end of the year, the ivy provides a final nectar boost to the bees. With beekeeper Pim Lemmers we stand in Aardenhout near a bush that is buzzing with insects. Wasps, hoverflies and honeybees move from flower to flower. “They still have to work for a while before the hive goes into winter mode,” Pim explains. A little later the honeycombs fly around in the swinging machine and the jar slowly fills up with honey. Thanks to these little pickers.
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In Opperdoes, Hero Stam has a pan of Opperdoezer Rondes in the warehouse that is also his shop. Every two sentences Hero praises the miracle pipit he has grown: “What a wonderfully tasty potato that is.” And: “You wouldn’t really want anything else on your plate other than an Opperdoezer.”
When we want to relieve him of the delicious honey-coated casseler rib that Pieter has prepared, Hero protests loudly. Still, let’s be honest: with honey from Aardenhout and the Opperdoezer Ronde we bring together the tastiest that North Holland has to offer.
Casselerrib with Opperdoezer Ronde
Ingredients for 4 people:
1 kg Opperdoezer rounds
500 grams of spinach
8 thick slices of casserole rib
1 lemon
A handful of peeled hazelnuts
A bunch of parsley
75 grams of butter
possibly a little honey, white wine vinegar and whisky
Recipe for casselerrib with Opperdoezer Ronde
Cook the Opperdoezers in their skins for about 20 minutes. Finely chop the parsley. Drain the potatoes, add a good knob of butter plus the zest and juice of half a lemon. Set aside, with the lid on the pan.
possibly you can make a sauce from a little honey with vinegar and whiskey. Briefly heat the slices of casselerrib in a pan and then spread with the sauce.
Wok the hazelnuts in a pan until they give a little aroma, add the spinach and stir until the spinach is wilted and al dente.
Make the plate by adding two slices of casselerrib per person, a little spinach with hazelnuts and a few Opperdoezers. Pour some more butter/lemon/parsley mixture over the potatoes and possibly some honey sauce over the meat.
Tasty!