In the new NH program ‘Koken met Kok’, nature reporter Stephan Roest and radio presenter and chef Pieter Kok go in search of edible nature. In the first episode the plant cattail. Very tasty, but a dirty job to get hold of.
In North Holland we are surrounded by edible nature, but of course you have to know what you can eat and how to prepare it. Every episode, Stephan Roest looks for a special ingredient that can be found somewhere in nature.
Pieter always has his mobile kitchen with him and makes a dish with the products. And that every time from a different place. This time he is visiting a special cheese farm under the smoke of Amsterdam.
Pieter has made a fresh summer dish this time, with Lisdodde and May cheese in the leading role. Ingredients for 2 people:
400 grams of hard vegetables such as cucumber, radish, red onion OR natural cattail
Few sprigs of rosemary
150 ml white wine vinegar
125 ml of water
2 slices sourdough bread
4 slices of bacon
Elderflower Syrup*
Few slices of May cheese (or the youngest you can get)
Salty
– For the pickle, cut the vegetables into bite-sized pieces. Put them in a jar with the water and vinegar. Add a good pinch of salt, as well as the sprigs of rosemary.
– Then grill the slices of bread on both sides.
– Bake the bacon and pour a little elderflower syrup over it with a spoon. Watch out, the sugar gets really hot!
– Make up your plate by cutting the sandwiches in half and placing them on the plate with the cheese on top, the bacon and pickle can go next to it. Can’t resist stacking everything? Just do it! * Elderflower syrup you can also make yourself, of course. (elderflower umbels, 1 lemon, water)
– Pick some nice elderflower umbels, shake out the critters if there are any and cut the stems off. Place them without stems in a pan just under water. Let it stand covered for 24 hours in a cool place.
– Then pour it through a colander and collect the liquid (!). Now measure how much liquid you have left in a measuring cup and add 1100 grams of sugar per liter of liquid. Heat until just below boiling and stir until the sugar has dissolved.
– Now cut the lemon in half and squeeze (catch the seeds!) above the syrup.
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