For the theme week ‘Eating what you eat!’ two West Frisian chefs prepare dishes with real regional products. Think of gray peas, beef steak and the tasty potato the Opperdoezer Ronde. Thijs Dekker, author of the Westfries Cookbook, tests the meals.
The culinary traditions in West Friesland are centuries old and the fertile soil of sand, sand and clay provide a variety of typical regional products. WEEFF reporter Just van Westen has been on the road to find out how these products grow, bloom and are bred.
The ideal climate of the region plays a role in quality: cool in the summer and one of the warmest places in the Netherlands in the winter. But the decisive factor is a sophisticated irrigation and drainage system.
The land within the West Frisian Omringdijk supplies a rich variety: from gray pea to raw milk cheese, from Opperdoezer Ronde to refined steak, and from winter purslane to the very best cauliflowers, most delicious grapes and stewed apples.
Challenge top chefs with regional products
To purchase this wealth, regional broadcaster WEEFF visited West Frisian specialists. The goal: to challenge two chefs with typical ingredients from our region.
Top chefs Cees Neefjes from Hoorn and Steef Cuijpers from Venhuizen take up the challenge, with astonishing results. The author of the West Frisian cookbook, Thijs Dekker, reviews their cooking and dishes in the video below. And he is more than enthusiastic: “This is an example of West Frisian regional cuisine.”
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‘Eat what you make!’: theme week about West Frisian food and drinks
This week, NH Nieuws/WEEFF pays a lot of attention to food and drinks in West Friesland. Under the heading ‘Eat what you eat!’ we delve into local delicacies and look for the answers to other pressing food and drink questions.
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