Stamp­pot (dutch)

The Field - - Young In The Field -

serves 4

Peel po­ta­toes, cut­ting any large ones in half so that they are all the same size. Sub­merge po­ta­toes in boil­ing, salted wa­ter and add the stock cube.

Put the kale on top of the po­ta­toes and the rook­worst on top of the kale.

Cover with a lid, bring to the boil then sim­mer for 20 min­utes un­til the po­ta­toes are cooked.

While the po­ta­toes and kale are cook­ing, heat ba­con with a spoon­ful of lard or but­ter in a heavy saucepan. Add the onions and a pinch of salt. Braise for 15 min­utes so that the onions are caramelised but the ba­con is not burnt. When the po­ta­toes are cooked, re­move rook­worst and drain, re­tain­ing liq­uid. Mash po­ta­toes and kale with­out turn­ing into a purée; add cook­ing liq­uid to ob­tain the right con­sis­tency.

Mix in ba­con and onions with lots of pep­per and a dol­lop of but­ter or lard. Add the vine­gar and sea­son to taste. Serve pip­ing hot with the rook­worst on top, ei­ther whole or in thick slices. Gravy is op­tional.


1kg po­ta­toes

1 meat stock cube

600g kale, chopped 1 rook­worst sausage (if you can’t find rook­worst use Frank­furters, although they are re­ally not the same) 100g ba­con, chopped

50g lard or but­ter

2 onions, chopped

2 tbsp white wine vine­gar

Salt and black pep­per

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