Dutch Pea Soup (Erwtensoep)
(Outstanding Entry)
"Ingredients: 2 cups split green peas, 3 qt cold water, 1 pig's trotter, 1 pig's ear, 1 cup bacon squares, 4 frankfurters, 1lb potatoes, 4tsp salt, 1 celeriac, 1 bunch celery leaves, 2 leeks, 2 onions, salt.
Method: Wash the peas, soak for 12 hours (unless you use quick cooking peas) and boil gently in the water. Cook in this liquid the trotter and add the ear and the bacon, for one hour. Add the sliced potatoes, salt, diced celeriac; cut up leeks and celery leaves and cook until everything is done and the soup is smooth and thick. Add the frankfurters for the last 10 minutes. The longer the soup simmers the better the taste. Three hours is the usual time in Holland. The soup gets so thick when it cools that it can be cut the next day – when it tastes even better. That is why it is made in such big quantities."
Hans Dillesse
"A thick soup with mashed peas, other vegetables, boiled bacon and pork thigh. Accompanied with rye bread and baked bacon."
Henk Dijkgraaf
Haggis On Fire
"Haggis in a crisp filo packet with sambal oelek (from Indonesia), served with fried onion rings and creamy turnips/potato mash."
Julie De Mooij
Haring Met Uitjes
"Raw herring fish, slightly rotten. Traditionally eaten with some chopped raw unions. Has a very nice smooth flavour, although for some unknown reason generally avoided by foreigners."
Martien Van Gool
Hollandse nieuwe
"A young raw herring, eaten by holding its tail in your hands and letting the herring slip into your mouth. The best Hollandse nieuwe are sold in May. If you like you can add some raw and chopped onions to it."
Bertus van As
Jan-in-de-zak
"Meal, yeast and raisins all in cotton sack. Then boiled for about 45 minutes in water for each side. Then take it out of the sack, cut in slices and put a sauce of melted butter and treacle over it. The translation of the name would be 'John-in-the-sack' "
Pepijn Kooij
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