Frisian lamb-and-cabbage stew
(This can also be made with venison or other game meats)
This is a very good hearty stew that can be tailored to taste.
500 grams lamb (1 pound cubed)
75 grams butter (3 tablespoons)
6 thick slices of bacon
½dl vinegar (1/4 cup)
1 bay leaf
1 kilogram potatoes (2 pounds 2 ounces)
1 kilogram white cabbage (2 pounds 2 ounces)
salt and pepper to taste
Season the lamb with salt and pepper. Quickly sear it on all sides in hot butter. Take the meat from the skillet and quickly fry the bacon. Cube the lamb, put it back into the skillet with the bacon, add 1½ dl water, the vinegar, chopped pickles and spices. Mix and let the stew simmer for 90 minutes.
In the meantime peel the potatoes, cut them into chunks and add to the stew. Clean and slice the cabbage, peel and dice the onions and add to the stew as well. Simmer for another 30 minutes. Add salt and pepper to taste.
Potato soup with Cheese and Bacon
700 grams/1 pound 9 ounces peeled potatoes
50 grams/2 oz. butter or margarine
200 grams/7 ounces thick bacon or fat pork
2 cloves garlic, finely chopped
2 onions, finely chopped
6 tbsp flour
6 bouillon cubes
1 liter/1 quart milk
fresh rosemary sprigs
8 tbsp cream
6 tbsp fresh chopped chives
100 grams/3.5oz. grated extra aged (Gouda) cheese (I usually substitute Cheddar and Colby in this recipe)
I like mine a little more seasoned so I usually add
1 teaspoon of red pepper
1 teaspoon of celery salt
1/2 cup of parmesan cheese
Boil the potatoes and when done drain the water and steam them for a minute or so. Let them cool. Purée the potatoes over a bowl.
Dice the bacon or pork slab. Put the butter in a hot skillet and when the foam starts to evaporate, put in the bacon bits. Turn down the heat and saute the meat till it is golden brown. Drain the grease into a small bowl to use later and put the bacon bits to the side.
Pour the grease into a large, heavy skillet. Add the onions and saute for two minutes. Put in the garlic and saute for a minute longer. Sift in the flour and mix well. While stirring add 2 quarts of water and stir until the mix boils. Add the stock cubes and milk and bring to a boil again.
Whisk in the mashed potatoes and turn down the heat. Add the sprig of rosemary and let the soup simmer for five minutes. Take out the rosemary and whisk the soup some more.
When the soup is ready to serve, fold in the bacon bits, cream and 4 tablespoons of chives. Pour in a heated serving dish or tureen. Sprinkle the rest of the chives over it. Allow your guests to add the grated cheese to the soup to taste.