Roots from the Netherlands

Hutspot and Hachee from the Netherlands

Amsterdam has always been a place that filled me with inspiration. How can one go wrong with a setting of quirky little houses overlooking canals? If that's not enough, there is the amazing food that these people prepare. The Netherlands are definitely on my list to visit. Today I am going to explore the spicy heritage of Hutspot and Hachee.









The cuisine from the Netherlands has never interested me, although in my family there is a long line of ancestors from this country that lies beneath sea level. But a few things have pointed me into that direction. I have recently listened to a reading of Chris Ewan’s “A Good Thief’s Guide to Amsterdam”. The character’s accents and the descriptions of Amsterdam fascinated me. And also whenever anyone ordered coffee, they ordered Koffie Verkeerd! Besides, one of my best friends are called Maryke, just like a character in this book.

Bartholomeus Vermuyden

My family history is dotted with people from this green flatland. Our native language of Afrikaans stems from Flemish and Dutch. South Africa always had a strong connection with the Netherlands due to the arrival of the VOC in the Cape of Good Hope in 1652. Jan Van Riebeeck (or Ou Jan, as he is known among Afrikaners) was sent here to set up a halfway stop for the weary travelers from Europe. Gracing our money with his serious face and brown locks, he became a familiar contributor to our every day dealings. After Jan disappeared to make space for local fauna and flora, it became known that this well-known image used belonged to another dutchman, Bartholomeus Vermuyden, who never even set foot in the lovely Cape!

The spice trade influenced the Dutch cuisine with an Eastern influence of ginger, cinnamon, bay leave, cloves and other aromatic flavors.

Both dishes that I chose have a very long history spanning from Medieval times.

Hutspot (or Hotchpotch) is a traditional dish of boiled and mashed potatoes, carrots and onions. This reminds me of comfort food, or more specifically food that I used to cook for my children when they were little. There is definitely a distinct connection with this dish and my childhood memories. Carrots are believed to be orange due to 17th century Dutch growers who cultivated orange carrots as a tribute to William of Orange - who led the struggle for Dutch independence.  See more here.

Hachee is a Dutch stew based on beef, onions and acid for tenderizing the meat. The flavors of the many spices really makes this a tasty dish.

This will be a very welcome meal on a cold and wet evening!

Hachee

Author: Dulcie & Cubano
Serves 4

Ingredients:
300 g minced beef
1 onion, chopped
5 - 10 ml balsamic vinegar
1 tbsp olive oil
2.5 ml All spice
2.5 ml ginger
7 ml salt
1 bay leave
25 g concentrated tomato paste
20 ml chutney
10 ml Worcestershire sauce
20 ml Cornflour (Maizena)
125 ml milk

Method:
Heat the oil in a large saucepan, add the onion. Cook gently, stirring constantly, for about 3 minutes until the onion is softened, but not browned.
Add minced meat, spices, balsamic vinegar, tomato paste, chutney and Worcestershire sauce.
Turn down the heat and let simmer for 20 minutes.
Mix cornflour and milk and thicken the meat sauce.

Serve with Huspot or rice or Boerenkool.

Hutspot

Author: Dulcie & Cubano
Serves 4

Ingredients:
6 medium potatoes, peeled and chopped
3 carrots, peeled and chopped
1 onion, chopped
1/8 cup (31.25 ml) milk
2 tbsp butter
1 tbsp olive oil

Method:
Heat the oil in a large saucepan, add the onion. Cook gently, stirring constantly, for about 3 minutes until the onion is softened, but not browned.
Add potatoes and carrots.
Turn down the heat and let simmer until soft.
Mash vegetables and add butter and milk to get the right consistency.