Bram works at Quelderhuys. This in a newly opened day café with shop, which uses local ingredients as much as possible. This is also reflected in this recipe he made for the BBQ Battle. This recipe makes a dish with potatoes, mussels, aioli and rösti, served with salmon trout.

Texel potatoes

You can buy Texel potatoes at Keijser Potatoes & Asparagus and along various stalls for example in Den Hoorn. The Texel potato variety Texla has a popular flavour and is often used in salads and for baking.

Ingredients for 3 - 4 persons

Belly bacon

• Piece of pork belly
• Green herb dressing
• Rapeseed oil mayonnaise
• Jus de Veau
• Apple syrup
• Kress
• Maldon salt flakes
• 200 ml skyr from Zuivelboerderij Texel
• A bunch of chives
• 200 gr Rustiek from Kaasboerderij Wezenspyk
• 4 to 5 Texel potatoes

Potato soup

• 2 Texel potatoes
• 200 ml cream from Zuivelboerderij Texel
• 100 gr butter from Zuivelboerderij Texel
• 1 ball of nutmeg
  

Method

Slice the pork belly with squares on the fatty side and fry it crispy in a frying pan, making sure it is a nice rectangular piece. Cook the pork belly with the fatty side up on the barbecue at 100 degrees, checking regularly.

Meanwhile, boil some sliced potatoes in plenty of salted water. Cut the potatoes into smaller cubes. Put the sliced potatoes, yoghurt, mayonnaise and the grated clove of garlic in the batter bowl and gently stir so that the potato cubes remain intact. Finely chop the chives and stir them lightly into the potato salad, set aside in the fridge if necessary.

Then coat the pork belly with the apple syrup and jus de veau and repeat several times. Make sure the pork belly gets crispy. Using a fine grater, grate a little Texels Rustic cheese.

Serve some of the potato salad on the plate and add some grated cheese on top. Heat the cheese on top of the potato salad briefly with a crème brûlée torch until crispy. On the plate, serve the lacquered pork belly next to the potato salad. Add a tablespoon of green herb dressing and garnish your dish with some cress.

For the potato soup, make a cheese froth by melting cheese in milk and cream. Then turn finely in a food processor and pass through a sieve. Heat the foam to about 60 degrees. Next, heat cream along with some grated nutmeg in a saucepan. Juice some potatoes through a slow juicer until you have 300 ml. Add the potato juice to the warm cream and season with salt. Serve the mixture of cream and potato juice in a pretty glass or soup bowl and spoon the cheese foam on top. Tip: serve with freshly baked bread with herb butter.

Serve all dishes together.

Enjoy your meal!

More Texel recipes