Uitsmijter

GROUP B: The Netherlands

If you have lived in The Netherlands for any length of time you will most probably of had an Uitsmijter. The Dutch are definitely more famous for their football than their cuisine but I have to admit that for a lunch sandwich the uitsmijter does tick all the boxes. For that authentic feel make sure to use grated Dutch cheese.

The Dutch like to use fresh sliced bread but personally I like to toast only one side under the grill and then place the cooked eggs on top of the fresh side. I just like the contrast in taste it gives over completely fresh bread.

If you are interested in more Dutch recipes here at Food Devil why not check out my Dutch section which you can find here:

Madame Jeanette Chutney

After the success of my Tomato Chutney I decided to spice things up with this very tasty Madame Jeanette chutney. The Madame Jeanette chili comes from Suriname with the Scotch Bonnet chili originating from Jamaica.

The Madame Jeanette chilli is from the same family as the more commonly known Scotch Bonnet and is a variety of chili pepper that belongs to the same species as the habanero. It is one of the hottest peppers in the world and found mainly in the Caribbean islands. Most Madame Jeanettes have a heat rating of 100,000 – 300,000 Scoville units. For comparison, most jalapeno peppers have a heat rating of 2,500 – 8,00 on the scoville scale.

The chutney below is a fusion of roasted tomato, peppers, chilli & shallots. Unlike the tomato chutney the start of the cooking process occurs in your oven. The flavours are really delicious together and it works great on sandwiches or as an accompaniment to a warm meal.

Quesadillas

This recipe is an old favourite of mine. Its just so easy & as well perfect for when you are having lots of people over for an evening in your house. You make up your cheese mixture keep it in the fridge, then cook when the people arrive or when they get hungry. Just keep going until the cheese mixture is finished. Add cooked shredded chicken or prawns to make different types.

I remember stumbling onto this recipe that was written to be cooked on a BBQ – you roll the tortillas up & wrap in 2 layers of tin foil and place on a warm BBQ. It works well but tends to be very messy when eating.  

What I have attached below is the original quesadilla recipe – Quesadilla in Spanish means cheesy tortilla and in practise it is a glorified cheese sandwich. You can really add whatever it is you like to the below basic ingredients – if you do not like one of them remove and add what you do like.

Vegetarian Club Sandwich

There is nothing quite like a good sandwich, it is something that I am quite the expert at, I got to say. So what makes the perfect sandwich? 

Essientially it is ingredients that all compliment each other in taste and flavour, something you got to be able to take in your hands. If you eat your sandwich with a knife & fork there is something wrong….

If you check the Sandwich section to my blog you will see some other sandwich ideas but today I am going to talk about the Club Sandwich. 

There are a few golden rules in my book here before we start:

- The Club Sandwich is always a triple decker affair

- The Bread should be really fresh
- You will toast the middle piece of bread and let this get cool – this will offer the sandwich a delicious crispy crunch when you bite into it
- Use only fresh ingredients for best results (treat yourself to top quality tomatoes and cheese)
- Divide your sandwich into 2 distinct sandwichs that will sit on top of each other. You want the flavours here to compliment each other and not battle against each other.
- Use my Tomato Chutney in this sandwich

Tomato Chutney

I absolutely love chutney. The below recipe is really great as you can tailor it to your own taste. I like my chutney to have a spicy kick so I add some devil eye chillis to it. Others prefer a milder sweeter chutney so no chillis are added but sultanas instead.

Like with anything you do, practice makes perfect and once you make this I think you will always have some in your fridge as it will lighten up the dullest of sandwiches.

Day 4: Broodje Kaas (Delux)

Day 4

Holland 2 Denmark 0
Japan 1 Cameroon 0
Italy 1 Paraguay 1

World Cup Kitchen will be a Dutch Cheese Sandwich…well a super deluxe version!

Very simply the sandwich is marinated tomatoes (olive oil, chilli & garlic) with fresh basil leaves and a white cheese (port salut, gruyere, fontina) all toasted on a pan on very thick fresh wholemeal bread.

Tuna Melt

There are many ways to make a tuna melt so there is no right or wrong way. 

My way has been tweaked over the years but the basic principles of it remain the same.

The Golf Sandwich

Played my first round of golf yesterday. For some reason I always associate eating a sausage roll with golf….I know that sounds like the start of some new Tiger Woods joke but in aint.

When your out on the course you do get hungry and a banana just doesn’t cut it – we always have sausage rolls out on the course as they as easy to eat, tasty and filling. So for yesterday I decided to make my slant on this......  

"The Sausage Sandwich"

The Toasted Sandwich

Growing up we always had a toasted sandwich maker on the go whenever we wanted or needed something quick and tasty. My Dad was quite the experimenter when it came to different sandwiches and it was him that first introduced me to the concept of cooking raw egg in a sandwich. As you seal up the sandwich the beauty of it is that you create an envelope of goodness as it cooks everything inside in a sort of steamed pocket.