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The Dutch may love to moan about the weather, yet the moment the sun make makes its first tentative appearance, the rain showers are soon forgotten and the barbecue takes centre stage in the garden. So, why not enjoy your summer in true Dutch style this year with our 3 sizzling Dutch barbecue recipes?
Gemarineerde spareribs (marinated spareribs)
First chop the onion, crush the garlic and mix together with the ketjap, sunflower oil, lemon juice, ginger and sambal in a bowl. Next place the ribs in a large dish (it may be necessary to cut the ribs in half for this) and cover with the marinade. Coat the ribs thoroughly in the marinade, cover the bowl with foil and leave to marinate in the fridge for around 1 to 2 hours. Meanwhile, light your barbecue and wait until the coals are white-hot. Finally, place the marinated ribs onto the barbecue grill and cook both sides until golden brown. Delicious served with garlic sauce, fresh salad and baguette or, alternatively, with French-fries and mayonnaise!
Gepofte aardappelen met kruidensaus (baked potatoes with herb sauce)
4 large potatoes
1 tsp. of salt
25 grams of butter
4 tbsp. of Calvé salad dressing yoghurt
4 tbsp. of yogurt
¼ of a cucumber, grated
1 clove of garlic, crushed
Scrub the potatoes clean and boil (in their skins) in a pan of water for around 10 minutes or until semi-cooked. Next drain the potatoes, prick the skins with a fork, rub with a little butter, sprinkle with salt and wrap in aluminium foil. Meanwhile, light your barbecue and wait until the coals are white hot. Now add the potatoes and cook for a further 10 to 15 minutes or until soft and fluffy. To prepare the sauce, place the salad dressing and yogurt into a bowl and stir in both the grated cucumber and crushed garlic. Finally, slice open the potatoes lengthways (without removing the aluminium foil) and fill with the sauce. Season your baked potatoes with salt, freshly ground pepper and a final flurry of cress.
Frikadellenspiesjes (Dutch sausage skewers)
10 Dutch sausages (frikadellen)
1 tsp. of ground ginger
3 tbsp. of ketjap manis
1 tbsp. of sunflower oil
1 clove of garlic
2 red peppers
2 green peppers
2 large onions
1 pack of skewers
First chop one of the onions, crush the garlic cloves and mix together with the ketjap, sunflower oil and ginger in a large bowl. Next cut the Dutch sausages into 5 or 6 pieces and place into the marinade. Whilst the sausages are marinating, cut the remaining onion and the peppers into generous sized chunks. Now thread each skewer with alternate pieces of onion, red pepper, green pepper and sausage and place into a bowl. Cover the bowl with foil and pop into the refrigerator. Meanwhile, light your barbecue and wait until the coals are white hot. Finally arrange the skewers on the barbecue grill and cook on both sides until golden brown. Perfect served with curry sauce and ideal with lashings of garlic sauce, samba sauce, whiskey cocktail sauce, shashlick sauce or warm satay sauce.
Prefer to read this article in Dutch? Then why not visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants abroad?