We had an old-fashioned Dutch dinner tonight - a one course meal with potatoes, cooked vegetables, and pan fried meat. And we follow the de Waard family tradition to serve the meal with lots of "boterjus", the excessive fat from cooking the meat with lots of butter. To be precise, we arrange the cooked potato, vegetable, and meat on a plate and then pour the boterjus all over the potato and vegetable. The key to a good old-fashioned Dutch dinner is timing - be sure you time it right, so everything is cooked and served at the same time! This is what my husband craves when he is recovering from a cold, because he finds this a "healthy" diet.
4 pork bellies
2 tsp ground cumin
1 tbsp curry powder
2 tsp ground coriander seeds
salt and freshly ground black pepper
2 tbsp sugar
500g starchy potatoes
salt and freshly ground four-season pepper
400g snijbonen, finely sliced (I don't know its English name)
1L chicken stock
METHOD - VEGETABLE
1. Bring the chicken stock to the boil. Add the snijbonen and cook for 18 to 20 minutes. Drain well and serve.