{"id":37251,"date":"2016-10-18T15:19:37","date_gmt":"2016-10-18T15:19:37","guid":{"rendered":"https:\/\/aptus-holland.com\/video-creating-star-dishes-out-of-your-urban-garden\/"},"modified":"2016-10-18T15:19:37","modified_gmt":"2016-10-18T14:19:37","slug":"video-creating-star-dishes-out-of-your-urban-garden","status":"publish","type":"post","link":"https:\/\/aptus-holland.com\/it\/video-creating-star-dishes-out-of-your-urban-garden\/","title":{"rendered":"Star Dish Recipes"},"content":{"rendered":"<p>Jean Thoma is chef and owner of restaurant Aan Sjuutee\u00e4njd in Schinnen (NL). He works exclusively with bio-veg and forgotten vegetables from his urban garden. Today he is harvesting Swiss chard for tonight\u2019s new dish. During the summer he also works with edible flowers. Together with Aptus Plant Tech we made a testing ground. In an urban garden we use Aptus All-in-One pellets and Believerpack. Plantsap analysis will tell us more about deficiencies in plants. This way we can measure differences in plant growth and nutritional values.<br \/>\nFor Jean Thoma sustainable gardening and cooking is the only way for the future. Aan Sjuutee\u00e4njd is the only organic restaurant in Limburg.\u00a0Tonight there&#8217;s Swiss chard with stewed pigs cheek and a summer carpaccio on the menu. When Jean works with meat, he buys local cattle and uses every part of the animal. Jean grows his veggies himselve, or sources them locally.<\/p>\n<p><iframe loading=\"lazy\" title=\"Creating star dishes out of your urban garden\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/Tk4MzCsHcTY?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>Here are the delicious recipes in Dutch and English:<\/p>\n<h4><strong>In reuzel gekonfijte varkenswang met warmoos<br \/>\n<\/strong><\/h4>\n<p>400 gr varkenswangen<br \/>\n1 kg reuzel<br \/>\nzeezout<br \/>\nlaurier, tijm, knoflook<br \/>\nkleine krielaardappelen in de schil<br \/>\nsjalotten<br \/>\nuitgebakken spek<br \/>\nMarineer de varkenswang met zeezout en kruiden voor ongeveer 6 uur. Verwarm de reuzel tot ongeveer 90 graden. Konfijt hierin de wangen tot ze gaar zijn (6 uurtjes). Was de warmoos (snijbiet,) stoof een klein gesneden sjalotje in de boter en voeg hier de warmoos aan toe en kort laten garen. Op een zeef laten uitlekken. Verdeel de warmoos op de borden leg hierop de varkenswang.\u00a0Garneren met diverse kruiden en bloemetjes.<\/p>\n<h4><strong>Confit pigs cheek with Swiss chard<br \/>\n<\/strong><\/h4>\n<p>400 gr pigs cheeks<br \/>\n1 kg lard<br \/>\nsea salt<br \/>\nLaurel, thyme, garlic<br \/>\nSmall potatoes in their skin<br \/>\nShallots<br \/>\nBaked bacon<br \/>\nMarinate the pigs cheek with sea salt and herbs and let it sit for about 6 hours. Heat lard up to around 90 degrees. Confit cheeks for 6 hours. Wash Swiss chard, stew al little shallot in butter, add the Swiss chard, cook briefly and let it rest on a sieve.\u00a0Divide Swiss chard on plates and put pigs cheek on top.\u00a0Garnish with several herbs and possibly flowers.<\/p>\n<h4><strong>Carpaccio van rode bietjes en bitterbal van linzen en kruidensla<br \/>\n<\/strong><\/h4>\n<p>100 gr gekookte bietjes<br \/>\n50 gr linzen<br \/>\n2 dl groentebouillon<br \/>\n30 gr boter<br \/>\n50 gr bloem<br \/>\nPaneermeel<br \/>\n1 ei<br \/>\nKruidensla<br \/>\ndille. basilicum<br \/>\nbladsla eetbare bloemen<br \/>\nSnij de rode bietjes in zeer dunne plakjes.\u00a0Marineren in aceto en olijfolie.\u00a0Smelt de boter, voeg bloem toe, even verhitten en afblussen met bouillon.\u00a0Voeg de gekookte linzen toe.\u00a0Maak nu kleine balletjes van de ragout, paneren met ei en paneermeel.\u00a0Frituur de linzen bitterballetjes goudgeel.\u00a0Leg de rode bietjes op het bord dreseer hierop de kruiden sla afmaken met de bitterballen.<\/p>\n<h4><strong>Summer beetroot carpaccio<br \/>\n<\/strong><\/h4>\n<p>100 gr boiled beetroot<br \/>\n50 gr lentils<br \/>\n2 dl vegetable stock<br \/>\n30 gr butter<br \/>\n50 gr flower<br \/>\nBreadcrumbs<br \/>\n1 egg<br \/>\nherb lettuce<br \/>\ndill, basil<br \/>\nleaf lettuce, edible flowers<br \/>\nCut beetroot in thin slices. Marinate in aceto and olive oil. Melt butter, add flower, heat for a brief moment and add vegetable stock. Add boiled lentils. Make small balls of the ragout and start breading them with egg and breadcrumbs. Fry the balls until they\u2019re golden. Start plating up with beetroot and herb lettuce.<\/p>\n<p>Like our <a href=\"https:\/\/www.facebook.com\/AptusHolland\/?ref=aymt_homepage_panel\" target=\"_blank\" rel=\"noopener\">Facebookpage<\/a> to keep updated with our green way of life.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jean Thoma is chef and owner of restaurant Aan Sjuutee\u00e4njd in Schinnen (NL). He works exclusively with bio-veg and forgotten vegetables from his urban garden. Today he is harvesting Swiss chard for tonight\u2019s new dish. During the summer he also works with edible flowers. Together with Aptus Plant Tech we made a testing ground. In [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":30048,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[694],"tags":[1487,1527,1528,1551,1161,1422,1513,1488,1552,1393,1395],"class_list":["post-37251","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-famiglia-aptus","tag-aan-sjuuteeanjd-it","tag-all-in-one-pellet-it","tag-all-in-one-it","tag-aptus-believerpack-it","tag-aptus-plant-tech-it","tag-aptus-regulator-it","tag-aptus-startbooster-it","tag-bio-restaurant-it","tag-limburg-it","tag-sustainable-agriculture-it","tag-urban-garden-it"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Star Dish Recipes - Aptus Holland<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aptus-holland.com\/it\/video-creating-star-dishes-out-of-your-urban-garden\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Star Dish Recipes - Aptus Holland\" \/>\n<meta property=\"og:description\" content=\"Jean Thoma is chef and owner of restaurant Aan Sjuutee\u00e4njd in Schinnen (NL). He works exclusively with bio-veg and forgotten vegetables from his urban garden. Today he is harvesting Swiss chard for tonight\u2019s new dish. During the summer he also works with edible flowers. Together with Aptus Plant Tech we made a testing ground. 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