Jean Thoma is chef and owner of restaurant Aan Sjuuteeänjd in Schinnen (NL). He works exclusively with bio-veg and forgotten vegetables from his urban garden. Today he is harvesting Swiss chard for tonight’s 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.
For Jean Thoma sustainable gardening and cooking is the only way for the future. Aan Sjuuteeänjd is the only organic restaurant in Limburg. Tonight there’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.

Here are the delicious recipes in Dutch and English:

In reuzel gekonfijte varkenswang met warmoos

400 gr varkenswangen
1 kg reuzel
zeezout
laurier, tijm, knoflook
kleine krielaardappelen in de schil
sjalotten
uitgebakken spek
Marineer 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. Garneren met diverse kruiden en bloemetjes.

Confit pigs cheek with Swiss chard

400 gr pigs cheeks
1 kg lard
sea salt
Laurel, thyme, garlic
Small potatoes in their skin
Shallots
Baked bacon
Marinate 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. Divide Swiss chard on plates and put pigs cheek on top. Garnish with several herbs and possibly flowers.

Carpaccio van rode bietjes en bitterbal van linzen en kruidensla

100 gr gekookte bietjes
50 gr linzen
2 dl groentebouillon
30 gr boter
50 gr bloem
Paneermeel
1 ei
Kruidensla
dille. basilicum
bladsla eetbare bloemen
Snij de rode bietjes in zeer dunne plakjes. Marineren in aceto en olijfolie. Smelt de boter, voeg bloem toe, even verhitten en afblussen met bouillon. Voeg de gekookte linzen toe. Maak nu kleine balletjes van de ragout, paneren met ei en paneermeel. Frituur de linzen bitterballetjes goudgeel. Leg de rode bietjes op het bord dreseer hierop de kruiden sla afmaken met de bitterballen.

Summer beetroot carpaccio

100 gr boiled beetroot
50 gr lentils
2 dl vegetable stock
30 gr butter
50 gr flower
Breadcrumbs
1 egg
herb lettuce
dill, basil
leaf lettuce, edible flowers
Cut 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’re golden. Start plating up with beetroot and herb lettuce.

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