Another prominent dish from my childhood days (by now you'd know already why I like good food haha). The recipe will differ from one family to another, just happen that my family use ear mushroom. I heard before that others use saussages, winers, corned beef, etc, so you might actually had this dish too before, just served it differently. This Dutch influenced dish is basically consists of mashed potato layered w/ fillings and baked.
Ingredients:
Mashed potato:
5 large Russet potatoes, peeled and boiled till well cooked (steamed is another option)
35gr cheese (Dutch Cheddar is the best for this)
15gr heavy cream / milk
Filling:
2 rolls Vermicelli - soaked, chopped
300gr green beans - thinly cut
4 big dried ear mushrooms - soaked, chopped
200gr minced chicken - mix w/ corn flour and season w/ salt, pepper
1 egg - for egg wash
Seasoning: salt, pepper, sugar, basil
How to:
1. In a big bowl, add in potatoes, cheese and cream, mash the potato w/ potato masher or hand blender until all ingredients well combine and smooth
2. On a skillet w/ medium fire, heat up about 3 tbsp olive oil and cook the minced chicken while break it to small bits. Then add in the rest of the filling ingredients. Cook until green beans are soft enough, then lightly season the mix w/ pepper, salt, basil and sugar
3. Pre-heat oven to 175C while doing the assemble.
4. Assemble: on baking dish, put mashed potato as base, then alternate w/ filling until the top finish w/ the mashed potato again and brush the surface w/ egg wash. Make sure potato layer is firmed, not leaving any vacumn in the middle of the layer by tapping each layer lightly w/ spoon. For smooth top finish, use the back of the spoon to level the mashed potato.
5. Bake for about 40 min until you get the golden brown surface.
Tips:
1. To be efficient in the kitchen: First, boil potatoes while you do the cutting prep. Then after potato is cooked, quickly do the mashed potato, then set it aside. Next is to cook the filling. Once filling is done, pre-heat oven and do assemble straight away. So, once you finish assemble, oven is ready for your dish and off it goes. All this steps, exclude the baking time, should take you about 1 hour.
2. If you don't like green beans, you can sub it w/ asparagus or chinese parsley.
3. For cleaner taste, you could opt to add butter to your mashed potatoes to sub for the cream, or even add both. Butter/cream will make your mashed potatoes fluffy. But the cheese is a must for me because it gives the taste and body to the mashed potatoes.
Ingredients:
Mashed potato:
5 large Russet potatoes, peeled and boiled till well cooked (steamed is another option)
35gr cheese (Dutch Cheddar is the best for this)
15gr heavy cream / milk
Filling:
2 rolls Vermicelli - soaked, chopped
300gr green beans - thinly cut
4 big dried ear mushrooms - soaked, chopped
200gr minced chicken - mix w/ corn flour and season w/ salt, pepper
1 egg - for egg wash
Seasoning: salt, pepper, sugar, basil
How to:
1. In a big bowl, add in potatoes, cheese and cream, mash the potato w/ potato masher or hand blender until all ingredients well combine and smooth
2. On a skillet w/ medium fire, heat up about 3 tbsp olive oil and cook the minced chicken while break it to small bits. Then add in the rest of the filling ingredients. Cook until green beans are soft enough, then lightly season the mix w/ pepper, salt, basil and sugar
3. Pre-heat oven to 175C while doing the assemble.
4. Assemble: on baking dish, put mashed potato as base, then alternate w/ filling until the top finish w/ the mashed potato again and brush the surface w/ egg wash. Make sure potato layer is firmed, not leaving any vacumn in the middle of the layer by tapping each layer lightly w/ spoon. For smooth top finish, use the back of the spoon to level the mashed potato.
5. Bake for about 40 min until you get the golden brown surface.
Tips:
1. To be efficient in the kitchen: First, boil potatoes while you do the cutting prep. Then after potato is cooked, quickly do the mashed potato, then set it aside. Next is to cook the filling. Once filling is done, pre-heat oven and do assemble straight away. So, once you finish assemble, oven is ready for your dish and off it goes. All this steps, exclude the baking time, should take you about 1 hour.
2. If you don't like green beans, you can sub it w/ asparagus or chinese parsley.
3. For cleaner taste, you could opt to add butter to your mashed potatoes to sub for the cream, or even add both. Butter/cream will make your mashed potatoes fluffy. But the cheese is a must for me because it gives the taste and body to the mashed potatoes.
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