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1,500 liters of olive oil

1,500 liters of olive oil

26-07-2012 | 13.53

Looking back at the season of 2011/2012 Lucas Scholvinck, chef of TrouwAmsterdams restaurant, is very satisfied with what the kitchen staff has achieved. More and more guests are becoming 'regulars' according to Lucas.

Restaurant TrouwAmsterdam is closed from 30 July until 31 August. Getting hungry in the meantime? Here’s a nice Mediterranean recipe by French food writer Virginie Besançon (publisher TERRA).
 
Tajine with potatoes, preserved lemons and olives
 
(serves 4)
1 kg new potatoes
2 red onions, peeled and sliced
2 teaspoons cumin powder
2 teaspoons turmeric
2 teaspoons cinnamon
4 cm fresh ginger, peeled and grated
2 teaspoons coriander seeds
2 tufts of saffron threads, soaked in 400 ml warm water
4 cloves garlic, sliced
sea salt
2 tablespoons honey
olive oil
2 small preserved lemons, cut into 8 wedges
24 black olives
bunch fresh coriander, chopped
2 sprigs of coriander (garnish)
 
Wash the potatoes, but do not peel them. Cut them in half lengthwise and cook for 10 minutes in salted water. Drain. Heat some olive oil in a tagine. Fry the onions, then add herbs, ginger, garlic, sea salt and honey and cook for 5 minutes. Add the potatoes, then the lemon, and finally the saffron water. Put the lid on the tagine and let the dish simmer for 10 minutes. Add the olives and the chopped coriander and cook another 5 minutes. Taste the broth and season with some sea salt, herbs or honey. Serve the tagine, garnished with 2 sprigs of coriander.
 
Text: Bonita van Lier, culinary journalist. Always in search of true flavours and the story behind food. Twitter: @CuliLady