If there is one thing the Dutch are good at it is a good, hearty winter meal. What we refer to here as kale mashed potatoes is actually known in Dutch as ‘boerenkool (stamppot)’ and is probably one of the most classic dishes of the Netherlands. Of course we wouldn’t be Cheese and Chinese if we didn’t add our own twist: we added soft, slightly sweet roasted garlic which took this mash to a whole other level. While boerenkool stamppot is traditionally eaten with a smoked sausage, we opted for a delicious, juicy meatloaf seasoned with oregano and thyme. We realize we often talk about our meals as being the perfect comfort food, but this time it is more true than ever: our bellies were so satisfied after this. If we had to choose one word to describe this meal it would be: heartwarming.
For the roasted garlic & kale mashed potatoes you will need (2 persons):
400 g of potatoes, 200 g of kale, one whole head of garlic, olive oil, salt and pepper
Start about half an hour in advance by cutting your head of garlic into half, drizzle it with olive oil and wrap in aluminium foil. Place this in a 175C oven for half an hour to roast the garlic until soft. Peel the potatoes and cut into medium-sized chunks. Place the kale into a large pot and the potatoes on top. Fill the pot with water until it covers the potatoes: boil for 25 minutes or until the potatoes are soft. Once ready, drain most of the water, add the soft roasted garlic cloves (without the skin) and purée everything. Season with salt and pepper.
For the meatloaf you will need (2 persons):
300 g of minced meat, one egg, three tablespoons of breadcrumbs, one chopped white onion, 1 clove of raw minced garlic, 2 teaspoons of dried oregano, 2 teaspoons of fresh thyme, one tablespoon of ketchup, one tablespoon of mustard, one tablespoon of brown sugar.
In a large bowl, combine all ingredients except the ketchup, mustard and brown sugar. Season with salt and pepper. Mix together (with your hands, if you dare) and form it into a loaf. Place into a greased baking dish. In a separate bowl, mix together the ketchup, mustard and brown sugar. Spread this mixture over the top of the loaf. Place into a 180C oven for 45 minutes. Let rest for 5 minutes before cutting into it.
If you’re experiencing one of those dreary, cold winter days this meal is the perfect remedy! The mash is so good because of the subtle flavour of the roasted garlic. We also really liked the sweet mustardy layer on top of the meatloaf; it is definitely an essential part of the dish. Speaking of mustard, the mash is extra yummy if you eat it with a dollop of mustard. We hope you will enjoy this ultra-Dutch meal!
Cheese and Chinese