Bitterballen, a tasty Dutch snack

–          500 gr Leftover roast meat, shredded (chicken, pork, beef, lamb)

–          1.5 cup braising liquid, fat removed, from your roasts, alternatively make some broth with meat bones of your choice, onion, garlic, carrots, small piece of star anis, bay leaf, thyme, salt and pepper.

–          40 gr butter

–          40 gr flour

–          ¼ tsp allspice

–          Half a bunch of parsley, finely chopped

–          Salt and pepper

–          Panko

–          4 eggs, beaten

–          200 gr flour

–          Your favorite mustard for dipping

Shred your leftover meat and cut up finely (you can use a food processor to pulse the meat a bit to avoid getting big chunks in your mix. Melt butter in pan, add flour and whisk, cooking over low heat until a blonde roux is made, 3-4 minutes. Add braising liquid little by little whisking to avoid getting lumps. Once all liquid is mixed add meat, allspice, parsley and pepper. Cook gently until it thickens, 2 minutes. Taste and adjust seasoning. Let cool on a cookie tray for 10 minutes then cover with plastic wrap and store in fridge for at least two hours until completely cooled. Roll mixture into balls a bit smaller than a ping pong ball. Dredge balls in flour, then dip in beaten egg and finally panko breadcrumbs. Once breaded you can freeze on a tray and transfer to ziplocs to avoid them sticking together. Fry at 350F for 5 minutes or until golden colored and hot in middle. Enjoy with a good strong mustard and a beer or a gin (bitter).

Buttery roast chicken

  • 1 whole chicken
  • ¾ cup panko breadcrumbs
  • 2 tbsp chopped fresh thyme
  • 1 tsp finely grated lemon zest
  • 1 ½ cups unsalted butter, room temperature
  • ½ tbsp salt
  • Lemon
  • 2 smashed garlic cloves
  • ½ cup white wine

Preheat oven to 375 degrees F. Mix breadcrumbs, thyme, zest, 1 cup of butter and ½ tbsp salt in a bowl. Carefully run your hand between the skin and the chicken and insert the butter mixture under the skin. Work the butter over the breasts, thighs and drumsticks so it is evenly coated. Rub the remaining 1/2cup butter on outside of skin and season with salt and pepper. Insert cut lemon and two smashed garlic cloves in chicken cavity and place in a roast pan along with a ½ cup of white wine. Roast until skin is golden brown and internal temperature reads 165F, depending on size of bird 1h-1h30. Let rest before carving.

Cucumber halloumi salad

  • 1 English cucumber cut in quartered slices
  • Handful of fresh herbs – tarragon, chives, mint are great together, finely chopped
  • Large avocado cut in small chunks
  • 1/3 cup toasted pecans, chopped
  • Zest and juice of 1 lemon
  • 2 tbsp good olive oil
  • Pinch of sea salt
  • Freshly ground pepper
  • A few slices of halloumi cheese

Combine all ingredients together except for cheese. For halloumi, oil a frying pan and cook about 1-2 minutes on each side on medium heat, until golden brown. Place halloumi over salad and enjoy.

Herb sauce

  • 6 tbsp olive oil
  • 1 tsp white wine vinegar
  • 2 tbsp honey
  • Zest of 1 lemon
  • ½ cup lemon juice
  • 1 cup of cilantro chopped
  • 1 cup parsley chopped
  • 2 green onions
  • 1 garlic clove, chopped
  • 1 tsp salt
  • Pepper

Blend all ingredients and serve as sauce for potatoes, veggies and meat.

Serve with roasted potatoes and veggies of choice.

An Indian meal

Spicy Eggplant

–          800g eggplants cut into wedges, 2 inches long

–          400 gr ripe tomatoes (or canned chopped)

–          1in piece ginger, grated

–          6 garlic cloves crushed

–          1 cup oil

–          1 tsp fennel seeds

–          ½ tsp kalonji (nigella seeds)

–          1 tbsp ground coriander

–          ¼ tsp ground turmeric

–          ½ tsp cayenne pepper

–          1 tsp salt

In a colander, sprinkle the eggplant wedges with salt and leave for 30 minutes to allow bitter juices to run out. Rinse, squeeze any excess water and pat dry with towel. If using fresh tomatoes, score a cross on each end and plunge into boiling water for 20 seconds, peel skin and roughly chop. Puree ginger and garlic with 1/3 of tomatoes in a blender (or finely chop tomatoes and mix with garlic and ginger).  Heat ½ cup oil in a heavy-based frying pan and when oil hot, add as many eggplant wedges as you can fit in one layer. Fry over medium heat until brown on both sides and transfer into sieve to drain oil. Repeat with remaining eggplants adding oil as necessary.

Reheat remaining oil in pan and add fennel seeds and kalonji. Cover and allow to pop for a few seconds, adding tomato and ginger mixture and remaining ingredients (except for eggplants). Cook for 5 minutes while stirring until mixture thickens. Add the cooked eggplant, cover and cook gently for 10 minutes.

Simple Butter chicken


–          ½ cup plain yogurt

–          1tbsp lemon juice

–          1 tsp turmeric

–          2 tsp garam masala

–          ½ tsp chilli powder

–          1 tsp cumin

–          1 tbsp ginger, grated

–          2 cloves garlic, crushed

–          3 packages (1.5 lbs) chicken thighs or breasts (thighs stay moister) cut in pieces


–          2 tbsp ghee or butter

–          1 cup tomato passata (puree)

–          1 cup heavy cream

–          1 tbsp sugar

–          1 ¼ tsp salt

Combine marinade with chicken and refrigerate overnight (minimum 3 hours). Heat ghee (oil or butter) over high heat in a large frying pan. Take chicken out of marinade but don’t wipe off. Keep leftover marinade. Cook chicken for 4 minutes until it is white. Add tomato puree, cream, sugar and salt as well as the remainder of the marinade. Simmer on low for 20 minutes. Garnish with cilantro.

Naan recipe

–          4 cups flour

–          1 tbsp instant dry yeast

–          2 tsp kosher salt

–          ½ tsp baking soda

–          1 tsp baking powder

–          ¾ cup yogurt

–          1 cup warm water

–          4 tbsp butter melted

–          1 tbsp minced cilantro

Combine flour, yeast, salt, soda and baking powder in a stand mixer with paddle attachment, beating on low speed to combine. Add yogurt and water to the mixer, mix on low speed until mixture forms a dough and switch to hook attachment and knead for 4 minutes on low. Flour your counter and knead dough by hand once or twice to form a ball. Cut into 8 equal pieces and shape into balls, cover and let rest for 1 hour. Use rolling pin to roll out the balls flat to less than ¼ inch thick. Stretch it out with hands. Let it rest for 10 minutes. Preheat cast iron pan for 5 minutes on medium-high heat. To check for readiness sprinkle with water- if beads evaporate instantly it is ready. Add one naan to pan, cover and cook until bubbles start to grow (30-60 seconds). Flip and cook other side until it starts to char in spots (30 seconds). You can also finish the naan on direct flame if you have a gas range). Transfer to plate and cover with towel to keep warm. Melt butter and stir in cilantro, brush bitter on warm naan to seal moisture into hot bread and enjoy! A bit of work but totally worth it!

Roast X-mas chicken with gravy and pork and merguez stuffing.

This recipe is inspired from Gordon Ramsay’s Christmas turkey. We tried it a few times, and we like it better without the apricots. And we like chicken better than turkey! Here are the three parts!


Here is the video for visuals:
1 lb ground pork
salt and pepper
1 large apple, grated
(in the original recipe there were apricots)
about a handful of pistachio nuts, shelled and roughly chopped
zest of 1 lemon
a handfull of chopped parsley
olive oil
a lot of fresh sage leaves
2 merguez sausages

Mix ground pork, grated apple, pistachios, zest and parsley together. Add salt and pepper, On a large sheet of aluminum, drizzle olive oil and arrange the sage leaves right side down so they stick to the oil and overlap in two rows so they form a rectangle of sorts the length of 1.5 to two merguez sausages placed end to end. Season. Spread half of the pork mixture onto the leaves, run your finger down the middle to make a groove for the sausages. Place sausages in groove and cover with remaining pork. Wrap foil around the stuffing, twisting ends to seal. Roll package to get a tight and even log shape. IF making ahead, refrigerate at this stage. Place in a baking dish and bake in a preheated oven at 400 F for about 40 minutes. Leave to rest for 10 minutes before slicing to serve.


Here is the video in case you need visual cues.
1 chicken (or Turkey, but we prefer chicken)
salt and pepper
2 onions, peeled and halved
2 lemons
3 garlic cloves crushed
small bunch of parsley chopped
375 gr unsalted butter at room temp.
1 tbsp olive oil
3 bay leaves
bacon slices

Preheat oven to 430 F. Prepare herb butter by mixing butter with salt and pepper,  parsley, zest of 2 lemons, juice of 1 lemon, crushed garlic, olive oil and parsley. Set aside.
Season chicken cavity, stuff with onions, 1 lemon cut in two and bay leaves. Loosen skin on the breast with your hands, being gentle so as not to tear. Do the same with the thighs. Stuff half the butter mixture between the skin and meat and gently massage the butter into hard to reach areas. Place bird in roasting tray (not glass!) breast side up. Spread rest of butter onto bird, season with salt and pepper then drizzle a bit of olive oil. If preparing ahead, cover with foil and refrigerate.

Roast turkey in preheated oven for 15 minutes. Take bird out of oven, and place bacon strips over breast. Lower heat to 360 F and cook until done (use thermometer! it avoids errors), they say 30 minutes per kg, but it always takes more time here! When done, remove from oven, let chicken rest under foil. Remove parson’s nose (the butt) and wings for the gravy. Remove lemon and onion from cavity for gravy and bacon from breast!


This has got to be the best tasting gravy I have ever eaten. here is a link to the youtube video in case you need visual cues.

3 sprigs fresh rosemary
3 fresh tomatoes chopped
1 cup apple cider (I never have this in house so I end up using leftover pear wine someone once gifted us)
2 cups chicken broth
1/4 cup walnuts chopped

Drain the roasting pan juices and reserve. Heat up roasting pan on the stove and add all the stuff you took from the roasted chicken- chopped up bacon, chopped up lemon and onion. Add 2 sprigs of rosemary and tomatoes. Sauté for 2 minutes. Add wings and parson’s nose to pan and stir. Pour in cider and bring to a boil, scraping the browned bits on bottom of pan. Reduce by half then add reserved juices. Reduce once more by half. Crush everything with a potato masher to bring out their juices. Pour in chicken broth, bring to a boil and add remaining rosemary. In your gravy boat, place walnuts. Strain gravy into boat and serve.

Bon appetit!

Pastured chickens and pastured eggs

We have a quota for producing 500 laying hens and we are allowed to produce 300 broilers per year.

Our laying hens live outside when the weather permits and they eat surprising quantities of grass and bugs. They also fertilize our fields. In nature, birds often follow herbivores to clean out the patties and thus they reduce fly populations and prevent diseases like pinkeye in cattle.

The biggest challenge is predation, even with electrified netting and frequent rotations.

Laying hens on pasture

We have long been conflicted about raising meat birds on pasture. Modern meat birds are highly susceptible to temperature and humidity changes, and virtually unable to walk after 40 days. Subsequently, mortality is unacceptably high, and animal welfare compromised from the start.

We turned to genetics to reduce mortality. We tried to raise (overly) expensive Bresse chickens for a while, but settled on a hardy red meat chicken. Mortality is now very low, but growth is slower. Therefore, it costs about twice as much to raise these birds.

Because our production is limited by law, we are always looking for other small farmers who want to raise these chickens for us.

An old style chickentractor design

We get multiple calls every week from people looking for 100% grass-fed chicken. Sorry folks, but it makes us a little cranky. Before you are call us, please please please understand that chickens are not herbivores. Despite what Steven Gundry says, chickens can no more survive on grass (and insects) alone, than you can! Shame on those who lie to you.