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Snel, makkelijk & lekker! Zo koken onze njam!-chefs vanaf 28 augustus. Ze gaan voor een weekmenu vol vis, vlees, veggie en wereldkeuken! Voor elke smaakpapil wat wils dus. En ook de ogen krijgen de kost, want dit programma is pure reality. De chefs maken alles van A tot Z en serveren zo’n 20 minuten non-stop kookplezier. Nee, ze onderbreken zelfs niet wanneer ze in hun vinger snijden of hun mayo mislukt. En dat overkomt zelfs de beste chefs… Roeren met veel goesting in de potten: Wim Ballieu, Bart Desmidt, Steffi Vertriest, Jeroen De Pauw, Vanja van der Leeden, Jelle Beeckman, Christer Elfving, Sarah Puozzo, Mounir Toub en Bert Meewis. En in het weekend, krijg je het volledige weekmenu op je bord. Vanaf nu nooit meer de vraag: wat eten we vandaag. Vanaf nu is het elke dag njam! en vooral Snel, Makkelijk & Lekker!
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Fish? Meat? Vegetarian? Or world cuisine? Just follow your own taste. Because our Njam chefs will show you here way to fast, easy and tasty cooking. Today is meat day. And not just any meat day. We’re going to cook with today Belgian pride, White-Blue beef. And not just any piece of meat, but bavette.
One of my favorite cuts of meat is a bavette. Full of flavour. The most tasty of all cuts of meat perhaps. That’s why I like to cook with it. When you make a tartare, is that the meat you should use. But we’re going something do it completely differently.
We’re almost going to make a kind of risotto of spelled with cheese and everything. So we start with the risotto-like part. So first find a large pan. We’re going to put that on the fire. And then we’re going to cut everything. We have there requires a little garlic and onion.
All classics like a risotto. Like this. And I love garlic, so I use a lot of garlic. That is not important. But it does add a lot of flavor. Many people don’t know about garlic is a natural flavor enhancer. So it’s a fantastic product to use in many dishes.
It doesn’t always have to be garlic to taste. But it does give something extra. There you go, the garlic. I was told, Christer, that if you don’t want that bitter, that spicy thing, that you can cut it from the garlic. Yes, that’s possible if you are going to use it raw.
But I wouldn’t bother for that to do that in such a dish. I don’t think that’s necessary. And I also think: garlic is garlic. I’m too lazy for it too. I’m a pretty lazy cook. All the faster ways I can find, tricks and tips, I use. So, garlic.
That’s why I usually use no garlic press. You always have to clean it I think that’s way too much work. That and a piece of onion. Chop everything finely. So you said, Christer, some kind of risotto, but you don’t use rice? No, I use spelled now.
Spelled is a product that does not sell for much Used, but fun to cook with. With a very good bite. That goes back a bit to Italian dishes, where there is a lot of spelled or farro, that’s what it’s called, is used
In ancient Italian dishes. And I I actually think it’s a very nice product. Now too, that’s getting close a kind of risotto salad which we will serve with the meat. We also don’t use potatoes. This is filling enough. We don’t need potatoes there for use. Spelled works for everything.
And then the dish gets served also a nice bite. Which is usually the case in these types of dishes goes, is a little celery. And my grill is already on. So we’re going to grill the meat. It is the best to preheat the grill. That is always useful.
So we’re going to have some celery here chopping. That may be quite a bit. Just a little more, like that. Then you cut all the vegetables, or everything you are going to put in it, at the same size. Then everything cooks in the same time. There you go, perfect.
Like this. Turn on the fire. Those celery leaves, can you… -You can use that perfectly. I noticed it myself, I threw them away but I was already thinking: maybe I should I keep some, if necessary as a garnish.
Because there is also a lot of taste in it. So that’s what I’m going to do now. Those are edible. -They are perfectly edible. I’ll add spinach to that later stirring, this is perfect for that. I’ll put them here, so I don’t forget them. That works perfectly. So, big pan on the fire.
A generous dash of olive oil. And then all those vegetables. And now we go everything give a little bit of color. Because it’s not really the intention that it bakes, but we are going to cook everything. And just like what you do with risotto,
Is the grains of rice or in this case add the spelled immediately. So a big head or you take about 150 to 250 grams. The reason you do that is because the oil then sits around those spelled grains. And then it won’t stick. Then it becomes a little bit pre-cooked.
Whatever you can always do if you have to do it very quickly, is the spelled, when I think of it, soak a little bit. A few hours in advance. Then it will also cook faster. Well, that’s almost done. Now, deglaze with white wine and a little chicken stock.
Like this. And there we go like with risotto add a little chicken stock. I’m going to wait a little longer until it has boiled off a bit. Until the alcohol is out. It is not the case that when you cook with wine, that the children can’t eat that? No, the alcohol boils away.
That just gives a very pleasant taste. Now a little bit of chicken stock. We’ll go there later add a little more. So, that’s up. Maybe a little bit of salt and pepper. And you can find all kinds of herbs here to do. If you now say: I want a little basil or oregano,
Or thyme, rosemary, all of that is also possible. Don’t put too much salt in it. We can always do that then season to taste. It’s just like risotto water or the stock will evaporate? Yes, that evaporates. And then it boils.
You can also turn it down a bit, but I think it can be done quickly. So I let it reduce quite quickly now. And cook away. Turn it down a little less hard. Then it also cooks faster. But I also like it like those spelled grains
Even slightly less cooked then be al dente. Then you have something crispy. And they continue cooking when they are warm. There you go. Now a pan for the mushrooms, because we are going to use that too. Some finely chopped mushrooms, I’m going to put that on here too. Like this.
And that also suits that meat. Especially with such a bavette, a tasty piece of meat. Mushrooms. Think of a mushroom sauce. That is delicious. One of my favorites is pepper sauce and mushroom sauce with a piece of steak. You can always invite me to that.
And in mushrooms there is also so much flavor. And that is nowadays one of those trendy things for anyone who is vegan or vegetarian is that they make broth from it. Now I use chicken stock. But a mushroom broth is also ideal for this.
So that can all be done perfectly. That will be enough. You use the classic mushrooms, but can it also be done with others? This is possible with all types of mushrooms. If you find something wild in season mushrooms, that is also possible.
Like this. And here it is cooking. We add a little chicken stock. There you go. Exactly like risotto actually. Just as easy. Actually it is risotto not difficult at all. Mushrooms go in. We’re just going to bake them so that they get a little color.
In a hot pan. Mushrooms contain a lot of water. They lose their water quickly when you put them in a pan that is not high enough. So on high heat. Like this. So that’s cooking here and to cook. The meat. That’s the bavette.
That’s not a fat piece of meat, that’s a thin piece of meat. And there are some wires in there. That makes it not so tender, but packed with flavor. And where can we find that? in beef? In which place?
I’m not a butcher, but I know because is one of my favorite cuts of meat. That’s part of the belly. And the muscle. That’s why it’s a bit tougher. But that’s why as they call it, working meat. That worked. And that’s why it’s so tasty.
Beef tenderloin, for example is very tasty and tender, but there is a little less taste in it, because that didn’t work. So, here’s a little bit more broth. Like this. So, back to the flesh. We season. Rub a little with oil. I left the oil somewhere. Yes here.
A little oil on it. -Why do you do that? Yes, because we often putting too much oil in the pan. And I think that’s a bit too greasy. Now we go only use a little bit of oil. To properly coat it with oil.
And I go there a little too add rosemary and thyme. And then it all sticks together very nicely. So, rosemary. Let’s take a look at the mushrooms. Like this. Just a little while longer. So, quite a bit of rosemary. And then also thyme.
And you just zip it off. There are all kinds of tricks to do all that. But nothing helps. So just zip. There are people who cut the branches apart colander, but that is more work. Would you like such a bavette? Can you also put it on the barbecue? Yes. Very good.
Because that’s a piece of meat that needs to be fried briefly. So we’re going to cut it very short sear. The mushrooms are now ready. I’ll put that aside here. And now we’re going to grab a pan for the meat. And then we set that to maximum, on very high heat.
And the farro, the spelled is now cooking. How do you see it’s ready, Christer? -You can’t see that. That swells a bit. But if you taste it, it’s almost done. You have to be careful, I now notice, because in a stock cube contains quite a bit of salt.
Then you always can get a little bit of water. Then it is slightly less strong. Or some extra wine perhaps? -No, that would be too sour. Wine is only for, how can I say that, for that taste between sweet, sour and salty. That’s what that’s for.
There, there, that’s going well. Pan is on. And now we’re going to do that season here with pepper. No extra fat goes into the pan? -No, we’re going to bake that fairly dry. Like this. Some salt.
Not too much either, because we’re going for cheese to use. It also contains quite a bit of salt. And now here come the spices. And the meat is so thin, it’s perfect to season on one side. Normally you should have meat on both sides herbs, but in this case it is not necessary.
Not too much either. And don’t bake for too long either, because then the herbs will burn. So, the pan is very hot. And then we’re going to put that in now. Oh dear. My fire has gone out. Like this. We are doing well again. Let’s take a look at the meat.
Just a little while longer. Because they are thin pieces of meat, you shouldn’t bake it for too long. That also needs to be put in the oven for a while, it should brown a bit. In the meantime, the spelled here is almost ready. Yes. Now let it boil for a while. Lower heat.
Then that moisture almost boils away. And the meat is so good. And in terms of proportion, that’s a bit over feeling, Christer? Or can you dose that? It’s a bit of a feeling. Because the end result must be like this that there is still some moisture in the pan.
And it must also be cooked. So if it’s like now, I think you have 5 to 6 deciliters needed for this quantity. Plus a decilitre of wine which I added. And things are already starting to look good here. If you’re scared, turn up the heat. Then it will cook down a little faster.
And the meat is almost ready in the meantime. Yes, that has a nice color. I’m just going to drop it off here. I will also provide a towel put under, like that. To protect the shelf. Like this. And now it comes. Very simple. Divide the mushrooms over this.
And you see, the meat is completely red inside. But you hear it, it continues to cook. And then we’re going to grab a piece of cheese. Preferably a Belgian blue cheese. We have very tasty cheeses in Belgium. But this is real my favorite blue cheese.
So we’re going to divide it over this into small pieces. Like this. Would also do it with another cheese than a blue one? Yes, this would be nice too with a piece of brie or camembert. With a cheese with a lot of flavor, that is. But one from Belgium? -Ideally.
Because we have so many delicious cheeses and not enough is talked about. Yes, one of my absolute favorites is Achelse Blue. I tasted that once from a cheesemaker, long ago. When it was first developed, when it was still in its infancy. And that was such a tasty cheese.
There was a cream around it, a blue one blue cheese. Yes, really delicious. That wasn’t normal. Okay, this is done. We’re going to slide this under the grill. How long approximately? -Just a couple of minutes. The cheese should melt.
So now you can see it in the pan, if you stroke the grains with the spoon: There is still a little moisture in it. It looks like Moses walking through the sea. That all goes aside. So, okay, here goes the raw spinach. With the celery leaves. Do not forget.
And then we go through some of that to blend. The pan can already be taken off the heat. And that’s what I like about spinach. When it is completely cooked and too long has been standing, then that is not so nice. But now you get a kind of half risotto,
Half spinach which is still a bit raw. And also saved a pan. Also saved a pan. With me it always has to be quick and very simple. Fast, easy and delicious. There, that’s what we do it for. And within 20 minutes are you going to serve this dish on the table?
Something like that. It’ll be something like that. When the ingredients are ready, then it goes really fast. Well, that’s enough. Well, that’s really so good, this. Then we’ll take a look at the meat. Yes. I wouldn’t let it cook any further than this. So it’s not really au gratin.
But the cheese is melted and that mixes a little with the sauce. You can also leave it in longer, but I think the most important that the meat is not overcooked. So it is better to put it in the oven for a shorter period of time and that the meat is still perfect,
Then that there is a nice crust gets on the cheese. Like this. And you’re going to see, while it’s not are very spectacular vegetables, it’s a lot of fun to put on a plate. If you don’t have spelled, you can also replace it with risotto rice? Through rice, yes. That is perfectly possible.
But here we do no cheese in the risotto. Normally we always do there Parmesan cheese in between or something else. In a risotto. But the cheese is on the meat here, so we save it a little bit. Like this. I think that’s beautiful too. Super cool dish.
And then a piece of meat appears. That may be a large piece of meat, because there are no potatoes. Just a little spelled. And then we’ll go a few more add stray mushrooms. A little of the gravy from the meat over it. I hear your mouth watering, Christer. -That’s true.
I like that so much. Okay, that’s it. It is a piece of White-Blue beef, bavette, my favorite meat. With a kind of game risotto. Super fast and easy too. And I think it’s nice too. So everyone can read it on njam.tv. Enjoy your meal. There’s even more this weekend quick, easy and delicious.
Because then we serve our full weekly menu. With fish, meat, vegetarian and world cuisine. Until then, see you Njam.