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Proeftijd | Episode 6 | Vechtdal pasta with buffalo entrecote


    Episode 6: Vechtdal pasta with buffalo entrecote

    First aired: Tuesday, 6 October 2015 at 17.32 hours

    In this episode of Proeftijd, we take a look at family Kelder. There are two sisters Kelder who tell us about the dish of today and their shop Culinien. After that we pay a visit to their parents to admire the beautiful buffalos. At last we will taste this extraordinary dish of Vechtdal pasta with buffalo entrecote.

    For this episode of Proeftijd we traveled to the beautiful Vechtdal area in Overijssel. Sisters Janine en Nienke Kelder welcome us at their store ‘Culinien’ in Hardenberg. Nienke cooks beautiful dishes with regional products. One of the most remarkable ingredients she uses is buffalo steak.The buffalo steak comes from the farm of the Kelder family in Radewijk. Yes, that would be family. Mom and dad own this farm and the small store, while brother and sister-in-law Diana milk the buffalos at their farm in Steenwijksmoer. We visit the farm in Radewijk and Diana tells us about the why and how of their decision to work with buffalos.

    The wine that Nienke uses in the pasta comes from vineyard de Lutter Esch in Lutten. Owner John van den Hoven explains us everything about the process of making wine.

    Website: Culinien, Buffelfarm, Wijngaard de Lutteresch, Boerderijwinkel Firmakelder
    Facebook: Culinien
    Twitter: @ANKelder  @Buffelfarm

    The Dish: Vechtdalpasta with buffalo steak

    Vechtdal pasta
    Buffalo steak
    Red wine from vineyard Lutter Esch
    Buffal mozzarella
    French beans
    Tomato-basil tapenade (homemade)
    Rocket lettuce

    1. Clean the French beans, and cut of the tips. Cut them into small slices.
    2. Cook the French beans al dente
    3. Cook the Vechtdal pasta al dente
    4. Rinse the pasta with a little bit of warm water and mix the pasta with the homemade tomato-basil tapenade
    5. In the meantime, cook the buffalo steak until it’s nicely brown and leave it to rest in aluminium foil
    6. Bake the onion, paprika and garlic in the juice of the steak and deglaze it with red wine and a little broth
    7. Taste the sauce and add some flavour with pepper and salt
    8. If necessary: use a little cornflour to thicken the sauce
    9. Cut the buffalo mozzarella in even slices
    10. Cut the baked buffalo steak in parts

    Put the Vechtdal pasta, steak and sauce on the plates. The mozzarella and rocket lettuce finish this tasteful dish. Enjoy!

    About this program:

    Proeftijd is a program where we look for local recipes and products from the North of the Netherlands in combination with special stories that involve food & lifestyle.

    In the program Proeftijd, the focus lays on food and the origin of products from the region, but also about the stories behind a recipe from the region. A dish from grandma's kitchen or perhaps you invented a recipe yourself? During the program we look for tasty food from the region in combination with a special story.

    In every episode a recipe from the northern region is the lead. We examine what products are processed in the dish and where they come from. Perhaps the program inspires you to prepare dishes from the north yourself!

    In short, it is time to try and taste food and dishes from the North of the Netherlands.

    Do you know, or are you someone who can make the most delicious meals with products from the northern region and an interesting story?

    Proeftijd, From 1st of September, everyday at 17.30 hours at Podium.TV