Georgie is a chef at Vanderveen in Amsterdam. Our favourite restaurant. Georgie has been important in promoting our delicious bone broth. In his bar and kitchen at the Beethovenstraat he creates simple but tasty dishes with our pork bone broth.
This is where the taste and quality come out. Would you like to make this great restaurant recipe at home? Then follow the instructions and ingredient list below. Watch the video for the recipe 🙂 & read about our journey here.
Instructions
For the poached egg
Bring a pan of water to the boil
Add a splash of vinegar to the water
Carefully crack the egg into the pan for 3 to 4 minutes
For the bacon oil
Put a pan on low heat
Caramelize the smoked bacon in it until it is crispy and golden brown
Add enough oil to cover the bacon
Let this simmer for 30 minutes on a low heat
Strain the bacon and keep the oil separate
For the peas and the blueberries
Grill the peas on the barbecue or in a frying pan
Season to taste with salt and pepper
Grill the blueberries in a frying pan
You can also use the blueberries raw
For the bouillon
Flavor the bouillon with apple, cider vinegar and salt
How to serve this delicious dish
Place the egg in the middle of a deep plate
Sprinkle the peas and blueberries over it
Drizzle the bacon oil over the top
Garnish the dish with fresh herbs from the garden as desired
Bone broth is one of the most dynamic foods you can eat. It is an excellent source of protein, including collagen. In addition, it does not contain any ingredients that are not good for you. Unflavored bone broth is ideal for coffee recipes, smoothies and desserts.
