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
- Pour the hot bouillon over the dish
