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Day 6: Time to go Dutch
Day 6 of the World Cup of BBQ returns to Europe with this BBQ cook of Dutch Stamppot.
I did a cook from the Netherlands as part of my F1 cooks, which was a Chicken Satay dish. I remember coming across Stamppot and decided to give this one a go.
It’s basically, Dutch Smoked Sausage, Rookworst, served with Mash Potato. Quite a few variations mix different vegetables with the mash and I decided to go with Onion and Kale.
Preparation and the Cook
After lighting the BBQs, I cracked on with making the Mash Potato and prepped the Onion and Kale.
Once the BBQs were ready to cook on, I added the Mash Potato to a small cast-iron skillet and placed on the indirect area of the SNS Kettle. I also added an apple wood-chunk. At the same time I started to cook the Onion and Kale on my gas BBQ, again in a cast iron skillet.
After the mash had been cooking for around 10 minutes, I then added the Rookworst to the direct area on the SNS Kettle and cooked for around 10 minutes, turning over once.
I was a little worried at one point that the mash was taking on too much smoke so I removed the wood chunk. However, I think you would be fine leaving it in there as it was mainly on the outside of the mash that got quite smoky.
I then took all the ingredients off and mixed together the mash with the fried Onion and Kale, before slicing the Rookworst and plating.
I was in 2 minds whether to prepare a little gravy with the dish, but it didn’t need it. The mash was lovely and creamy with some added texture from the Kale and Onion. It had also taken on a nice amount of the smoke but I wish I would have left the wood-chunk on.
The Rookworst was lovely and will be a sausage I look out for in future. Overall, everything tasted great, and this made a perfect midweek winter dinner!
- 5 Maris Piper Potatoes
- 3 tbsp Butter
- 1 tsp Salt
- ½ tsp Butter
- 2 tbsp Olive Oil
- ½ Onion (finely diced)
- 2 Garlic Cloves (crushed)
- Handful Kale (finely sliced)
- 225 g Rookworst
- 60 ml Milk (semi-skimmed)
- 2 Spring Onions (sliced)
- Peel the potatoes and dice them into rough 3cm pieces. Place them in a pan of boiling salted water and boil for 15 minutes.
- Light your BBQ (I lit 2 for this dish) and whilst they are coming up to heat, dice the Onions and Kale.
- After 15 minutes drain your potatoes and then put them back into the pan. Add 2 tbsp of the butter and the milk and mash the potato. I then used a Potato Ricer to get all the lumps out and get a creamy mash. Spoon the mash into a cast-iron skillet.
- Place the cast-iron skillet on the indirect area on your BBQ and cook for 15 minutes.
- Place another cast-iron skillet on the direct area of your BBQ and add the tbsp of butter and add your Onion, stirring regularly for 5 minutes. Add your Garlic and Kale and mix well. Depending how hot your skillet is you may need to move it to the indirect section of the BBQ.
- When the mash has been cooking for 20 minutes, add your Rookworst to the BBQ and cook for 10 minutes turning once.
- Take everything off the BBQ. Mix together the mash with Onion & Kale and add to your plate. Sprinkle the mash with the sliced Spring Onion.
- Slice your Rookworst and add to the the top of the mash and enjoy.