Recommendations
Hete bliksem with Battumse Graanjenever
On the plate is a stamppot of floury potato, onion and Golden Reinette, with a smoked sausage on top and coarse mustard alongside. Set against it is the young grain jenever that we carry in Bathmen under our own name: clear, light and without cask flavour, which briefly interrupts the sweet apple and the fat of the sausage.
From the shelf
The bottle
Battumse Graanjenever is the house jenever that we carry in Bathmen under our own name. It is a young grain jenever of 35% vol in a 100 cl bottle. About the distillery it comes from and about the precise malt wine share, nothing is established that we have been able to verify; what is established is the designation, the alcohol percentage and the volume. For the designation young jenever, the law requires at least 35% vol and at least 1.5% alcohol from malt wine, and in practice at most 15% malt wine.
The combination
Why this works together
Hete bliksem is a sweet-and-sour stamppot: the Golden Reinette breaks down into a tart purée, the sweet apple stays behind in chunks and the smoked sausage brings fat and salt. An old jenever or korenwijn would lie across that apple with its malt, because malt wine is already round and grain-sweet itself. A young grain jenever lacks that weight: it consists mostly of neutral grain spirit with juniper, so it sets alcohol and a little resinous bitterness against the fat instead of sweet against sweet. The alcohol cuts the sausage fat on the tongue, the juniper runs alongside the clove note of the cinnamon and the mustard, and with the next bite the apple tastes sharp again. That keeps a hearty stamppot light at the table, and that is the reason to put a clear shot glass next to it rather than a jenever with cask flavour.
At the table
The dish
- For 4 people
- Ready in 30 minutes, plus 15 minutes waiting
- Type main course
What you need
- 1 kg floury potatoes
- 3 medium onions
- 3 Golden Reinette apples
- 1 teaspoon salt
- 250 g Gelderse smoked sausage
- 2 eating apples, for example Jazz
- 30 g unsalted butter
- 75 ml semi-skimmed milk
- 4 tablespoons coarse mustard
How to make it
- Peel the potatoes and cut them into equal pieces. Roughly chop the onions. Peel the goudreinette apples, remove the cores and cut them into 1 cm cubes.
- Put the potatoes, the onions and the Golden Reinette apple cubes in a pan, pour on water until everything is covered and add the salt. Bring to the boil and let boil for about 20 minutes until everything is cooked.
- Meanwhile heat the smoked sausage according to the instructions on the packaging. Cut the eating apples into cubes of half a centimetre.
- Drain the potatoes, add the butter and milk and coarsely mash everything. Season with pepper and salt.
- Fold two thirds of the diced eating apple into the stamppot and sprinkle the rest over it. Place the smoked sausage on top and put the mustard on the table beside it.
In the glass
Serving
Serve the Battumse Graanjenever ice cold, straight from the freezer, in a small tulip glass or shot glass filled to the brim. Chilled, the jenever turns syrupy and the juniper only comes through after the first sip, which suits it perfectly here. Room temperature works too, but then it quickly looks too heavy next to a warm stamppot. Put the bottle back in the cold between courses.
Everything about Battumse GraanjeneverBack to Recommendations from ’t Bockje
Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18