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Bokkenvlaai (view source)

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<b>Ingredients</b>
<b>Ingredients</b>


<u>Béchamel sauce (base):</u>
<u>Dough:</u>
 
<ul>
<ul>
<li>80g of goat butter/ghee</li>
<li>150g of white spelt flour</li>
<li>80g of white spelt flour</li>
<li>50g of wholegrain oat flour</li>
<li>30g of potato starch</li>
<li>100g of goat butter/ghee</li>
<li>250ml of goat milk</li>
<li>1 egg yolk</li>
<li>250ml of homemade vegetable stock<ref>By freezing all your vegetable peels you will be able to gather the most flavourful ingredients of a homemade vegetable stock. Just cover the frozen peels with water and simmer for around an hour. Add salt, oil and vinegar to taste, store until needed.</ref></li>
<li>Half an eggshell worth of water</li>
<li>2 egg yolks</li>
<li>2tbsp of honey</li>
<li>50g of goat crème fraiche</li>
<li>1 big pinch of salt</li>
<li>Salt</li>
<li>Pepper</li>
</ul>
</ul>
<u>Kroketten:</u>
 
<u>Filling:</u>
 
<ul>
<li>500ml of milk (goat)</li>
<li>50g of young geitenkaas (goat cheese)</li>
<li>40g of white spelt flour</li>
<li>20g of potato starch</li>
<li>4 egg yolks</li>
<li>2 egg whites</li>
<li>30g of rosemary</li>
<li>3tbsp of honey</li>
</ul>
 
<u>Crumble:</u>
 
<ul>
<ul>
<li>1/8 of a cauliflower</li>
<li>2tbsp of pollen</li>
<li>5 egg whites<ref>You can make use of the egg whites which have been stored aside in the making of the [[Bokkenvlaai|Bokkenvlaai]]</ref></li>
<li>250g of wholegrain oat flour</li>
<li>100g of coarse oats</li>
<li>Rapeseed oil</li>
</ul>
</ul>


<u>Soufflés:</u>
<u>Jam:</u>
 
<ul>
<ul>
<li>300g of béchamel sauce</li>
<li>200g of dried rosehip berries</li>
<li>2 egg yolks</li>
<li>5tbsp of honey</li>
<li>2 egg whites</li>
<li>1/8 of a cauliflower</li>
<li>A strong dijon mustard</li>
</ul>
</ul>


<b>Preparation</b>  
<b>Preparation</b>  


<u>Béchamel sauce (base):</u>
<u>Dough:</u>
 
1. Mix the 2 flours with the salt in a mixing bowl.<br>
2. Mix in the diced cold butter/ghee and break with the tip of your fingers until it turns into a coarse sand like texture.<br>
3. Make a well in the center and pour in the egg yolk, the water and the honey.<br>
4. Mix and form a ball, being careful to not overwork the dough.<br>
5. Leave aside in the fridge.
 
<u>Pastry cream:</u>
 
1. Warm the milk, honey, rosemary and cheese to a boil and stir, lower the heat and simmer for 5min.<br>
2. Whip the egg yolks, flour and potato starch until it turns pale yellow.<br>
3. Sieve the milk and leave to cool.<br>
4. Pour in a few table spoons of the lukewarm milk in the egg yolk mixture and whip vigorously until smooth.<br>
5. Incorporate to the rest of the milk, continuously stirring with a whisk, slowly increase the heat and cook until it reaches a custard consistency (keep in mind that when cooled, the cream will thicken even more).<br>
6. Leave to cool to room temperature, covering the surface with clean film to prevent the formation of a dry skin.
 
<u>Soufflé cream:</u>


1. Slowly heat up the milk and stock to a simmer.<br>
1. Whip the egg whites to stiff picks. Carefully fold in the egg whites in 200g of the custard.
2. In a medium size saucepan, melt the butter and stir in the flour and potato starch to make the roux, cook for 2 minutes.<br>
3. Gradually add the milk to the roux, whisking constantly.<br>
4. Combine the cream and egg yolks separately and add to the sauce.<br>
5. When the sauce reaches a béchamel-like texture, turn the heat off and season to taste.<br>
6. Set aside 300g of the béchamel.


<u>Kroketten:</u>  
<u>Jam:</u>  


1. Blitz the cauliflower in a food processor to a ‘rice’ consistency.<br>  
1.Rehydrate the rose hip berries in 100ml of simmering water, stir in the honey.<br>  
2. Combine with the 300g of béchamel and reduce on a low heat until you reach a thick consistency.<br>
2. Reduce on low heat for about 30min or until it reaches a jam consistency.  
3. Leave to cool in the fridge, covering the surface with clean film to prevent the formation of a dry skin.<br>
4. Place the egg whites and the oat flour in two different shallow bowls.<br>
5. In a large skillet, heat enough oil to cover the kroketten to 180°c.<br>
6. Form the kroketten by hand, drop them in the egg white and roll them in the coarse oats, fry for 5min, turning them over mid-fry.<br>
7. Leave to dry on kitchen paper.


<u>Soufflés:</u>  
<b>How to build the vlaai:</b>


1. Whip the 2 egg whites to stiff picks.<br>  
1. Finely roll the dough and line in a 20cm wide pie tin. Trim the edges.<br>
2. In a separate bowl, combine the egg yolks to 300g of béchamel.<br>  
2. Using a piping bag, fill in the pie with the pastry cream. Repeat the process with the soufflé cream before evenly scattering the pollen on top.<br>
3. Carefully fold in the egg whites.<br>  
3. Bake in a preheated 200°c oven for 15min, and for an additional 10min at 170°c.<br>
4. Extract pretty cauliflower florets to fit each muffin tin.<br>
4. Cut in equal size slices with a large knife covered with rosehip jam. Serve warm or cold.
5. Butter the 6 molds and pour in the batter.<br>
6. Push in each mold one cauliflower floret and bake, covered with a sheet of parchemin paper, at 180°c for 20min.  


== Products ==
== Products ==
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