{"id":1727,"date":"2015-01-26T11:34:32","date_gmt":"2015-01-26T10:34:32","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=1727"},"modified":"2021-11-08T09:57:39","modified_gmt":"2021-11-08T08:57:39","slug":"varkenshaas-met-jeneversaus","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/varkenshaas-met-jeneversaus\/","title":{"rendered":"Varkenshaas met jeneversaus"},"content":{"rendered":"

\"\"<\/a>\u00a0foto: Hooghoudt No 67<\/span><\/i><\/p>\n

Het is er echt zo’n maandag voor. Grisaille buiten, druilerig weer. Een maandag die vraagt om stevige smaken van bij ons. Ik trof in mijn ijskast nog een flesje jenever van Hooghoudt aan, no.67 uit het #allyouneedisfoodpakket<\/span> <\/b>van Kroon op het Werk. Nu ben ik meer een wijn-dan een jenever drinker. Dus lonkte het flesje naar me: “Kook met mij!” \u00a0dat is niet tegen dovemansoren gezegd..<\/p>\n

Ge\u00efnspireerd door het wonderschone stadje Lier, dat ik vorige week bezocht, bedacht ik ineens een leuk gerecht met Belgische trekjes. Varkenshaas met jeneversaus en room. Een saus met stevige smaken van jeneverbes uit de Kempen, een schep mosterd en wat champignons. Wat fritten<\/span> erbij en deze maandag kan niet meer stuk. We drinken er een glas Kempisch bier bij, Corsendonk<\/span>.<\/p>\n

Nodig 4 personen:<\/p>\n

2 varkenshazen in stukjes.<\/p>\n

1 el jeneverbessen<\/p>\n

1 el zwarte peperkorrels<\/p>\n

2 el bloem<\/p>\n

1 glas jenever<\/p>\n

1\/2 bakje champignons<\/p>\n

1 el Dijon<\/span> mosterd<\/p>\n

boter<\/p>\n

peper en zout<\/p>\n

gehakte bieslook<\/p>\n

5 el cr\u00e8me fra\u00eeche<\/span><\/p>\n

Bereiding:<\/p>\n

Doe de jeneverbessen en peperkorrels in een vijzel en wrijf ze fijn. Meng 1 el van dit mengsel en een snuifje zout door 2 eetlepels bloem en wentel de varkenshaas stukjes er doorheen. Verhit een flinke klont boter in de pan en bak het vlees aan. Haal het vlees eruit en zet afgedekt weg. Snijd de champignons in plakjes en bak deze kort in het hete braadvet. Blus af met een glas jenever en laat kort sudderen. Voeg de cr\u00e8me fra\u00eeche toe, nog wat van het peper\/jeneverbes mengsel<\/span> en een lepel mosterd. Laat kort doorwarmen. Leg het vlees terug in de saus en warm nog even mee. Maak op smaak met wat zout. \u00a0Serveer de varkenshaas met wat saus op een bord. Bestrooi voor de kleur met wat gehakte bieslook.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0foto: Hooghoudt No 67 Het is er echt zo’n maandag voor. Grisaille buiten, druilerig weer. Een maandag die vraagt om stevige smaken van bij ons. Ik trof in mijn ijskast nog een flesje jenever van Hooghoudt aan, no.67 uit het #allyouneedisfoodpakket van Kroon op het Werk. Nu ben ik meer een wijn-dan een jenever drinker. … <\/p>\n

Lees verder “Varkenshaas met jeneversaus”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[66,70,39,52,47,17,43,6,28],"tags":[],"class_list":["post-1727","post","type-post","status-publish","format-standard","hentry","category-ambachtelijk","category-belgie","category-bier","category-echt-eten","category-gereons-keuken-en-route","category-productinformatie","category-sauzen","category-terroirgerechten","category-vlees"],"yoast_head":"\nVarkenshaas met jeneversaus - Gereons Keuken Thuis<\/title>\n<meta name=\"description\" content=\"Varkenshaas met jeneversaus en room. 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