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Rundvleeskroketten, Dutch croquettes containing a beef ragout, served with Doesburg mustard and bread. After World War II, several suppliers started mass-producing croquettes [33] filled with beef. The croquette (kroket in Dutch) subsequently became even more popular as a fast food; meat ragout was covered in breadcrumbs and subsequently deep ...
The Dutch, following shipping routes to the Dutch East Indies to trade in spices, china and silk, proceeded to contribute a great deal to Europe's knowledge of Australia's coast. [12] In 1616, Dirk Hartog, sailing off course, en route from the Cape of Good Hope to Batavia, landed on an island off Shark Bay, West Australia. [12]
Sydney, Australia: Poutine (Dutch cream potato fries or "chips" fried in hot cotton seed oil, seasoned with salt and topped with white cheddar cheese sauce made with cayenne and local ale in a CO2-charged canister and beef shin gravy made braised on the bone for 24 hours with house-smoked tomatoes, red wine and beer, and garnished with dried ...
The Australian coast known to Dutch explorers until 1644. Note the whole east coast is missing. Of an estimated 200 place names the Dutch bestowed on Australian localities in the 17th century as a result of the Dutch voyages of exploration along the western, northern and southern Australian coasts, only about 35 can still be found on current maps.
Orecchiette with Veal, Capers, and White Wine. Ground veal works in a slew of Italian pasta sauces, with options for ragù, bolognese, and plenty more.
Dish Image Culinary origins Type Description Aloo gosht: South Asia: stew Curry consisting of potatoes (aloo) cooked with meat (), usually lamb, mutton or beef, in a shorba gravy [1] [2]
Baudin stopped at the settlement of Sydney for supplies. In Sydney he bought a new ship, the Casuarina, a smaller vessel which could conduct close inshore survey work, under the command of Louis de Freycinet. He sent home the larger Naturaliste with all the specimens that had been collected by Baudin and his crew. He then headed for Tasmania ...
Bitterballen (plural of bitterbal) are a Dutch meat-based snack, made by making a very thick stew thickened with roux and beef stock and loaded with meat, refrigerating the stew until it firms, and then rolling the thick mixture into balls which then get breaded and fried. Seasonings in the base stew usually include onions, salt and pepper ...