Mokum snack

Half-and-half ossenworst and filet americain in a jelly of Amsterdam smul onions and a piccalilli mayonnaise.Recipe for approximately 50 bites.

Ingredients

150gCrème fraîche

500gOssenworst

500gFilet americain

1chopped fresh chervil

1units.itemssilicone pomodorino mold

4gKappa

2Icing sugar

3units.itemsjars of Amsterdam snack onions

Piccalilly

Japanese mayonnaise

brioche buns

Cress

Preparation

Blend all ingredients smooth in a food processor.
Pipe this into the silicone mold using a piping bag and freeze.

Drain the onions and reserve the liquid.
Press the onions through a juicer.
Top up this juice with the liquid from the jar until you have 500 ml.
Mix in the powdered sugar and kappa using a whisk.
Bring to a boil while stirring (at least 80°C).
Let cool to about 45°C.
Remove the frozen bites from the mold.
Insert a cocktail stick and dip the bite twice in the jelly.
Let thaw before serving.

Blend the piccalilli finely in a food processor.
Now mix in some Japanese mayonnaise to taste.

Toast some small slices of brioche buns in the oven at 160°C.
Place the gelled ball on top.
Garnish with the piccalilli mayonnaise and cress.