Camping Recipe from De Worsten van Babel

De Worsten van Babel are travelling through our little country from campsite to campsite for 24Kitchen. Convinced that wherever you are, you should eat well, they cook up a storm on rickety gas burners. Here is their recipe for entrecôte with homemade herb butter.

To make this recipe, you will need a barbecue and a preserving jar in addition to all the ingredients. So be sure to take those with you to the campsite. Oh, and don’t feel like making your own butter? Just buy a pack of good butter; the guys certainly won’t mind.

Want to know more about De Worsten van Babel? Take a look here; you can also watch the videos of all their recipes again there.

Method

Butter

Put the cream in the preserving jar. Shake the jar for about 15 minutes until you have butter. While shaking, it will first become thick whipped cream, and then a lump of butter will form. Remove the lump of butter from the jar and wash it in ice-cold water. Change the water if it becomes cloudy. Chop all the herbs and peel and crush the garlic. Mix with the butter and season with salt and pepper.

Leek

Roast the leek on the barbecue for 20 minutes until the outer leaves are completely black. Cut off the root end of the leek, then cut it in half lengthwise. Peel off the black outer leaves.

Polenta

While the leek is on the barbecue, you can make the polenta. Bring the milk and water to a boil and add the polenta while stirring. Cook the polenta over low heat, stirring, for 10 minutes until done. Stir in the cheese and homemade butter.

Entrecôtes

Season the entrecôtes with salt and pepper and grill them on the barbecue for about 10 minutes until golden brown. A little less if you want them rare, a little longer if you prefer them more well done. Let the meat rest for a moment afterwards.

Vinaigrette

Mix the vinegar with the mustard and season with salt and pepper. Heat the butter in a frying pan until small brown specks appear and it starts to smell nutty. Then drizzle the butter into the mustard mixture while whisking continuously.

To serve

Spoon the polenta onto a plate, with the entrecôte and leek on top. Serve a knob of herb butter on the entrecôte and drizzle the vinaigrette over the leek.