Triptyque
Two recipes from Niven & Virginie Kunz's new cookbook
'Vegetable Menus', is the name of the new cookbook by Niven Kunz and his wife Virginie. BOIDR gets to give away two recipes in advance.
DATE
27 October 2021
TEXT
Annerieke Simeone
IMAGE
PR
Triptyque
Two recipes from Niven & Virginie Kunz's new cookbook
'Vegetable Menus', is the name of the new cookbook by Niven Kunz and his wife Virginie. BOIDR gets to give away two recipes in advance.
Oe are the faces of the new restaurant in Wateringen: Niven Kunz (40) and his wife Virginie van Bronckhorst-Kunz (33). In early November, they will launch their first cookbook together. Or well, especially for Virginie, there was a lot of work involved: "The styling, the texts, the final editing and yes, I also did the recipes."
As it turns out, Niven, who at 24e earned a star, may be the kitchen prince in the restaurant, but at home - especially when it came to Indian dishes - he quite often hit the mark. "Do you remember that time you made saoto? That was not your best creation shall we say," Virginie chuckles.
 | Read also: Marcel van der Kleijn continues to work on his empire His fifth restaurant is called Goed Volck |
Niven doesn't care: chefs are used to recipes, you shouldn't ask most chefs to make a stew or potatoes and a ball of mince. Can't they. 'Vegetable Menus' consists of family recipes that are often eaten in the Bronckhorst-Kunz home. We have bundled those dishes into tables," Virginie says. "People often said: delicious that recipe, but what else can you eat with it?" The tables each have their own theme: 'summer spheres', 'barbecue, 'mussel casserole', 'the white gold' and the 'Indian table'."
Niven and Virginie
Incidentally, the two just got married. They met in 2009, during a culinary event at Malieveld. She: "I was still a student and had just spent my last money on champagne and oysters with a friend. I didn't really notice Niven." He: "I saw her sitting there and instantly fell in love. I think I took my signature dish 'caramelised olive' to her about three times." She: "Did think it was a bit too much. But I was honoured."
Triptyque
"After three months, I came to eat at his restaurant once. He had already fished my phone number right off the reservation list and saved it. That would really be not done now haha. But it did work. Niven has humour and a strong character, which suits me."
The newly weds have both been owners of restaurant Triptyque in Wateringen since August. Previously, Niven achieved a star for restaurant 't Raethuys (on the same spot where he is now) and NIVEN in Rijswijk. He has big ambitions. "That star, it has to come again. An inspector has already visited. I don't know if he thought the food was good, they never comment on that. But we hope so. We'll know more in the spring."
TWO RECIPES BELOW FROM THE COOKBOOK:
Summer atmospheres
EMPANADAS WITH CHIMICHURRI
Ingredients:
For the dough
500 g flour
125 g butter
10 g salt
125 ml whole milk
125 ml water yolk, for spreading
For the filling:
1 banana shallot, chopped (100 g)
400 g mushrooms, finely chopped
1 red pepper, in rings
2 g cumin
130 g cooked black beans (drained weight)
1 garlic clove, pressed
15 g coriander, finely chopped
grated zest of 1 lime
salt and pepper
Additional supplies:
Cooking ring (Ø 12 cm), brush to brush with
Preparation:
For the dough, put the flour, butter and salt in a large bowl and knead it all into a crumbly dough. Then add the wet ingredients in parts, mixing in between, until it becomes a nice smooth dough. Let the dough rest in the fridge for 1 hour. Then roll out the dough into a sheet about 2 mm thick. Now cut out the dough with the cooking ring.
Preheat the oven to 185 °C.
For the filling, briefly fry the shallot, red pepper and garlic. Add the mushrooms and cumin and fry until dry. Add the well-drained black beans, followed by the coriander and lime zest. Mix well and allow the filling to cool well. Season to taste with salt and pepper.
Spoon 1.5 tbsp of filling (about 15 g) onto one half of each piece of dough, fold the other half over it and press the edge tightly with a floured fork. Finally, brush the empanadas with some egg yolk and bake in the oven for 25 minutes.
Tip
Tip: Often with meat filling, but try this delicious vegetarian filling. Of course, you can fill the empanadas with whatever you like! Also our favourite dish of friends Ana and Ali. Another tip: make some extra for lunch the next day! They always do the same for us.
CHIMICHURRI
Ingredients:
15 g leaf parsley, finely chopped
10 g fresh oregano, finely chopped
1 garlic clove, pressed
30 ml red wine vinegar
1 red pepper, finely chopped
½ red onion, finely chopped
100 ml extra virgin olive oil salt
Preparation:
Put all ingredients together and mix well. Season to taste with salt. The chimichurri is now ready to eat.
Tip: Use the chimichurri as a dip/flavouring. Eat it, for example, with the empanadas (but of course it can also be eaten with the rice).
Italian twist
STUFFED PORTOBELLO WITH RISOTTO
Ingredients:
olive oil, for frying and greasing
2 shallots, chopped
2 cloves of garlic, pressed
200 g risotto rice
10 ml white wine
11/2 litres warm vegetable stock
100 g olives, finely chopped
4 sprigs of celery, finely chopped
25 g Parmesan cheese
4 portobello mushrooms
salt and pepper
2 g fresh thyme, finely chopped
Preparation:
Preheat the oven to 175 °C.
Heat the olive oil in a pan and sauté the shallot and garlic. Add the risotto rice and fry until the rice becomes translucent. Deglaze with the white wine.
Now add a large tablespoon of vegetable stock to the rice. Wait for the liquid to be absorbed and then add the next tablespoon. Meanwhile, keep stirring well and repeat this process until the rice is al dente. Then add the olives, celery leaves and Parmesan and mix them into the risotto.
Hollow out the portobellos, grease them with olive oil and sprinkle with salt and pepper to taste. Fill the portobellos with the risotto and bake in the oven for 8 minutes. Finally, garnish with the thyme.
text Annerieke Simeone image PR
Oe are the faces of the new restaurant in Wateringen: Niven Kunz (40) and his wife Virginie van Bronckhorst-Kunz (33). In early November, they will launch their first cookbook together. Or well, especially for Virginie, there was a lot of work involved: "The styling, the texts, the final editing and yes, I also did the recipes."As it turns out, Niven, who at 24e earned a star, may be the kitchen prince in the restaurant, but at home - especially when it came to Indian dishes - he quite often hit the mark. "Do you remember that time you made saoto? That was not your best creation shall we say," Virginie chuckles.
| Read also: Marcel van der Kleijn continues to work on his empire His fifth restaurant is called Goed Volck |
Niven doesn't care: chefs are used to recipes, you shouldn't ask most chefs to make a stew or potatoes and a ball of mince. Can't they. 'Vegetable Menus' consists of family recipes that are often eaten in the Bronckhorst-Kunz home. We have bundled those dishes into tables," Virginie says. "People often said: delicious that recipe, but what else can you eat with it?" The tables each have their own theme: 'summer spheres', 'barbecue, 'mussel casserole', 'the white gold' and the 'Indian table'."
Niven and Virginie
Incidentally, the two just got married. They met in 2009, during a culinary event at Malieveld. She: "I was still a student and had just spent my last money on champagne and oysters with a friend. I didn't really notice Niven." He: "I saw her sitting there and instantly fell in love. I think I took my signature dish 'caramelised olive' to her about three times." She: "Did think it was a bit too much. But I was honoured."
Triptyque
"After three months, I came to eat at his restaurant once. He had already fished my phone number right off the reservation list and saved it. That would really be not done now haha. But it did work. Niven has humour and a strong character, which suits me."
The newly weds have both been owners of restaurant Triptyque in Wateringen since August. Previously, Niven achieved a star for restaurant 't Raethuys (on the same spot where he is now) and NIVEN in Rijswijk. He has big ambitions. "That star, it has to come again. An inspector has already visited. I don't know if he thought the food was good, they never comment on that. But we hope so. We'll know more in the spring."
TWO RECIPES BELOW FROM THE COOKBOOK:
Summer atmospheres
EMPANADAS WITH CHIMICHURRI
Ingredients:
For the dough
500 g flour
125 g butter
10 g salt
125 ml whole milk
125 ml water yolk, for spreading
For the filling:
1 banana shallot, chopped (100 g)
400 g mushrooms, finely chopped
1 red pepper, in rings
2 g cumin
130 g cooked black beans (drained weight)
1 garlic clove, pressed
15 g coriander, finely chopped
grated zest of 1 lime
salt and pepper
Additional supplies:
Cooking ring (Ø 12 cm), brush to brush with
Preparation:
For the dough, put the flour, butter and salt in a large bowl and knead it all into a crumbly dough. Then add the wet ingredients in parts, mixing in between, until it becomes a nice smooth dough. Let the dough rest in the fridge for 1 hour. Then roll out the dough into a sheet about 2 mm thick. Now cut out the dough with the cooking ring.
Preheat the oven to 185 °C.
For the filling, briefly fry the shallot, red pepper and garlic. Add the mushrooms and cumin and fry until dry. Add the well-drained black beans, followed by the coriander and lime zest. Mix well and allow the filling to cool well. Season to taste with salt and pepper.
Spoon 1.5 tbsp of filling (about 15 g) onto one half of each piece of dough, fold the other half over it and press the edge tightly with a floured fork. Finally, brush the empanadas with some egg yolk and bake in the oven for 25 minutes.
Tip
Tip: Often with meat filling, but try this delicious vegetarian filling. Of course, you can fill the empanadas with whatever you like! Also our favourite dish of friends Ana and Ali. Another tip: make some extra for lunch the next day! They always do the same for us.
CHIMICHURRI
Ingredients:
15 g leaf parsley, finely chopped
10 g fresh oregano, finely chopped
1 garlic clove, pressed
30 ml red wine vinegar
1 red pepper, finely chopped
½ red onion, finely chopped
100 ml extra virgin olive oil salt
Preparation:
Put all ingredients together and mix well. Season to taste with salt. The chimichurri is now ready to eat.
Tip: Use the chimichurri as a dip/flavouring. Eat it, for example, with the empanadas (but of course it can also be eaten with the rice).
Italian twist
STUFFED PORTOBELLO WITH RISOTTO
Ingredients:
olive oil, for frying and greasing
2 shallots, chopped
2 cloves of garlic, pressed
200 g risotto rice
10 ml white wine
11/2 litres warm vegetable stock
100 g olives, finely chopped
4 sprigs of celery, finely chopped
25 g Parmesan cheese
4 portobello mushrooms
salt and pepper
2 g fresh thyme, finely chopped
Preparation:
Preheat the oven to 175 °C.
Heat the olive oil in a pan and sauté the shallot and garlic. Add the risotto rice and fry until the rice becomes translucent. Deglaze with the white wine.
Now add a large tablespoon of vegetable stock to the rice. Wait for the liquid to be absorbed and then add the next tablespoon. Meanwhile, keep stirring well and repeat this process until the rice is al dente. Then add the olives, celery leaves and Parmesan and mix them into the risotto.
Hollow out the portobellos, grease them with olive oil and sprinkle with salt and pepper to taste. Fill the portobellos with the risotto and bake in the oven for 8 minutes. Finally, garnish with the thyme.
