Monday, December 14, 2009

Captain's dinner

A dish from the era of the great sailing ships. While the crew survived on hard biscuits the captain had a somewhat more luxurious lifestyle.

Heat a jar of kapucijners, a type of pea (Pisum sativum L. subsp. sativum var. arvense (L.) Poir). Kapucijners are brown rather than green. Other Dutch name: blauwschokkers, grauwe erwt. In English: Dun pea, Dry pea, Field pea, Soup pea, Grey pea, Purple-flowered pea, Canning pea, Austrian winter pea.

Fry sliced onion on a low fire. Fry smoked bacon (Dutch: spek), cut in small cubes. Drain the kapucijners, spread them out on a plate, add fried onion and bacon. Serve with pickled gherkins, Dutch piccalilly and pickled onions (Dutch: zilveruitjes).

It's a simple dish, but rather effective.

Captain's dinner being served on the billiards table in 't Schippershuis, a small café in Hoorn:

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