From Zeeland to Twente to the Wadden to Brabant to Flevoland to the Achterhoek to Het Groene Hart to Limburg. The journey we made in this summer series was not logical, but it was nice. At least I hope I gave you a little taste of how delicious the Netherlands tastes.

Groningen is the last stop of our culinary tour. Here we eat a meal that elsewhere in the country is also known as captain’s dinner, but which in the north is called Groningen rice table. It is a classic from the navy, which funnily enough often does not involve rice at all.

A bowl of capuchins – grain wheat, the Grunnegs way – is served with fried bacon, fried onions, raw onions, mustard, all kinds of pickles and syrup. A bowl of boiled potatoes and/or boiled white rice can be added, but this is certainly not necessary. (In Zeeland, where this dish is called Zeeland rice table, rice is always involved.) Sometimes mushrooms are also fried with it, sometimes bacon, black pudding or meatballs.

A meal to recover from for two days, I humiliate you. And yet I still want to make a Groningen dessert with you: currant jelly. We also know this old-fashioned porridge of barley, currant juice, currants and raisins by other names elsewhere in the country. In Friesland people talk about pearl mash or pearl porridge. In Overijssel he is called slierie. But most Dutch people will know this as a water horror.

Cooking time may vary, so check the package instructions. Sometimes it even needs to be soaked beforehand. Berry juice is for sale in bottles, but now in the summer you can of course also make it yourself. Bring 250 g of cured currants with 50 ml of water to the boil and let it simmer for 5 minutes. Then rub the berries with the back of a spoon through a sieve and collect the juice.

Currant mash can be eaten hot or cold. I personally like it best chilled. For the enthusiast, a dollop of whipped cream can possibly be added.

Groningen rice table (for 6 persons)

400 g dried capuchins, soaked for at least 8 hours in plenty of cold water;
60 g of butter;
750 g onion, sliced ​​+ 1 onion, finely chopped;
200 g smoked bacon, in cubes or strips;
6 bacon pieces of 100 g each;
sour or sweet and sour pickles; sweet and sour silver onions or Amsterdam onions; Piccalilly;
(Groningen) coarse mustard;
kitchen syrup.

Sets the soaked capuchins with plenty of cold water and a pinch of salt. As soon as the water boils, turn the heat to low and cook the legumes, under a lid, for about 1.5 hours.

Smelt 30 g butter in a frying pan and add the onion rings and a pinch of salt. Fry the onions over medium heat for 15-20 minutes until golden brown.

Behind the smoked bacon in a dry frying pan for 10 minutes.

Smelt the rest of the butter in a third skillet. Season the bacon on both sides with salt and pepper and brown over high heat. Reduce the heat to low and simmer for a further 5-10 minutes until tender.

Sets the capuchins, the fried onions, the fried bacon and bacon each in a separate dish on the table. Add also bowls with chopped raw onion, gherkins, silver onions or Amsterdam onions, piccalilli and mustard. For the enthusiast, also put a pot or bowl of syrup on the table.

The idea is that everyone at the table scoops up all the components according to their own taste.

Krentjebrij (4 – 6 persons)

80 g pearl barley, soaked if necessary;
1 cinnamon stick or 2 strips of lemon zest;
250 ml of currant juice;
75 g of raisins;
75 g of currants;
100 g of sugar;
optional: whipped, lightly sweetened whipped cream

Doe the barley with 1 liter of water, the cinnamon stick or lemon zest and a pinch of salt in a pan and bring to the boil. Place a lid on the pan, turn the heat to low and simmer gently for 30-60 minutes.

joint Add the currant juice, sugar and currants and raisins and bring to the boil again. Turn the heat back to low and cook covered for another 30 minutes. Stir occasionally with a wooden spoon so that the porridge does not burn.

Schenk Put the currant paste in a bowl, let it cool down and then let it cool thoroughly in the fridge. Serve with whipped cream if desired.