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Crunchy “vogelnestje” (bird's nest), kale puree and sauce espagnole

Fry the bird's nest until crispy in the deep fryer. Add some rosemary and nut oil to the kale puree for that special touch. Serve with sauce espagnole for a colourful autumn plate.


Sauce espagnole is a basic sauce for meat dishes. For this recipe, the sauce is made of meat gravy, tomato puree, bacon, mushrooms and Madeira wine.

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