{"id":15006,"date":"2022-01-20T09:48:20","date_gmt":"2022-01-20T09:48:20","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2022\/01\/20\/haitianische-lauch-und-kase-kroketten\/"},"modified":"2024-10-24T18:39:58","modified_gmt":"2024-10-24T10:39:58","slug":"haitianische-lauch-und-kase-kroketten","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2022\/01\/20\/haitianische-lauch-und-kase-kroketten\/","title":{"rendered":"Haitianische Lauch und K\u00e4se Kroketten \u2013 Haitian Leek and Cheese Croquettes"},"content":{"rendered":"

Mein zweiter Beitrag zu unserer Kulinarischen Weltreise von Volkermampft,<\/a> nach Haiti, sind diese Haitianische Lauch und K\u00e4se Kroketten. Mich interessiert vor allem sehr viel Geschichtliches!<\/p>\n

Christoph Kolumbus landete am 5. Dezember 1492 in M\u00f4le Saint-Nicolas und beanspruchte die Insel, die er La Isla Espanola (sp\u00e4ter Hispaniola) nannte, f\u00fcr Spanien. Die Spanier errichteten Zuckerplantagen und lie\u00dfen die Eingeborenen als Sklaven arbeiten, doch die harten Bedingungen und die von den spanischen Seeleuten eingeschleppten Infektionskrankheiten l\u00f6schten die einheimische Bev\u00f6lkerung bis 1520 fast aus, da die Eingeborenen gegen diese neuen Krankheiten nicht immun waren. Die Spanier importierten stattdessen Sklaven aus Afrika, die auf den Plantagen arbeiten sollten. Und die Afrikaner f\u00fchrten Okra (auch Gumbo genannt; essbare Schoten), Ackee (rote und gelbe Fr\u00fcchte), Taro (eine essbare Wurzel), Taubenerbsen (Samen eines afrikanischen Strauchs) und verschiedene Gew\u00fcrze in die Ern\u00e4hrung ein.<\/p>\n

1659 hatten sich die Franzosen mit Hilfe von Seer\u00e4ubern auf dem westlichen Teil der Inseln Hispaniola und Tortuga niedergelassen. Der Vertrag von Ryswick von 1697 erm\u00f6glichte es den Franzosen, den westlichen Teil der Insel von den Spaniern zu erwerben, die sie vernachl\u00e4ssigt hatten. Um 1700 hatten die Franzosen die Kontrolle \u00fcber die Insel erlangt und bauten mit Hilfe der afrikanischen Sklaven erfolgreich Zuckerrohr, Kaffee, Baumwolle und Kakao an. Nach dem Ende der haitianischen Revolution und der Gr\u00fcndung des Ersten Kaiserreichs von Haiti im Jahr 1804 flohen Tausende von Revolutionsfl\u00fcchtlingen, sowohl Weisse als auch Farbige (affranchis oder gens de couleur libres), nach New Orleans und brachten oft afrikanische Sklaven mit, wodurch sich die Bev\u00f6lkerung der Stadt verdoppelte. Sie brachten auch haitianische Spezialit\u00e4ten wie rote Bohnen und Reis und Mirliton (auch Chayote genannt; ein birnenf\u00f6rmiges Gem\u00fcse) in die kreolische K\u00fcche von Louisiana ein. Deshalb ist die K\u00fcche so \u00e4hnlich!<\/p>\n

Seit der Unabh\u00e4ngigkeit von Frankreich ist der franz\u00f6sische Einfluss in der haitianischen Gesellschaft nach wie vor sp\u00fcrbar, nicht nur im Sprachgebrauch, sondern auch in den Beitr\u00e4gen zur K\u00fcche. Franz\u00f6sische K\u00e4sesorten, Brote und Desserts sind immer noch h\u00e4ufig in lokalen Gesch\u00e4ften und auf M\u00e4rkten zu finden.<\/p>\n

Mein Rezept ist auch wieder sehr bodenst\u00e4ndig und durch die Franz\u00f6sische K\u00fcche beeinflusst! Kroketten sind dort erfunden worden und hier muss man sogar eine ganz typisch franz\u00f6sische Mornay herstellen!<\/p>\n

************<\/p>\n

My second entry for our Culinary World travel of Volkermampft<\/a> to Haiti! I am very interested in historical facts! <\/em><\/p>\n

Christopher Columbus landed at M\u00f4le Saint-Nicolas on 5 December 1492, and claimed the island he named La Isla Espanola (later named Hispaniola) for Spain. The Spanish established sugar plantations and made the natives work as slaves, however the harsh conditions and infectious diseases brought over by the Spanish sailors nearly wiped out the indigenous population by 1520 as the natives lacked immunity to these new diseases, The Spaniards imported slaves from Africa to work these plantations instead. The Africans introduced okra (also called gumbo; edible pods), ackee (red and yellow fruit), taro (an edible root), pigeon peas (seeds of an African shrub), and various spices to the diet. <\/em><\/p>\n

In 1659, the French had established themselves on the western portion of the islands of Hispaniola and Tortuga by the way of buccaneers. The Treaty of Ryswick of 1697, allowed the French to acquire the western portion of the island from the Spanish they had neglected. By the 1700s, the French had situated its control comfortably, successfully cultivating sugarcane, coffee, cotton, and cocoa from the African slave labor. When the Haitian Revolution ended and the First Empire of Haiti was established in 1804, thousands of refugees from the revolution, both whites and free people of color (affranchis or gens de couleur libres), fled to New Orleans, often bringing African slaves with them, doubling the city’s population. They also introduced such Haitian specialties as the red beans and rice and mirliton (or called chayote; a pear-shaped vegetable) to the Louisiana Creole cuisine. That\u2019s why their cuisines are so similar! <\/em><\/p>\n

Since independence from France, the French influence has remained evident in the Haitian society, not only in the usage of the language but in the contributions to the cuisine. French cheeses, breads and desserts are still common foods found at local stores and markets. (fromWikipedia)<\/em><\/p>\n

My recipe is again very grounded and influenced by the French cuisine. Croquettes are French and for these you must make a Mornay! <\/em><\/p>\n\n

\n
\"Haitianische<\/figure>\n<\/div>\n\n

F\u00fcr ca. 10 Kroketten:
1 grosse Lauchstange, gehackt
3 EL Butter
2 Knoblauchzehen, gehackt
Cayenne Pfeffer
Salz und Pfeffer
3 EL Maisst\u00e4rke
150 ml Milch
20 ml Sahne
150 geriebener scharfer K\u00e4se
1 Ei
Mehl<\/p>\n

Die Butter in einem Topf schmelzen, dann den Knoblauch und Lauch darin anbraten. Die Speisest\u00e4rke dazu mischen und gut w\u00fcrzen. Nun die Milch und Sahne dazu giessen und alles sofort gut vermischen, bis es dick ist, danach den geriebenen K\u00e4se dazu mischen. Alles ausk\u00fchlen lassen und dann ca. 2 Stunden im Tiefk\u00fchler durchk\u00fchlen lassen. (das ist eine Mornay) Das Ei mit etwas Sahne in einem tiefen Teller verschlagen und w\u00fcrzen, und etwas Mehl in einen zweiten Teller geben. Die Mornay aus dem Tiefk\u00fchler nehmen und kleine Kugeln formen. Diese im Ei und Mehl wenden und diesen Vorgang wiederholen. Die Kugeln mindestens 1 Stunde im Tiefk\u00fchler ruhen lassen. Dann in heissem Oel rundherum braten!<\/p>\n

************<\/em><\/p>\n

For approx. 10 Croquettes:<\/em>
1 big Leek, chopped<\/em>
3 tbsp Butter<\/em>
2 cloves of Garlic, chopped<\/em>
Cayenne Pepper<\/em>
Salt and Pepper<\/em>
3 tbsp Cornstarch<\/em>
150 ml Milk<\/em>
20 ml Cream<\/em>
150 grated spicy Cheese<\/em>
1 Egg<\/em>
Flour<\/em><\/p>\n

Melt the butter in a pot and fry the garlic and leek in it. Add the cornstarch and mix well, season well too. Then add the milk and cream and mix with a whisk. It thickens and then add the grated cheese. Let cool and then put into the fridge for approx. 2 hours. (This is called Mornay) Mix the egg with a dash of cream in a deep plate and add some flour to a second dish. Take the Mornay from the fridge and form some small balls with it. Turn them over in the egg and in the flour, repeat. Let cool through again in the freezer for at least 1 hour. Then fry them in hot oil until well browned.<\/em> <\/p>\n\n

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\"\"\/<\/figure>\n<\/div>\n\n\n
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\"\"<\/figure>\n\n\n
\n
\"\"<\/figure>\n<\/div>\n\n\n
\"\"<\/figure>\n\n\n\n
\"Haitianische<\/figure>\n\n\n
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\"Haitianische<\/figure>\n<\/div>\n\n\n
\"Haitianische<\/figure>\n\n\n
\n
\"Haitianische
Serviert mit dem Haitianischen Huhn – Served with the Haitian Chicken<\/em><\/a><\/figcaption><\/figure>\n<\/div>\n\n\n
\"Haitianische<\/figure>\n\n\n

Die Mitreisenden kochten:<\/h4>\n\n\n

von Volkermampft mit Soup Joumou \u2013 die haitianische Suppe als Weltkulturerbe auf dem Teller<\/a> und Boul\u00e8t \u2013 Rezept f\u00fcr haitianische Hackb\u00e4llchen<\/a>
Britta von Brittas Kochbuch mit Soupe Joumou \u2013 haitianische Neujahrssuppe<\/a> und Diri kole ak pwa – Reis mit Bohnen<\/a>
Petra aka Cascabel von Chili und Ciabatta mit Reis und rote Bohnen \u2013 Diri kole ak pwa rouj<\/a> und Pikliz<\/a>
Simone von zimtkringel mit Haitian Fishfritters mit Pikliz<\/a>
Marie-Louise von K\u00fcchenliebelei mit Haitian Chicken Tacos<\/a>
Susanne von magentratzerl mit Ze ak bannann \u2013 R\u00fchrei mit Kochbanane<\/a> und Espageti<\/a>
Britta von Brittas Kochbuch mit Diri kole ak pwa \u2013 Reis mit Bohnen<\/a> und Griot \u2013 kross gebratene Schweinefleischw\u00fcrfel<\/a>
Kathrina von K\u00fcchentraum & Purzelbaum mit Kokoskuchen aus Haiti<\/a>
Wilma von Pane-Bistecca mit Poul nan Sos -Haitianisches Huhn in Sauce<\/a> und Haitianische Lauch und Kaese Kroketten<\/a> <\/p>\n\n\n\n

Dirk von Low n Slow mit Pikliz<\/a> <\/p>\n\n\n\n

Poupous geheimes Laboratorium mit Soup Joumou<\/a><\/p>\n\n\n

\n
\"Haitianische<\/figure>\n<\/div>\n\n
\n
\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Mein zweiter Beitrag zu unserer Kulinarischen Weltreise von Volkermampft, nach Haiti, sind diese Haitianische Lauch und K\u00e4se Kroketten. Mich interessiert vor allem…<\/p>\n","protected":false},"author":5,"featured_media":161878,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,639,76,85,1280,22,545,21,140,206,356,23],"tags":[88,26,546,25,145,209,27],"class_list":{"0":"post-15006","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-from-around-the-world","10":"category-side-dish","11":"category-eggs","12":"category-europa","13":"category-vegetables","14":"category-haiti","15":"category-cheese","16":"category-garlic","17":"category-leek","18":"category-north-america","19":"category-vegetarisch","20":"tag-eggs","21":"tag-gemuse","22":"tag-haiti","23":"tag-kaese","24":"tag-garlic","25":"tag-lauch","26":"tag-vegetarisch","27":"post_format-post-format-gallery"},"yoast_head":"\nHaitianische Lauch und K\u00e4se Kroketten \u2013 Haitian Leek and Cheese Croquettes - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2022\/01\/20\/haitianische-lauch-und-kase-kroketten\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Haitianische Lauch und K\u00e4se Kroketten \u2013 Haitian Leek and Cheese Croquettes\" \/>\n<meta property=\"og:description\" content=\"Mein zweiter Beitrag zu unserer Kulinarischen Weltreise von Volkermampft, nach Haiti, sind diese Haitianische Lauch und K\u00e4se Kroketten. 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