Receta Recipe For Bitterballen
Bitterballen
When translated from Dutch into English, the word bitterballen means bitter balls. I have someone in mind who I would like to give bitterballen to! Recently we were in Paris for a weekend and spent a lovely evening out with a couple who are in their 80’s. The lady who we were with is dignified and ‘proper’ and you will never see her without being suitably attired, even when she is in her pyjamas. She has her hair done once a weak, wears make up and her lipstick and nail polish always match! She is the epitome of what a lady is in my mind, and reminds me of my maternal grandmother. She was telling us that while they were on a trip with a friend, the friend’s wife, and two of the friend’s employees, and their wives she was assaulted. The one employee, hit her across her head. He is in his 50’s I would guess, and in no ways a gentleman. He hit her so hard that her hearing aid fell out and that in itself must have been quite frightening. She asked him why he had hit her and his response was “do you want another klap (smack)?”. I think a man like that deserves his balls hit very hard! And an assault case laid against him. The sad thing is that she will not tell her friend, the persons boss, and she has asked that we do not tell him either. I cannot believe that someone can do something so wrong and the worst thing is, he will get away with this behaviour as she is scared. While I send wishes of bitterballen to him, I must share that bitterballen are not bitter at all. They are meant to be served with a pint of bitters, a type of beer.
A Bite Out Of A Bitterballen
Bitterballen
Ingredients:
For the meat
- 10mls olive oil
- 500g stewing beef, cut into large strips
- salt and freshly ground black pepper to season
- 1 small onion, peeled and quartered
- 1 bay leaf
- 2 whole cloves
- A few sprigs of thyme
- 500mls water
- For the salpicon
- 50g butter
- 50g flour
- 500mls beef stock (made from cooking the meat)
- 60g spring onions, sliced
- 4 x 1.65g sheets gelatine
- salt and freshly ground black pepper to season
- a pinch of nutmeg
- 45mls finely chopped flat leaf parsley
- 15mls Dijon mustard
- For the Bitterballen (this will do 6)
- Oil for deep frying
- 10g seasoned flour
- 1 egg, beaten
- 65g fresh breadcrumbs
Method:
Heat the oil in a large sauté pan that has a lid
Brown the beef, and season well
Add the onion, bay leaf. cloves, thyme and water
Bring to a boil, reduce the heat and cover
Leave to simmer for 2 hours
Remove the meat and set aside to cool
Once cool, cut into small cubes
Strain the beef stock and set aside to use for the salpicon
For the salpicon
Using the same sauté pan, melt the butter over a medium heat
Add the flour and mix in thoroughly
Leave to cook for one minute
Add the reserved beef stock slowly, whisking the entire time to ensure you do not get lumps
Add the spring onions and leave to simmer for 30 minutes
Place the gelatine into a bowl of cold water and leave for 5 minutes
Wring out, and add to the simmering salpicon
Mix in thoroughly and then season to taste
Add the nutmeg, parsley, mustard and the beef and mix in
Adjust the seasoning and then place the mixture into a bowl
Cover with clingfilm and leave in the fridge until set - this took me overnight
For the Bitterballen
Place the oil into a suitable sauce pan and heat to 180° Celsius
Scoop out 60mls of the beef and roll into rounds shapes
Dip each ball into the flour and then into the egg and breadcrumbs
Repeat the egg and breadcrumb stage
Deep fry the balls for 50 seconds until golden brown
Remove from the oil and place onto paper towel to drain
Serve hot, with a cold beer
Cooks Notes:
I am not a fan of deep frying, but baking is not an option with this mixture. I decided to only make 6 bitterballen to make sure the recipe worked. With the rest of the salpicon I made pies.
2.6
http://tandysinclair.com/bitterballen/
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
Click on the links for conversions and notes.
Blog-checking lines: The October Daring Cooks’ Challenge was brought to us by Andrea from 4pure. She introduced us to one of her family favorites which is soon to become one of yours, too. Welcome to the world of Dutch Bitterballen!
Bitterballen Pie
What I blogged:
Tandy
Top of Page
VN:F [1.9.22_1171]
Rating: 0.0/10 (0 votes cast)
Like Loading...
About Tandy Sinclair
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.