BITTERBALLEN - Crispy DUTCH treat with a soft MEAT center
Vložit
- čas přidán 8. 06. 2024
- Everyone wants a great appetizer in the repertoire that they can prepare and serve that can serve enough people including those last minute and unexpected guests, is economical and won’t break the bank. These Bitterballen have a delicious meat filled center that is floating in a creamy roux or what the Dutch call a ragout. The texture is unexpected and well appreciated. Earlier this year we traveled to Amsterdam and I was delighted to taste this well loved Dutch treat. In Amsterdam, you can pretty much order this at any bar, Café or Restaurant, but they even served this in our fancy hotel cocktail reception. I researched this recipe extensively and you’re going to see how easy this can be. I just want to warn you that this does have a few steps, but for very little money, you will be rewarded with a large batch of Bitterballen to serve everyone. My recipe yields about 50.
I like to break this recipe into two parts and will process it over two days. On day one, I will prepare the stock and the roux base. This will chill in the fridge for me overnight. The next day, I will shape the Bitterballen, double breadcrumb them and fry them. This traditional recipe uses a very specific stock make with beef, leeks and carrots.
The Bitterballen are rolled in crumbs twice, the first time in Dutch biscuits and the second time in breadcrumbs. I’m unable to get Dutch biscuits here so I chose a cracker with very low salt content and just processed it in my food processor.Here are the ingredients and steps to make this recipe!
Ingredients
1 lb Steak
3 Carrots
1 Leek
2 liters Water
1 cup Butter
3 tbsps finely diced Shallots
1 cup all purpose Flour
1/2 cup extra Water if needed
Nutmeg to taste
Salt to taste
1/4 cup chopped Parsley
12 low sodium crackers(approximate)
6-8 beaten eggs(approximate)
2 cups breadcrumbs(approximate)
Oil for frying
Instructions
Make a stock with the Steak, Carrots, Leeks and 2 liters of Water
Cook this for 2.5 hours till you yield about 2 cups of stock
Strain the stock and separate the veggies from the meat
Shred the meat with two forks and remove any large fat or tissue pieces with your hands
Discard the veggies or save it for another recipe
In a large saute pan melt the butter and saute the shallots
Add the flour a tbsp at a time and stir to incorporate
Add the 2 cups of stock in, tbsps at a time and stir in
If your roux is too thick, add a 1/2 cup of water
Add the meat and fold in
Add the parsley
Add salt to taste, but under salt as it will get thicker and more salty in the fridge
Divide the filling into two shallow containers and leave in the fridge overnight
Grind the crackers in your food processor and if there are any big pieces just add them to a ziploc bag an roll them with your rolling pin
Using an ice cream scoop, drop the filling onto the crumbs, cover and roll to coat
As you complete a small batch, return to the fridge to keep cold
When ready to fry, dip in beaten eggs, and coat in breadcrumbs before deep frying
Bookmark the recipe on my blog - kravingsfoodadventures.com/bit...
/ kravingsfoodadventures
/ karenahmed
/ karenahmed
www.Kravingsfoodadventures.com
/ karenahmed
Snapchat: KravingsFA
I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
I've appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Let’s connect, follow me on my social channels
I have new videos week - Please SUBSCRIBE so you don't miss any of the action!
Download my Roku app - www.roku.com/channels#!detail...
This video is part of a playlist: bit.ly/MakeAheadApps
Music courtesy of the Audio Network - Jak na to + styl
The dutch "biscuits" used for the crumbs is what is referred to as "beschuit" in the Netherlands. They're your typical 13-in-a-roll crisp bakes. However I find they crumble down too fine for your typical traditional bitterbal which is coated with a fairly course crumb. See en.wikipedia.org/wiki/Rusk.
I find what works really well is to drop a slice of white bread in the food processor, and after processing that into crumbs to dry out the crumbs in the oven at low heat. Not only will this give you the right texture - it's also typical Dutch economy.
Thanks so much - appreciate it!
My husband is Dutch and I incorporate this into our Thanksgiving dinner as appetizers for the past few years. Love the video! I wish I had this video the first time I made them as I never seen them made before and I made them following a recipe I found online. My husband is always excited when I make them lol
+NiqueV1018 thank you my dear. And they freeze so well!!!!
Dutch Rusk my mother used while we lived in Holland. Moved to US in 1951 I was 8. now 76
Awesome memories!!!!
You can find rusk at Pier 1 Imports.
Very nice video! I'm impressed by your method. I make them also and I have never used parsley, but will try that too. BTW, I use crushed Dutch Rusk (Beschuit) when I don't have breadcrumbs on hand. Some cooks use gelatin sheets in the roux mix.
Sounds great! Thanks so much! The Dutch rusk is traditional, but not available in Canada :( I enjoyed these in Amsterdam.
@@KravingsFoodAdventures The Dutch rusk is definitely available in Canada. Go to any dutch store that imports from Holland. We have at least store one in Calgary.
@@outofsiteh2987 TY!
yes yes bitterballen. very lekker 😁
Indeed!!!!
Very nice
Thank you!
I make the stock with beef bones ,also in it .and simmer that 3 hours and more !
Yum! That’s the best way!!!!
Mostly used is bread crumbs
But if you need the extra light
crumbs it's the beschuit, Dutch crisp bakes, lighter because of more egg in it.
Thanks so much!
❤
Thanks :)
Marvellous looking ball shape things, and yet another superior video. What's the world coming to, Karen? You should have a prime time TV series. The world's loss. P.s. If you do get a to show, can I make a guest appearance?
awwwww you sweet thing! of course!
Kravings bless.
The Dutch use panko breadcrumbs to my best knowledge.
B. F. I didn't see Panko in Amsterdam but have made versions with Panko too and it's good! Thanks so much!
Hmmm no onion or bay leaf or clove?Biscotti they are round.. or fine bread crumbs then rough crumbs... use a round stainless bowl to crumb and shape by swirling the bowl...
Thanks for the tips!
I will go this week to the Dutch store , I buy it without looking at the package lol, 40 years of habit
Wow! Can you take a pic and send me a message on my facebook fan page? Thanks!!!
The biscuits crumbs you are looking for is non other than Dutch Rusk or beschuit.
Thank you!
We just use ordinary breadcrum made of toasted stale bread
Are you Dutch?
@@KravingsFoodAdventures Yup!
Bake bread for a about 15 minutes in the oven and crunch the bread after that, that is the layer.
Tks
They use rusks
Thank you!
A ragout is a roux with meat added....
Correct!
Bescuit
Right
Beschuit.😉
rusks
is that what they use? Is there a brand name?
Yes, in English they're called rusks. But we call them 'beschuit' (which is derived from, as you guessed, biscuit). We mostly eat them for breakfast or with sweet anise sprinkles when a baby is born and there's no specific brand that is used. Beschuit can be bought at any supermarket, even at the smallest neighborhood store. Instead, you can also use panko, as this has the same crumbly, dry consistency.
Use the Holland Rusk
Tks!