Tag: Nutmeg

Legendary Dishes | Slavinken (bacon-wrapped pork birds)

These are sausage slavinken.
NETHERLANDS

The slavink was originally a songbird wrapped in a combination of fatty bacon and pork fillet, and cooked under a hot grill. When this practice was frowned apon and banned in northern European countries, the fillet was wrapped around minced veal. Gradually minced pork was wrapped in bacon. Intrepid cooks wrap fat pork sausages in the bacon, you will see why in a minute. In the Netherlands slavinken are available ready-to-cook.

  • 1 kg pork, minced / thick pork sausages
  • 450 g white bread loaf, sliced, crusts removed, soaked in water for ten minutes
  • 60 slices streaky bacon
  • 1 egg (optional)
  • 30 g nutmeg
  • 15 g pepper
  • Butter, for frying (optional)

Break the egg into a bowl, add nutmeg and pepper to taste. Squeeze water out of the bread, add to bowl. Add meat. Knead the mixture until the fat begins to separate.

Place two slices of bacon at right angles to each other, one slice off to the left. Place a third slice adjacent the left-sided slice.

Spoon stuffing across the width of the two slices. Shape into an oblong.

Fold the bottom left slice over the stuffing, followed by the top right slice. Fold the end slices, on the left and right, on top of the previous slices. Finish by folding the remaining slices on the top left and the bottom right.

Melt butter in a frying pan over a high heat. Add sufficient slavinken to fill the pan. Sear quickly on each side. Reduce heat, cover the pan and fry for six minutes each side. Repeat with remaining slavinken.

Alternatively lay the bacon slices on a wooden board, stretch each slice thin with the blade of a cutting knife, season the bacon with the nutmeg and pepper, remove to a plate.

If the sausages are large and thick you will need two slices of bacon per sausage.

Place the bacon at an angle on the board, place the sausage at the left edge of the bacon and roll at an angle with an overlap to cover the sausage. Place the second slice under the middle of the sasuage and repeat the process until the sausage is fully wrapped.

Place slavinken on a rack, grill with several turns until the bacon is crispy and the fat runs off.

Legendary Dishes | Stoemp (aromatic carrot, onion, potato mash)

BELGIUM FRANCE GERMAN LUXEMBOURG NETHERLANDS

A Flemish dish associated with Brussels, stoemp is popular in Belgium, Luxembourg, the Netherlands, northern France and western Germany.

  • 750 g carrots, peeled, cubed
  • 750 g floury potatoes, peeled, cubed
  • 300 g onions, chopped small
  • 5 g nutmeg, grated
  • Black pepper, freshly ground, large pinch
  • Salt, large pinch
  • Butter, for mash (optional)
  • Milk, for mash (optional)
  • Water, for boiling

Boil carrots, onions and potatoes with a pinch of salt in sufficient water to cover in a large pot, drain, mash, season and, if necessary, add a small amount of butter and milk. Serve with choice of meat and vegetables.


INDIGENOUS INGREDIENTS =  Carrots | Nutmeg | Onions | Potatoes

LEGENDARY DISHES


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Legendary Dishes | Chicons au Gratin (chicory in cheese sauce)

BELGIUM FRANCE

In Belgium and France they produce a variety of chicory called endive, a white vegetable also known as chicon, witloof  (white leaf) and Brussels endive. Combine with ham and cheese it is one of Europe‘s most popular traditional dishes.

  • Endive, 1 head per diner 
  • Ham, 1 slice per head
  • Béchamel sauce made with gruyère or edam cheese
  • 25 g sugar
  • Black pepper, pinch
  • Salt, pinch
  • Gruyère / comté cheese, grated
  • Nutmeg, grated

Preheat oven to 180°C. Braise or steam endive heads for ten minutes, leave to cool. Roll each head in a slice of ham, place in casserole dish, fill the spaces between the heads with béchamel. Season with pepper, salt and sugar. Bake for 40 minutes, sprinkling cheese on top after 25 minutes, until a golden skin has formed. Finish with nutmeg.

LEGENDARY DISHES


FRESH FRICOT | THE FRONT PAGE


EDITORIALS     EURO SNACKS     FOOD CONNECTIONS     FOOD STORIES     
GLOSSARY     HIGH FIVES     LEGENDARY DISHES     
RECIPES     REVIEWS     STREET MARKETS