Ingredients with Measurements:
- 1 lb. pork liver
- 1 lb. pork shoulder
- 1 cup buckwheat flour
- 1 cup milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp. salt
- 1 tsp. ground pepper
- 1 tsp. ground nutmeg
- 1 cup grated Gouda cheese
Special equipment needed:
- Meat grinder
- Large mixing bowl
- Large skillet
- Cheese grater
Step-by-step instructions:
1. In a large mixing bowl, combine the pork liver and pork shoulder. Grind the meat using a meat grinder.
2. Add the buckwheat flour, milk, chopped onion, minced garlic, salt, pepper, and nutmeg to the ground meat. Mix well.
3. Heat a large skillet over medium heat. Add the meat mixture to the skillet and cook for 30-40 minutes, stirring occasionally, until the mixture becomes thick and browned.
4. Once the balkenbrij is cooked, sprinkle the grated Gouda cheese on top of the mixture. Cover the skillet and let the cheese melt for 2-3 minutes.
5. Serve the balkenbrij with cheese hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 20g
Carbohydrates per serving: 20g
Protein per serving: 35g
Substitutions for ingredients:
- Pork liver and pork shoulder can be substituted with ground beef or ground turkey.
- Buckwheat flour can be substituted with all-purpose flour or cornmeal.
- Gouda cheese can be substituted with any type of cheese that melts well.
Variations:
- Add chopped apples or raisins to the balkenbrij mixture for a sweeter flavor.
- Use different types of cheese, such as cheddar or mozzarella, for a different taste.
Tips and tricks:
- Make sure to stir the balkenbrij mixture frequently to prevent it from sticking to the skillet.
- Serve the balkenbrij with crusty bread or crackers for added texture.
Storage instructions:
- Store leftover balkenbrij in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the balkenbrij in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the balkenbrij in a large skillet for a rustic presentation.
- Garnish with chopped parsley or chives for added color.
Pairings:
- Serve the balkenbrij with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the balkenbrij is too dry, add more milk to the mixture.
- If the balkenbrij is too wet, add more flour to the mixture.
Food safety advice:
- Make sure to cook the balkenbrij to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Balkenbrij is a traditional Dutch dish that dates back to the 17th century.
Flavor profiles:
- The balkenbrij has a savory and slightly sweet flavor, with a creamy texture from the melted cheese.
Serving suggestions:
- Serve the balkenbrij as a main dish for dinner or as a hearty breakfast.
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Region: Dutch