Ingredients with Measurements:
- 1 lb pork liver
- 1 lb pork shoulder
- 1 cup buckwheat flour
- 1 cup milk
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1/2 cup currants
- 1/2 cup chopped walnuts
Special equipment needed:
- Meat grinder
- Large mixing bowl
- Loaf pan
- Parchment paper
Step-by-step instructions:
1. Grind the pork liver and shoulder together using a meat grinder.
2. In a large mixing bowl, combine the ground meat with buckwheat flour, milk, onion, garlic, salt, ginger, nutmeg, and cloves. Mix well.
3. Preheat the oven to 350°F.
4. Grease a loaf pan and line it with parchment paper.
5. Pour the meat mixture into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45-50 minutes or until the balkenbrij is cooked through and golden brown.
7. Remove from the oven and let it cool for 10 minutes.
8. In a small bowl, mix together currants and chopped walnuts.
9. Slice the balkenbrij into thick pieces and serve with the currant and walnut mixture on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 18g
- Cholesterol: 150mg
- Sodium: 500mg
- Total carbohydrates: 21g
- Dietary fiber: 3g
- Sugars: 8g
- Protein: 25g
Substitutions for ingredients:
- Pork liver can be substituted with chicken liver or beef liver.
- Buckwheat flour can be substituted with all-purpose flour or cornmeal.
- Currants can be substituted with raisins or dried cranberries.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add diced apples or pears to the currant and walnut mixture for a fruity twist.
- Substitute the pork liver and shoulder with ground beef or turkey for a different flavor.
- Add chopped bacon or pancetta to the balkenbrij mixture for a smoky flavor.
Tips and tricks:
- Make sure to grease the loaf pan and line it with parchment paper to prevent sticking.
- Let the balkenbrij cool for 10 minutes before slicing to prevent it from falling apart.
- Serve with mustard or horseradish for extra flavor.
Storage instructions:
- Store leftover balkenbrij in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the balkenbrij slices on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve on a platter with the currant and walnut mixture scattered on top.
- Garnish with fresh herbs such as parsley or thyme.
Pairings:
- Serve with mashed potatoes or roasted vegetables for a complete meal.
- Pair with a glass of red wine such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the balkenbrij is too dry, add more milk to the mixture.
- If the balkenbrij is too wet, add more buckwheat 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 made from pork liver and buckwheat flour. It is typically served as a breakfast or lunch dish.
Flavor profiles:
- The balkenbrij has a savory and slightly sweet flavor from the spices and currants. The walnuts add a crunchy texture to the dish.
Serving suggestions:
- Serve the balkenbrij warm with a dollop of mustard or horseradish on top.
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Region: Dutch