Ingredients with Measurements:
- 1 pound pork liver
- 1 pound pork shoulder
- 1 cup buckwheat flour
- 1 cup milk
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh sage
- 1/4 cup chopped fresh rosemary
- 1/4 cup butter
Special equipment needed:
- Meat grinder
- Large mixing bowl
- Large skillet
Step-by-step instructions:
1. Grind the pork liver and pork shoulder using a meat grinder.
2. In a large mixing bowl, combine the ground pork liver and shoulder with the buckwheat flour, milk, onion, garlic, cinnamon, nutmeg, cloves, salt, and black pepper. Mix well.
3. Heat the butter in a large skillet over medium heat. Add the pork mixture and cook, stirring constantly, for 20-25 minutes or until the mixture is thick and browned.
4. Add the chopped fresh herbs to the skillet and mix well.
5. Transfer the balkenbrij to a serving dish and let it cool for a few minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 20g
- Protein: 20g
Substitutions for ingredients:
- Pork liver and shoulder can be substituted with beef liver and shoulder.
- Buckwheat flour can be substituted with all-purpose flour.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add diced apples or raisins to the balkenbrij mixture for a sweeter taste.
- Serve with a side of sautéed apples or onions.
Tips and tricks:
- Make sure to stir the balkenbrij constantly to prevent it from burning.
- Use a non-stick skillet to prevent sticking.
Storage instructions:
- Store leftover balkenbrij in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat balkenbrij in a skillet over medium heat until heated through.
Presentation ideas:
- Serve balkenbrij on a bed of sautéed onions or apples.
- Garnish with fresh herbs.
Pairings:
- Serve with a side of mashed potatoes or roasted vegetables.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Sautéed apples or onions
Troubleshooting advice:
- If the balkenbrij is too dry, add a splash of milk to the skillet and mix well.
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.
Flavor profiles:
- Savory, spicy, and herbaceous.
Serving suggestions:
- Serve as a main dish with a side of mashed potatoes or roasted vegetables.
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Region: Dutch