Ingredients with Measurements:
- 1 pound pork liver
- 1 pound pork shoulder
- 1 cup buckwheat flour
- 1 cup raisins
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 2 cups water
- 2 tablespoons butter
Special equipment needed:
- Food processor or meat grinder
- Large mixing bowl
- Loaf pan
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a food processor or meat grinder, grind the pork liver and shoulder together until finely minced.
3. In a large mixing bowl, combine the minced meat with buckwheat flour, raisins, chopped onion, minced garlic, salt, pepper, nutmeg, ginger, and cloves. Mix well.
4. Gradually add water to the mixture, stirring constantly until it forms a thick batter.
5. Grease a loaf pan with butter and pour the batter into it.
6. Cover the pan with aluminum foil and bake in the preheated oven for 1 hour.
7. Remove the foil and bake for an additional 30 minutes, or until the top is golden brown.
8. Let the balkenbrij cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories per serving: 380
- Fat: 14g
- Carbohydrates: 35g
- Protein: 28g
Substitutions for ingredients:
- Pork liver can be substituted with chicken liver or beef liver.
- Pork shoulder can be substituted with beef chuck or lamb shoulder.
- Buckwheat flour can be substituted with all-purpose flour or cornmeal.
- Raisins can be substituted with dried cranberries or chopped dried apricots.
Variations:
- Add chopped apples or pears to the batter for a sweeter flavor.
- Substitute the raisins with chopped prunes or dates for a richer taste.
- Add chopped walnuts or pecans to the batter for a nutty flavor.
Tips and tricks:
- Make sure to mix the batter well to ensure even distribution of ingredients.
- Use a sharp knife to slice the balkenbrij for a clean cut.
- Serve the balkenbrij warm with a dollop of butter on top.
Storage instructions:
- Store leftover balkenbrij in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, slice the balkenbrij and heat in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve the balkenbrij on a platter with a sprinkle of chopped parsley or chives on top.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side of sautéed vegetables or mashed potatoes.
Suggested side dishes:
- Sautéed green beans
- Roasted carrots
- Garlic mashed potatoes
Troubleshooting advice:
- If the batter is too thick, add more water until it reaches the desired consistency.
- If the balkenbrij is too dry, add a tablespoon of butter or olive oil to the batter.
Food safety advice:
- Make sure to cook the balkenbrij to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
- Balkenbrij is a traditional Dutch dish made from leftover pork meat and liver. It is typically served as a breakfast or lunch dish.
Flavor profiles:
- Savory, slightly sweet, and spiced.
Serving suggestions:
- Serve the balkenbrij with a side of sautéed vegetables or mashed potatoes for a hearty meal.
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Region: Dutch