Slavinken


Yesterday I cooked these traditional Dutch bacon wrapped beef parcels for dinner down home called Slavinken, serving them with a lovely cabbage, bacon and apple mash. So what is a Slavinken, wikipedia has the following definition: The slavink was developed in 1952 by a butchery, Slagerij Spoelder in Laren, which won him an award, the "Golden Butcher's Ring." Originally, the filling of a slavink was made from smoked sausage. The term "slavink" loosely translates to Lettucefinch. The term is probably an abbreviation ofslagersvink, that is, a "finch" prepared by the butcher ("slager").The slavink often emblematizes traditional Dutch cuisine, as in the book De taal van de verpleging, a Dutch language guide for non-native nurses working in the Netherlands, and is especially favored by the older generations. I picked up my recipes from my favorite Dutch food blog, Kay's Kayotic Kitchen.

Everyone enjoyed these babies last night and I am sure you will too:

Ingredients:

Slavinken 

2 pound mince beef
1 large garlic clove
1 large shallot
2 medium eggs
1/2 cup cheddar cheese
1/2 cup breadcrumbs
2 1/2 to 3 tsp salt
1/2 tsp pepper
oregano/thyme (dried or fresh)
1 tsp lemon rind
1 1/2 tsp dried basil
1/4 tsp dried chili flakes
5 tbsp ketchup
1/4 tsp nutmeg
10 oz thinly sliced bacon

Mash

2 pound potatoes
1 1/2 pound of savoy cabbage
2 golden delicious apples
9 oz bacon lardons
1 cup milk
1 tsp butter
1 dessertspoon of Mayonaise
pepper & salt



Slavinken Method

1) Chop the shallot and grate the garlic. Add it to the meat. Pre heat oven to 200c.
2) Add the dried basil, a pinch of dried chili flakes, the nutmeg, lemon zest, pepper and salt.
3) In with the eggs, ketchup, cheese and breadcrumbs
4) Knead the mixture so all ingredients are incorporated.
5) Shape small balls with your hand in to a sausage shape wrapping them the bacon.
6) Gently brown with some oil in a frying pan to seal the bacon.
7) Place in a baking tray, roasting in the oven for 30 minutes until golden brown.


Mash Method

1) Peel and quarter your potatoes, bringing to the boil and cooking until tender.
2) Clean the cabbage and slice thinly, cooking for 10 minutes.
3) Gently fry your lardons, and draining any excess fat.
4) Cube your apple and fry for 2 mins in the bacon fat.
5) Drain your cooked potatoes, roughly mash with the milk and butter.
6) Add the cabbage, apples and lardons to the mash.
7) Mix the mash up seasoning to taste and adding the mayonnaise.


Thanks for reading

Will

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