Dutch Bitterballen Bite Size Veal Croquettes Recipe Genius Kitchen

DUTCH 'BITTERBALLEN' : BITE-SIZE VEAL CROQUETTES

Steps:

• in a pan put meat, bouquet garni and beef stock slowly to the boil and simmer for about 1 hour until meat is tender.
• Strain off 200 ml stock into a measuring jug.
• Slice the cooked meat very thinly.
• Melt the butter in a pan and stir in the flour.
• Add the stock, while stirring, and continue stirring until the sauce is thick and smooth.
• Leave the sauce to cook gently for about 2 minutes.
• Stir in the meat and add salt, pepper and nutmeg to taste.
• Pour the ragout onto a flat plate and refrigerate until firm.
• (Best to make this one day in advance) In a deep plate beat the eggs with one tablespoon of water.
• Shape the ragout into 24 balls (Little bit smaller than golfball) and roll in the breadcrumbs.
• Then roll in the beaten eggs and breadcrumbs again.
• Repeat until well coated.
• Heat oil in a deep fat fryer to 180 degrees celcius.
• Deep fry croquettes 6 at the time for 3-4 minutes until brown and crisp.
• Drain on paper towel.
• Serve the warm'bitterballen' on a plate with a serving of mustard next to it.

DUTCH KROKETTEN (CROQUETTES)

Steps:

• If using left-over chicken or turkey, chop it finely and set aside. Continue with the recipe from Step 3, using stock to make the sauce rather than water, and add the chicken or turkey to the sauce at Step 6.
• If using veal or beef, season with salt and pepper to taste.
• Place a large pan over medium-high heat and melt 2 tablespoons of butter. Add the veal or beef, wine, onion, clove, bay leaves, nutmeg or mace, parsley, thyme, lemon zest or juice and water. (Use chicken stock if you have chosen to use chicken or turkey.) Bring to a boil, then reduce heat and simmer for 45 minutes to an hour. By this time the meat should be tender (or if using poultry, the stock will be bursting with flavor).
• Strain the stock and reserve, along with the meat. Finely chop or cut the meat into into small pieces.
• Melt the remaining butter in the pan, stir in the flour and keep stirring for a few minutes on low heat. Don't let it brown. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch to thicken the sauce if necessary. Cool slightly and add the 3 egg yolks and mix well (reserve the whites for later).
• Add the veal, beef, chicken or turkey, mix well and season to taste. The mixture should be thick and stiff by this time.
• Set the mixture aside to cool thoroughly. When ready, cut or separate the stiff, thick mixture into rolls about 1.5" thick and about 3" long.
• Spread the crumbs on a clean, dry chopping board. Slightly beat the eggwhites in a deep plate until just incorporated. Roll the croquettes through the breadcrumbs, then through the egg whites and again through the crumbs. (Make sure that the second coating of crumbs is even and thick and no meat mix sticks out, otherwise the croquettes may burst when being deep fried).
• Deep fry the croquettes in batches of four or five for about 4 minutes, or until they are golden brown. Drain on absorbent paper.
• Serve hot, with French fries or fresh chunks of bread. The best way to season is to slather with mustard, as the Dutch do!