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Recipes, Videos & Articles

RECIPE OF THE WEEK
BITTERBALLEN
Recipe by:
Robbert Koene
Serves:
8 - 12
prep time
15 minutes
cooking time
2 hours 30 minutes

INGREDIENTS:

2 T extra virgin olive oil

4 cloves garlic, crushed

1 kg ostrich cubes

3 cups beef stock

1 bouquet garni (rosemary, thyme, lemon peel and chilli)

sea salt and freshly ground black pepper, to taste

115 g butter

40 g flour

360 g breadcrumbs

3 eggs, beaten

sunflower oil, for deep-frying

BUY INGREDIENTS

COOKING INSTRUCTIONS:

Heat the oil in a large pot. Fry the garlic then add the ostrich, stock, bouquet garni, salt and pepper, and simmer for 2 hours, covered.

Remove the meat and shred. Strain, reserving the stock.

Melt the butter in a pan. Stir in the flour and cook for I minute, until the mixture is smooth. Add the meat. Refrigerate overnight to cool.

To serve, roll the mixture into balls then dip into the breadcrumbs, egg and breadcrumbs again. Deep-fry in hot oil until golden brown. Drain on absorbent towel.

Serve with the mustard and Jenever.

Cook’s note: 
Jenever is a Dutch gin that forms an excellent accompaniment to bitterballen.




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