I've just returned from a weekend in Rotterdam- and, as ever, I was keen to come back with some ideas for the blog. I don't think I've featured Dutch recipes before, so an extra reason to be curious about the cuisine.
Well, if you like your food crispy- and usually deep fried- then Holland is for you!
Fish and chips, kroketten- and bitterballen- seemed to be the order of the day.
I confess rather guiltily that I was taken with these crunchy treats- especially with a cold glass of beer and some strong mustard for dipping.
Back home, I searched out the recipe- and discovered a brilliant new way to use up leftovers, be it a bit of Sunday roast, some spag bol, corned beef, ham, cauliflower cheese...you name it, they can be made into delicious bitterballen in no time.
|Bitterballen- the originals|
|Mix the flour into the melted butter|
Then- mix in 1-2 tbsp of your chosen filling. I suggest:
- leftover roast beef, shredded, with horseradish
- pulled pork with apple or BBQ sauce
- shredded Chinese duck
- corned beef or ham, finely chopped
- spring onions, grated cheese and mustard
- leftover veg with cheese or spring onion
- leftover ragout or spaghetti sauce
I chose some leftover cauliflower and broccoli cheese, chopped it up quite small and mixed it in with the sauce.
Now turn the mixture out onto a chopping board and leave it to cool, until it can be handled.
|Bitterballen 'dough' ready for coating|
|Flour, egg/milk and breadcrumbs at the ready|
|Coat in breadcrumbs|
They may spread a bit in the oven but can easily be reshaped with a spoon when you take them out to drain on kitchen paper.
|Cauliflower Cheese Bitterballen|
You can mix it up too- to make a bittergarnituur- lots of different flavoured ballen and kroketten, for a party.
The sky ( or probably the fridge) is the limit.