Frikandel speciaal

Prep Time

30 minutes

Cook Time

1 hours

Cuisine

Dutch

Not so simple. Very tasty! A Dutch classic that doesn’t need much words. Meat, and sauce that’s it!

Frikandel speciaal

Ingredients

    Frikandel

    • 300 gr pork belly 
    • 400 gr chicken thighs
    • 40 gr breadcrumbs
    • 1 onion
    • ¾ tbsp piment
    • 1 ½ tbsp garlic powder
    • 3 tbsp onion powder
    • 1 ½ tbsp white pepper
    • ¾ tsp nutmeg
    • ¾ tbsp salt
    • ¾ tbsp cilantro powder 
    • 75 ml heavy cream

    Curry

    • 500 gr tomatoes
    • 3 rode uien
    • 50 gr light caster sugar
    • 100 ml apple cider vinegar
    • 2 garlic cloves
    • 35 gr tomato paste
    • Splash Worcestershire sauce
    • ½ lemon juice
    • ½ tsp star anise
    • 3 tbsp kerrie powder
    • 1 tbsp ginger powder
    • 1 tbsp black pepper
    • 1 tsp salt
    • 1 tsp cayenne pepper
    • 1 tsp mustard powder
    • ½ tsp cinnamon
    • ½ tsp piment
    • Optional cornstarch slurry

    Mayo

    • 1 tsp mustard
    • 240 ml / 1 cup neutral oil
    • 1 egg
    • Pinch of salt
    • Squeeze of lemon

    Topping

    • White onion

    Directions

    1. To a blender add the pork belly, chicken and blend well until really smooth.

    2. Go in with all the spices, heavy cream, bread crumbs and an onion. Blend again.

    3. Now form long rolls and roll them tight in some plastic wrap. Fold the ends of the plastic wrap and wrap another piece around it so you are sure it will not get loose.

    4. Bring a pot with water to a simmer (about 70 degrees Celsius or 160 degrees Fahrenheit and let sit for about 10 minutes.

    5. Take them out of the water, let cool down and remove the plastic wrap.

    6. For the curry mince the onion, tomato and garlic

    7. Saute the onion and garlic, before adding the tomato, sugar, star anise powder, Kerrie powder, ginger powder, black pepper, cayenne, piment, cinnamon and mustard powder. Stew for a while, about 40 minutes.

    8. Press the sauce to a sieve and let boil another time. Bring to taste with lemon juice, salt and optional some worcestershire sauce.

    9. Make the mayo by mixing an egg, oil, mustard, salt and a squeeze of lemon juice into a blender bottle and let emulsify from the bottom to the top.

    10. Bring a pan with oil to 175 degrees Celsius or 350 degrees Fahrenheit and fry the frikandellen for about 1-2 minutes.

    11. Serve with the mayo, the curry and a finely minced white onion