Bitterballen
| Recipe By: | Robbert Koene |
| Serves: | 8 to 12 |
| Cooking Time: | 2 hours 30 minutes |
| Cook's Tips: | Jenever is a Dutch gin that forms an excellent accompaniment to bitterballen. |
| Serving Suggestion: | Serve with mustard and Jenever. |
| Prep Time: | 15 minutes plus chilling overnight |
Ingredients
- 5 Tbsp extra virgin olive oil, plus extra for drizzling
- 4 garlic cloves, finely chopped
- 1Kg ostrich cubes
- 250 ml beef stock
- 1 bouquet garni (rosemary, thyme, lemon peel and chilli)
- sea salt, to taste
- freshly ground black pepper, to taste
- 80 g Butter
- 40g flour
- 360g breadcrumbs, two days old
- 6 large free-range egg, lightly beaten
- sunflower oil, for deep-frying
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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 for your soups in future.
- Melt the butter in a pan.
- Stir in the flour and cook for 1 minute, until the mixture is smooth.
- Add the meat.
- Refrigerate overnight to cool.
- To serve, roll the mixture into balls then dip them into the breadcrumbs, then the egg and finally the breadcrumbs again.
- Deep-fry in hot oil until golden brown. Drain on absorbent towel.
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