This recipe is from The New Dutch Cuisine by Albert Kooy, and has been reprinted with the permission of the publisher.
Ingredients:
- 1 1/2 lb fatty bacon (660 g)
- 1 1/2 lb chicken breast (660 g)
- 1 1/2 lb veal rump (660 g)
- 6 eggs
- 6 small potatoes, boiled
- 2 1/4 tbsp colorozo salt (34 g)
- 1 1/2 tsp ground nutmeg
Preparation:
Light the barbecue grill.
Grind the bacon, chicken and veal in a meat grinder. Add the
remaining ingredients except for the chicory and purée in a
food processor. Roll the mixture into frikadels in plastic foil.
Warm the frikadels in the foil in the oven for 14 minutes at
212 °F (100 °C).
Let them cool, then grill them on the barbecue.
Serve with Belgian endive leaves and mustard fruit.
Makes about 25 pieces (but you can comfortably halve the recipe)
KARIN’S TIPS:
1. You can also use a griddle pan on the stove top.
2. If you don’t have a meat grinder, simply buy bacon lardons, ready ground chicken breast and ready ground veal (if you can find it, otherwise substitute with ground beef). Then whiz up the three types of ground meats in your food processor, and follow the recipe as given.
3. The recipe requires colorozo salt, a curing salt, but I used regular table salt and the recipe still worked just fine.
