Blinde Vinken Recipes
BLINDE VINKEN
Make and share this Blinde Vinken recipe from Food.com.
Provided by Carol H
Categories Veal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle the veal cutlets with salt, and allow to stand in the refrigerator for about 15 minutes.
- Beat the egg yolks and soak the bread slices in them.
- Add the ground veal, peppers, nutmeg and the lemon juice. Mix thoroughly.
- Divide this evenly among the 8 cutlets and spread on each.
- Roll the mixture inside the cutlets and secure each roll with a toothpick.
- Beat the egg whites with a little water and brush this mixture over each of the veal rolls.
- Cover each roll with Dutch rusk crumbs.
- Heat the margarine in a large frying pan.
- Brown each of the veal rolls, turning them occasionally.
- Remove them from the pan and set aside. Add a little water to the pan and stir.
- Put the veal rolls back into the pan and add the lemon slices.
- (You may have to add some more margarine at this point)
- Simmer the veal rolls, covered, for about 40 minutes, until they are done. Remove veal rolls to a heated plate. Remove toothpicks.
- Remove the lemon slices and pour the gravy over the veal rolls.
- Garnish with parsley and serve with rice and beans.
Nutrition Facts : Calories 300.9, Fat 13.6, SaturatedFat 2.9, Cholesterol 115.6, Sodium 293.2, Carbohydrate 33.4, Fiber 0.6, Sugar 0.9, Protein 11.8
DUTCH SLAVINKEN # 1
Simple but very good comfort food. Normally made with just some salt, pepper and nutmeg in the meat filling but I make them different these days and with many variations (just don't tell my mother!). Slavink translates as beatfinch (yes I know its weird) they are wrapped in bacon and another version is blinde vink= blind finch (even weirder) that is the same meat filling but then wrapped in a thin slice of veal. These days often replaced with a slice of beef. Some still name it blinde vink but the right name is runder vink=beef finch. I have tried very hard over the years to understand why they are named like this since I can honestly not see the resemblance of a bird in these sausages and I've never seen one fly away! No Dutch person in their right mind makes them at home since you can buy them ready made from every butcher and in every super market. Now that information should tell you something about the poster of this recipe, who is Dutch.... My excuse is that I lived many years abroad and that is when you crave for the simple dishes of your home country. We eat them here with vegetables and potatoes but they are also good cooked on the barbeque and served on buns with ketcup and mustard.
Provided by PetsRus
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together, except for the bacon.
- With the blunt side of a knife stretch the slices of bacon.
- Form the meat mixture into 6 sausages, wrap then a slice of bacon arround them.
- Melt the butter in a frying pan on high heat until brown, brown the slavinken on all sides.
- You can secure the bacon with a wooden skewer but it will usually stay on.
- Lower the heat, add approx 1/2 cup of water and let them simmer for about 10-15 minutes until done.
- Note: Double or triple the recipe and after completing step 3 freeze them, seperate or in portions.
Nutrition Facts : Calories 359.7, Fat 26.8, SaturatedFat 10.1, Cholesterol 113.2, Sodium 345.3, Carbohydrate 7.1, Fiber 0.4, Sugar 0.7, Protein 21
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