Apr 9, 2012

Seriously Seasoned Slavinken

Seriously Seasoned Slavinken

Here’s one for your recipe box!

Slavinken. Oh boy, I’d pay good money to hear some of you trying to pronounce that right, that’s for sure!

What are they? They’re a typically Dutch dish: seasoned meat patties (beef and pork) wrapped in bacon. Usually they’re browned in butter. Lots and lots of butter.

Because I’m kind of attached to my arteries, and because I like a smokey flavor, I slap ’em on the grill. Probably makes them all the more tastier.

Usually here in NL we go for a very basic seasoning (Not me. Never me!) and make them smaller so that the bacon enwraps them completely, but I prefer slightly larger slavinken with a little less bacon when grilling them.

 

Ingredients:

1 pound ground beef
1 pound ground pork/beef (50/50)
1 large garlic clove
1 large shallot
2 medium eggs
1/2 cup Parmesan
1/2 cup breadcrumbs
2 1/2 to 3 tsp salt
1/2 tsp pepper
oregano/thyme (dried or fresh)
1 tsp lemon rind
1 1/2 tsp dried basil
1/4 tsp dried chili flakes
5 tbsp ketchup
1/4 tsp nutmeg
10 oz thinly sliced bacon

 

Directions:

My herb garden is growing abundantly this year. Needed oregano and thyme for my recipe.
Seriously Seasoned Slavinken

No overwhelming amounts, just enough for a subtle background flavor. Wash and dry it.
Seriously Seasoned Slavinken

 
Going for dried herbs? Just use 1 tsp dried oregano and 2/3 tsp dried thyme.
 

Finely chop it and add it to the meat.
Seriously Seasoned Slavinken

Chop the shallot and grate the garlic. Add it to the meat.
Seriously Seasoned Slavinken

All these herbs and no fresh basil. I’m embarrassed. Add the dried basil, a pinch of dried chili flakes, the nutmeg, pepper and salt.
Seriously Seasoned Slavinken

Another thing I’ve done lately is add lemon zest to my ground beef. Love the flavor and zing it gives.
Seriously Seasoned Slavinken

In with the eggs, ketchup, Parmesan and breadcrumbs.
Seriously Seasoned Slavinken

Have someone knead it for you while you take photos. Works for me.
Seriously Seasoned Slavinken

Bacon = love.
Seriously Seasoned Slavinken

Grab a good handful of meat—I do have fairly small hands—and get the air out.
Seriously Seasoned Slavinken

Shape the meat into a log, place one large or two smaller slices of bacon next to each other and wrap it around the meat.
Seriously Seasoned Slavinken

Is this a piece of art or what?
Seriously Seasoned Slavinken

Keep rollin’, people! I ended up with 13 slavinken, 2 per person and one extra for your late night munchies fix.
Seriously Seasoned Slavinken

 
You can do it the Dutch way and slowly brown them in an indecent amount of butter. You can prepare them in your oven or you can grill them.
 

I used my Big green egg, got it stable at 350F˚ (175C˚) and slapped them on the grill.
Seriously Seasoned Slavinken

Gave them 8 to 10 minutes on each side.
Seriously Seasoned Slavinken

Eat them as is or serve them with BBQ sauce or my personal favorite: peanut sauce.
Seriously Seasoned Slavinken

Seriously Seasoned Slavinken
Ingredients
    1 pound ground beef
    1 pound ground pork/beef (50/50)
    1 large garlic clove
    1 large shallot
    2 medium eggs
    1/2 cup Parmesan
    1/2 cup breadcrumbs
    2 1/2 to 3 tsp salt
    1/2 tsp pepper
    oregano/thyme (dried or fresh)
    1 tsp lemon rind
    1 1/2 tsp dried basil
    1/4 tsp dried chili flakes
    5 tbsp ketchup
    1/4 tsp nutmeg
    10 oz thinly sliced bacon

Directions
    Wash, dry and mince the fresh herbs. Alternively you can use 1 tsp dired oregano and 2/3 tsp dried thyme. Finely mince the shallot and grate the garlic. Add everything to the meat.

    Season the meat with salt, basil, pepper, chili flakes, nutmeg and lemon zest. Add the eggs, ketchup, breadcrumbs and Parmesan. Knead well and divide the meat in roughly 12 to 13 portions.

    Form logs, place a large or 2 smaller slices of bacon next to each other and wrap them around the meat. ou can do it the Dutch way and slowly brown them in butter. You can prepare them in your oven or you can grill them.

    I used my Big green egg, got it stable at 350F˚ (175C˚) and slapped them on the grill and gave them 8 to 10 minutes on each side. Eat them as is or serve them with BBQ sauce or my personal favorite: peanut sauce.

Meal type: main course, bbq
Servings: 6
Copyright: © kayotickitchen.com
Aug 3, 2011

Pesto Butter Chicken

My basil plants went crazy after I put them in hydro pots! I kept picking them, but the leaves grew right back on leaving me with a continuous amount of fresh basil. Not a bad deal for two €2,- plants that I bought a few months ago. I’m not complaining. “Pesto!“, I thought. Okay, so I admit that was not the most exciting or brilliant plan of them all, but…