Food & Drinks

Cookbook tested: Fifty shades of balls (including delicious recipe for kötbullar!) | Culinary

“For a while the balls offered desperate resistance, but soon they had to release their juices under the persistent heat.”

Did you just choke on your coffee? Yes, we did quote from a cookbook. But the copy in question only contains recipes for balls, and – well … – some erotic connecting texts.

The vicissitudes of the main characters Mevrouw and Jonge Kok are sometimes funny and spicy, but if you read them in one go (sorry) like we did, it’s a bit too much.

Fortunately, the recipes and the beautiful photos do appeal to the imagination.

We thought it was quite a challenge to choose what to make: chakchouka, tacos with balls, gangbangballs (no, we are not making this up), pizza balls, balls with beans, fish, feta … even cocktails with balls for those who resolutely pull the ball card (sorry).

Eventually it became the kötbullar and damn it, they can even learn something from Ikea.

The recipe was simple. We made it even simpler by omitting the oven and simply letting the balls cook in the pan.

The result was earthy, full-bodied and simply delicious. We have eaten so much of it that erotic adventures were no longer possible, but we did not care about that for the one time.

Sorry.

Kötbullar (4 pers.)

400 g veal and 200 g minced pork, 1 onion finely chopped, 100 g breadcrumbs, 1 egg, 1 dl whole milk, 7 g celery salt, 3 g white pepper, 2 dl grape seed oil. Sauce: 50 g butter, 50 g flour, 4 dl veal stock, 5cl soy sauce, 10 g soft mustard, 1 dl cream, fresh tarragon leaves, 200 g topped cranberries, drained.

To do: Mix ingredients for the kötbullar until smooth and form equal balls. Place in the refrigerator for a while so that they become firm. Preheat oven to 180 ° C. Heat the grape seed oil and fry the balls nicely brown. Arrange in an oven dish and continue cooking in the oven. Make the sauce by melting the butter and mixing it with the flour. Let dry briefly to a nice white roux. Pour in the stock and let it boil for a while until a soft velouté sauce. Season with the soy sauce, mustard, cream and tarragon leaves. Finish with the cranberries. Delicious with mashed potatoes or crispy potato croquettes.

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