Vlees Kroketten Or Meat Croquettes Food

DUTCH CROQUETTEN

Steps:

• Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside.
• Melt butter in a saucepan over low heat. Stir in flour until smooth, and cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , Worcestershire sauce, and parsley. Stir to blend well. Remove from heat, and set aside to cool to room temperature.
• When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1 /2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired.
• Heat oil in a large skillet over medium-high heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep-fried instead. Remove to paper towels to drain, and serve hot.

DUTCH KROKETTEN (CROQUETTES)

Steps:

• If using left-over chicken or turkey, chop it finely and set aside. Continue with the recipe from Step 3, using stock to make the sauce rather than water, and add the chicken or turkey to the sauce at Step 6.
• If using veal or beef, season with salt and pepper to taste.
• Place a large pan over medium-high heat and melt 2 tablespoons of butter. Add the veal or beef, wine, onion, clove, bay leaves, nutmeg or mace, parsley, thyme, lemon zest or juice and water. (Use chicken stock if you have chosen to use chicken or turkey.) Bring to a boil, then reduce heat and simmer for 45 minutes to an hour. By this time the meat should be tender (or if using poultry, the stock will be bursting with flavor).
• Strain the stock and reserve, along with the meat. Finely chop or cut the meat into into small pieces.
• Melt the remaining butter in the pan, stir in the flour and keep stirring for a few minutes on low heat. Don't let it brown. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch to thicken the sauce if necessary. Cool slightly and add the 3 egg yolks and mix well (reserve the whites for later).
• Add the veal, beef, chicken or turkey, mix well and season to taste. The mixture should be thick and stiff by this time.
• Set the mixture aside to cool thoroughly. When ready, cut or separate the stiff, thick mixture into rolls about 1.5" thick and about 3" long.
• Spread the crumbs on a clean, dry chopping board. Slightly beat the eggwhites in a deep plate until just incorporated. Roll the croquettes through the breadcrumbs, then through the egg whites and again through the crumbs. (Make sure that the second coating of crumbs is even and thick and no meat mix sticks out, otherwise the croquettes may burst when being deep fried).
• Deep fry the croquettes in batches of four or five for about 4 minutes, or until they are golden brown. Drain on absorbent paper.
• Serve hot, with French fries or fresh chunks of bread. The best way to season is to slather with mustard, as the Dutch do!

VLEES KROKETTEN OR MEAT CROQUETTES

Steps:

• In a saucepan, melt the butter.
• Slowly add the flour and mix until smooth.
• Add the stock, cook 10 minutes, stirring occasionally.
• In a second saucepan, sauté onions and carrots in oil until soft.
• Add meat and sprinkle with nutmeg, salt and pepper.
• Cook until brown.
• Add to broth mixture.
• Stir in parsley and lemon juice, and cook 1 minute.
• Pour into a bowl and cool.
• Divide into 4 equal portions.
• Form meat mixture into oblong shapes.
• Roll in bread crumbs, then roll in egg wash.
• Roll in breadcrumbs again.
• Heat oil in a frying pan.
• Add meat patties and fry until golden brown.

KROKETTEN (DUTCH BEEF CROQUETTES)

Steps:

• Melt the butter in a saucepan over medium heat and add the onion. Cook until onion is translucent (about 3 minutes).
• Add the flour all at once and cook, stirring, for two minutes.
• Dilute with the beef stock while mixing with a whisk. This way you get a nice roux without lumps.
• Turn off the heat and dissolve the gelatin in the ragout.
• Season with salt, pepper, nutmeg, and thyme.
• Add the meat and mix everything well. Spoon the meat onto a plate (or baking sheet) and spread it out in one layer as much as possible. Cover with plastic wrap and let cool in the fridge.
• Shape the filling into a bar about 4 inches (10 cm) long and 1 inch (3 cm) thick.
• Fill a deep plate with bread crumbs, egg whites, and flour.
• Roll it in the bread crumbs, then in the flour.
• Dip through the egg white and again through the breadcrumbs.
• Bake the croquettes for 4 minutes at 350 °F (180 °C) in the deep fryer.