Blinde Vinken
Blinde Vinken Recipe from the Netherlands | Ingredients: Veal, Eggs, and Spices
Introduction
Blinde Vinken, a classic dish with roots in Dutch and Belgian cuisine, translates to "blind finches" in English. Despite the name, this dish does not involve any birds. Instead, it consists of veal cutlets wrapped around a savory stuffing, creating a delightful culinary experience. This recipe offers a step-by-step guide to preparing this traditional dish, incorporating a mixture of ground veal, spices, and lemon for a burst of flavor.
History
The term "Blinde Vinken" first appeared in culinary records in the 19th century. Originally, it was a dish made by wrapping minced meat in a thin layer of beef or veal. The name is thought to have been derived from the appearance of the dish, which, once cooked, somewhat resembles a small bird. Over time, the recipe has evolved, with variations appearing across different regions. Today, it remains a beloved dish in both Dutch and Belgian cuisine, often served during special occasions and family gatherings.
Ingredients
- 8 thin veal cutlets
- salt to taste
- 2 eggs, separated
- 2 slices of dry white bread
- 0.25 lb (113 g) ground lean veal
- 0.5 tsp freshly ground white pepper
- 0.5 tsp freshly ground black pepper
- 0.25 tsp nutmeg
- 2 tbsp lemon juice
- 1 cup fine Dutch rusk crumbs
- 4 tbsp margarine
- 8 lemon slices
- parsley, for garnish
How to prepare
- Sprinkle the veal cutlets with salt, and allow them 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 lemon juice to the mixture.
- Mix thoroughly.
- Divide the mixture evenly among the 8 cutlets and spread it on each one.
- 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 roll.
- 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 them aside.
- Add a little water to deglaze 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.
- Place the veal rolls on a heated plate, and remove the toothpicks.
- Remove the lemon slices and pour the gravy over the veal rolls.
- Garnish with parsley and serve with rice and beans.
Variations
- There are several ways to vary this recipe to suit different tastes or dietary needs:
- Substitute the veal with chicken or turkey for a lighter version.
- Use gluten-free breadcrumbs and bread for a gluten-free option.
- Add finely chopped mushrooms or spinach to the stuffing for extra flavor and nutrients.
Cooking Tips & Tricks
To ensure your Blinde Vinken turn out perfectly, consider the following tips:
- Use thinly sliced veal cutlets for easier rolling and a more delicate final dish.
- Make sure to season the meat and the stuffing well to enhance the flavors.
- Secure the rolls with toothpicks to keep them intact during cooking.
- Brown the rolls evenly on all sides to develop a rich flavor.
- Simmer the rolls gently to ensure they are tender and fully cooked without falling apart.
Serving Suggestions
Blinde Vinken is traditionally served with rice and beans, as suggested in the recipe. However, it can also be paired with mashed potatoes, steamed vegetables, or a light salad for a complete meal.
Cooking Techniques
The key techniques involved in making Blinde Vinken include browning, rolling, and simmering. Browning the rolls before simmering helps develop a deep flavor, while careful rolling ensures the stuffing stays inside the meat. Simmering the rolls gently allows them to cook through without drying out.
Ingredient Substitutions
If some ingredients are not available or suitable, consider the following substitutions:
- Replace veal cutlets with thinly pounded chicken breasts.
- Use gluten-free breadcrumbs instead of Dutch rusk crumbs for a gluten-free version.
- Olive oil can be used in place of margarine for a healthier fat option.
Make Ahead Tips
Blinde Vinken can be prepared ahead of time up to the point of browning. Store the browned rolls in the refrigerator overnight, and then proceed with simmering before serving. This can save time and make meal preparation more convenient.
Presentation Ideas
Serve Blinde Vinken on a platter garnished with lemon slices and fresh parsley. A side of colorful vegetables or a light salad can add visual appeal and balance to the meal.
Pairing Recommendations
A light, crisp white wine, such as a Sauvignon Blanc or a dry Riesling, pairs beautifully with Blinde Vinken. The acidity of the wine complements the richness of the dish and enhances its flavors.
Storage and Reheating Instructions
Leftover Blinde Vinken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the rolls in a pan, add a splash of water or broth, cover, and heat gently until warmed through.
Nutrition Information
Calories per serving
Each serving of Blinde Vinken contains approximately 300 calories. This makes it a moderately calorie-dense dish, suitable for a main meal. Pairing it with a light side dish can help balance the overall calorie intake.
Carbohydrates
Each serving of Blinde Vinken contains approximately 15 grams of carbohydrates. The primary sources of carbohydrates in this dish are the Dutch rusk crumbs and the bread used in the stuffing. Opting for whole grain bread can increase the fiber content, making it a healthier option.
Fats
This recipe contains about 15 grams of fat per serving, with the main sources being the margarine used for frying and the natural fats found in the veal. To reduce the fat content, you can use a lighter margarine alternative or a small amount of olive oil for browning.
Proteins
Blinde Vinken is a protein-rich dish, offering approximately 25 grams of protein per serving. The veal cutlets and ground veal provide high-quality protein, making this dish a good option for those looking to increase their protein intake.
Vitamins and minerals
This dish is a source of various vitamins and minerals, including vitamin B12, zinc, and iron, all of which are crucial for maintaining good health. The lemon juice and parsley also add a dose of vitamin C and antioxidants.
Alergens
The main allergens present in this recipe are eggs and gluten (from the bread and Dutch rusk crumbs). Those with allergies to these ingredients should consider suitable substitutions.
Summary
Overall, Blinde Vinken is a balanced dish that provides a good mix of proteins, fats, and carbohydrates, along with essential vitamins and minerals. By making slight adjustments, it can be made healthier without sacrificing flavor.
Summary
Blinde Vinken is a traditional dish that combines the rich flavors of veal, spices, and lemon in a delightful way. With its interesting history and versatility, it's a recipe that can be adapted to suit various dietary needs and preferences. Whether you're looking to explore Dutch and Belgian cuisine or simply searching for a new recipe to try, Blinde Vinken is sure to impress.
How did I get this recipe?
I can't forget the moment I stumbled upon this recipe for Blinde Vinken. It was a warm summer day, and I was visiting my dear friend Margot in the quaint little village of Bruges, Belgium. Margot was an excellent cook, and she always had the most delicious meals waiting for me whenever I came to visit.
On this particular afternoon, she invited me into her cozy kitchen and told me she had a special dish she wanted to teach me how to make. She called it Blinde Vinken, which translates to "blind finches" in English. I was intrigued by the name and excited to learn a new recipe from my dear friend.
Margot began by explaining that Blinde Vinken is a traditional Belgian dish made with tender veal, wrapped in a slice of ham, and then rolled in puff pastry. It is then baked until golden brown and served with a rich gravy made from the pan drippings. My mouth was watering just thinking about it!
As we worked together in the kitchen, Margot shared with me the story of how she learned to make Blinde Vinken. She told me that the recipe had been passed down through her family for generations, and that she had learned it from her own grandmother when she was just a young girl. Margot's grandmother was a wonderful cook, and she had taught Margot all of her favorite recipes, including this one.
I watched as Margot expertly seasoned the veal with a blend of herbs and spices, then carefully wrapped it in a slice of ham before rolling it in the puff pastry. She then placed the Blinde Vinken in the oven to bake, and the kitchen was filled with the tantalizing aroma of the cooking meat and pastry.
As we waited for the dish to cook, Margot told me more about the history of Blinde Vinken. She explained that the name came from the fact that the veal was "blind" inside the pastry, hidden from view until it was sliced open and the delicious flavors revealed. The dish had been a favorite in Belgian households for centuries, and each family had their own special way of preparing it.
When the Blinde Vinken was finally ready, we sat down at Margot's dining table and enjoyed a leisurely meal together. The tender veal melted in my mouth, and the rich gravy added the perfect finishing touch to the dish. I knew that I had to learn how to make Blinde Vinken for myself so that I could share this delicious recipe with my own family and friends.
After my visit with Margot, I returned home and set to work recreating the recipe for Blinde Vinken in my own kitchen. I carefully followed the steps that Margot had taught me, and soon I was able to make the dish just as delicious as she had. I shared it with my family, who were delighted by the new addition to our dinner table.
Over the years, I have continued to make Blinde Vinken for special occasions and family gatherings. Each time I prepare the dish, I am reminded of the wonderful day I spent with Margot in her kitchen, learning how to make this traditional Belgian delicacy. The recipe holds a special place in my heart, and I am grateful to have learned it from such a dear friend.
Now, as I pass the recipe for Blinde Vinken on to my own grandchildren, I hope that they will enjoy making it as much as I have. Cooking has always been a passion of mine, and I am grateful for the many recipes I have learned over the years from friends and family. But the recipe for Blinde Vinken will always hold a special place in my cookbook, reminding me of the day I stumbled upon this delicious dish in the charming village of Bruges.