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Saturday, December 22, 2012

Slavinken (Dutch Bacon Wrapped Ground Meat)


In Indonesian & English

Bahan
-  250 gr Daging sapi cincang, Mentega            -  150 gr Roti tawar, 1 Telur, Garam
-  250 gr Daging babi/ayam cincang                   -  3 Baw.mrh & 2 Baw.pth-hlskan & tumis
-  2 sm Peterseli cincang, Bacon lembaran        -  150 ml Susu, 1 sm Terigu+2 sm Air
-  2 st Thyme kering, 1 st Lada htm bbk        -  ½ st Pala bbk


Cara membuat
-   Rendam roti di air sampai empuk kmd peras keras. Kocok telur dng 30 ml susu, garam, lada & pala. Beri roti, campur rata. Campur adonan dng semua daging, peterseli, thyme, tumisan bawang2. Uleni dng baik. Bagi adonan daging menjadi bbrp bagian sama bsr. Adonan dibentuk persegi ukuran ± 8X5X2 cm.
-   Utk membungkus tiap ptg adonan dibutuhkan 3 lbr bacon: ltkkan bacon irisan I memanjang di meja kerja. Ltkkan irisan II melintang diatas pertengahan panjang irisan pertama. Ltkkan irisan III memanjang sejajar dng irisan I, bagian tengahnya terltk di atas irisan II (btk spt anyaman tikar). Taruh daging di bagian tengah anyaman. Lipat ujung atas irisan I & ujung bawah irisan III kearah tengah daging. Kmd lipat kedua ujung irisan II ke tengah. Lalu lipat ujung bawah irisan I & ujung atas irisan III kearah tengah untuk menutup semuanya. Semat dng 2 tusuk gigi. Lihat gambar.

-   Panaskan oven 160° C. Panaskan mentega di pan dng api sedang, goreng daging bungkus sampai berubah warna disemua sisinya. Tutup pan, kmd mskkan ke oven & panggang ± 20 mnt. Keluarkan daging dari pan, sisihkan.
-   Tuang 120 ml susu ke sisa cairan di pan, didihkan. Beri terigu, grm, lada, aduk hingga saus daging mengental.
-   Hidangkan daging bungkus dng kentang rebus & sayuran, misalnya kembang kol, buncis, bayam dll. Tuang saus daging di atas kentang.

Ingredients
-  250 gr ground Beef, Streaky bacon        -  300 gr White bread, 2 tsp dried Thyme
-  250 gr ground Pork/Chicken, 1 Egg         -  150 ml Milk, 1 tbsp Flour+2 tbsp Water
-  2 tbsp chopped Parsley, ½ tsp Nutmeg   -  3 Shallots-grind & then sautéed, Butter
-  1 tsp ground Black pepper, Salt               -  2 cloves Garlic-grind & then sautéed


Directions
-   Soak breads in water until tender & then squeeze them firmly. Beat the egg with 30 ml milk, salt, pepper & nutmeg. Add in the bread; mix well. Combine the mixture with ground meat, parsley, thyme, sautéed garlic & shallots; knead thoroughly. Divide the meat mixture into several equal portions. Form them into a firm ± 8X5X2 cm square.
-   For each portion u`ll need 3 strips Bacon: place the 1st strip lengthwise on the counter. Place the 2nd strip wide wise, overlapping in the middle length of the 1st strip. Then place the 3rd strip right next to the 1st strip lengthwise, the middle part should be above the 2nd strip (looks like pandan mat weaving). Place the meat in the middle of bacon strips. Fold the upper end of the 1st strip & the lower end of the 3rd strip over the meat.; fold both ends of the 2nd strip over; fold the lower end of the 1st strip & the upper end of the 3rd strip over to cover all. Fasten all with 2 toothpicks.

-   Preheat oven to 160° C. Heat the butter in a pan over medium heat, fry the stuffed bacon until coloured on all sides. Put a lid on the pan & place it in the oven. Bake for ± 20 mins; remove the stuffed bacon from the heat; set aside.
-   Pour 120 ml milk into the remaining liquid on the pan, bring to a simmer; stir in flour mixture, salt & pepper until the gravy becomes thicken.
-   Serve the stuffed bacon with boiled potatoes & vegetables such as Cauliflower, Peas, Spinach, etc. Pour some of the gravy over the potatoes.

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