Dutchcrumbsquares Recipes

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 CRUMB SQUARES

Steps:

• Sift together flour, baking soda and salt.
• Beat butter and sudar until creamy.
• Gradually add the flour mixture.
• Set aside 3/4 cup of the mixture.
• To remaining mixture, add raisins, edd and milk.
• Blend well.
• Spread into a lightly greased 8-inch square baking pan.
• Sprinkle reserved mixture overtop.
• Sprinkle with cinamon and sugar.
• Bake at 350 degrees for 20-25 minutes.

DUTCH KROKETTEN

Steps:

• 1. Boil whole chicken in spiced up(as per taste) and seasoned water and boil for 1 ½ hr (closed lid)
• 2. Remove chicken from stock- let cool down and tear meat into pretty small bite size pieces
• 3. Degrease stock and keep aside
• 4. In same pot –which is now empty- melt 250 gr butter
• 5. Add chopped onion and fry until soft
• 6. Add curry powder and once well absorbed by butter add as much flour-spoon by spoon- as mixture can take until just before “crumbling stage”
• 7. Add ladle by ladle of stock into mixture until consistency is a bit thicker than say yoghurt
• 8. Add spices and soya as per your taste and be generous
• 9. Put pot in fridge overnight
• 1 whole chicken
• 250 gr butter
• ½ finely cut onion
• 4 table spoons of currypowder
• Plenty of flour
• Spices as per your taste: chilie flakes- pepper- paprika etc
• Chickenstock –skimmed of fat
• Good splash of soya sauce
• 3 whisked eggs
• Plenty of breadcrumbs!!
• 1. Boil whole chicken in spiced up(as per taste) and seasoned water and boil for 1 ½ hr (closed lid)
• 2. Remove chicken from stock- let cool down and tear meat into pretty small bite size pieces
• 3. Degrease stock and keep aside
• 4. In same pot –which is now empty- melt 250 gr butter
• 5. Add chopped onion and fry until soft
• 6. Add curry powder and once well absorbed by butter add as much flour-spoon by spoon- as mixture can take until just before “crumbling stage”
• 7. Add ladle by ladle of stock into mixture until consistency is a bit thicker than say yoghurt
• 8. Add spices and soya as per your taste and be generous
• 9. Put pot in fridge overnight
• Next day:
• Put 2 oven trays next to another -1 with seasoned flour and one with bread crumbs
• Roll a small handfull of mixture into flour and roll into kroket shape then
• Roll thru whisked eggs then
• Roll thru breadcrumbs.
• Voila
• In deep fat fryer :
• Cook for 6 min in medium hot oil from “fresh” until nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn
• BTW you can also roll mixture into pingpong sized balls and serve as savoury snacks
• Enjoy
• Rob
• Next day:
• Put 2 oven trays next to another -1 with seasoned flour and one with bread crumbs
• Roll a small handfull of mixture into flour and roll into kroket shape then
• Roll thru whisked eggs then
• Roll thru breadcrumbs.
• Voila
• In deep fat fryer :
• Cook for 6 min in medium hot oil from “fresh” until nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn
• Next day:
• Put 2 oven trays next to another -1 with seasoned flour and one with bread crumbs
• Roll a small handfull of mixture into flour and roll into kroket shape then
• Roll thru whisked eggs then
• Roll thru breadcrumbs.
• Voila
• In deep fat fryer :
• Cook for 6 min in medium hot oil from “fresh” until nicely golden or from frozen for 10 minutes but ensure fat not too hot otherwise they burn
• BTW you can also roll mixture into pingpong sized balls and serve as savoury snacks
• Enjoy
• Rob