Slavink
 Two pieces of slavink | |
| Place of origin | Netherlands |
|---|---|
| Created by | Slagerij Spoelder, Laren |
| Serving temperature | Hot |
| Main ingredients | Pork,beef,bacon,butterorvegetable oil |
| Variations | Blinde vink (veal) |
| 240 (blinde vink 140)[1]kcal | |
Slavinkis a Dutch meat dish consisting usually ofground meatcalled "half and half" (halfbeef,halfpork) wrapped inbacon(the Dutch equivalent of bacon is, however, not smoked), and cooked inbutterorvegetable oilfor about 15 minutes.[2]A variation of the dish calledblinde vinkis made by wrapping groundvealin a thin veal cutlet. Slavinken and blinde vinken are usually prepared and bought at thebutcheryor the supermarket;[3]a standard slavink, before cooking, weighs around 100 grams.[1]The bacon is "glued" to the filling withtransglutaminase,anenzymethat bondsproteins(and is usually extracted from animalblood).[4]
The slavink was first created by Butcher Jaap Boerwinkel in Amersfoort in 1952, and subsequently given its name by butcher Ton Spoelder inLaren,which won him an award, the "Golden Butcher's Ring." Originally, the filling of a slavink was made from smokedsausage.[5]The term "slavink" loosely translates tolettuce finch.[6]The term is probably an abbreviation ofslagersvink,that is, a "finch" prepared by the butcher ( "slager" ).[5]
The slavink often emblematizes traditional Dutch cuisine, as in the bookDe taal van de verpleging,a Dutch-language guide for non-native nurses working in the Netherlands,[7]and is especially favored by the older generations.[8]
Gallery[edit]
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Six slavinken, ready to be browned -
Six slavinken, browned and ready for braising
References[edit]
- ^abDuinker-Joustra, N. (2005).Kijk op calorieën en joules: geheel vernieuwde druk.Inmerc. pp. 132–133.ISBN978-90-6611-360-2.
- ^van Blommestein, Irene; Annelène van Eijndhoven; José van Mil; Paul Somberg; Fon Zwart (2002).Kook ook: het nieuwe kookboek met productinformatie, alle basistechnieken en meer dan 1400 recepten.Inmerc. p. 387.ISBN978-90-6611-287-2.
- ^Spijker, A.; T. Struijk-Wielinga (2006).Eten met plezier: dieet informatie en recepten voor nierpatiënten.Inmerc. p.59.ISBN978-90-6611-633-7.
- ^Köhler, Wim (2008-08-22)."Gelijmde slavink"(in Dutch).NRC Handelsblad.Retrieved2009-03-05.
- ^abMatthey, Ignaz (2002).Vincken moeten vincken locken: vijf eeuwen vangst van zangvogels en kwartels in Holland.Verloren. p. 403.ISBN978-90-70403-49-2.
- ^"Dutch Slavinken # 1".Recipezaar. Archived fromthe originalon 2009-01-08.Retrieved2009-04-05.
- ^Wesdijk, J.L.; A. Berkhout (2004).De taal van de verpleging: Nederlands voor buitenlanders: vaktaal.Boom. p. 179.ISBN978-90-5352-956-0.
- ^Dominicus, Lilian (2007-02-13)."Klanten eten graag traditionele kost"(in Dutch). Provinciale Zeeuwse Courant.Retrieved2009-03-05.
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