Slavink is a Dutch meat dish consisting usually of ground meat called "half and half" (half beef, half pork) wrapped in bacon (the Dutch equivalent of bacon is, however, not smoked), and cooked in butter or vegetable oil for about 15 minutes.[2] A variation of the dish called blinde vink is made by wrapping ground veal in a thin veal cutlet. Slavinken and blinde vinken are usually prepared and bought at the butchery or the supermarket;[3] a standard slavink, before cooking, weighs around 100 grams.[1] The bacon is "glued" to the filling with transglutaminase, an enzyme that bonds proteins (and is usually extracted from animal blood).[4]
The slavink was first created by Butcher Jaap Boerwinkel in Amersfoort in 1952, and subsequently given its name by butcher Ton Spoelder in Laren, which won him an award, the "Golden Butcher's Ring." Originally, the filling of a slavink was made from smoked sausage.[5] The term "slavink" loosely translates to lettuce finch.[6] The term is probably an abbreviation of slagersvink, that is, a "finch" prepared by the butcher ("slager").[5]
The slavink often emblematizes traditional Dutch cuisine, as in the book De 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]
Galleryedit
Six slavinken, ready to be browned
Six slavinken, browned and ready for braising
Referencesedit
^ 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.
slavink, dutch, meat, dish, consisting, usually, ground, meat, called, half, half, half, beef, half, pork, wrapped, bacon, dutch, equivalent, bacon, however, smoked, cooked, butter, vegetable, about, minutes, variation, dish, called, blinde, vink, made, wrappi. Slavink is a Dutch meat dish consisting usually of ground meat called half and half half beef half pork wrapped in bacon the Dutch equivalent of bacon is however not smoked and cooked in butter or vegetable oil for about 15 minutes 2 A variation of the dish called blinde vink is made by wrapping ground veal in a thin veal cutlet Slavinken and blinde vinken are usually prepared and bought at the butchery or the supermarket 3 a standard slavink before cooking weighs around 100 grams 1 The bacon is glued to the filling with transglutaminase an enzyme that bonds proteins and is usually extracted from animal blood 4 SlavinkTwo pieces of slavinkPlace of originNetherlandsCreated bySlagerij Spoelder LarenServing temperatureHotMain ingredientsPork beef bacon butter or vegetable oilVariationsBlinde vink veal Food energy per serving 240 blinde vink 140 1 kcal Media SlavinkThe slavink was first created by Butcher Jaap Boerwinkel in Amersfoort in 1952 and subsequently given its name by butcher Ton Spoelder in Laren which won him an award the Golden Butcher s Ring Originally the filling of a slavink was made from smoked sausage 5 The term slavink loosely translates to lettuce finch 6 The term is probably an abbreviation of slagersvink that is a finch prepared by the butcher slager 5 The slavink often emblematizes traditional Dutch cuisine as in the book De 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 nbsp Six slavinken ready to be browned nbsp Six slavinken browned and ready for braisingReferences edit a b Duinker Joustra N 2005 Kijk op calorieen en joules geheel vernieuwde druk Inmerc pp 132 133 ISBN 978 90 6611 360 2 van Blommestein Irene Annelene van Eijndhoven Jose van Mil Paul Somberg Fon Zwart 2002 Kook ook het nieuwe kookboek met productinformatie alle basistechnieken en meer dan 1400 recepten Inmerc p 387 ISBN 978 90 6611 287 2 Spijker A T Struijk Wielinga 2006 Eten met plezier dieet informatie en recepten voor nierpatienten Inmerc p 59 ISBN 978 90 6611 633 7 Kohler Wim 2008 08 22 Gelijmde slavink in Dutch NRC Handelsblad Retrieved 2009 03 05 a b Matthey Ignaz 2002 Vincken moeten vincken locken vijf eeuwen vangst van zangvogels en kwartels in Holland Verloren p 403 ISBN 978 90 70403 49 2 Dutch Slavinken 1 Recipezaar Retrieved 2009 04 05 Wesdijk J L A Berkhout 2004 De taal van de verpleging Nederlands voor buitenlanders vaktaal Boom p 179 ISBN 978 90 5352 956 0 Dominicus Lilian 2007 02 13 Klanten eten graag traditionele kost in Dutch Provinciale Zeeuwse Courant Retrieved 2009 03 05 nbsp This bacon related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Slavink amp oldid 1190177989, wikipedia, wiki, book, books, library,
