Slavink
| Origin | |
|---|---|
| Place of origin | Netherlands |
| Creator(s) | Slagerij Spoelder, Laren |
| Details | |
| Serving temperature | Hot |
| Main ingredient(s) | Pork, beef |
| Variations | Blinde vink (veal) |
| Approximate calories per serving |
240 (blinde vink 140)[1] |
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 developed in 1952 by a butchery, Slagerij 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 beatfinch.[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]
[edit] See also
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Bacon portal |
[edit] References
- ^ a b Duinker-Joustra, N. (2005). Kijk op calorieën en joules: geheel vernieuwde druk. Inmerc. pp. 132–133. ISBN 9789066113602. http://books.google.com/books?id=vDM3I0VlZNUC.
- ^ 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. ISBN 9789066112872. http://books.google.com/books?id=H1tORLta5kMC.
- ^ Spijker, A.; T. Struijk-Wielinga (2006). Eten met plezier: dieet informatie en recepten voor nierpatiënten. Inmerc. p. 59. ISBN 9789066116337.
- ^ Köhler, Wim (2008-08-22). "Gelijmde slavink" (in Dutch). NRC Handelsblad. http://www.nrc.nl/achtergrond/article1960242.ece/Gelijmde_slavink. 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 9789070403492. http://books.google.com/books?id=RW6cFl6koCMC.
- ^ "Dutch Slavinken # 1". Recipezaar. http://www.recipezaar.com/116269. Retrieved 2009-04-05.
- ^ Wesdijk, J.L.; A. Berkhout (2004). De taal van de verpleging: Nederlands voor buitenlanders: vaktaal. Boom. p. 179. ISBN 9789053529560. http://books.google.com/books?id=I4A121-u8CwC.
- ^ Dominicus, Lilian (2007-02-13). "Klanten eten graag traditionele kost" (in Dutch). Provinciale Zeeuwse Courant. http://www.pzc.nl/regio/bevelandentholen/article1107206.ece. Retrieved 2009-03-05.
[edit] Gallery
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Six slavinken, ready to be browned
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Six slavinken, browned and ready for braising
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