What could be better as a snack than a good bitterbal? I think it might be the ultimate snack from the deep-fat fryer. And how much fun is it if you make them yourself? You should definitely not skip this version…

I only needed a few bitterballen for a dish, but yes, if you make them there are a lot of them so I have a nice stock in the freezer. Great as a component in a dish with, for example, guinea fowl fillet, but of course also on its own with some mustard.

Or, as in this recipe, as a tasty snack with lots of truffle and piccalilli instead of mustard.

Are you starting to warm up already? To work!

Bitterbal met parelhoen, truffel en piccalilly — Pin
Print

Bitterballen with guinea fowl, truffle and piccalilli

5.0 from 1 vote

Course: amuse boucheDifficulty: Average

Tools:
– Grate with a curl profile (or a regular grater of course)

Ingredients

2 pieces guinea fowl fillet supreme
Goose fat
4 twigs thyme
4 cloves garlic
50 gr butter
60 gr flower
300 gr cold chicken stock
Balsamic vinegar
1 egg, beaten
flower
bread-crumbs
1 little pot piccalilli, just from the supermarket
fresh truffle

Preparation

bitterbal
Melt the goose fat, this can be done in a pan.
Place the whole guinea fowl fillets in a deep baking dish and pour in the goose fat until they are covered.
Add the thyme sprigs and peeled garlic cloves.
Cook in the oven: 1.5 hours at 130°C.
Remove the meat from the pan and let it cool for 5-10 minutes.
Remove the bone and pluck the meat. Then finely chop the meat.
Melt the butter in a pan and then mix in the flour. Boil the flour for about 2 minutes.
Pour in the chicken stock while stirring. Bring to a boil and keep stirring until it becomes a thick sauce; it should soon become a kind of thick ragout.
Meng hier het gesneden vlees doorheen, breng op smaak met een snufje zout en een goede scheut balsamico-azijn.
Put this mixture in a bowl, cover with cling film and let it cool and set for an hour in the fridge.
Divide the filling into heaps of about 12gr each.
Cover them with flour and make nice round balls.
Roll the balls in the beaten egg and then in the breadcrumbs. Do this piece by piece.
Place the balls in the freezer for half an hour and then repeat step 13.
Bake the bitterballen in sunflower oil at 180°C until they are nicely browned and start to float.
Piccalilly
Put 2 tablespoons of piccalilli in a fine sieve and push it through. The pieces remain behind, you are left with a smooth cream.
Put this in a piping bag and keep in the fridge until use.
layout
Place a dollop of piccalilli on a plate/dish and place the bitterbal on it. If you eat them out of hand, of course you skip this.
Put a dot of piccalily on the bitterbal, grate some truffle and place a heap on the bitterbal. It sticks to the piccalilli and to each other. Try to make a big pile of this, just as high as the bitterbal itself.
Enjoy your meal!