Balkenbrij with Apple Compote

Ingredients

• 500g (1.1 lb) pork liver 500g (1.1 lb) pork liver
• 250g (0.55 lb) pork heart 250g (0.55 lb) pork heart
• 1 onion, finely chopped 1 onion, finely chopped
• 100g (3.5 oz) buckwheat or rye flour 100g (3.5 oz) buckwheat or rye flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground white pepper 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 2 tablespoons butter 2 tablespoons butter
• 4 apples, peeled, cored, and diced 4 apples, peeled, cored, and diced
• 2 tablespoons sugar 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Juice of 1/2 lemon Juice of 1/2 lemon

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 30g, 15g
• Protein: 22g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the pork liver and heart. Cook for 30 minutes until tender. Drain and let cool.
2. 2.
   Once cooled, finely chop the pork liver and heart.
3. 3.
   In a mixing bowl, combine the chopped liver and heart with the chopped onion, buckwheat or rye flour, salt, white pepper, nutmeg, and cloves. Mix well until all ingredients are evenly incorporated.
4. 4.
   Heat butter in a frying pan over medium heat. Add the liver mixture and cook for about 10 minutes, stirring occasionally, until the mixture thickens and forms a loaf-like consistency.
5. 5.
   Remove the balkenbrij from the pan and let it cool slightly. Slice into thick pieces.
6. 6.
   In a separate saucepan, combine the diced apples, sugar, cinnamon, and lemon juice. Cook over low heat for about 15 minutes, stirring occasionally, until the apples soften and release their juices.
7. 7.
   Serve the sliced balkenbrij with the warm apple compote on the side.

Treat your ingredients with care...

• Pork liver and heart — Make sure to cook them until tender to ensure a smooth texture in the balkenbrij.
• Buckwheat or rye flour — Choose either of these flours based on personal preference. Both add a distinct flavor to the dish.

Tips & Tricks

• For a crispier texture, pan-fry the balkenbrij slices for a few minutes on each side after cooking.
• Adjust the sweetness of the apple compote by adding more or less sugar according to your taste preference.
• Serve the balkenbrij with a side of mustard for an extra tangy kick.

Serving advice

Serve the balkenbrij slices on a platter, accompanied by a bowl of warm apple compote. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the balkenbrij slices in a circular pattern on the platter, with the apple compote placed in the center. Drizzle a little extra apple compote over the balkenbrij for an appealing presentation.