Blinde Vinken

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Blinde Vinken to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Blinde Vinken, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Amount Measure Ingredient -- Preparation Method
• -----MM BY HELEN PEAGRAM-----
• 4 Sirloin steaks (3/4 lb each)
• 3/4 pound Lean ground pork
• 1/2 cup Fresh bread crumbs
• 2 tablespoons Fresh parsley -- chopped
• 2 tablespoons Lemon juice
• 1 teaspoon Pepper
• 1/2 teaspoon Salt
• 1/2 teaspoon Nutmeg
• 1/4 cup Butter

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Popular in Holland, these steak roll-ups, which resemble small birds, are often prepared by the butcher and cooked at home

Step 2: Technique & Execution

Buy steaks that are about 1/2 inch thick

Step 3: Technique & Execution

Between 2 pieces of waxed paper, pound steaks to 1/4 inch thickness

Step 4: Technique & Execution

Cut into 8X4 inch pieces. combine pork, bread crumbs, parsley, lemon juice, pepper, salt and nutmeg

Step 5: Technique & Execution

Shape into 8 balls

Step 6: Technique & Execution

Place one portion of pork at short end of each steak