At last, here it is: the Frikandellington
Chef and butcher’s son Timo de Beurs surprises the culinary world with the Frikandellington. You read that right: it’s a beef Wellington, but with a filling of five frikandellen.
Timo grew up in his family’s butcher shop, but chose a career as a chef. His restaurant Slagerij De Beurs is a tribute to the family tree. For Foodtube, he makes videos showing how versatile traditional techniques are. With shortcrust pastry, like the kind you also use for pies, you can make not only a beef Wellington, but also – a little less culinary, but seriously delicious – a frikandel Wellington, or: a Frikandellington.
Curry or ketchup?
Five frikandellen in a crispy crust—in other words, a frikandelbroodje extravaganza deluxe. Naturally, Timo makes the frikandellen himself, but he admits you can also recreate his creation with frozen frikandellen. The frikandellen are baked and tightly wrapped in foil with either curry or ketchup. He unwraps the frikandellen and carefully rolls them in the (homemade) shortcrust pastry, which he decorates with some leftover pastry. What a little work of art!
Soggy bottom
Every Wellington baker’s nightmare: the meat isn’t cooked and the pastry remains a wet mess, especially on the bottom. Timo reassures you: the frikandellen in his Frikandellington are already cooked, so now it’s only about the pastry. Is the bottom cooked? Then the pastry is duller in color, and the frikandellen won’t sag when you lift a piece. Still have a soggy bottom? That soggy bottom is actually popular in England, and absolutely delicious too, says Timo.
Also read:
- Snack lovers, you’re doing great: the frikandel is the most sustainable snack on Earth
- Never go abroad without a frikandel in your hand again
- An ordinary student eats: toasted sandwich with frikandel speciaal (recipe included!)
Source: Foodtube
