Recipe for a Broodje beschuitstuitah (The Hague meatball sandwich)

YouTube phenomenon Nick Toet says forget all those difficult instructions and just cook the way it should be: without fuss and to your own taste. It should hit that one spot that makes you say, ‘oh my god, I’ve never eaten anything this delicious.’ And you’ll find exactly those recipes in Eten met Nick. Make it yourself quickly: this The Hague-style broodje beschuitstuitah.

Nick: “If you want to order a meatball sandwich with mayo in The Hague, order a beschuitstuitah with salluf! My parents had a fish shop and always got their fish at the fish auction in Scheveningen. At five in the morning, I had to come along in the car to get fish. For breakfast, I was given a cold Chocomel and a broodje beschuitstuitah with salluf (The Hague slang for mayonnaise) to eat at the auction. How little boys grow up… Delicious, man.”

How to make a broodje beschuitstuitah

• Put everything for the rolls, except the butter and egg, in a mixer and combine. Add the butter in stages until you have a beautiful, smooth ball of dough. Divide the dough into 8 pieces and roll them into balls. Place them on a baking sheet covered with plastic wrap, lightly grease them with a little oil, and cover with another layer of plastic wrap. Let the balls rise in a warm place for 20 minutes.
• Flatten the balls slightly with your hand. Shape them into nice rounds again and place them well apart on a baking sheet lined with baking paper.
• Set the oven to 25 to 30 °C and let the dough rise in the oven, covered with plastic wrap, for another 80 minutes or so. If it is warm indoors, you can also do this outside the oven. Risen? Remove the plastic wrap and brush the balls with a little beaten egg.
• Then increase the oven temperature to cremation setting, 230 °C, and bake for approximately 8 to 12 minutes until done. Remove the balls from the oven and brush them with some melted butter. Allow them to cool completely. The white rolls are now ready!
• For the meatballs, combine the egg with the milk, nutmeg, salt and pepper in a measuring jug. Put the minced meat and parsley in a large bowl. Add the egg mixture, onion and crumbled rusks and mix everything thoroughly. Shape into 6 beautiful, round balls.
• Slowly melt the butter in a braising pan. Is it bubbling? Throw the balls into the pan and fry them all over until they are browned. This takes about 20 minutes. Turn them over occasionally.
• All browned? Turn the heat down and add the tomato purée, mustard, ketjap and water, then let it reduce. Make sure everything has been deglazed from the bottom and leave the balls in the pan over low heat for another 10 minutes.
• Gravy ready and meatballs ready. Get some mayo. Delicious, man.

Title: Eten met Nick
Author: Nick Toet
Price: €25
Publisher: Carrera

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