Cheesy Bitterballen

DESCRIPTION: ADD a little Dutch flavour to your next mealtime with these bite-sized gems. You can shape and crumb the balls in advance, and fry just before serving up this cheesy bitterballen feast.

INGREDIENTS: 500g leftover beef stew; shredded 50g butter 75g cake wheat flour 220ml milk 1 cup (250ml) grated Continental Collection 12-month matured Gouda Salt and freshly ground pepper ½ tsp nutmeg; ground 6 thyme sprigs, leaves chopped only,

1 cup (250ml) cake wheat flour 2 eggs, beaten 1 cup (250ml) dried breadcrumbs finely Vegetable oil, for deep-frying Mustard, to serve

METHOD:

1. Finely chop the leftover stewed meat and set aside.

2. Melt butter in a pot over medium heat and add the flour. Stir for a minute before slowly stirring in the milk. Cook for 10 to 12 minutes, stirring continuously, until you have a thick white sauce.

3. Remove from heat, stir in the cheese and meat.

4. Season with salt, pepper, nutmeg and thyme. Refrigerate until completely chilled.

5. Divide mixture into bite-sized balls. Refrigerate for 20 minutes to firm up.

6. Place flour, beaten eggs and breadcrumbs in 3 separate mixing bowls.

7. Dip rolled bitterballen into the flour, followed by the egg and then the breadcrumbs.

Repeat this process with remaining bitterballen.

8. Deep-fry bitterballen for about 2 minutes or until golden brown and crispy.

9. Remove from oil and drain on some paper towel.

10. Sprinkle with salt and serve with mustard.

Serves: 6