Looking for information on worste brootjes?

Question

I have to do a recipe presentation for a Cultural Geography course, and I have Dutch background. A friend told me about her favourite Dutch recipe called worste brootjes which is a recipe that involves wrapping beef in dough. It's been compared to a beef wellington. But an extensive search of Google Canada, Google Netherlands and Alta Vista using the recipe name has turned up nothing. I'm looking for information on the recipe itself, how it came to Canada, how its made, its cultural significance etc. If any of you Dutch people out there can help me I'd appreciate it.

Answer 1

I am German/Russian and we make something like that called fliesch keichla.  Basically it is ground beef, seasoned well and laid one side of a circle of dough.  the dough is then folded and pinched shut to the shape of a half moon and carefully deep fried.  Ask your friend if this sounds like it and then e-mail me. I can send you the recipe.  I find that a lot of European recipes are very similar in nature, from country to country.  There is also one like it but with a few basic differences called Runza that is very popular in certain ethnic parts of the Midwest.  I've never made that but I have eaten it and it is delicious too.

Answer 2

Some classical typical Dutch dishes include stamppot (Dutch stew) and pea soup. Famous stamppotten include:

Hutspot, made from potatoes, onions and carrots served with slow-cooked meat or bacon. This is a legacy of the Spanish invaders, who, according to legend, left a pot of this stew behind in their abandoned trenches when the town of Leiden, which they had been besieging, was liberated in 1574 – so that hutspot was one of the first foods its starving inhabitants found. Before potatoes were used in Europe hutspot was made from parsnips, carrots, and onions.

Boerenkoolstamppot, kale mixed with potatoes, served with gravy, mustard, and rookworst (smoked sausage).

Stamppot rauwe andijvie, raw endive mashed through hot potatoes, served with diced fried speck.

Hete bliksem, boiled potatoes and green apples, served with "stroop" (syrup) or tossed with diced speck.

Zuurkoolstamppot, sauerkraut mashed with potatoes. Served with fried bacon or a sausage. Sometimes curry powder, raisins or slices of pineapple are used to give a stamppot an exotic touch.

Answer 3

I would just find another Dutch recipe that is easier...