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Endive mash and Dutch meatballs! The full recipe is here: http://www.maangchi.com/recipe/endive-mash-and-dutch-meatballs Reinier has his own channel on YouTube! Visit his channel to learn delicious recipes! http://www.youtube.com/user/Dutchguycooking/ I filmed this in Rotterdam with Reinier as part of my Gapshida project: http://www.maangchi.com/blog/gapshida-rotterdam-reinier Endive mash is eaten in the cold winter and usually served with meatballs. Enjoy the recipes! Raw endive mash Ingredients: Potatoes, endive cabbage, milk, mustard, butter, ground black pepper, salt, ground nutmeg, vinegar, bacon (or pork belly). Directions (for 4 servings): cooking time: 40 minutes 1. Cut 250 grams (about ½ pound) of bacon into small pieces and cook until crispy. Set aside. 2. Cut a whole bunch of endive (400-500 grams: 1 pound) into thin strips. Wash, drain, and set aside. 3. Boil water in a large pot for the potatoes. 4. Peel 1 kg (2.2 pounds) of potatoes. Clean them, cut into large chunks, and put them into boiling water until cooked. 5. Drain and mash the potatoes. Add ½ cup of milk little by little to make a smooth puree. 6. Add the bacon, 1 tbs mustard, 2 tbs butter, 1 ts ground nutmeg, 1 ts ground black pepper, and ¼ ts salt, and mix it well. 7. Add the shredded endive bit by bit to allow it to shrink a little as you go. 8. Add 1-2 ts vinegar and mix it well. Serve with gravy and a meatball. Dutch meatballs Ingredients: Ground beef and pork, mustard, ketjap manis, salt, ground black pepper, ground nutmeg, eggs, bread crumbs, butter Directions (for 4 servings): cooking time: 40 minutes 1. Mix these ingredients in a bowl by hand until well combined and sticky: 500 grams of ground beef and pork mix, 2 tbs mustard, 2 tbs ketjap manis, ¼ ts salt, ½ ts ground black pepper, 1 ts ground nutmeg, ⅓ cup bread crumbs, and 2 eggs. *tip: You can replace 2 tbs ketjap manis with 2 tbs soy sauce and ½ tbs brown sugar 2. Divide the mixture into 4 large balls. 3. Heat up a covered pot or pan with over medium high heat. 4. Add ¼ cup butter and wait until it turns brown. 5. Cook the meatballs until all sides are golden brown. 6. Turn down the heat and simmer for about 25-30 minutes. Flip occasionally until thoroughly cooked. 7. Take the meatballs out of the pot out and set aside. 8. Add ¼ cup water to the pot and cook over low heat to make gravy. You can add 1 ts flour to make it sticky.

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