Tonight's dinner
25 Jun 2005 09:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
karohemdFrikadellen à la, er, me with roast potatoes and savoy cabbage
Frikadellen are German meat patties, a bit like burgers but thicker.
This recipe has been in my family for at least three generations. My grandmother made it, my mother and now me, although I added some touches to make it more interesting
Ingredients (generous enough for two as a main standalone meal):
500g mince (lamb, beef, whatever you like)
chunk of stale bread, soaked in water and squeezed dry
1 egg
half an onion, 2+ gloves of garlic, finely chopped
salt and freshly ground pepper to taste
2 baking potatoes
fresh rosemary
sea salt
duck fat or olive oil
small head of savoy cabbage
sea salt
balsamic vinegar, extra virgin olive oil, nutmeg
Method:
Cut the potatoes into chunks, toss them with the fat/oil, sea salt and rosemary, and roast in a high oven, shaking the dish now and then, about 40 minutes.
Combine the meat and the other ingredients in the first paragraph, wet your hands and form four equally sized patties, about 2.5cm thick. Heat some olive oil in a large frying pan, put in the patties and fry until done, turning frequently, about 10 minutes.
Cut the white centre from the cabbage leaves, cut the leaves into strips and blanch them in salt water until softened but still crunchy, about 5 minutes. Drain the cabbage, rinse with very cold water and dress with extra virgin olive oil, balsamic vinegar and some freshly grated nutmeg.
Arrange on a plate and enjoy.
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food_porn]
Frikadellen are German meat patties, a bit like burgers but thicker.
This recipe has been in my family for at least three generations. My grandmother made it, my mother and now me, although I added some touches to make it more interesting
Ingredients (generous enough for two as a main standalone meal):
500g mince (lamb, beef, whatever you like)
chunk of stale bread, soaked in water and squeezed dry
1 egg
half an onion, 2+ gloves of garlic, finely chopped
salt and freshly ground pepper to taste
2 baking potatoes
fresh rosemary
sea salt
duck fat or olive oil
small head of savoy cabbage
sea salt
balsamic vinegar, extra virgin olive oil, nutmeg
Method:
Cut the potatoes into chunks, toss them with the fat/oil, sea salt and rosemary, and roast in a high oven, shaking the dish now and then, about 40 minutes.
Combine the meat and the other ingredients in the first paragraph, wet your hands and form four equally sized patties, about 2.5cm thick. Heat some olive oil in a large frying pan, put in the patties and fry until done, turning frequently, about 10 minutes.
Cut the white centre from the cabbage leaves, cut the leaves into strips and blanch them in salt water until softened but still crunchy, about 5 minutes. Drain the cabbage, rinse with very cold water and dress with extra virgin olive oil, balsamic vinegar and some freshly grated nutmeg.
Arrange on a plate and enjoy.
[crossposted to
food_porn]
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no subject
Date: 26/6/05 07:49 pm (UTC)no subject
Date: 26/6/05 08:05 pm (UTC)You could use breadcrumbs but from experience they don't work as well.
For mixing you could use a fork but the best tools are your hands. Get them in, squelching the mix through your fingers until well combined.
no subject
Date: 27/6/05 10:18 am (UTC)N.