Tag-Archive for » Rissoles «
This is a great way to turn ordinary ground beef into a gourmet meal, the sauce is delicious and would also go really well with a steak, but if your on a budget and watching the pennies you can’t beat this one. This was the second recipe I made for Sharon123 who is is my group for the recipe swap this month and I am so glad I chose this one. I did a mix of beef broth and brandy in the sauce and I also doubled it, I also had some mushrooms to use up so I added them as well. If you would like to read more reviews on this and view more photos please click here.
Ingredients
Meat Mixture
1 1/4 lbs Ground beef round
1/2 Teaspoon salt
3 Garlic cloves, crushed
3/4 Cup finely chopped parsley
2 Teaspoons very coarsely cracked black peppercorns
1/4 Teaspoon salt, preferably coarse
Cream Sauce
I doubled the sauce
1/3 Cup beef broth or brandy (I did a mix of both)
1/4 Cup heavy cream
1/2 Tablespoon butter
1 1/2 Tablespoons chopped parsley
Method
1. Mix meat mixture ingredients until well blended.
2. Shape into four 1 1/4-inch thick patties, press pepper into flat sides and let stand 15 minutes.
3. Lightly sprinkle salt over bottom of a large nonstick skillet, place over medium high heat until hot.
4. Add patties and cook until well browned on both sides and no longer pink in centers, about 15 minutes.
If not making the sauce, sprinkle with the parsley and serve.
1. If serving with sauce, remove patties to warm plates.
2. Remove any excess fat in skillet, leaving brown (not burned;) bits.
3. Add brandy or broth and cook and stir until reduced to about 2 Tbls.
4. Add cream and butter, stir over high heat until reduced to 3 Tbls.
To Serve: Spoon sauce over meat and sprinkle with remaining parsley.
All photos taken by me unless otherwise stated.
This is another of my team mates recipes for this month, my hubby and I loved this one. The flavour of these rissoles were excellent even without the sweet chili sauce and they turned out so moist. I served ours over coconut rice with green onion for a delicious meal. I was the first person to review this recipe and I did not make any changes to the way it was posted but if you would like to view the original recipe please click here.
Ingredients
2 Garlic cloves, chopped
3cm Piece fresh ginger, peeled
2 Small red chilies, roughly chopped
1 Stalk lemongrass, bruised (I used 1 teaspoon of jar lemongrass)
4 Green onions, roughly chopped
1/2 Cup coriander leaves
750g Pork mince
1 Egg, lightly beaten
Olive oil flavored cooking spray
2 Lebanese cucumbers
2 Cups steamed jasmine rice (I served ours with coconut rice.)
Sweet chili sauce, to serve
Method
1. Combine garlic, ginger, chilli, lemongrass, green onions and coriander in a food processor, Process until finely chopped.
2. Transfer to a bowl. Add mince and egg. Season with salt and pepper. Using clean hands, mix until well combined.
3. Using 2 heaped tablespoons mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
4. Preheat a greased barbecue plate on medium-low heat. Spray both sides rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through.
5. Using a vegetable peeler, peel long, thin strips from cucumbers. Spoon rice into bowls. Top with rissoles, cucumber and sweet chilli. Serve.
All photos taken by me unless otherwise stated.
