PeterL1 wrote:
> "Mr. Joseph Littleshoes Esq." wrote:
>
>
>>Bigbazza wrote:
>>
>>
>>>NOW, that recipe.....I will post it here as compensation of listening
>>>to my
>>>rant!!
>>>
>>>
>>>500g Minced (Ground) Beef.
>>>1 Tspn Dried Tarragon Leaves.
>>>1 Tspn Dried Basil Leaves.
>>>2 Table Spoon (40Ml) Honey.
>>>1 Tablespoon (20Ml) Dark Soya Sauce.
>>>2 Tablespoons (40Ml) Full Cream.
>>>1 Onion, finely chopped.
>>>1 Good Sized Clove of Garlic, crushed.
>>>2 Chicken Stock Cubes, crumbled.
>>>1/2 Cup Fresh Breadcrumbs.
>>>1 Large Egg, lightly beaten.
>>
>>
>>Quite the concoction!
>>
>>I take exception only to the honey, soya sauce & stock cubes.
>
>
>
>
> Don't knock it till you try it!!
>
> I usually just use fresh basil, red onion (used to anyway!!) and grated
> cheese in mine, but I'll be giving this one a whirl sometime soon.
>
>
>
>
>>>
>>>And Oil for shallow frying.
>>>
>>>Combine all the ingredients together (Except of course, the Oil) in a
>>>bowl.
>>>
>>>Shape the mixture into small Rissoles.
>>>Shallow fry in hot oil until golden brown on both sides and cooked
>>>through.
>>>
>>>***Note.....I usually have them with Mashed Creamed Mashed Potatoes,
>>>Carrots
>>>and a green vegetable, usually Peas!....
>>>
>>>
>>>Give them a try, they have been a favourite of mine for many years now!
>>
>>You dont egg & flour or breacrumb before frying?
>>
>
>
>
> A 'rissole' is basically a piece of flavoured steak....... and we don't
> (usually) crumb our steak.
Ever hear of "Steak ranchero"? its a "Tex-Mex dish. With the ground met
in your recipe it reminds me of
>
> With rissoles, you want that cooked/charring on the outside, it adds to
> the flavour.
>
>
Hmmmmmm.....The Larusse Gastronomique classifies them (rissoles) as a
"pastry" a pastry dough of "many kinds" but usually a pull pastry filled
with highly seasoned meat or meat/veg/sesonings mix, a "forcemeat" which
is then deep fried. A pastry dough "ravioli" that is deep fried rather
than boiled?
What was i thinking of? Croquettes? yes, sorry i was mixing up
croquettes & rissoles.
I remember "rissoles" was a rather common culinary reference on the old
BBC sit com "Are you being served" usually uttered in a disparaging manner.
With a weary sigh and lifting of the eyebrows "...rissoles."
I have ran across the term in other places, and it seemed to assign a
usage that almost implied something incorrectly or badly cooked,
especially a bungled 'foreign' recipe, not to be confused with
cromesqui's which can be made out of a pigs ear
According to the larusse, rissoles are small pastries. Croquettes can
be made of many vegetables and rice, which can formed into a highly
seasoned ball of rice thickly bound with a highly seasoned sauce, a
depression or hole made with a finger and the filled with a piece of
meat (seafood), the stuffed rice ball is massaged back into a spherical
shape, rolled in grated parmesan cheese, then egged and bread crumbed
and deep fried - Croquettes de riz a la maniere anciene.
Interestingly enough, "La Varenne" croquettes start with a 'crepe' a
thin French pancake, spread that with a seasoned mushroom pate, rolled
up, cut into several pieces, egged and bread crumbed and deep fried.
--
Mr. Joseph Littleshoes Esq.
Domine, dirige nos.
Let the games begin!
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