John Myers
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Kuhlmenn Meatballs with Chanterelles
The perfect kuhlmenn meatballs with chanterelles recipe with a picture and simple step-by-step instructions.
Meatballs
- 400 g Mixed minced meat
- 1 tsp French mustard medium hot, with garlic and parsley
- 1 tbsp Tomato paste with seasoned vegetables
- 2 piece Eggs free range M
- 1 tsp Sweet paprika
- 1 tsp Salt and pepper
- 1 tsp Italian spice mix
- 2 tbsp Organic breadcrumbs
- 1 piece Red onion, medium
- 3 tbsp Oil: sun + olive
braised chanterelles
- 400 g Fresh chanterelles
- 1 tsp Oil; Sun + olive
- 50 g Bacon
- 1 Pc. Shallot
- 1 Pc. Salt and pepper
- 1 tbsp Chopped parsley until smooth
triplets
- 300 g 8 St. Drillinge neue Ernte
- 500 ml Water cold
- 1 tsp Organic vegetable broth
preparation
- Thoroughly clean the mushrooms with a knife, brush and damp kitchen paper, chopping larger mushrooms as desired. Put the minced meat at room temperature in a suitable bowl, crack open the eggs (remove the hailstones) and add, salt and pepper, season with paprika. Add mustard, tomato paste, breadcrumbs and Italian spices. Mix thoroughly and let steep for 15 minutes. Peel and dice the onion, work it into the minced meat before frying (otherwise it will be bitter) and season to taste again. Shape any meatballs with wet hands. Peel triplets and add to water. Dice the bacon, peel and halve the shallot and cut into slices. Pick parsley fresh from the herb bed, rinse, spin dry, pluck leaves and cut them into small pieces.
preparation
- Heat the oil moderately in a saucepan, leave out the bacon cubes, add the shallot and sauté, add the mushrooms in portions and sear them, season with salt, pepper, stew the mushrooms with the lid on for about 15 minutes, stirring occasionally, again Season to taste, stop boiling and fold in the parsley. At the right time, bring the triplets to the boil in the water, stir in the vegetable stock and cook the triplets with the lid on for approx. 18 minutes over minimal heat, drain and allow to evaporate. In a suitable pan, heat the oil at 5/9 and fry the meatballs on both sides for approx. 6 minutes until golden brown.
Serving
- Arrange the meatballs, chanterelles and triplets decoratively on preheated dinner plates and enjoy.
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