John Myers
Contents
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Ingredients
Asian seasoned meatballs:
- 500 g Beef meat
- 1 Onion approx. 100 g
- 1 Egg
- 1 Yesterday's rolls
- 1 Red chilli pepper
- 1 piece Ginger the size of a walnut
- 2 Garlic cloves
- 2 cups Cut coriander
- 2 tsp Mild curry powder
- 1 tsp 5 spice powder
- 1 tsp Sweet paprika
- 1 tsp Salt
- Flour or breadcrumbs
- 0,5 Cup Oil
Sauce:
- 2 tbsp Flour
- 1 big cup Beef broth (instant)
- 0,5 cups ( 150 ml ) Crème double
- 1 tsp Mild curry powder
- 1 big pinch Sea salt from the mill
Curry cauliflower:
- 1 Cauliflower (cleaned approx. 800 g)
- 1 tbsp Mild curry powder
- 1 tsp Salt
Carrot and potato mash:
- 300 g Carrots
- 700 g Potatoes
- 2 Garlic cloves
- 1 Onion approx. 100 g
- 1 tsp Salt
- 1 tbsp Butter
- 2 tbsp Double cream
- 1 tsp Salt
Instructions
Asian seasoned meatballs: (For 6 people!)
- Soak the rolls in water and squeeze them out well. Peel and dice the onion. Clean / core the chilli pepper, wash and finely dice. Peel and finely dice the garlic cloves and ginger. Wash the coriander, shake dry and cut. Put all ingredients (beef meat, onion cubes, egg, rolls, chilli pepper cubes, ginger cubes, garlic cloves cubes, cut coriander, mild curry powder, 5-spice powder, sweet paprika and salt) in a bowl and mix / knead well. Shape meatballs (approx. 14 pieces) with moistened hands, turn in breadcrumbs or flour and fry in a pan with oil (½ cup) one after the other on both sides until golden-brown. Remove from the pan and keep warm in the oven at 50 ° C until ready to serve.
Sauce:
- Stir flour (2 tbsp) into the frying pan (burn in) and deglaze / pour over the beef stock. Stir in double crème (150 ml) and season with mild curry powder (1 teaspoon) and a pinch of coarse sea salt from the mill. Let the sauce simmer / reduce for a few minutes.
Curry cauliflower:
- Clean the cauliflower, cut into florets and cook in water with mild curry powder (1 teaspoon) and salt (1 teaspoon) for about 10 minutes. Drain through a kitchen sieve and keep warm until serving.
Carrot and potato mash:
- Peel and dice the carrots and potatoes. Peel and finely dice the garlic cloves. Put all ingredients (diced carrots, diced potatoes and diced garlic cloves) in a saucepan with salted water (1 teaspoon salt) and cook for about 20 minutes. Pour through a kitchen sieve and pound through a hot pot with butter (1 tbsp), double crème (2 tbsp) and salt (1 tsp) with a potato masher.
Serve:
- Serve the bulets seasoned with Asian sauce, curry cauliflower and mashed carrots and potatoes.
