John Myers
Contents
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Ingredients
Bell Pepper:
- 520 g Beef meat
- 1 Old bun
- 2 Onions approx. 150 g
- 1 Red bell pepper approx. 200 g
- 2 Garlic cloves
- 1 piece Ginger the size of a walnut
- 1 Red / orange chilli pepper
- 1 tsp Sweet paprika
- 1 tsp Mild curry powder
- 1 Egg
- Breadcrumbs
- 0,5 Cup Peanut oil
For the sauce:
- 100 g Cooking cream
- 1 tsp Chicken broth instant
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Cauliflower gratin:
- 1 Cauliflower approx. 1 kg / cleaned and divided into florets approx. 550 g
- 1 tsp Salt
- 125 g Diced Kat ham
- 2 Garlic cloves
- 100 g Grated Gouda
- 100 ml Vegetable broth (1 teaspoon instant)
- Coarse sea salt from the mill
- Colorful pepper from the mill
Potato mushrooms: (here for 2 people!)
- 500 g Waxy potatoes (6 pieces) / peeled and cut / shaped 300 g
- 1 tsp Turmeric
- 1 tsp Salt
Serve:
- Parsley stalks for garnish
Instructions
Bell Pepper:
- Soak the rolls in water and squeeze them out well. Peel and dice the onions. Clean and wash the peppers and cut into fine cubes. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Put all ingredients (beef meat, squeezed bread roll, onion cubes, paprika cubes, garlic clove cubes, ginger cubes, chilli pepper cubes, ginger cubes, egg, sweet paprika and mild curry powder) in a bowl, mix well / knead and let rest for 15 minutes. Shape meatballs (here 7 pieces) with moistened hands, roll in breadcrumbs, fry in a pan with peanut oil (½ cup) on both sides until golden-brown, remove and keep warm.
For the sauce:
- Pour 100 g of cooking cream into the roast set and whisk. Season with chicken broth (1 teaspoon), salt (2 big pinches) and pepper (2 big pinches), reduce / thicken slightly and remove from heat.
Cauliflower gratin:
- Clean the cauliflower, cut into florets, wash and boil in salted water (1 teaspoon salt) for about 6 minutes and drain through a kitchen sieve. Brush an ovenproof dish with melted butter (1 tbsp) and pour in the cauliflower florets. Peel and finely dice the garlic cloves. In a pan with oil (1 tbsp), fry the cloves of garlic with the cubes of ham and distribute everything over the cauliflower. Sprinkle the grated Gouda over the top, pour the chicken stock (100 ml) and season with plenty of salt and pepper. Bake the casserole dish in a preheated oven (200 ° C) for about 15 minutes until golden-brown.
Potato mushrooms: (here for 2 people!)
- Peel the potatoes, use the apple cutter *) to form potato mushrooms (my idea / see my recipe: potato mushrooms) in salted water (1 teaspoon salt) with turmeric (1 teaspoon) cook for about 20 minutes and drain. *) Cut / press in from the narrower side in the middle with the apple cutter up to the middle of the potato. Pull out / press the apple divider again and remove the outer part all around with a knife and possibly cut the stem smoothly at the bottom. Turmeric turns the potato mushrooms beautifully yellow!
Serve:
- Serve the paprika pods with sauce, cauliflower gratin and potato mushrooms, garnished with parsley.
Nutrition
Serving: 100gCalories: 564kcalCarbohydrates: 9.4gProtein: 3.5gFat: 57.9g
