John Myers
Contents
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Ingredients
Salad:
- 400 g Green beans (weight after cleaning)
- 400 g Waxy potatoes (weight after peeling)
- 100 g Smoked ham
- 2 medium sized Onions
- 4 tbsp Sunflower oil
- 6 tbsp Apple Cider Vinegar
- 0,5 tsp Savory spice
- Pepper, salt sugar
Meatball cordon bleu:
- 600 g Ground beef
- 1 size Onion
- 2 Eggs, size L
- 6 tbsp Breadcrumbs
- 2 tbsp Mustard
- Pepper salt
- 6 thin slices Black Forest ham or another spicy one
- 80 g Raclette cheese (or of your choice)
- Panko flour for rolling
Dip:
- 120 g Creme fraiche Cheese
- 80 g Yogurt 1.5%
- 1 tbsp Chive rolls
- Lemon juice
- Sugar, pepper, salt
Instructions
Salad:
- Cut the cleaned beans into pieces approx. 3 cm long and the potatoes into 2 cm cubes. Cook both separately in well-salted water, but still very lightly cooked with a bite.
- In the meantime, peel and halve the onions and halve the halves and then cut into 4 parts. This is how you get bigger pieces. Also cut the ham into not too small cubes and fry both well together in all of the oil. The onions should only be translucent, but the bacon should be lightly roasted.
- Drain the beans and potatoes, which are now cooked, drain well and place in a bowl while still hot. Spread over the onions with bacon and frying oil and then mix everything together well. Immediately season the still warm salad with savory, vinegar, sugar, pepper and salt and season to taste. Then let it cool down and let it steep. Before serving, season to taste again and, if necessary, add seasoning.
Dip:
- Mix all ingredients together well and season to taste.
Cordon Bleu:
- Peel the onion, cut into small cubes (I consciously did not steam them lightly in oil afterwards) and knead with your hands in a bowl together with the minced meat, eggs, breadcrumbs, mustard, pepper and salt. Shape the mixture into 4 large balls of approx. 220 g. Spread a piece of baking paper on the work surface, place a ball in the middle and plate it with flat hands about 1 cm thin. The size then results from it. Cover the whole plate with 1.5 slices of ham and then only one half with 20 g of cheese. Then fold one side over the other with the help of the baking paper, press the edges together well, press the whole thing slightly flat with your hands and shape it into a cordon bleu-like shape. Then just roll it around vigorously in the panko flour, or press something into it, so it will stick well without additional egg and flour. Process one ball at a time.
- For frying, there should be at least enough oil in an appropriately sized pan to completely cover the bottom. The cooking time is 5 minutes on each side over medium heat, whereby it should be turned at least 1 - 2 times. They should be golden brown in color, no longer raw on the inside and nice and crispy on the outside. Then go for the meatballs ..... ;-)) and let them taste good.
