John Myers
Contents
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Ingredients
Meatball cordon bleu:
- 500 g Ground beef
- 30 g Breadcrumbs
- 40 ml Milk
- 1 Egg size L.
- 1 medium sized Onion
- 1 tbsp Mustard medium hot
- 1 tbsp Horseradish a.d. Glass or tube
- Salt pepper
- 2 tbsp Finely chopped parsley
- 6 Discs Bacon
- 3 Discs Gouda cheese
- Panko flour
- Oil for frying
Kohlrabi:
- 600 g Kohlrabi
- 150 g Sour cream
- Pepper, salt, nutmeg, a pinch of sugar
- 50 ml Cream
- 1 tsp go. Food starch
Mashed potatoes:
- 600 g Potatoes
- 50 g Butter
- Milk as needed
- Salt
Instructions
Preparation of meatball cordon bleu:
- Mix the breadcrumbs with the milk and allow to swell. Peel the onion, dice very finely. Wash, dry and finely chop parsley.
- Mix well the mince, breadcrumbs, egg, onion, mustard, horseradish, pepper, salt and parsley in a bowl. Divide the dough into 3 portions and halve each one again to make 3 pairs. Now half of each pair into a spherical shape and press flat on a surface so that it is about 1 cm thick and slightly oval. Then place a halved bacon slice next to each other, over it a slice of cheese adapted to the meat size and on top of it another halved bacon slice. Finally, plate the 2nd half of the pair in the same way as the lower, covered half, place it on top, press it on and seal the edges well. Then press everything on again with your hands and reshape. Put some panko flour on a plate and coat the 3 parts thoroughly with it. Press the meat a little into the panko flour. Keep the finished parts ready until completion.
Preparation of kohlrabi and potatoes:
- Peel both. Quarter the kohlrabi and cut the quarters into bite-sized, not too thin slices. Put in a saucepan and cover with water. Roughly dice the potatoes, put them in a saucepan and cover with water.
Preparation:
- Salt the cabbage and potato water and bring both to a boil. Fill a larger pan with enough sunflower oil to cover the bottom about 3 mm. After cooking the kohlrabi for about 6 - 8 minutes, try a piece. It shouldn't be too soft, but it shouldn't be too raw either. If necessary, extend the cooking time by 2 minutes. Then heat the oil in the pan at the same time. When it is hot, place the patties inside, turn the heat halfway down and fry them for 5 minutes on each side until crispy.
- In the meantime, drain the kohlrabi and potatoes. Mix the kohlrabi with the sour cream, season again and thicken with the cornstarch mixed in the cream. Mash the potatoes with the butter and a good dash of milk. Then stir gently with a hand whisk or wooden spoon. However, the mash should deliberately still have a slight structure and not be creamy like a puree.
- Then all 3 components should be ready and ready to serve at the same time. Well then ................. 'n good'n ..........
