John Myers
Roast / Meat: Leon’s Mozarella – Minced Meat Under Hood
The perfect roast / meat: leon’s mozarella – minced meat under hood recipe with a picture and simple step-by-step instructions.
- 2,5 kg Floury potatoes
- 3 packet Mozzarella
- 400 ml Creme fraiche Cheese
- 400 ml Rama Cremefine 7%
- 350 ml Meatsoup
- 1,5 kg Minced meat
- 2 tbsp Herbs of Provence
- Iodized sea salt
- Pepper
- 2 Pc. Onions
- 3 Pc. Free range eggs
- 3 Pc. Rolls old
- 3 tsp Mustard medium hot
- 3 tsp Cream of horseradish
- 2 packet Puff pastry
- 3 Pc. Fresh broccoli
- Milk
- Freshly grated nutmeg
- Wild garlic pesto
- 125 g Butter
- First, soak the rolls in water, or whatever everyone likes best. Then peel, quarter and wash the potatoes, drain them and then bring them to a boil in a saucepan with salted water. Peel the onion and finely dice it.
- Clean the broccoli, cut generously into florets, wash, rinse, drain and also cook in salted water and a little nutmeg until firm to the bite, or steam as everyone likes it best, then drain and keep warm in a closed pot.
- In the meantime, everyone can take the minced meat as they like, whether poultry, beef, pork or lamb, put in a bowl. Add the eggs, mustard, horseradish, chopped onions, pepper, salt, the squeezed rolls and the herbs of Provence and knead everything into a nice, tasty minced dough. Finally, pick the Mozarella ball apart and carefully and evenly fold it under the minced dough.
- Then spread out the puff pastry, put half of the puff pastry per packet aside, shape the minced dough half on top of the puff pastry to form a loaf and then cover with the 2nd half of the puff pastry and so that everything is nicely covered, the puff pastry Close tightly all around and place in a greased drip pan.
- Place the drip pan in the oven, preheated to 180 ° C, on the bottom rack to bake until golden brown.
- In the meantime, drain the potatoes, add the milk and butter and mash them fine with the potato masher. Season to taste with the freshly grated nutmeg and wild garlic pesto.
- Prepare a nice creamy and tasty sauce in a saucepan of creme fraiche, the cooking cream and the meat stock. The resulting roast stock can also be added to the sauce, giving the minced meat a nice, intense taste.
- Take the meatloaf out of the oven, cut diagonally into 2 – 3 cm thick slices and arrange the broccoli and the fine, seasoned sauce on preheated plates with the wild garlic mashed potatoes (puree) and serve while still warm. We wish everyone good luck and a nice appetite.
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