John Myers
Contents
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Ingredients
Red pepper salsa
- 200 g Pickled, roasted peppers
- 1 Shallot, finely diced
- 2 Garlic cloves, finely chopped
- 3 tbsp Ajvar
- Sugar
- Salt
- Black pepper from the mill
Parmesan potatoes
- 400 g Small jacket potatoes, e.g. La Rat
- 1 sprig Rosemary
- 50 g Clarified butter
- 50 g Parmesan, freshly grated
- Sea salt
Sharp meatballs
- 400 g Ground beef
- 2 slices Whole grain toast
- 1 Egg
- 2 tbsp Ajvar
- 8 splash Tabasco
- Salt
- Pepper
- Clarified butter
Otherwise
- 4 stems Leaf parsley finely chopped
Instructions
Red pepper salsa
- Drain the pickled, roasted peppers over a sieve and then cut them into small cubes, then put them in a bowl. Add the diced shallot and the chopped garlic. Now add the ajvar and mix everything together well.
- Season to taste with salt, pepper and a pinch of sugar and let it steep for about 2 hours.
Parmesan potatoes
- You can cook the potatoes almost cooked the day before. Then peel and cut into thick slices. Then put the potatoes in a bowl. Remove the needles from the rosemary, chop them finely and add them to the potato slices.
- Now season the potatoes with sea salt. Melt the 50 g clarified butter and pour over the potatoes and mix everything well. Then place the potatoes on a baking sheet or in an ovenproof dish and bake until golden brown in an oven preheated to 235 degrees.
- Halfway through the baking time, turn the potatoes and sprinkle with the Parmesan.
Sharp meatballs
- Crumble the toast slices into a bowl, add the minced meat - also the egg, the ajvar and the tabasco. Now season with salt and pepper and knead everything well, then shape into meatballs.
- Heat some clarified butter in a pan and fry the meatballs in it on both sides over medium heat until crispy.
finish
- Arrange the potatoes with the meatballs on a plate, add the salsa and sprinkle everything with the fresh chopped parsley.
Nutrition
Serving: 100gCalories: 227kcalCarbohydrates: 1.3gProtein: 14.6gFat: 18.3g
