froggg

Frittata, not for me so washed down with nowt.

Roasted lamb meatballs in a puttanesca sauce, all washed down with a glass of IPA.

Kofta Kebabs, shredded white cabbage, pitta .... all washed sown with orange and pineapple squash

Roasted lamb meatballs in a puttanesca sauce, all washed down with a glass of IPA.

Thai green curry tonight.
It's 'resting' at the moment while the Memsahib and I work our way through Trappistes Rochefort 6, 8 and 10 and a bottle of Tynt Meadow. Once I get my liver back, I'll do some saffron rice.

Roasted lamb meatballs in a puttanesca sauce, all washed down with a glass of IPA.

Tim Vine
My butcher said I bet you ten pounds you can’t reach those two bits of meat. 
I said I’m not betting you - the steaks are too high.

I didnt think orthopaedic shoes would help me, but I stand corrected.
 

Is that the flecking Liver building I see B4 me??

Ingredients for bitterballen
·        100 grams butter (75) (125) ·        150 grams flour (110) (190) ·        700 ml beef stock ·        30 grams chopped onion (half an onion?) ·        1 tablespoon chopped parsley ·        1 tablespoon chopped coriander ·        400 grams cooked mince (280) (500) ·        Salt to taste ·        Pepper to taste ·        Nutmeg to taste (good pinch) Breading
·        50 - 100 grams flour ·        2 eggs, beaten, or 1 egg and about 100 ml of milk (the bread and milk seems to produce an eggy wash that is much easier to use, but a little less sticky) ·        50 - 100 grams breadcrumbs Cooking/browning the meat and onion
Use frying pan/wok, wooden spoon/spatula
1.      Heat pan 2.      Add dash of oil to pan 3.      Fry chopped onion until brown 4.      Add mince 5.      Stir continuously until brown (around 5 minutes) 6.      Set aside Bitterballen mixture
Use big saucepan/wok, wooden spoon,/spatula
     Melt butter in pan       Add flour slowly, stirring continuously until a paste has formed (it will be solid really)      Slowly stir in the beef stock, stirring continuously      Simmer slowly     Add parsley, coriander, mince and onions, then nutmeg, salt and pepper, stirring continuously (could also add paprika, curry, other spices)   Simmer and reduce until a very heavy, thick sauce is formed (again, drive as much liquid off as you can – it wants to have the consistency of putty really)       Pour into tray      Refrigerate (a couple of hours in the fridge, or half an hour in the freezer) until solid. The dryer/more solid you can get it, the easier it will be to roll into balls Bitterballen breading
     Take tablespoon of mixture (for snack-size, about 20 grams for each bitterball is fine, but I tend to make them larger (35 – 40 grams) to go on salads)      Squeeze firmly so the gloop really holds together well, then roll into ball using your hands      Roll through flour until they are well covered.      Dip/roll in egg and milk mixture (Use a basin or a bowl)      Roll in breadcrumbs until they are well covered      Refrigerate as required (bitterballen tend to go soft with handling, so firm them up again in the fridge between each stage if you want)  
Bitterballen frying in an air fryer
Cooking temperature 190 degrees
     Put sufficient in to cover cooking tray/basket      Spray or paint bitterballen with coconut oil – this will help to brown the breadcrumbs and really crisp them up      Fry for 10 minutes      Freeze for another day, or eat immediately Note: may need to adjust temperature and time – different online sources suggest as low as 180 degrees or as high as 200, with cooking times between 8 minutes (for 200 degrees) and 12 minutes (for 180 degrees).
Additional – I now repeat the egg and breadcrumb treatment after frying and freezing, then fry them again. This makes the coating thicker, crunchier and allows me to cover up any errors/leaks.

Mix too wet mate(steam)

After frying...

 
I still haven't worked out how to stop them cracking.

After moulding the meatballs...

 
Breaded...

 

Blending stock and herbs into the roux...

 
Adding some onion and dead cow...

Shell on Tiger Prawns in a tomato garlic and scotch bonnet chilli sauce, served with olive bread and butter, all washed down with a glass of Pignoletto.

Shell on Tiger Prawns in a tomato garlic and scotch bonnet chilli sauce, served with olive bread and butter, all washed down with a glass of Pignoletto.

Roast Dorset rib of beef, cooked medium, served with home grown Mediterranean style vegetables (apart from the red peppers, mine aren’t ripe yet) with horseradish sauce, all washed down with a glass of Malbec.

No close ups?

Communal effort tonight.
Meatballs from Ikea, Sue heated the water for the pasta  and grated the Parmesan, and I made a beef chilli sauce to give the meatballs their finishing bake.
All washed down with a cup of milky Assam tea.

Roast Dorset rib of beef, cooked medium, served with home grown Mediterranean style vegetables (apart from the red peppers, mine aren’t ripe yet) with horseradish sauce, all washed down with a glass of Malbec.

Dorset ribeye, on a bed of own grown ratatouille, with a Saint Agur, shiitake mushroom and white sherry jus, all washed down with a glass of Grand Reserva Rioja Tinto.

Seriously spicy nduja on this, mouth literally ablaze ?

Roast Dorset rib of beef, cooked medium, served with home grown Mediterranean style vegetables (apart from the red peppers, mine aren’t ripe yet) with horseradish sauce, all washed down with a glass of Malbec.