Frikkadels South AfricaFrom rahamby 9 years ago
- 2 pounds lean ground lamb, OR beef, OR pork, OR any combination shopping list
- 1/2 cup soft fresh bread Crumbs (made from homemade-type white bread, trimmed of crusts and pulverized in a blender or finely shredded with a fork) shopping list
- 1/2 cup finely chopped onions shopping list
- 2 - eggs shopping list
- 1/4 teaspoon ground nutmeg, preferably freshly grated shopping list
- 1 teaspoon ground coriander shopping list
- 2 teaspoons salt shopping list
- Freshly ground black pepper shopping list
- 1/4 cup vegetable oil shopping list
- 1 cup beef stock, fresh or canned shopping list
- 1 tablespoon flour shopping list
- 1 tablespoon cold water shopping list
How to make it
- - Combine the meat, bread crumbs, onions, eggs, nutmeg, coriander, salt and a few grindings of pepper in a bowl.
- - Knead vigorously with both hands, then beat with a spoon until the mixture is smooth and fluffy.
- - Divide the mixture into 12 equal portions and shape each one into a round, flattened patty about 1 inch thick and 2 inches in diameter.
- - In a heavy 10 to 12-inch skillet, heat the oil over moderate heat until a light haze forms above it.
- - Brown the patties in the hot oil, 5 or 6 at a time, turning them with a slotted spatula and regulating the heat so that they color richly and svenly on both sides without burning.
- - As they brown, transfer the patties to a plate.
- - Pour off the fat remaining in the skillet and in its place add the stock.
- - Bring to a boil over high heat, stirring constantly and scraping in the brown bits clinging to the bottom and sides of the pan.
- - Return the patties, along with any liquid that has accumulated around them, to the skillet.
- - Reduce the heat to low, cover partially, and simmer for 30 minutes.
- - With a slotted spoon or spatula, transfer the frikkadels to a heated platter and drape with foil to keep them warm while you prepare the sauce.
- - Skim as much fat as possible from the liquid remaining in the skillet.
- - There should be about 1 cup. If there is less, add more beef stock or, if there is more, boil the liquid over high heat until it is reduced to 1 cup.
- - With a wire whisk, make a smooth paste of the flour and water, then whisk it into the liquid in the pan.
- - Cook, stirring frequently, until the sauce comes to a boil and thickens lightly.
- - Pour the sauce over the frikkadels and serve at once, or present it separately in a bowl.
- Frikkadels can be served accompanied by "yellow rice with raisins".
- Mixture can also be used to stuff grape leaves, as an appetizer, a la 'dolmathes'.
The Cookrahamby West Fork, AR
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