Tuesday, 3 July 2012

Recipe #2

Bacon-wrapped Beef Rissoles with Tomato Concasse and Garlic Butter

I made this for the main course of my parents' wedding anniversary dinner.



150g beef mince
1 slice bread
1/4 small onion, roughly chopped
1/2 tsp crushed garlic
1 tbsp olive oil
1 tsp mixed herbs(I used rosemary, basil,
oregano and thyme)
1/2 tsp each ground cumin and ground paprika
Salt and pepper
2 large rashers of cured bacon
Kitchen string


3 medium tomatoes
1 tsp olive oil
1/2 tsp fresh or dried basil
Salt and pepper

Garlic Butter

50g softened butter
1/2 tsp crushed garlic
1/2 tsp fresh or dried parsley or oregano

Combine all rissole ingredients except bacon in a food processor and pulse until well mixed. Set aside. Combine butter, garlic and herbs, mix well. Use plastic wrap to roll into a log and place in fridge to harden. For the concasse, remove stems and cores of tomatoes by cutting a cone shaped piece from the centre. Score a large X on the base of each tomato. Prepare a large bowl of iced water. Put another pan of water on to boil. Lower tomatoes into boiling water, leave in water for 10 seconds, then move tomatoes immediately into the iced water. When cool, peel off skin. Cut tomatoes into quarters. Remove seeds and juice and dice remaining tomato flesh. In a bowl combine tomato, oil, and seasonings and stir. Set aside. Shape mince mixture into rissoles. Heat some butter or oil in a frying pan. Fry rissoles for 5-6 mins each side until dark. Remove rissoles from heat, wrap 1/2 rasher of bacon( cut rashers in half lengthways) around each rissole, secure with kitchen string. Return rissoles to pan, cook a further minute on each side or until bacon is browned. Remove from heat, keep warm. To serve, arrange a large spoonful of concasse on each plate. Remove string from rissoles, position two rissoles on each plate beside the concasse. Take garlic butter out of fridge, cut into thick slices. Place a slice of butter on each rissole. Serves 2. This recipe can be easily multiplied.
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