Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, rissoles with apple and cheese. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Place the breadcrumbs and the extra cheese in a shallow bowl. Roll them thoroughly in the breadcrumbs mix, place on paper towels and chill in the fridge for ½ hour. Place the breadcrumbs and the extra cheese in a shallow bowl. From Martha Nesbit's book, Savannah Celebrations.
Rissoles with apple and cheese is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Rissoles with apple and cheese is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook rissoles with apple and cheese using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Rissoles with apple and cheese:
- Get 300 g leftover cooked meat: duck, pork, beef, chicken or lamb
- Prepare 1/2 red onion
- Make ready 1 large clove of garlic
- Make ready 1/2 bread roll or 2 slices of stale bread
- Take 1/2 apple, peeled and coarsely grated
- Get a few sprigs of thyme, leaves stripped
- Take 1/2 small bunch of parsley, finely chopped
- Get 1 egg
- Take 20 g grated Parmesan
- Get 30 g grated Emmental or Gruyere
- Get salt and black pepper
- Get 1 tsp black onion (nigella) seeds
- Make ready a few tbsp. Panko breadcrumbs
- Take oil, for frying
Wheat bran and oat bran are simmered with sauteed onions, cheese and herbs, then refrigerated. The mixture is formed into patties and baked, then served with a horseradish gravy. In Portugal, rissóis are usually stuffed with cod, minced meat, shrimp (rissóis de camarão) or, less frequently, chicken (rissóis de frango), or a combination of cheese and ham. Rissoles are also popular in Brazil, where they are better known as risoles.
Steps to make Rissoles with apple and cheese:
- Briefly soak the bread in water and squeeze out excess liquid.
- Mince the meat with the onion, garlic and the bread or whiz it in a food processor.
- Put aside half the Parmesan and a third of the Emmental to add to the breadcrumbs for coating.
- Add the rest of the ingredients apart from the breadcrumbs and extra cheese to the bowl with the meat and mix well into a paste.
- Place the breadcrumbs and the extra cheese in a shallow bowl. With wet hands shape 6 rissoles (about 85g each) into round patties or oblong torpedoes.
- Roll them thoroughly in the breadcrumbs mix, place on paper towels and chill in the fridge for ½ hour.
- Heat up oil (only about 1cm deep) in a large frying pan. When shimmering, carefully add the rissoles and immediately turn them over with a spatula - they will stick otherwise. Fry on all sides until brown and crisp, turning frequently.
- Drain on paper towels and serve with green salad.
In Portugal, rissóis are usually stuffed with cod, minced meat, shrimp (rissóis de camarão) or, less frequently, chicken (rissóis de frango), or a combination of cheese and ham. Rissoles are also popular in Brazil, where they are better known as risoles. They are usually stuffed with sweet corn, cheese or chicken. They are prepared with meat, ham and cheese or chicken and are called. Our recommendations for apples to pair with cheese include: Red Delicious - Cheddar, Camembert, Provolone Fuji - Gorgonzola, Blue Cheese, Fontina, Havarti Cheese and Potato Rissoles Louise Honey-Jones.
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