söndag 11 mars 2018

Lemon meatballs with patata bravas, roasted almonds and pimientos de padrón



 Lemon meatballs with patata bravas, roasted almonds and pimientos de padrón



Ingredients:
½ Banana shallot
1 Lemon
¾ dl Greek yogurt
1 can Crushed tomatoes
15 gr Almond flakes
250 gr Ground beef
1 tsp Smoked pepper
A pot of pimientos de padrón
500 gr Potatoes
A handfull Ruccola
2 Cloves of garlic
1 Egg
½ tsp Chili flakes
½ tbs Honey
2 Bayleafs
5/4 dl Milk
Oil
Salt
¼ dl Breadcrumbs
Black pepper
1 tsp White wine vinegar

Directions:
Cut 500 gr potatoes in small boats. Put them in a ovenpan and mix with oil, salt and black pepper. Roast in the oven for 20-25 minutes. Oven heat 250 celsius degrees.

Tomatosauce:  Finely chop ½ banana shallot and 1 clove of garlic. Fry in a small pot with a little oil for 1 minute. Season with 1 tsp of smoked pepper, ½ tsp of salt, ½ tsp of chiliflakes. Add 2 bayleafs, 1 can of crushed tomatoes, ½ tbs honey and 1 tsp white wine vinegar. Zimmer for 15-17 minutes.

Roast 15 gr of almond flakes in a dry frying pan until golden. Set aside.

Meatballs: Mix ¼ dl breadcrumbs, ¾ dl milk, ½ tsp salt, a little blck pepper in a bowl. Mix down shredded lemon skin from 1 lemon, 1 egg and 250 gr ground beef. Mix all and form 10 meatballs.

Fry the meatballs all around in a frying pan. Put them in an oven pan and bake in the oven for 8-10 minutes until cooked all through. Oven temperature 250 celsius degrees.

Garlicyogurt: Mix ¾ dl greek yogurt with 1 finely chopped clove of garlic, 1 pinch of salt in a smaill bowl.

Cut used lemon in half. Heat up a little oil in a frying pan. Fry 200 gr pimientos de padrón 2-3 minutes.  Season with salt. Fry the onions with sliced side down 1-2 minutes.


Finely chop a handfull ruccola. Mix the fried potatoes and the tomatosauce. Plate the mix and top with roasted almonds and ruccola. Serve with meatballs and fried lemons, pimientos de padrón and garlicyogurt.

Inga kommentarer:

Skicka en kommentar