Let´s cook something simple today: German Frikadellen, or Buletten.I kept it very simple with only two major divergences.
Every good Bulette begins with good meat.Pork belly for me today. Also first mayor derivation.
Grind it, I like it coarse, only one go through. Since PB is fatty, I want to preserve texture, when the felt melts.
I don´t need all of it. The rest, I will keep for other dishes. ground PB is also amazing for quick. asian noodle or rice sauces.
Here is the next deviation. I like to season my mince with a bit of fish sauce. Make all the uncle roger jokes you want, it does give it depth without the effects that salt can have on mince, like shrinking it and making it tough.
This is what get´s into the batter: > In this case panko, did not have any bread left. Using PB I would not add too much liquid, like soaking bread in milk beforehand, etc. The fat will moisten the finished product well enough.> This is why I also used more panko than I usually would. This is about 250g meat and 60 - 80 g panko, estimated. (didn´t weigh)> One egg, (double yolked for good luck> fresh parsley> some hungarian paprika> salt and pepper> one shallott, raw. For other meatball prepaprations I like to sweat them off first. In the bulette, I prefer a bit more bite.>Dijon mustard. One and a half heaped tablespoons. Since Dijon mellows out very quickly and easily.
Next we kneed the meat, but not like wheat.I don´t like to overkneed meat dough. So lightly and loosely kneeded, until it holds together.After that it rests for half an hour, or a bit longer. This will make enzyme magic and the salt in the dough will make it come together.
Now we wait, drink and look forward to what comes next.Incidentelly, the rib cut and the skin is simmering in a pot of mustard and onion sauce. The ribs, I will take out when tender and reserve for a quick snack. Just season it and broil or tfy them crispy. The skin, when soft, I will blend into the sauce for more richness and gelatine.
You should add some sausage spices like mace, nutmeg, allspice, cardamon and coriander.
>>21693904I have done mediterranian meatballs with all sorts of things in that direction. These, I felt like having the classic.
fry, then steam.
and done. Very juicy. extremely tender.
going in
>>21693999Checkd n would! Nice job
>>21693999Looks as good as your trips
>>21693999Woah awesome, do you ever press them into patties and make bullete burgers?
>>21693999wow, have you tried gently smooshing them into your asshole? haha, just for laughs, you know?
>>21695593burgers I like pure. No vegetables or anything in them. And for a burger pure pork belly would be too fatty even for my liking. But mixes 40% to something like butt or neck might work. Even though neck is also a bit fatty.
>>21693893BonusFried the rib meat in some leak oil with roasted chilli, deglazed with shaoxing wine for a quick noodle sauce. I asmit, I like to cook them in the sauce pot for ease and maximum flavor absorbtion.
>>21696442
We also have Frikandellen in the Netherlands but they look nothing like this
>>21696453I know frikandel?
Some fresh spinach and ginger and done.
>>21696503Looks so good
>>21693999Looks good, rotkraut approvedfrikadellen go well with mashed/salad potatos or as a snack on bread
