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Ham pre-curl with stoemp and sauce balls and glory
Meatball with a filling of ham, leek and grated cheese. Served with stoemp and sauce.
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Ingredients
- Leeks
- 2 slice cooked ham
- 75 g unsalted butter or margarine
- 100 g grated mature cheese
- 1 medium sized egg
- 750 g half to half chopped
- 50 g bread crumbs
- 1 kg something crumbly potatoes
- 6 root
- 350 g green coal
- 350 g sprouts
- 1 el traditional olive oil
- 50 g bacon cubes
- 1 pinch dried nutmeg
- 1 large onion
- 50 g smoked bacon strips
- 1 Conference pear all variations possible
- 750 ml meat fond or veal stock
- 4 twig fresh thyme
- 2 dried laurel leaves
- 60 g cranberry compote
Kitchen Stuff
Directions
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Preheat the oven to 180 ºC.
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Wash the leek, remove the dark green leaves and cut the rest into small pieces. Also cut the slices of ham into small pieces.
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Heat the butter in a frying pan and fry the leek for 8 min. Allow to cool.
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Mix the leek and ham with the cheese and salt. Shape of the ham-pre-mix 4 balls.
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Knead the egg through the minced meat and season generously with salt and pepper. Form 4 bowls.
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Place a ham-leek ball in each minced meat bowl. Fold the mince over the ball.
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Form nice round balls of minced meat with moist hands. Put the breadcrumbs in a bowl and roll the balls through.
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Place the balls on a griddle covered with parchment paper and bake for about 30 minutes in the center of the oven until golden brown and done. Turn every 10 min.
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Peel the potatoes and carrots. Cut into equal pieces and cook together in approx. 20 minutes in water with salt.
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In the meantime cut the green cabbage into thin strips and halve the sprouts.
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Heat the oil in a large frying pan and fry the sprouts with the bacon until the bacon is golden brown and crispy fried.
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Once the potatoes and carrots are tender, drain the water and let it dry for 3 minutes on low heat. Stamp fine with the puree rammer.
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Add the green cabbage and the sprouts with the bacon. Then the butter. Season with pepper, salt and nutmeg.
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Cut the onion and carrot into large pieces. Heat the butter in a frying pan and fry the onion and carrot together with the bacon strips.
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Peel the pear and cut into pieces. Add together with the fond and the herbs and leave to boil for 15 minutes.
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Remove the thyme and bay leaf and mash with the hand blender. Season with the cranberry compote.
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Nutrition
625Calories
Sodium0% DV1.115mg
Fat69% DV45g
Protein86% DV43g
Carbs4% DV11g
Fiber8% DV2g
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