Friday, June 19, 2015

Ground meat pudding à la nouveau - Köttfärspudding på nytt sätt (retro)

GROUND MEAT PUDDING A LA NOUVEAU (”nouveau” in the 70s!)
Köttfärspudding på nytt sätt

4 to 5 servings

1 lb ground meat (a mix of veal and pork)
5 oz bacon
1 onion
3 eggs
3 tablespoons chopped parsley
3 slices white bread
¾ cup bouillon
salt, white pepper
2 teaspoons mild paprika
2 tablespoons butter or margarine


Mix the ground meat with finely cut bacon, grated onion, egg yolks, parsley and crumb from the bread that you’ve soaked in the bouillon. Beat the egg whites until stiff and stir them into the meat. Flavour to taste.

Grease an oven-proof dish with some of the fat. Put the ground meat in the dish and put remaining fat in dabs on top. Heat the oven to 390F and bake it in the lower part of the oven for about 40 minutes or until it feels done.

Serve with green beans, broccoli, cauliflower or any other veggies you like, and boiled potatoes.

You can also mix skinned, chopped tomatoes into the meat instead of bacon and parsley. Flavour with some dried basil.

Enjoy!

Bella


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