Wild Honey and Rye by Ren Behan

Author:Ren Behan
Language: eng
Format: epub
ISBN: 9781911595724
Publisher: Pavilion Books
Published: 2018-01-22T05:00:00+00:00

Heat a splash of vegetable oil in a frying pan, add the red onion and fry for 5 minutes until soft. Leave to cool.

In a large bowl, mix the minced meat, beaten egg, mustard and parsley. Tip in the cooled onion and pour in the cold stock. Crumble the soaked bread into small pieces and add to the meat. Season the mixture with pepper and mix everything thoroughly with a fork.

Keep a small bowl of cold water nearby, to wet your hands. Take small amounts of the mixture, roughly a tablespoonful at a time, and shape into small balls, then flatten slightly. Between making each meatball, dip your hands in the cold water, to prevent stickiness. You should have enough mixture for 12 meatballs.

Heat 2 tablespoons of vegetable oil in a large frying pan, preferably non-stick, over a medium heat. Fry the meatballs, in two batches, for 4 minutes, turning occasionally until golden all over. Remove and transfer to a plate and continue browning the rest of the meatballs.

Once they are all browned, put the meatballs back into the pan, add 2 tablespoons cold water, shake the pan around a little, cover with a tight-fitting lid or foil, and simmer over a low heat for 10 minutes.

To make the mushroom sauce, heat the butter in a frying pan and cook the onion for 5 minutes until soft. Add the mushrooms and lemon juice, and cook for 5 minutes. Crumble in the stock cube and about 125ml/4 fl oz/½ cup of water and simmer for 2 minutes. Add the cream and stir well.

Serve the meatballs and mushroom sauce over mashed potato with cucumber and soured cream salad and/or grated beetroot salad on the side.

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