Golden Poppies our State Wildflower

Wednesday, May 27, 2015

2 supper dishes using leftover roast pork or chicken..very economical meatballs and sliced in a Horseradish and onion sauce

These meatballs are Belgium style cooked in beer or white wine, and no one will believe this is leftover meat, and just 12ozs/ 1 1/2 cups, feeds 3-4 persons with rice or vegetables, even French Fries!

1 1/2 cups cooked pork or chicken ..process until finely chopped or put through a meat grinder
1 tbsp butter or margarine
2 tbsp minced onion
2 cloves garlic smashed and minced
2 sliced of bread soaked in 1/2 cup milk
salt, pepper and grated nutmeg to taste
 1 1/4 cup white wine or beer
1 stiffly beaten egg white plus the yolk
1/2 cup whole wheat or all purpose flour
3 tbsp butter or margarine
1 cup minced onion or scallions 
1 tbsp minced parsley,
1/2 tsp dried thyme, 
1 bay leaf

Brown the  2tbsp onions in the melted butter.
Add to  the meat, soaked and shredded, bread; 1/4 cup wine and the egg yolk, in a large bowl.
Mix with hands until all combined.
Fold in the stiffly beaten  egg white.
Shape into small meatballs, using a spoon.
Roll these in the 1/2 cup flour, and shake off excess.
Heat the 3tbsp butter in a skillet and fry the meatballs in batches, until browned on all sides.
Add the cup of minced onion, seasonings, herbs and the remaining 1 cup wine or beer.
Simmer covered for about  25 mins.
Check seasonings and
serve hot with rice or noodles or fries.

Variations you may also add 1 pound potatoes cut into 1 inch cubes when you add the 1 cup onions, cook this on covered simmer for 35 mins.
This way you have a one pot meal.

Sliced chicken or pork in Horseradish sauce..if you love Piquant & Fiery horseradish as I do, this is fantastic.
Especially great with leftover chicken thighs or drumsticks too
Serves 3-4

1 1/2 cups cooked sliced pork or chicken or 4-6 cooked chicken thighs or drumsticks, skin removed.

2 cups sliced onions
2tbsp oil
1/2 cup stock or water
2 tbsp vinegar
1 bay leaf
salt & pepper to taste
2 tbsp horseradish sauce (creamed horseradish is fine too)
Croutons or slices of toast

Saute the onions in the hot oil, until golden, then add the meat.
Cover with the stock and  vinegar, adding seasonings and bayleaf.
Simmer uncovered for 20 mins.
Remove from heat and drizzle with the horseradish, add the croutons, or serve with the slices of toast on side.
You may also add 2 tbsp evaporated milk or cream to the dish before serving
May also sprinkle with minced parsley before serving.

This is great with rice, noodles and even boiled potatoes

No comments:

Post a Comment