Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, rissoles with apple and cheese. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Rissoles made with leftover roast duck, with apple and cheese. Place the breadcrumbs and the extra cheese in a shallow bowl. Combine lettuce, radish, apple and cranberries in a bowl.
Rissoles with apple and cheese is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Rissoles with apple and cheese is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook rissoles with apple and cheese using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Rissoles with apple and cheese:
- Prepare 300 g leftover cooked meat: duck, pork, beef, chicken or lamb
- Take 1/2 red onion
- Get 1 large clove of garlic
- Make ready 1/2 bread roll or 2 slices of stale bread
- Prepare 1/2 apple, peeled and coarsely grated
- Take a few sprigs of thyme, leaves stripped
- Get 1/2 small bunch of parsley, finely chopped
- Get 1 egg
- Prepare 20 g grated Parmesan
- Take 30 g grated Emmental or Gruyere
- Prepare salt and black pepper
- Take 1 tsp black onion (nigella) seeds
- Prepare a few tbsp. Panko breadcrumbs
- Prepare oil, for frying
Proponents of apple pies with cheese defend their choice by pointing to the contrast between "the sweetness of the pie" and "the sharpness Though fans of apple pie with cheese exist everywhere, they seem to be concentrated in the American Midwest, New England, and parts of Canada and Britain. Group of rissoles on a white square plate Four nicely browned homemade pastries apple and pear rissoles Compote made from apples canned in the glass jar isolated Meat stack meat rissoles with fried onions, boiled egg, potatoes and cheese, cooked in the oven, lay on plate. This quick, yet delicious salad is made with chopped pecans, escarole and thick slices of apple. It pairs perfectly with a light, mustard-shallot.
Instructions to make Rissoles with apple and cheese:
- Briefly soak the bread in water and squeeze out excess liquid.
- Mince the meat with the onion, garlic and the bread or whiz it in a food processor.
- Put aside half the Parmesan and a third of the Emmental to add to the breadcrumbs for coating.
- Add the rest of the ingredients apart from the breadcrumbs and extra cheese to the bowl with the meat and mix well into a paste.
- Place the breadcrumbs and the extra cheese in a shallow bowl. With wet hands shape 6 rissoles (about 85g each) into round patties or oblong torpedoes.
- Roll them thoroughly in the breadcrumbs mix, place on paper towels and chill in the fridge for ½ hour.
- Heat up oil (only about 1cm deep) in a large frying pan. When shimmering, carefully add the rissoles and immediately turn them over with a spatula - they will stick otherwise. Fry on all sides until brown and crisp, turning frequently.
- Drain on paper towels and serve with green salad.
Add the escarole, celery, apples and toasted pecans to the vinaigrette and toss to coat thoroughly. Season the salad with salt and pepper and transfer to a platter. A classic way to stretch out leftover roast lamb, rissoles are like a meatball made with breadcrumbs, herbs and cooked meat. Heat the oil in a pan over a medium heat. Apples and cheese are good together, right?
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