Pork Patties with Cheese Gratinated Broccoli
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Main course for 4
400 g broccoli into florets
200 g haricots verts into small chunks <–--> Green Beans
1 liter of water
1 tsp salt
¼ liter Cheese Sauce 8%
½ cup milk
1 tablespoon finely chopped red chilli pepper
½ tsp salt
500 g ground pork (about 6% fat)
1 cup finely chopped parsley
¾ tsp salt
freshly ground pepper
25 g butter
Garnish
parsley sprigs
Accessories
1 kg boiled potatoesGratinating: Approx 15 minutes. at 225 °.
Come broccoli and haricots verts in boiling salted water. Boil the vegetables at high heat without lid for approx. 3 min. Let the vegetables drain in a colander and put them in an ovenproof dish. Turn the cheese sauce, milk, chili and salt together and pour over the broccoli and haricots verts. Bake the vegetables in the middle of the oven.
Stir while meat, parsley, salt and pepper together and shape into 4 large pork pattys. Let the butter until golden brown in a frying pan and seer the pork pattys about. 1 minute. on each side and then put them in an ovenproof dish. Put the pork pattys in next to the vegetables after approx. 5 min. and bakes them in the last 10 minutes.
Tips: Instead of broccoli, you can use cauliflower.
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@ Newmale ~ I just love your recipes :cheers:
I never use a real recipe when I cook ::) I read them for the gist ~ (Gist or GIST may refer to: Essence, the central idea or main substance) of the recipe and then wing it from there with measurements and such. I tend to cook in quantites that are suited for the # of people eating. Not much of a fan of leftovers because sometimes they will not be leftover but eaten in a frenzy of the munchies. ;D
I am from the southeastern USA ~ South Carolina ~ so known here as a "Southerner" and this is where I learned to cook from an early age. During this time I never saw a recipe unless we were baking and even then some ingredients would be tweaked to suit my Mother, Grand Mother, Great Grand Mother or Aunts tastes. The basic recipe was there of course but they would add or increase/decrease ingredient amounts. They also never wrote down these recipes so I have no record of some old family favorites but I do my version of them to this day. :ok2:
BTW: This recipe strikes me as quite Southern and what we would call comfort food.
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Well I didn't know that it was considered Comfort food… But I tend to make what I find nice looking... But I am a person who are very much into following a recipe 100 Per Cent correct
