Jamie Oliverのミートボールは簡単で美味しい♪
ローズマリーとマスタードを入れるのが味噌ミソ。
砕いたクラッカーはパン粉より荒いので食感が楽しいデス。
24個に丸めると書いてあるけど、気にしない～。大きすぎると火を通すのに時間がかかっちゃうから適当な大きさに丸めればOK。
多分ハンバーグステーキ風に焼いてもおいしいと思ふな
4 sprigs of fresh rosemary
12 Jacob’s cream crackers
2 heaped teaspoons Dijon mustard
500g good-quality minced beef, pork, or a mixture of the two
1 heaped tablespoon dried oregano
1 large egg, preferably free-range or organic
sea salt and freshly ground black pepper
olive oil
* Pick the rosemary leaves off the woody stalks and finely chop them
* Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits up with your hands
* Add to the bowl with the mustard, minced meat, chopped rosemary and oregano
* Crack in the egg and add a good pinch of salt and pepper
* With clean hands scrunch and mix up well
* Divide into 4 large balls
* With wet hands, divide each ball into 6 and roll into little meatballs – you should end up with 24
* Drizzle them with olive oil and jiggle them about so they all get coated.
* Heat another large frying pan and add a lug of olive oil and your meatballs
* Stir them around and cook for 8–10 minutes until golden (check they’re cooked by opening one up – there should be no sign of pink)
ここまで作って冷凍しておくととっても便利。
トマト缶さえ常備しておけば Spaghetti with Meatballs がすぐできる～♪
でも・・・冷凍庫が満杯でっす
ローズマリーとマスタードを入れるのが
砕いたクラッカーはパン粉より荒いので食感が楽しいデス。
24個に丸めると書いてあるけど、気にしない～。大きすぎると火を通すのに時間がかかっちゃうから適当な大きさに丸めればOK。
多分ハンバーグステーキ風に焼いてもおいしいと思ふな
********** meatballs by Jamie Oliver ********
4 sprigs of fresh rosemary
12 Jacob’s cream crackers
2 heaped teaspoons Dijon mustard
500g good-quality minced beef, pork, or a mixture of the two
1 heaped tablespoon dried oregano
1 large egg, preferably free-range or organic
sea salt and freshly ground black pepper
olive oil
* Pick the rosemary leaves off the woody stalks and finely chop them
* Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits up with your hands
* Add to the bowl with the mustard, minced meat, chopped rosemary and oregano
* Crack in the egg and add a good pinch of salt and pepper
* With clean hands scrunch and mix up well
* Divide into 4 large balls
* With wet hands, divide each ball into 6 and roll into little meatballs – you should end up with 24
* Drizzle them with olive oil and jiggle them about so they all get coated.
* Heat another large frying pan and add a lug of olive oil and your meatballs
* Stir them around and cook for 8–10 minutes until golden (check they’re cooked by opening one up – there should be no sign of pink)
ここまで作って冷凍しておくととっても便利。
トマト缶さえ常備しておけば Spaghetti with Meatballs がすぐできる～♪
でも・・・冷凍庫が満杯でっす