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Post by gatsby on Dec 13, 2014 6:21:24 GMT 10
A local butcher made these but has now stopped for some weird reason. A guy who works there gave the recipe, did it last night and they are great!
per kg lamb mince
125g Fetta grated
2 tablespoons garlic
1/4 bunch mint finely chopped
1/4 bunch shallots finely chopped
combine all and shape into patties
some options i'll try next time
salt & pepper to taste
add some rosemary
cheers
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Post by smokey on Dec 13, 2014 13:54:33 GMT 10
No wonder you liked them, Most butchers use a flavoured meal that I can't stand.
Google Vadals butcher supplies and peruse the various flavourings.
They sound great, nice clean simple flavours that let you taste the lamb.
I suppose if you worked the mince this could be Lebanese Kababs
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Post by gatsby on Dec 13, 2014 16:42:03 GMT 10
No Smokey, the guy I was talking to was the one who made the rissoles - he was super pi**ed of at the boss about it. Gather it was his thing. He had the recipe written on the wall in the back room and adjusted it for a kg of meat. Given the quantities I assume his was for 4kg, would make sense.
I am looking at the reference you gave and am confused do you mean "meal"? And what is this a pretty made meat mix or a flavor mix you add to meat? Will look further but a bit of a idea what to look for would be nice. May be why I avoid pre-made butcher stuff. I dislike a lot of them especially anything " crumbed" or "peppered".
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Post by gatsby on Dec 13, 2014 16:45:20 GMT 10
Ahhh fnn browser. Change pretty made to pre-made. Won't let me edit it for some reason
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Post by chrisg on Dec 13, 2014 19:17:53 GMT 10
Something odd going on, I posted in this and it vanished... I agree gatsby, tend to avoid butcher prepped stuff, tends to be a way to use up scraps  This however does sound different, nice clean simple ingredients, and agree it needs a bit of seasoning. The only thing I wondered over was "shallots," in my lexicon they are small very aromatic onions, just bought some for Christmas bearnaise, but they don't really come in bunches. I assume given context it's really spring onions ? Cheers |
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Post by gatsby on Dec 14, 2014 4:37:01 GMT 10
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Post by smokey on Dec 14, 2014 10:30:16 GMT 10
That's what I mean, It's no wonder you liked his rissoles.
Ive got a bag of Boerewors filler here in front of me and it's ingreedient list reads,
Salt,Rice flour, spices,dextrose, flavour enhancer (627,631), preservative (223) herb and spice extract.
This one is not so bad as it tasts ok, some of them are horrible.
Some meals really bulk out the meat.
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Post by chrisg on Dec 14, 2014 11:02:52 GMT 10
I've had the odd error with regional names for different vegetables as well. There was an infamous case in Germany years ago Smokey where a butcher was adding sawdust to his sausages, take that for meat extended Cheers |
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Post by gatsby on May 1, 2015 7:00:39 GMT 10
Did these again last night with some changes & they were the best yet.
Added about the same amount of Rosemary as the Mint.
Blended about 3/4 of the Mint, Rosemary, Onion & Feta to a smooth paste.
Mixed it all together with some Salt & Pepper (white).
Kept some of the ingredients as larger bits for a visual effect.
Oh yes so good - the taste of the herbs really came out - made about 7 rissoles from 500g mince with the intention to have a couple left over - feeding two.
They all went - just couldn't stop myself from munching.
Cheers
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Post by shayneh2006 on May 1, 2015 9:35:16 GMT 10
No Smokey, the guy I was talking to was the one who made the rissoles - he was super pi**ed of at the boss about it. Gather it was his thing. He had the recipe written on the wall in the back room I bet he was pissed off, and so too the customers that favoured his work 
The recipe sounds great Gatsby, I will have to try them.
Shayne
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