Recipe of the Month – January 2019 – Roland Young’s Rissoles

This is my FAVOURITE way of using up Xmas bits and bobs. You can, of course, make this from scratch, I’m sure that would be delicious too. But what I love about this recipe is that when you make it with Christmas leftovers you can bung anything in and the rissoles always taste delicious.  Just use a pound of finely chopped turkey, ham, pigs in blankets, stuffing etc. YUM!

Roland Young Rissoles

½ lb ground beef
½ lb ground pork
2 bread rolls, soaked in milk
1 onion, chopped fine
3 anchovies, chopped fine
Salt and pepper to taste
2 eggs

Mix together well.  Shape into balls.

1/8 lb butter

Heat in a heavy skillet.  Fry rissoles until browned and cooked.

RISSOLES SAUCE

2 tablespoons butter, melted
1 tablespoon butter

Combine.  Cook until yellow.

1 cup beef stock
½ cup white wine

Combine.  Cook until sauce is smooth, stirring constantly.

2 anchovies, chopped
1 teaspoon capers
1 teaspoon dry mustard
2 lumps sugar
4 slices lemon
Add.  Cook for 10 minutes.  Pour sauce over rissoles.  Simmer until hot and the desired thickness.  (Optional: Just before serving, add the beaten yolks of two yolks mixed with 1 teaspoon butter).

Serves 4.

Hope that y’all had a fabulous Christmas and I’m wishing all my readers a wonderful 2019 full of great fodder!

If you make Roland’s Rissoles do take a pic and send it over!