Outrageously delicious: Juicy meatballs with spicy Asian jus & crisp cucumber salad
g ginger (fresh)
Ingredients · Servings 4
- 2 spring onions
- 30 g ginger
- 2 cloves of garlic
- 1 El Fenchelsaat
- 2 Cardamom capsules
- 1 Zimtstange
- 2 star anise
- 4 chili peppers
- 1 tablespoon Coriander seed
- 1 Szechuan pepper
- 100 ml dry sherry
- 300 ml prune juice
- 600 ml poultry stock
- 2 strips of organic orange peel
- 3 tablespoons of sugar
- 70 ml soy sauce
- 3 Shiitake Pilz
- 2 tsp cornstarch
- 50 g fried onions
- 10 g ginger
- 2 cloves of garlic
- 60 g shallot
- 100g bread rolls
- 6 sprigs of coriander leaves
- 1 red chili pepper
- 6 tablespoons sunflower oil
- 300g minced beef
- 300g minced pork
- 2 El Hoisin Sauce
- 1 The Bio-Ei
- Salt
- Pfeffer
Method · 30 min
- Clean the spring onions, roughly chop the white and light green parts. Slice the ginger. Crush the garlic.
- Toast fennel, cardamom, cinnamon, anise, chili, coriander, and Szechuan peppercorns in a dry pot until fragrant. Deglaze with sherry, then add the juice and chicken stock. Add ginger, spring onions, garlic, orange zest, sugar, soy sauce, and mushrooms. Simmer the Asian jus over medium heat for approximately 1 hour and 30 minutes, reducing it to 200 ml.
- Meanwhile, finely chop the fried onions in a food processor for the meatballs. Finely dice the ginger, garlic, and shallots. Soak the bread rolls in 300 ml of lukewarm water for 20 minutes. Finely chop the coriander and chili.
- Heat 1 tablespoon of oil in a pan. Sauté the ginger, shallots, garlic, and chili until translucent. Let cool. Squeeze the bread rolls well. Thoroughly mix the ground meat with the bread, shallot mixture, cilantro, hoisin sauce, fried onions, and egg; season generously with salt and pepper. With moistened hands, form the mixture into 8 meatballs.
- Heat the remaining oil in a large ovenproof frying pan. Fry the meatballs in it until golden brown on both sides. Then finish cooking them in a preheated oven at 200°C (Gas Mark 3, 180°C fan oven) on the lowest rack for 12 minutes.
- Strain the reduced Asian jus through a sieve into a saucepan, bring to a boil, and thicken with cornstarch dissolved in a little cold water. Serve the meatballs with the Asian jus and cucumber salad (see recipe: Cucumber Salad).
ml ml prune juice (unsweetened)
Shiitake mushrooms (dried)
g ginger (fresh)
El El Bio-Owner (Class M)
