serves
6–8
prep
30 minutes
cook
30 minutes
difficulty
Mid
serves
6–8
people
preparation
30
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 500 ml (2 cups) low-salt homemade or good-quality chicken stock
- 100 ml red wine
- 1 kg pork and veal mince
- 20 g salt
- 1 brown onion, finely chopped
- 50 g (⅓ cup) plain flour
- 100 g dried breadcrumbs
- freshly ground black pepper
- 3 eggs
- 500 ml (2 cups) milk
- olive oil and butter, for pan-frying
Chilling time 1 hour
Instructions
Place the stock and wine in a saucepan over medium heat and simmer for 15 minutes, or until reduced to about 125 ml (½ cup).
Place the mince in a large bowl. Add the salt and combine well. Add the onion, flour and breadcrumbs, and season with black pepper. Using clean hands, combine very well, then add the eggs. Add the reduced chicken stock mixture, then gradually add the milk and knead until well combined. Cover and refrigerate for at least 1 hour.
To cook, heat 1 tbsp of oil and plenty of butter in a large frying pan over medium heat. When foamy, use a dessertspoon to shape mixture into quenelles. Cook, spooning over butter, for 6–8 minutes, or until golden on all sides and cooked through.
Serve with pickled cucumber salad.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
