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Belgian Blue Beef Spanish-style (Meatballs)
2013-08-06
https://www.metro.ca/userfiles/image/recipes/blanc-bleu-belge-espagnoles-boulettes-6521.jpg
PT40M
PT25M
PT1H05M
Meatballs:In a round-bottomed mixing bowl, combine beef, breadcrumbs, egg, almonds, garlic, chives, basil, parsley and piment d'Espelette.Make 1-in. (2.5-cm) meatballs. Poach in simmering, salted water.Melt some butter until frothy and brown meatballs. Keep warm.Gazpacho:In a food processor, purée tomatoes, almonds, cucumber, red pepper, olives and capers. Press through a fine sieve and return to food processor.Add sherry vinegar, sugar and olive oil and emulsify. Season and keep cold.Floating islands:Beat egg whites into stiff peaks and add piment d'Espelette and salt.
4
Émission Les Chefs
0
0
0
0
meatballs:
7 oz (200 g) belgian blue beef minced
1 oz (30 g) bread
1 eggs beaten
3/4 oz (7 g) flaked almonds toasted
1 garlic clove
1 Tbsp. (15 mL) minced chives
1 Tbsp. (15 mL) minced basil
1 pinch piment d'espelette
1 Tbsp. (15 mL) chopped parsley
gazpacho:
2 hothouse tomatoes cut up
1 oz (30 g) toasted almonds pulverized
1 cucumber
1 red peppers cut up
8 pitted green olives
1 Tbsp. (15 mL) capers rinsed
2 Tbsp. (30 mL) sherry vinegar
2 tsp. (10 mL) sugar
1 cup (250 mL) olive oil
pepper and salt to taste
floating islands:
2 egg white
1 pinch piment d'espelette
1 pinch Salt
water as needed
Garnish
3/4 oz (7 g) almonds toasted
1 tsp. (5 mL) parsley
Belgian Blue Beef Spanish-style (Meatballs)
-
![]()
Lactose-free
4
servings
0:40
Preparation
0:25
COOKING
1:05
TOTAL TIME
Ingredients
-
meatballs:
-
7 oz
(200 g)belgian blue beef minced
-
1 oz
(30 g)bread
-
1
eggs beaten
-
3/4 oz
(7 g)flaked almonds toasted
-
1
garlic clove
-
1 Tbsp.
(15 mL)minced chives
-
1 Tbsp.
(15 mL)minced basil
-
1 pinch
piment d'espelette
-
1 Tbsp.
(15 mL)chopped parsley
-
gazpacho:
-
2
hothouse tomatoes cut up
-
1 oz
(30 g)toasted almonds pulverized
-
1
cucumber
-
1
red peppers cut up
-
8
pitted green olives
-
1 Tbsp.
(15 mL)capers rinsed
-
2 Tbsp.
(30 mL)sherry vinegar
-
2 tsp.
(10 mL)sugar
-
1 cup
(250 mL)olive oil
-
pepper and salt to taste
-
floating islands:
-
2
egg white
-
1 pinch
piment d'espelette
-
1 pinch
Salt
-
water as needed
-
Garnish
-
3/4 oz
(7 g)almonds toasted
-
1 tsp.
(5 mL)parsley
Preparation
Meatballs:
In a round-bottomed mixing bowl, combine beef, breadcrumbs, egg, almonds, garlic, chives, basil, parsley and piment d'Espelette.
Make 1-in. (2.5-cm) meatballs. Poach in simmering, salted water.
Melt some butter until frothy and brown meatballs. Keep warm.
Gazpacho:
In a food processor, purée tomatoes, almonds, cucumber, red pepper, olives and capers. Press through a fine sieve and return to food processor.
Add sherry vinegar, sugar and olive oil and emulsify. Season and keep cold.
Floating islands:
Beat egg whites into stiff peaks and add piment d'Espelette and salt.
Source :
Émission Les Chefs
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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