adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef and pork rissoles
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Satisfy your family with Curtis Stone's tasty beef and pork rissoles.
Ingredients:
  • 3 medium red washed potatoes
  • 40.00 ml Brand White Wine Vinegar
  • 20.00 ml chopped fresh thyme
  • 11.80 gm Brand Wholegrain Mustard
  • 75.08 gm olive oil, plus 2 tbsp extra
  • 1/2 small red onion, thinly sliced
  • 50g Brand Baby Spinach
  • 1 Jazz apple, cored, cut into 1/2cm-thick slices
  • 500g packet Brand Pork & Beef Bolognaise Mince
  • 1/2 small red onion, finely chopped
  • 1 clove garlic, finely chopped
  • 6.10 gm Brand Worcestershire Sauce
  • 1.25 gm Brand Ground Paprika
  • 1 large free range egg
  • Olive oil, for brushing
Instructions:
  • Boil the potatoes in a saucepan filled with cold water and a sprinkle of salt until they start to soften but are still firm, about 7 minutes. Carefully drain and let them cool in the pan. Slice the potatoes into 1/2cm-thick pieces once they are cool enough to handle.
  • In a large bowl, combine vinegar, half of the thyme, and mustard. Gradually whisk in 1/3 cup of oil. Mix in the onion and season with salt and pepper.
  • Combine the pork and beef mince with onion, garlic, thyme, Worcestershire sauce, paprika, and egg. Season with salt and pepper, then mix thoroughly and shape into 8 balls.
  • Heat up the barbecue or indoor grill pan over medium-high heat. Brush the rissoles with oil and cook for 3 minutes on each side until they are fully cooked with grill marks. Place them on a plate to rest for 3 minutes before serving.
  • Next, use the remaining 2 tablespoons of oil to generously coat the potatoes, then season them with salt and pepper. Grill the potatoes for 3 minutes on each side, or until they have beautiful grill marks. Immediately transfer the hot potatoes to the vinaigrette bowl and toss them well to ensure even coating.
  • Gently mix the spinach and apple with the warm potatoes and vinaigrette. Divide the salad and rissoles evenly among 4 plates, drizzle with any leftover dressing, and serve.

Similar Recipes