Byndiis Rissoles Food

RISSOLES

Steps:

• Mix all the ingredients together (except oil), this is best done with your hands.
• Shape into 4 or 6 round balls and dust with the flour.
• Heat the oil on high in a heavy based frying pan until the oil is very hot.
• Place the Rissoles in the hot oil.
• Don't over crowd your pan.
• Make sure the Rissoles do not burn.
• Turn the rissoles over when one side is browned and slightly crispy (make sure they don't burn).
• Cook the other side the same way, turn the heat down to medium and cook through.
• Depending on the thickness of the pan and the size of the rissoles, it may take about 3-4 minutes to cook the Rissoles on each side.
• Do not over cook the Rissoles.
• The cooking time would be similar to cooking American hamburgers.
• Serve with brown meat gravy and mashed potatoes with minted peas.

RISOLES (INDONESIAN STYLE OF RISSOLE)

Steps:

• Make the wrapper: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it's done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.
• Make the filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.
• Make the Risoles: take one Risoles's wrapper then add the filling in the bottom. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the wrappers are finished.
• Prepare the dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.
• Serve with fresh green bird's eyes chillies or chilli sauce.

INDIAN BEEF RISSOLES WITH ROGAN JOSH GRAVY

Steps:

• Preheat ovento 180C fan forced (200C normal).
• Heat a little vegetable oil in a pan and gently sauté spring onion and 2 minced garlic cloves until tender and then combine with the mince, yoghurt, garam masala, chilli paste, seasonings and 2 heaped tablespoon chopped coriander (I omitted).
• Form the mixture into 8 rissoles and flour each one and place on 1 - 2 lightly oiled baking trays and then cook the rissoles in the oven for about 15 minutes, turning after 7 minutes and then drain well (I had very little fat to drain as I used a very lean mince).
• While the rissoles are cooking, heat a little oil in a fry pan (he recommended a wok though on the programme he used a fry pan) and sauté the brown onion and 2 sliced garlic cloves until tender.
• Add the curry paste with the cardamom, cinnamon, cloves and bay leaves and mix well and briefly cook to toast the spices. and then add about 1 cup coconut cream with the tomatoes, 1/2 cup stock and seasonings and cook for about 5 minutes until reduced quite heavily, adding more coconut cream and/or stock as needed, taste for seasoning.
• Arrange the rissoles on a large plate (or individual plates), spoon plenty of sauce over the top and sprinkle with the remaining coriander (omitted).
• Serve with steamed rice (I also serve with some steamed vegetables).

RISSOLE POTATOES

Steps:

• Combine the potatoes and 2 tablespoons of the salt in a large saucepan. Add water to cover the potatoes and bring to a boil over high. Reduce the heat to medium and cook until the potatoes are tender when pierced with a fork, 10 to 15 minutes. Drain in a colander.
• Melt 4 tablespoons of the butter in a saucepan over medium-high. Add the potatoes; cook stirring occasionally, until golden brown on all sides, 10 to 12 minutes.
• Combine the potatoes, parsley, chives, pepper, and the remaining 2 tablespoons butter and 3/4 teaspoon salt in a medium bowl; toss to coat.

RISSOLES (ITALIAN STYLE)

Steps:

• Combine the beef mince, breadcrumbs, capsicum, olives, basil, herbs, garlic, egg and onion in a large bowl.
• Season with salt and pepper.
• Divide the mince mixture into 8 equal portions and shape into patties.
• Preheat a barbecue plate or large non-stick frying pan over medium heat.
• Add the patties and cook for 5 minutes each side or until brown and cooked through.

GOURMET RISSOLES

Steps:

• Into a large bowl, add the all the ingredients less the bread crumbs.
• Fry bacon in pan until cooked.
• Mix with hands, ensure all ingredients are well mixed. Do not over mix.
• If ingredients is excessively moist, add some bread crumbs and mix through.
• Break into balls and flatten. Coat in breadcrumbs.
• In a heavy based frying pan, fry the rissoles until cooked.
• They should be cooked when the outside is brown.
• Do not cook on a high heat as they will burn and the inside will be raw.

FRENCH RISSOLES

Steps:

• Combine all ingredients except pastry and blend well.
• Roll our small sections of pastry into thin sgtrips a bout 2 1/2 inches wide.
• Place the seasoned meat on half of each strip and fold in center, covering the filling.
• Press edges down firmly and cut into desired shape with a cookie cutter.
• Drop into hot deep fat (about 370F) until brown or place on cookie sheet and bake at 400F for 15 minutes.