Thursday, 7 August 2014

Hoisin Chilli Rissoles & Sweet & Sour Sauce

Using what I had in the pantry, I came up with this little creation, though the sweet and sour sauce was my mums recipe and I don't have a copy of it so made it from visual memory, she made the best sweet and sour pork I ever tasted .

Rissoles

What you need:

1/2kg beef mince
1 cup fresh wholemeal breadcrumbs
3 shallots, finely chopped
3 teaspoons dried red chilli flakes
1/4 cup Hoi Sin sauce
1 egg, lightly beaten
1/2 teaspoon of minced garlic & ginger
2 tablespoons of soy sauce
plain flour
oil for frying

What to do:

1. With wet hands mix all ingredients together, make into rissoles and roll in flour, shake of excess.
2. Heat oil in a non stick pan and brown rissoles on both sides over a low heat, remove, place on a baking dish cover in foil and continue to cook in the oven 185 fan forced for about another forty minutes or until rissoles are cooked all the way through.

Sweet & Sour Sauce

What you need:

1/4 cup Brown Sugar
1/4 cup white wine vinegar 
3/4 cup  Tomato Sauce or Ketchup
1 small tin pineapple chunks in juice 
4 tbsp light soy sauce
1/2 teaspoon of minced garlic
1/2 onion,sliced
1 small baby bell capsicum, sliced
1/2 carrot, sliced thinly
1/2 cup celery, chopped 
1 tin pineapple rings, chopped into chunks (keep juice)
3 pears of baby corn, chopped (optional)
(In essence - 1 part sugar, 1 part vinegar, 3 parts sauce/ketchup)
2 Tablespoons cornflour, dissolved in 4 tablespoons of the pineapple juice)

What to do:

1. In a hot pot with a little vegetable oil, lightly fry the celery, capsicum, pineapple pieces, onion, carrot until soft, add garlic add all the other ingredients except cornflour and cook for a few minutes, add cornflour, and mix well cooking over a low heat until it thicken, and more of the remaining  pineapple juice if needed, if it is to sweet add more soy sauce. I add the rissoles now and let simmer until the rissoles have heated through. Serve on a bed of rice Enjoy !
Hoisin Chilli Rissoles & Sweet & Sour Sauce

 

No comments:

Post a Comment