Rissoles anyone?

[Alexandria Profile]

Interesting that there are quite a number of Michelin Starred
Chefs who have renovated recipes, and the creations of Rissoles, as tapas,
including, Chef Marco Stablile in the city centre of Historic Florence.

He used veal and put a popiscle stick for holding the
creation .. Stunning presentation ..

[Joanbunting Profile]

I realise now why I have never had rissoles - you need left over meat from a Sunday roast. I can't remember exactly what we had for lunch, but I can't recall ever having beef (or chicken). We were a poor family (dad was a Polish refugee after the war) and we had a strange impoverished diet. Lots of sausages, brisket, polony,

Pot roast brisket left=overs make great rissoles ! I used to prefer it to things like rib and sirloin and I would kill for a piece of brisket these days - utterly unknown here

[Binky Profile]

Brisket rings a bell with me. Is that a cheaper cut of meat? I should look it up but am feeling lazy....

[strictlysalsaclare Profile]

Hi Binky

Yes, brisket is a cheaper cut of meat that really suits long, slow cooking. It would be the perfect cut for use in a slow cooker. As Joanbunting has said, the taste is absolutely divine when it is cooked to the point of collapse. I would far rather have that than a fillet steak (I am the same with top rump, which is what we have for my birthday meal). You don't have to cook it in any fancy of boozy liquid, although you can if you wish . Just beef stock and onions is lovely, and exactly how my gran used to do it. It was always a treat!

[Amyw Profile]

Brisket is possibly my favourite cut of meat . Absolutely gorgeous cooked long and slow though it does seem to have gone up in price recently .

My mum said when she was younger , chicken was considered a treat and beef and lamb were quite prevalent on a Sunday . Funny how things change .

[karadekoolaid Profile]

I seem to remember that the Bird´s Eye rissoles were made of lamb.

[Binky Profile]

Blimey. I've looked at some brisket recipes and the cooking time is 4-5 hours or more.

I don't think it would suit our house as we often don't decide what we're eating until an hour or so before dinner.

Our dishes have to be quick and easy, which brisket isn't.

[Gillthepainter Profile Website]

We have made brisket for Christmas. It's excellent.
And produces it's own gravy, it's so intense.

But if you don't cook it for 5hrs, it's chewy. Like skirt would be. I'm not so impressed by shin or skirt.

We decide first thing what we are having for that evening. Every day.
If it involves any length of time process, like the pizza dough on Tuesday, I'll start at 6am after my first coffee

[Binky Profile]

Gill, I'm not the bread maker in our house, but I'm sure that when OH makes a pizza, the rising time is about an hour.

The finished product looks and tastes very good, so I am unsure that you need to spend hours 'proving' the dough....

[Gillthepainter Profile Website]

Morning Binky.
There are certainly quick ways of doing bread pizzas. In the breadmaker to make the dough, is probably 60mins.
Or using a whole packet of yeast. Adding sugar is speedy. Using warm water (I always use fridge cold).

It's not how I've ever done it. I don't use a packet of yeast, just a quarter.
And sourdough isn't a quick process either, which is my preferred method. You can make breadly things over 2 days and longer.

Rye flour only, you don't need to prove. You mix (bread) and put it into the oven. That's fast.
I've not tried a pizza with it, but there's not reason it wouldn't work without that proving delay.


Rissoles pizza?
It has potential.

[Binky Profile]

My husband makes sourdough too. He keeps his starter in the fridge and rouses it when required. One of our good friends in the US is a baker and he has taught my husband the correct method during visits. The results are very good, but it takes a few days as you say, so we supplement our bread with purchases from an excellent bakery stall in our local market.

[patpoyntz Profile]

I make quite a lot of pizzas, we have a large wood fired pizza oven in the garden. I also make all my own bread, by various methods. With pizzas I’ve found that if I want a really thin and crispy base, it’s best not to let the dough rest and rise too much. It stretches out much better when fairly newly mixed. Of.course sometimes we want a thicker base, so I do let the dough rest and rise for those.

[karadekoolaid Profile]

I can´t resist with the rissoles joke. ( ADMINISTRATORS! Delete it if it´s too smutty!)

A man walks into a shop and says:
" Mornin´. Give me a packet of Bird´s Eye Pi**oles, please"
The assistant , shocked, replied:
" Sir! That product is pronounced with an "R" !!!!"
"Ok, sorry - gimme a packet of Bird´s Eye R-soles, then".


( I´m off! )

[Pampy Profile]

[Renee Profile]

I've got the giggles!!!

[Alexandria Profile]

Karakoolaide,

Have a lovely day !!!

Depending on food culture,
Lamb or beef / veal can be used ..

I have seen many Michelin Starred
Chefs preparing these and placing
a popsicle stick on 1 side & serving
as a Pintxo = Tapa with a stick ..

Ciao ..