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Meat edge

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James' køkken

Published on Jan 9, 2023

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To remember Lise Nørgaard, I think we should make some "Matador food" today. A dish from grandma's kitchen, - or maybe we should go all the way back to great-grandmother's kitchen? One thing is certain - it was not teacher Andersen's right to life. But now I don't think it's so crazy. (Recipe below) Meat border 4 pers. 400 g minced veal and pork 3-400 g minced beef 1 large onion 2 eggs 3 dl milk (possibly a little more) 3 dl breadcrumbs Salt and pepper Grated nutmeg Butter for the border shape Grate the onions and add them over to the minced meat together with the other ingredients. Stir the stuffing really well and put it in the fridge for half an hour. Adjust any on the consistency with a little extra milk. It should be soft and comfortable. Grease the rim mold thoroughly and then distribute the stuffing in it. Press it well into the mold so that there are no air holes, but do not fill it too much. The stuffing will expand during cooking. If there is any left over, you fry it into small meatballs - then there is also some for the packed lunch. Put the rim mold in the oven in a water bath for approx. 50-60 minutes at 190 degrees. Garnish: 1 head of cauliflower 6 carrots 1 tablespoon butter Chopped parsley Peel the carrots and cut them into smaller pieces. Remove the stem from the cauliflower and pick/cut it into smaller florets. Cook carrots and cauliflower al dente in lightly salted water. Fish out the vegetables and set them aside. The vegetable water is used for the sauce. Leave a little in the pan, add a dollop of butter and heat the vegetables in the butter before serving. Stir in some chopped parsley. For the esdragon sauce 1 tablespoon butter 1 tablespoon flour 1/2 liter vegetable water 2 dl cream A small splash of concentrated chicken stock 1/2 bunch of French esdragon, finely chopped Freshly ground pepper Melt the butter and add the flour. Let it bake through without it taking on colour, then sprinkle with the vegetable water while whipping. Add cream, a little concentrated chicken stock and the chopped tarragon. Let the sauce cook through on a low flame and taste. Arrange the edge of the meat on a suitable dish. Put vegetables in the hole in the middle and all around. Serve the sauce in a sauce pot with boiled potatoes. And tell Teacher Andersen to shut up and eat his food!

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