Juicy Frikkadelle with Klipdrift Brandy
Frikkadelle are known for their delicious savoury flavour with fresh herbs. However, not all frikkadelle are equally juicy like this recipe.
Ingredients
- 3 slices brown bread
- 675g minced beef
- 1 large green apple (peeled and grated)
- 1 large onion (finely chopped)
- 2 large eggs
- 5ml mixed herbs (chopped)
- 1 sprig fresh parsley (coarsely chopped)
- Salt and black pepper (freshly ground)
- 16 cooked new potatoes
- 15ml cake flour
- 150ml beef stock (made from stock cubes)
- 150ml apple juice
- 30ml fresh cream (or milk)
- 30ml Klipdrift Export
Instructions
- Preheat oven to 200°C.
- Soak the bread in a little water and then make your breadcrumbs by pressing out the water and crumbling the bread.
- Add these breadcrumbs to your mince.
- To this mixture, add the apple and onion and mix; then add beaten eggs, mixed herbs, parsley, salt and pepper. Mix well.
- Shape the frikadelle and place in an ovenproof dish. Bake, uncovered, at 200°C for about 20 minutes. Remove dish from oven and pour off juices into a frying pan.
- Add peeled, cooked potatoes to frikadelle, reduce oven temperature to 140°C and bake frikadelle and potatoes for 10 minutes.
- Stir cake flour into meat juices in frying pan and mix well. Then gradually add stock and apple juice – stir until this mixture thickens.
- On a low heat stir in the cream / milk and Klipdrift Export until smooth. You can pour this sauce over the frikadelle or serve separately.
Notes
A ripe-tomato salad is the perfect accompaniment to this dish.