The Beef
1
Trim the fat from the round steak and slice into large pieces.
2
Mince in a machine on a fine setting and refrigerate.
The Onions and Chilies
1
Peel and finely slice the onions. Seed the chili, wash and julienne as finely as possible.
2
In a sauté pan, melt the butter with a dash of olive oil. Add the onions, season with salt and sweat for 3 minutes.
3
Add the chilies and mix well.
4
Cook for 5 minutes until the onions and chilies are well stewed but not browned. Remove from the pan and refrigerate.
The Meatballs
1
Wash and dry the marjoram and the parsley, remove the leaves and finely chop.
2
In a bowl, combine the beef, eggs, parsley and marjoram and stir well. Add the stewed onions and chilies and mix again. Adjust the seasoning.
3
Mix the white and golden sesame seeds together on a plate.
4
Scoop out a spoonful of stuffing. Roll between the palms of the hands to form a ball of roughly 1 1/4 inch (3 cm) diameter. Coat the ball evenly in sesame seeds.
5
Repeat the operation to prepare the other meatballs and refrigerate.
The Curry Sauce
1
Gently heat the curry paste in a casserole, then pour in the cold veal jus.
2
Reduce to thicken.
3
Adjust the seasoning. Keep warm.
Presentation
1
Rinse and dry the swiss chard shoots and the salad purslane.
2
Divide the meatballs between four bamboo steamer baskets.
3
Set the baskets on top of a pan of boiling water, or place in a steam oven and cook for 5 minutes.
4
Add the swiss chard shoots and the salad purslane to each basket.
5
Serve the meatballs in the baskets.
6
Pour the jus into a bowl and serve separately.
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