Mini batch cooking December 2021
Les Belles Combines 0 comments
3h
1h30
4 portions
Se congèle
- Bring the 2 sheets of puff pastry to room temperature.
- Thaw 1 lb (450 g) raw peeled shrimp, 16-21 count.
- Preheat the oven to 400°F.
- Chop 4 green onions. Set aside.
- In a large bowl, combine 1 lb (450 g) ground pork, 4 chopped green onions, 125 ml (½ cup) walnut pieces and 60 ml (¼ cup) cranberry jelly (set aside 125 ml (½ cup) of cranberry jelly to serve with the meatballs). Season with salt and pepper.
- Place 125 ml (½ cup) breadcrumbs in a shallow dish. This is when adventurous eaters can replace the breadcrumbs with pretzel crumbs.
- Shape into small meatballs of about 15 ml (1 tbsp) and roll in the breadcrumbs. Add more breadcrumbs as needed. Set aside.
- In a skillet, heat 60 ml (¼ cup) olive oil over medium-high heat and cook the meatballs on all sides for 2 minutes. Reduce the heat to medium-low and continue cooking for 10 minutes or until the meatballs are cooked through. Add more oil as needed and stir regularly. Place in an airtight container in the fridge or freezer.
- In a bowl, combine 30 ml (2 tbsp) Dijon mustard, 30 ml (2 tbsp) mayonnaise and 15 ml (1 tbsp) dried chives. Lay out the puff pastry sheets and brush with the mayonnaise mixture. Top with 250 ml (1 cup) crumbled bacon and 500 ml (2 cups) shredded Swiss cheese. This is when adventurous eaters can replace the bacon with about ½ lb (200 g) finely chopped smoked meat.
- Roll up the pastry sheets, making sure to form tight cylinders. Cut into slices about 1 cm thick.
- Place on a baking sheet and bake for 20 minutes or until the pinwheels are well browned.
- In a shallow dish, place 125 ml (½ cup) flour. In another shallow dish, place 2 beaten eggs and, in a third shallow dish, place 250 ml (1 cup) unsweetened shredded coconut.
- Coat the shrimp, one at a time, in the flour, then in the eggs, then in the coconut.
- In a deep skillet, heat 60 ml (¼ cup) canola oil over medium-high heat and cook the shrimp for 1 minute per side or until cooked through and nicely golden.
- Place on paper towels. Place in an airtight container in the fridge or freezer.
- Note that the chipotle mayonnaise to serve with the shrimp keeps for 14 days in the fridge but doesn't freeze. It's up to you to plan the ideal time to make it. To do so, in a bowl, combine 125 ml (½ cup) mayonnaise, 7.5 ml (½ tbsp) chipotle, 15 ml (1 tbsp) maple syrup, salt and pepper. This is when adventurous eaters can add 60 ml (¼ cup) chopped fresh cilantro.
- 1 cutting board
- 1 chef's knife
- 1 paring knife
- Measuring spoons
- Measuring cups
- 1 grater
- Mixing bowls
- 1 wooden spoon
- 1 large non-stick skillet
- 1 large baking sheet
- Empty containers (for storage or freezing)