Ingredients: |
Ingredients: macaroni pasta (400g)
a few rashers of bacon, chopped
whole milk (300ml)
butter (30g)
flour (20g) + an extra bowl for breading.
double cream (50ml)
cheddar cheese (75g)
a pinch of nutmeg
a chunk of parmesan (20g)
cooked braised brisket or short rib
2 eggs, beaten
a bowl of panko breadcrumbs
arugula to serve
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Directions: |
Directions:RECIPE
1. boil a pan of salted water and add the pasta.
2. cook for 8 minutes, until the pasta is just cooked.
3. pour the milk into a pan and bring to the boil.
4. melt the butter in another pan, add the bacon and cook for a few moments.
5. whisk the flour into the butter to form a smooth paste (roux).
6. pour the milk into the roux a little at a time, whisking continuously to keep the sauce smooth.
7. add the nutmeg, parmesan and cheddar, then stir the sauce until the cheese melts before adding the cream.
8. drain the pasta and stir it into the cheese sauce.
9. pour the mac 'n' cheese into a tray and cool in the fridge just until it can be molded into balls, about an hour should do.
10. press a layer of chilled mac ‘n’ cheese onto a sheet of Cling film (about 10cm across) and place a mound of cooked beef in the centre.
11. wrap the mac ‘n’ cheese tightly around the beef to make balls.
place the balls into the freezer until very cool and the sauce is hardened, then peel off the Cling film.
12. roll the balls in the flour, followed by the beaten eggs, then finally by the breadcrumbs.
13. preheat the fryer or pan of oil to 170ºC.
14. carefully place the balls into the fryer (in batches if necessary) and fry for 5-6 minutes, until all of the breadcrumbs are golden brown and the beef in the centre is hot.
Serve as a starter on a bed of arugala or several as a main course! |
Personal
Notes: |
Personal
Notes: " . . . FOR I WILL SURELY DELIVER YOU, AND YOU SHALL NOT FALL BY THE SWORD; BUT YOUR LIFE SHALL BE AS A PRIZE TO YOU, BECAUSE YOU HAVE PUT YOUR TRUST IN ME," SAYS THE LORD."
~ JEREMIAH 39:18
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This recipe for MAC 'N' CHEESE BALLS is from