The first autumn days are about to begin. But before the coming cool season there is still a lot to do for us, especially outside. The harvest in the garden wants to be caught up and the work in the fresh air makes us hungry. A finely seasoned meat loaf and crispy baked potatoes are exactly what I'm looking forward to on such days. Perhaps a little forgotten, the so-called "false hare" has always remained a classic. In former times the minced meat dough was baked in special pans, which reminded of a hare form. The meat loaf is popular with a boiled egg in the middle, but I like it best finely seasoned and baked in the oven with potato wedges. The potatoes have now so freshly harvested from the field simply a great aroma! So my desire for autumn grows a bit more every day!
I cooked the recipe on this Monday in the ARD buffet. Just have a look!
I wish you a wonderful harvest time!
Your Theresa
For 4 persons:
1 kg potatoes
1 clove of garlic
1 tbsp freshly chopped rosemary
1-2 tbsp olive oil
fleur de sel
1 dry bread roll
1 medium onion
2 tbsp olive oil
100 g smooth parsley
500 g mixed minced meat
1 egg
sea salt
fresh pepper from the trouble
some ground cumin seed
1/2 organic lemon peel
Herb dip:
100 g freshly chopped herbs (basil, pimpernelle, tarragon, chives, dill, fennel, borage, etc.)
400 g crème fraîche
1/2 organic lemon peel
1 tbsp lemon juice
fleur de sel
Edible flowers to decorate (borage flowers, marigolds, etc.)
Preheat the oven to 180°C. Wash the potatoes, halve lengthwise and cut each half in three. Peel and finely dice the garlic. Mix the potato slices in a large casserole dish with the garlic, fresh rosemary, olive oil and Fleur de Sel and spread on the edge.
For the meat loaf, soak the dry roll in water and squeeze out well later. Peel the onion and chop finely. Heat the olive oil in a pan and fry the onion lightly. Wash the parsley, shake dry, chop finely, add to the onion in the pan and also sauté. Put the minced meat in a large bowl and knead well with the squeezed out bread roll, the steamed onion and the parsley, the egg, salt, pepper, cumin and lemon zest. Form the minced meat mixture into a loaf with wet hands and place in the middle of the baking dish. Rub the surface with a little olive oil and bake the meat loaf with the potatoes on the middle rail in a preheated oven for 50-60 minutes until crispy.
In the meantime, wash the herbs for the herb dip, shake dry and chop finely. Mix the herbs with the crème fraîche, lemon zest, lemon juice and fleur de sel.
We have 2222 guests and no members online
© 2024 Theresas Küche
