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| Chicken Rissoles |
Chicken Rissoles
I've made rissoles in the past using beef mince, in some instances I have served them without the Napoli sauce, but they're always better if they're briefly braised. The end result is so much juicier and yummy. You are more then welcome to alter this recipe if you'd prefer to use beef or pork, but always opt for free-range if possible, and if you can get grass-fed (which is what animals are supposed to eat!) then go for it!
I would recommend making your own breadcrumbs too, because we always end up throwing out the crusty ends of our loaves of bread which is a waste. To be more economical, you can place them back into a bread bag and freeze them. If you do this every week with the crusty ends, before long you'll have a full bread bag, then all it takes is a couple of pulses in the food processor and you have home made breadcrumbs. You can place the crumbs into a zip lock bag or container, back into the freezer and voila! You've got easy, ready made fresh breadcrumbs that not only saved you wasting the ends of your bread, but has saved you money.
You will need... (feeds 4 people)
For the Rissoles...
500gr RSPCA/free range/organic chicken mince
1/2 brown onion
1 garlic clove
1/4 cup parsley leaves, picked and washed
2 Tbs goats feta
1/4 cup roasted red capsicum
1 free range egg
1 tsp smoked paprika
3/4 cup home made breadcrumbs
Salt and pepper
3 Tbs olive oil, for cooking
For the sauce...
1 Tbs olive oil
1/2 brown onion
1 garlic clove
2 tins chopped Italian tomatoes
2 bay leaves
1 sprig thyme/oregano
1 & 1/2 cups chicken stock (made with stock cubes, or fresh-your choice, Organic Chicken stock can be found at the health food isle at most Supermarkets, and at whole foods stores )
salt & pepper
chilli, if desired
For the Polenta
3 cups chicken stock
1 cup instant organic (GMO free) polenta *See bottom of post
1 Tbs cultured butter
1 Tbs freshly grated parmesan (Parmiggiano Reggiano)
Method...
1. Peel and finely dice the onion, peel and crush the garlic. Separate them into two piles.
2. Make the sauce by heating 1 Tbs of olive oil in a medium-sized saucepan, adding half the onion and garlic and sweating until softened. Add the tinned tomatoes, stock and aromatics. Bring to the boil, then reduce the heat and simmer for 10 minutes.
3. Meanwhile, make the rissoles; heat 1 Tbs of oil in a non-stick frypan, and add the remaining onion and garlic. Cook on low until onion has softened and started to become translucent.
4. Chop the parsley, dice the red capsicum and break up the feta into small chunks. Combine all remaining ingredients with the chicken mince and mix well with your hands or a spatula. Season with salt and pepper.
5. Heat remaining oil in your frypan, then use your hands or a spoon to scoop out even-sized balls of the rissole mixture. Place around the frypan and pat down lightly. Fry in batches, so you don't crowd the frying pan, until golden on either side, then remove and transfer to absorbent paper towel. Wipe out the pan of any excess oil.
6. Transfer the rissoles back to the pan, and pour over the napoli sauce. Cover with a lid, and cook for 10 minutes.
7. While the rissoles braise, make the polenta. Bring the 3 cups of stock to the boil, rain in the polenta and stir well with a wooden spoon until thickened. Should be smooth and creamy.
8. Mix in the butter and parmesan, cover and set aside until the rissoles are ready.
9. To finish, divide the polenta between 4 plates and spoon the rissoles and sauce over the top. Sprinkle with extra parsley to garnish and serve.
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