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recette, facile, boulette, suédoise, ikea

SWEDISH DUMPLINGS WITH FIREBARNS SCOTCH BONNET.

Ingredients:
    • 1/2 kilo of lean ground pork
    • 1 egg
    • 1/4 cup of breadcrumbs
    • 2 French shallots, finely chopped
    • 1/2 tbsp. garlic
    • 1 tbsp allspice
    • Salt and pepper to taste

Ingredients for the sauce:

  • 1/3 cup butter
  • 1/3 cup of flour
  • 900g beef stock
  • 1 tsp Firebarns Scotch Bonnet
  • 50ml white wine
  • 1 tbsp of old fashioned mustard
  • 3/4 cup of 15% cooking cream
  • 2 sprigs of thyme
  • Salt and pepper to taste

Instructions

In a large skillet, sauté the French shallot and garlic with a little olive oil for 2 to 3 minutes over medium heat and set aside. Keep the pan intact to cook the meatballs.
Combine the meat, French shallots, garlic, breadcrumbs, allspice and egg in a bowl. Mix well with your hands and shape into small balls about 3 cm in size,
In the original pan, cook the meatballs until they are evenly browned. Remove the meatballs from the pan and set aside.
Remove the fat from the pan and add the butter and flour over medium heat. Whisk to form a roux. Add Firebarns Scotch Bonnet, mustard and white wine. Mix well and add beef broth and cooking cream. Whisk well, add salt and pepper, thyme and simmer over medium heat for about 25 minutes. (The sauce should have reduced by half).
Then add the meatballs, mix well with the sauce and simmer for about 5 minutes over medium heat.
Serve with fresh pasta, mashed potatoes or simply in the pan with a baguette.

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