FRIKKADELLETJIES IN DIE VORM VAN KLEIN WORSIES IN TAMATIESOUS (soutzoukakia)
Ek het 20 jaar vir ‘n Griek gewerk en sy het my mooi geleer
For the soutzoukakia:
500 g of beef mince
2 thick slices of day old bread with the crusts removed
¼ cup of red wine
1 red onion finely chopped
2 garlic cloves minced
1 egg lightly beaten
a good “handful” of chopped flat leaf parsley
½ teaspoon of ground cumin
salt and pepper to taste
For the tomato sauce:
A few tablespoons of olive oil
1 small onion, finely chopped
1 can of chopped tomatoes
1 clove of garlic, finely chopped
1 teaspoon of ground cinnamon
salt and pepper to taste
Start off by preparing your sauce. Heat up your oil on a medium heat in a large pot and proceed to add the chopped onions and garlic. Allow them to cook for about 5 mins until they become translucent.
Add the tomatoes, cinnamon, salt and pepper. Bring to the boil, drop the heat down to low and allow the sauce to simmer and thicken for about 30 mins.
Allow to cool and let the flavours infuse.
Prepare your soutzoukakia by soaking the bread in the wine until it has softened. Squeeze the wine out of the bread and add it to the remaining ingredients in a large bowl.
Mix well ensuring everything is combined. The mixture should feel soft.
Cover and chill in the refrigerator for 1-2 hours.
Remove from the refrigerator and using moistened hands, pinch off portions of the meat mixture and shape into oblong-ish patties. Place them on some baking paper as you prepare them.
Heat up a griddle pan brushed with olive oil and proceed to cook the soutzoukakia until they are browned on all sides. Approx. 5-7 mins.
Once they are cooked re-heat your sauce and add them to the sauce mixture.
Cook the soutzoukakia for another 15 mins.
Serve immediately with rice, mash or fried potatoes. For a little treat I like to serve any left over soutzoukakia (the next day…if there is any) at room temperature sandwiched between a cut paninni…lekker!
Recipe: Louise Groenwald
Foto: Adam Cloete
Nota van Adam: Jou resep is presies dieselfde as wat ek gebruik. Die enigste verskil is dat die vleisrolletjies eers gaargemaak word, die olie waarin dit gebraai word deur ‘n sif gegooi word en daarmee begin word om die sous te maak. Ek het egter per toeval presies gedoen soos jou resep sê en eerste die sous gemaak en toe die gebraaide olie by die sous gegooi. Terloops my resep kom uit dieselfde boek wat ek hierbo genoem het. Rina, jammer ek het toe nie ‘n foto geneem nie. Net so ‘n ander interessantheid. Omdat dit so ‘n lekker tamatiesous is, het ek dit op krummelpap bedien
DONE