February 5, 2013 by dgarnett2013
Pork and lemon polpettine – Nigel Slater: Kitchen Diaries Vol 1
- 70g fresh white breadcrumbs
- 500g pork mince
- a lemon
- large handful of parsley leaves
- 6 bushy sprigs of thyme
- 2 heaped tabs parmesan
- 10 anchovy filets, chopped
- olive oil
- 40g butter
- 200ml chicken stock
Put the breadcrumbs and pork into a mixing bowl.
Grate the lemon zest in with the pork, then halve and squeeze the lemon.
Add the lemon juice to the pork, with roughly chopped parsley leaves and thyme leaves. Tip in grated parmesan, then chopped anchovy filets.
Season with a little salt and more black pepper. Mix thoroughly.
Make about 18 small balls of the mixture, using a heaped tablespoon of pork for each one. then flatten each ball slightly. Put each one on a floured baking sheet.
Warm the olive oil and butter in a non-stick pan.
Roll the patties lightly in the flour on the baking sheet, then fry them in the pan, about 8 at a time, for 4-5 mins, until they are crispy golden on each side.
Lower the heat and leave to cook through to the middle – about 6 – 8 mins more. Don’t turn too often, so they get crisp, slightly sticky exterior.
Tip most of the fat away, then pour in the chicken stock. Leave to bubble for a good 2-3 mins, scraping up and stirring in any pan stockings.
Let the stock bubble down a bit, then divide the patties and spoon over the juices from the pan.
Made the night we returned to London from Hanham, armed with fistfuls of snowdrops.