Turkey meatball, sweet and sour cranberry sauce, potato gratin
A generous turkey meatball with grilled breadcrumbs served on a cheddar cheese potato gratin. All is enhanced with a sweet and sour cranberry sauce.
IngredientsRecipe for 12 Tapas
- Salt and pepper
Preparation time: 60.00 min
Preheat your oven at 400.00 °F
Cisel the onion and the shallots. Chop the garlic.
Peel the potatoes and dice them (1cm cubes).
Grate the cheddar cheese.
Grill the breadcrumbs in the oven for 5 minutes on a baking tray.
In a bowl, mix the onion with turkey meat, egg, salt, breadcrumbs and the 4 spices blend. Use your hands or mixer for at least 1 minute.
Bring the cream to a boil with a pinch of salt, the garlic and a bit of nutmeg. Put the potatoes in a baking dish and pour the cream on it.
Cover with the cheddar and bake for 30 minutes. Use the tip of a knife to make sure your potatoes are cooked.
Brown the shallots with a spoon of butter, add the cranberry, the white balsamic vinegar and the maple syrup.
Cook for 5 minutes at low heat and add the veal demi-glace. Let simmer for 5 minutes and mix with a blender.
Make sure to put the proper quantity of salt, for ground meat it's 14g of salt per kg.
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