Step-by-Step Guide to Make Gordon Ramsay Rissoles with apple and cheese

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, rissoles with apple and cheese. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Rissoles with apple and cheese is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Rissoles with apple and cheese is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook rissoles with apple and cheese using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Rissoles with apple and cheese:

1. Make ready leftover cooked meat: duck, pork, beef, chicken or lamb
2. Make ready red onion
3. Take large clove of garlic
4. Take bread roll or 2 slices of stale bread
5. Prepare apple, peeled and coarsely grated
6. Prepare sprigs of thyme, leaves stripped
7. Get small bunch of parsley, finely chopped
8. Prepare egg
9. Get grated Parmesan
10. Get grated Emmental or Gruyere
11. Get salt and black pepper
12. Get black onion (nigella) seeds
13. Get tbsp. Panko breadcrumbs
14. Prepare oil, for frying

Steps to make Rissoles with apple and cheese:

1. Briefly soak the bread in water and squeeze out excess liquid.
2. Mince the meat with the onion, garlic and the bread or whiz it in a food processor.
3. Put aside half the Parmesan and a third of the Emmental to add to the breadcrumbs for coating.
4. Add the rest of the ingredients apart from the breadcrumbs and extra cheese to the bowl with the meat and mix well into a paste.
5. Place the breadcrumbs and the extra cheese in a shallow bowl. With wet hands shape 6 rissoles (about 85g each) into round patties or oblong torpedoes.
6. Roll them thoroughly in the breadcrumbs mix, place on paper towels and chill in the fridge for ½ hour.
7. Heat up oil (only about 1cm deep) in a large frying pan. When shimmering, carefully add the rissoles and immediately turn them over with a spatula - they will stick otherwise. Fry on all sides until brown and crisp, turning frequently.
8. Drain on paper towels and serve with green salad.

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