Food: Boulettes Agneau Chèvre à la Sauce Bière

A little over a year ago I ended my northern hemisphere trip with 2 nights in Brussels. I had been hoping to return north next year but the current situation puts a pretty big question mark over that. On my first night in Brussels I visted the wonderful if challenging to pronounce restaurant Nuetnigenough where I had lamb meat ball stuffed with goats cheese in a rustic tomato and beer sauce . I have recreated the dish several times since I have been back and so have done so again as I ponder if I will ever make it back there .

Ingredients

BOULETS
Lamb mince 1kg
1 egg
Head of parsley
1 large onion diced fine
Breadcrumbs made from 2 slices of toast
1/2 cup of milk
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seed
1 teaspoon mustard powder
Flour for dredging
400g fresh goats cheese or feta mashed.
Salt and pepper
Dripping or oil for cooking

In a bowl soak the breadcrumbs in the milk.

Combine the lamb, onion, spices, parsley, egg, bread.

Divide mixture into 6 large portions

Flatten the ball , stuff a portion of goat’s cheese in the center and form the ball around it.

Roll the balls in flour and chill in the fridge.

Heat oven to 200c . Heat a roasting pan high in the oven and add dripping or oil

Add balls (I cook 3 and freeze 3 for the future) turning carefulling every 5 min or so. After 30min they should be done.

Sauce à la bière à la tomate

1 tin of tomatos
1 onion diced fine
1 teaspoon minced garlic
2 handfuls of mirepoix
1/2 teaspoon fennel seed ground
1/2 teaspoon coriander seed ground
1 teaspoon peppercorns ground
4 stalks of thyme or a teaspoon of dried
2 bay leaves
200ml Gueuze or other acidic beer
200ml stock
Salt
Brown sugar
Splash of olive oil

Heat oil in a heavy bottomed pan

Add onion , and mirepoix and fry till onion is translucent

Add garlic, herbs and spices fry for a further minute.

Add the tin of tomatoes , beer and stock

Simmer for 20min , taste , and use salt and brown sugar to correct the balance.

Remove thyme stalks and bay leaves and blitz down a little to thicken the sauce.

Plate the meat ball , one per serve and pour sauce over with frits or stoemp on the side.

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