Allotment Gardening Advice Help Chat

Eating and Drinking => Cooking, Storing and Preserving => Topic started by: si-mate on August 20, 2007, 18:20

Title: Rusk Flour
Post by: si-mate on August 20, 2007, 18:20

Anyone ever come across unsweetened rusk flour? We had a massive joint of pork last night and have got loads left over so I've found a recipe for meatballs which calls for the above but I can't find it and haven't a clue what it is.

Is there anything similar I could substitute for it?

Title: Rusk Flour
Post by: muntjac on August 20, 2007, 21:05

bread crumbs , or maize flour

Title: Rusk Flour
Post by: andyk on August 20, 2007, 21:57

i use a recipe from delia smiths complete cookery course for my meat balls  and just up it to cover the amount of mear i have i can scan it(tomorrow) if you want
andy

Title: Rusk Flour
Post by: si-mate on August 21, 2007, 08:24

Yes please that would be really helpful.

I used a different recipe for Greek Meatballs, but wasn't that impressed as it used bread which made the meatballs really stodgy.

Title: Rusk Flour
Post by: chrissie B on August 21, 2007, 13:07

i make meat balls all the time and just use bread crumbs , i leave the bread to dry out a bit then pop it into the freezer till i have enough and then blitz it .
chrissie b

Title: Rusk Flour
Post by: andyk on August 21, 2007, 15:36

meat balls from delia
8 oz cooked lamb or beef" (225 g)
1 small onion
1 1/2 oz fresh breadcrumbs (40 g)
1/4 teaspoon ground cinnamon
2 level tablespoons chopped parsley 1 clove garlic, crushed
1 small egg, beaten
salt and freshly milled black pepper
For the coating and shallow-frying
seasoned wholewheat flour
oil
Either mince both the onion and the meat through the finest blade of a mincer, or else chop them finely in a food processor. Then place them in a mixing bowl and add the rest of the ingredients. Now just mix and mix until everything is thoroughly blended. Divide the mixture into six portions, and shape each into a round cake shape with your hands. Then coat each rissole all over with some seasoned wholewheat flour.
All this can be done in advance, and the rissoles can be covered and chilled in the fridge. When you're ready to cook, heat some oil in a frying-pan (just enough to cover the base) and when it's very hot fry the rissoles for 5 minutes on each side.
The repcipe started off for rissoles bur i make meat balls with it, i just use plane flour for coating the balls and just adjust the amount to suit what meat i have
they go very nice with a home made tomato sauce and some pasta my kids love them
andy