Mixed meatballs with braised fennels and carrots

Mixed meatballs with braised fennels and carrots
1 cup chicken stock
¼ cup old bread without crust
½ cup green olives
1 clove garlic
1 egg
2 tablespoons chopped parsley
200 gram ground pork
200 gram ground beef
3 tablespoons olive oil
2 fennels
2 carrots
1 tablespoon cornstarch
salt and pepper

1. heat half of the chicken stock. Shred the bread and soak in the stock for 10 minutes
2. chop one-third of olives and half the rest lengthwise and set aside.
3. Blend the soaked bread, chopped olives, garlic, egg, salt and pepper into fine paste. Add
chopped parsley and mix well.
4. Add ground meats and mix with bread mixture until corporate. Rest the meat mixture in
the Fridge for 30 minutes.
5. preheat the broiler. Line the baking sheet with aluminum fall and brushed the surface with
oil make small meatballs and line on the sheet. Place the sheet 4-6 inches below the heat
source. Keep turning the balls to achieve consistent doneness and color.
6. cut the stalk parts from fennels and keep them for other use. Half the bulb lengthwise and
sliced into 1/3 inch thick.
7. Grill the fennel both sides on the hot skillet with a little oil until nicely brown. Set aside.
8. Cut the carrots diagonally and saute with a little oil until nicely brown. Add the fennels,
meatballs and the chicken stock. Season with salt and pepper. Simmer covered for 20
minutes.Dissolve cornstarch with 1 tablespoon water, stir the mixture in the meatball pan
and let boill. When the sauce thicken, remove from heat and serve with reserved olives nd
sprinkle with parsley.

Roast rainbow jrout with herbs

Roast rainbow jrout with herbs
1 rainbow trout
2 cloves garlic, finely sliced
¼ cup olive oil
2 sprigs thyme
2 sprigs rosemary
2 slices bacon, sliced
1 potato
1 tablespoon unsalted butter
150 gram blanched spinach
50 gram almond flakes
1 clove garlic, chopped
pepper, salt

1. clean the fish well and pat dry. Sprinkle with salt and butter.
2. saute sliced garlic and bacon with olive oil until soft. Transfer to a clean plate.
3. with the same slillet, add olive oil and sear the trout until golden brown on each side. Place

on a serving dish.put bacon, garlic, thyme and rosemary on top and pour some
left over oli over the fish. Bake for about 10 mimute in an over at 300-350 Fsaute spinach

with chopped garlic. Season with salt and pepper. Place on the side of the fish, with

almond flakeds. Serve the fish with hot boiled potato.