I do so because of one simple reason - a photograph. It is quite the best photograph (taken by hubby - the Blog Photographer) of its type, I have seen in ages.
So - the rissoles. Well, they were (in my opinion) around 50% successful in that they had an interesting flavour and a surprising texture. However, from hubby's point of view (who was attempting to re-create a flavour from his childhood), they failed miserably.
Before cooking |
However, they weren't right - so I haven't blogged the recipe, but if you like "as it happens" photographs of food cooking, get a load of this one :
A rissole, frying madly in amazingly frothy (why did it do that?) oil. Love it!
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I love rissoles for the texture. Great photos
ReplyDeleteI am with YOU here Jenny! I think rissoles deserve to be made public as I adore them! Yours look fabulous too....
ReplyDeleteI'd very definitely give them another go, as I felt the flavours were worth investigating further. I suspect a lot of the problems came because the recipe said to use pre-cooked minced lamb. I can't help but think that if we'd have used raw minced lamb, they'd have held their moisture better. Never mind, you live and learn! :)
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