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Belgian Blue Beef Spanish-style (Meatballs) https://www.metro.ca/userfiles/image/recipes/blanc-bleu-belge-espagnoles-boulettes-6521.jpg PT40M PT25M PT1H05M
Meatballs:In a round-bottomed mixing bowl, combine beef, breadcrumbs, egg, almonds, garlic, chives, basil, parsley and piment d'Espelette.Make 1-in. (2.5-cm) meatballs. Poach in simmering, salted water.Melt some butter until frothy and brown meatballs. Keep warm.Gazpacho:In a food processor, purée tomatoes, almonds, cucumber, red pepper, olives and capers. Press through a fine sieve and return to food processor.Add sherry vinegar, sugar and olive oil and emulsify. Season and keep cold.Floating islands:Beat egg whites into stiff peaks and add piment d'Espelette and salt.
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meatballs: 7 oz (200 g) belgian blue beef minced 1 oz (30 g) bread 1 eggs beaten 3/4 oz (7 g) flaked almonds toasted 1 garlic clove 1 Tbsp. (15 mL) minced chives 1 Tbsp. (15 mL) minced basil 1 pinch piment d'espelette 1 Tbsp. (15 mL) chopped parsley gazpacho: 2 hothouse tomatoes cut up 1 oz (30 g) toasted almonds pulverized 1 cucumber 1 red peppers cut up 8 pitted green olives 1 Tbsp. (15 mL) capers rinsed 2 Tbsp. (30 mL) sherry vinegar 2 tsp. (10 mL) sugar 1 cup (250 mL) olive oil pepper and salt to taste floating islands: 2 egg white 1 pinch piment d'espelette 1 pinch Salt water as needed Garnish 3/4 oz (7 g) almonds toasted 1 tsp. (5 mL) parsley
Belgian Blue Beef Spanish-style (Meatballs)

Belgian Blue Beef Spanish-style (Meatballs)

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  • Lactose-free
4
servings
0:40
Preparation
0:25
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • meatballs:
  • 7 oz
    (200 g)
    belgian blue beef minced
  • 1 oz
    (30 g)
    bread
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  • 1
    eggs beaten
  • 3/4 oz
    (7 g)
    flaked almonds toasted
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  • 1
    garlic clove
  • 1 Tbsp.
    (15 mL)
    minced chives
  • 1 Tbsp.
    (15 mL)
    minced basil
  • 1 pinch
    piment d'espelette
  • 1 Tbsp.
    (15 mL)
    chopped parsley

  • gazpacho:
  • 2
    hothouse tomatoes cut up
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  • 1 oz
    (30 g)
    toasted almonds pulverized
  • 1
    cucumber
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  • 1
    red peppers cut up
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  • 8
    pitted green olives
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  • 1 Tbsp.
    (15 mL)
    capers rinsed
  • 2 Tbsp.
    (30 mL)
    sherry vinegar
  • 2 tsp.
    (10 mL)
    sugar
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  • 1 cup
    (250 mL)
    olive oil
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  • pepper and salt to taste
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  • floating islands:
  • 2
    egg white
  • 1 pinch
    piment d'espelette
  • 1 pinch
    Salt
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  • water as needed

  • Garnish
  • 3/4 oz
    (7 g)
    almonds toasted
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  • 1 tsp.
    (5 mL)
    parsley
Imprimer ma sélection

Preparation

Meatballs:

In a round-bottomed mixing bowl, combine beef, breadcrumbs, egg, almonds, garlic, chives, basil, parsley and piment d'Espelette.

Make 1-in. (2.5-cm) meatballs. Poach in simmering, salted water.

Melt some butter until frothy and brown meatballs. Keep warm.

Gazpacho:

In a food processor, purée tomatoes, almonds, cucumber, red pepper, olives and capers. Press through a fine sieve and return to food processor.

Add sherry vinegar, sugar and olive oil and emulsify. Season and keep cold.

Floating islands:

Beat egg whites into stiff peaks and add piment d'Espelette and salt.

Source : Émission Les Chefs

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Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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