Ingredients for 4 people:
3 slices of toast
4 cauliflower florets (approx. 200 g in total)
salt
375 g mixed minced meat
1 onion
1 egg (S)
2 tsp curry powder
2 tsp hot mustard
Pepper
4 tbsp grated medium Gouda cheese
For the sauce:
1 onion
2 red peppers (300 g)
1 tbsp oil
250 ml vegetable stock (instant)
50 g crème fraîche
salt, pepper
some cress for sprinkling
Preparation:
1. Soak the toast in lukewarm water. Cook the cauliflower florets in salted water for approx. 5 minutes until not too soft. Drain the cauliflower, rinse and drain.
2. Put the minced meat into a bowl. Peel and dice the onion finely.
Knead together with egg, curry powder, mustard, squeezed out toast, salt and pepper until smooth.
3. Grease a baking dish and 4 dessert rings (approx. 8 cm diameter). Place the dessert rings in the baking dish and pour in the mince mixture. Press down well. Press in the cauliflower florets. Sprinkle with Gouda. Bake in the oven at 180 degrees (gas mark 2-3, fan oven: 160 degrees) for approx. 30 minutes.
4. For the sauce, peel and dice the onion. Quarter the peppers, clean them, remove the seeds and rinse the peppers. Dice the peppers. Heat the oil. Sauté the onion and pepper. Pour in the vegetable stock and cover and cook for 15 minutes. Purée with a hand blender. Add the crème fraîche and blend again. Season to taste with salt and pepper.
5. Remove the mince pies from the dessert rings and serve with the pepper sauce. Serve sprinkled with cress. Serve with boiled potatoes.
Preparation time approx. 1 hour
Nutritional values per portion approx.:
Calories: 444
Joule: 1858
Protein: 29,6 g
Fat: 28,8 g
Carbohydrates: 16 g
(FoodCentrale by ddp images)
