Norma ECOSTRIKE .308 Winchester 165gr
For the meatballs:
- 500 g. minced wild boar
- 1 egg
- 45 g wheat flour
- 2,5 dl. milk
- 2 onions, finely grated
- Salt and freshly ground pepper
For the curry sauce:
- 50 g. butter
- 50 g. wheat flour
- 2 apples, roughly chopped
- 1 onion, finely chopped
- 1 garlic, minced
- 1 tbsp. butter
- 1,5 tbsp. curry
- 1,5 dl. milk
- 5 dl. chicken stock
- Salt and freshly ground pepper
Mix meet, egg, onion, wheat flour, salt and pepper. Add milk and mix. Set aside in the fridge for 30 min. Boil water in a pot. Add salt. Shape the meatballs in the size you like and boil them for 4-5 min. Set aside.
In a pot, at low heat, fry onions, garlic and 1 of the apples in 1 tbsp. butter. Add curry and cook for 2 more min. Set aside. In the same pot add butter, while whisking add flour to the melted butter into a dough ball. Slowly add chicken stock and milk until it gets the right consistency. Add the onion and curry mix to the sauce. Season with salt and pepper. Add the meat balls and cook on low heat for a few minutes.
Serve with rice, fresh apple and chopped parsley.
Text and photo: Mette Karin Petersen
Henrik Norström is a well-renowned chef, and also the president of Bocuse d’Or in Sweden. He is the perfect representative for Norma’s new, lead-free bullet ECOSTRIKE which is designed for the highest precision and the environment and the meat quality in focus.
In our series of Friday recipes we will start with a tempting recipe right from the grill
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