Braised pork keftedes flavoured with ouzo

Braised pork keftedes flavoured with ouzo

Hiríno keftédes may oúzo

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

Drinking ouzo led me to think about cooking with ouzo and how that might subtly change flavours. It works a treat in these tender meatballs.

Ingredients

Quantity Ingredient
2 slices white bread, crusts removed
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 large garlic cloves, crushed
500g minced pork
1/4 cup ouzo or white wine or water
1 tablespoon rigani
2 teaspoons sea salt flakes
1 onion, finely chopped, extra
3 cups tomato purée
2 cups beef stock
1/4 cup extra-virgin olive oil, extra
plain flour, for dusting
flat-leaf parsley, to serve

Method

  1. Place the bread in a small bowl and pour over enough water to just cover it. Soak for 5 minutes.
  2. Heat 1 tablespoon of the oil a small frying pan, add the onion and cook over a low heat to soften but not colour it. Add the garlic, cook for a further 30 seconds and then remove the pan from the heat.
  3. Use your hand to squeeze any excess water from the bread. Combine the pork, soaked bread, cooked onion and garlic, ouzo, rigani and salt and mix well. Shape into small balls and gently flatten and taper the ends – you should get about 30 balls. Place the keftedes on a tray and refrigerate for 15 minutes.
  4. Meanwhile, heat the remaining 1 tablespoon oil in a large, deep frying pan over a medium heat. Add the extra onion and cook, stirring, for 1 minute, then add the tomato purée and stock. Bring the liquid to the boil, then reduce the heat and simmer for 5 minutes.
  5. To finish the keftedes, heat the extra oil in a large frying pan over a medium heat. Working in two batches, dust the keftedes lightly with flour and fry for 2–3 minutes, turning to brown them all over. Using tongs, transfer the keftedes from the frying pan to the simmering tomato sauce. Simmer gently in the sauce until cooked through and the sauce has thickened slightly. Sprinkle with the parsley to serve.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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