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Stephany mince filled with quail egg cream

 

Stephany mince filled with quail egg cream

Recipe Type: 12 slices
Cuisine: Main
Author: ZilaCakeMoulds
Prep time:
Cook time:
Total time:
Serves: 12 slices
A traditional Hungarian main dish redesigned.
Ingredients
  • Mince
  • 700 g minced pork
  • 350g dried bread
  • 4 chicken eggs
  • 1 tbsp (25 g) sweet paprika powder
  • 1 garlic, peeled
  • 1 onion
  • 5 ml oil
  • 1/2 bundle parsley
  • 1 g ground black pepper
  • 1 tbsp (25 g) salt
  • Quail egg cream
  • 120 g butter
  • 100 g flour
  • 40 ml milk
  • 3 g salt
  • 0.01 g ground white pepper
  • 15 quail eggs
  • 1 tbsp (20 g) mustard
Instructions
Mince
  1. Grind the minced meat twice.
  2. Soak the bread in cold water, then mash through a “gitter grate” or grind.
  3. Gently brown the onion in the oil, remove it from the heat and add the paprika powder. Pour it on the minced meat, season with salt, ground black pepper and garlic.
  4. Mix it with the pressed bread and add the 4 raw cast eggs. Blend it with a high-performance blender (or cutter).
  5. Fill it in a well-sprayed Zila cake mould and remove air (by tapping).
  6. Fill and tap more heavily on sides, so that it would fill the mould completely.
  7. Scatter the top with breadcrumb, then bake it in a closed oven at 95-100°C for 45-50 minutes.
  8. The oven SHALL NOT be opened while baking!
  9. When it is ready, turn the it upside down and remove the silicon mould when it is still hot. Then cut it off from the metal frame with a thin, sharp knife.
  10. Let the ready mince cool in room temperature! Then fill and decorate it to taste.
Quail egg cream
  1. Put the melted butter in a pan, scatter with flour, and pour with 40 ml hot milk. Whisk it smooth, until it separates from the wall of the pan.
  2. Then pour it on a baking sheet and put in in the fridge for 1 hour.
  3. When it is cool, mash it through a potato ricer or cream it in a cutter.
  4. Then add salt, white pepper, the pre-boiled quail eggs and the mustard.
  5. Whisk the mixture.
  6. Fill it in the mince squares with a star-tip pastry bag.
Notes

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Salty millet cake

For a 8-slice Zila cake mould

Ingredients:

  • 150 g husked millet
  • 550 ml milk
  • 5 g salt
  • 30 g butter
  • 15 g almond flour
  • 35 g ground linseed
  • 2 eggs

Thoroughly rinse the husked millet under running water, then cook it soft with the milk and salt, while stirring. Remove it from the heat, add butter, almond flour, linseed, and finally, when it is not too hot, the eggs.

Spray the 8-slice cake mould with the separating agent, and pour dough into it while it is still warm.

Bake it ready in a preheated oven at 180 °C in 40 minutes. When it is ready, turn it upside down, place it on a grid and remove the mould.

Fill it with salty creams to taste.