For ➍800 g minced meat*
1 slice white bread, crumbled
1 egg yolk
500 g sour cherries** with 30 cl juice, bottled or canned
40 cl meat stock
100 g butter
a small glass of jenever/gin***
salt & pepper
Preheat oven to 200°C. Moisten the bread crumbs with a tbs of cherry juice. Drain and mix with meat and egg yolk. Avoid that the mix becomes too wet. Roll into 8 balls and flatten to patties.
Butter an oven dish, large enough to fit the patties. Put in oven and bake for 5 m. Pour in the stock and the cherry juice. Cook for about 45 m. Remove patties and keep warm. Pour cooking liquids in a pan and reduce until halved. Put in the cherries and heat for 5 m. Add the patties and reheat. (Add salt & pepper, if necessary).
Serve with mashed potatoes.* A mix of pork and veal. (Add an exotic flavour by using spicy lamb's meat from merguez.)
**Tart cherries, canned or bottled
***Obviously, this should be good Belgian jenever, but a drop of good gin will do. Or you could omit it ;-).
Read tip on minced meat & salt Or a tip on replacing a part of the meat with mushrooms.
