Semolina minced collops is usually cooked for kids who refuse semolina porridge. But it is impossible to call this dish exclusively children's - thanks to its pleasant flavor and various options of preparation many hostesses please with minced collops from semolina and adult members of the family.
It is required to you
- 1 glass of semolina;
- 200 g of milk;
- 30 g of sugar;
- salt to taste;
- 1 egg;
- ground crackers or semolina;
- 2 St of a spoon of starch;
- 1 l of water;
- any jam;
- For semolina Juicy minced collops:
- 200 g of sausage cheese;
- caraway seeds to taste;
- vegetable oil;
Instruction
1. Prepare a basis for any semolina minced collops - semolina porridge. For this purpose pour in ware for preparation of porridge milk, add sugar and salt to taste, bring it to the boil and a thin stream pour semolina into the boiling milk, constantly stirring slowly that lumps weren't formed. You cook porridge until ready. Semolina porridge for minced collops has to turn out at you surely viscous and dense.
2. Wait until the semolina porridge cooked by you cools down a little, add to it egg and well mix the received weight. Further create from it hands minced collops, roll in them in ground crackers or a frying pan on sunflower oil on both sides until ready.
3. Make kissel with most of which often serve semolina minced collops - for this purpose take any jam which is available for you, part it with water, after that boil and to get rid of pulp of berries, filter the compote which turned out at you through a sieve. In separate ware dissolve starch with warm water and, stirring slowly, pour in compote which put on fire again. You cook kissel, yet not it won't thicken, without forgetting to stir slowly constantly. Lay the made semolina minced collops on a dish, water them with the cooled kissel and give to a table.
4. For preparation of special semolina minced collops under the name "Juicy", besides egg, add previously grated sausage cheese and caraway seeds to the unsweetened cooked semolina porridge and carefully mix this semolina weight. After that put it in the fridge for 2-3 hours, then take out it from there, create hands minced collops and put them on a baking tray which oil vegetable. If desired put a thin piece of sausage cheese on each meatball and bake them in an oven at a temperature of 180 degrees about 20 minutes. About degree of readiness of semolina minced collops under the name "Juicy" it is possible to judge by their color - the ready-to-eat meal has it amber and appetizing.