TGIFOOD
Lockdown Recipe of the Day: Ginger Biscuit Frikkadels
Frikkadels and ginger biscuits? Yet it makes sense in the tasting. The hall of fame reserves a display case for such fearless creations with a cult following.
This recipe is an adaptation of frikkadels in a sweet-and-sour ginger sauce that was originally made with brown breadcrumbs, ground ginger, golden syrup, plums, apple, dried apricots, prunes, sultanas and tomato. This recipe, from an old church cookbook owned by Hannerie Visser’s mother, takes an inventive shortcut: the ginger biscuits are a substitute for everything from the breadcrumbs to the spices and golden syrup.
(Makes 8 large or 12 medium frikkadels)
Frikkadels
500 g beef mince
125 ml sour cream or Bulgarian yoghurt
1 packet (50 g) brown onion soup powder
60 ml fresh breadcrumbs
2 eggs, beaten
3 ml salt
Method
Preheat the oven to 180 °C.
Mix all the ingredients together well. Form the frikkadels and place in a greased oven dish.
Sauce
50 g ginger biscuits (about 6 biscuits), broken into pieces
50 ml tomato sauce
30 ml vinegar
30 ml soft brown sugar
50 g sultanas or currants (optional)
15 ml oil
250 ml meat stock
Method
Mix all the ingredients together and spoon over the frikkadels. Cover with a lid or aluminium foil and bake for 25 minutes, then bake uncovered for a further 5 minutes. DM168/TGIFood
From Share, by Errieda du Toit, published by Struik Lifestyle. Photography by Ian du Toit.
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