Recipe "Leche Lumbard"

"Leche Lumbard"
(Pork Rissoles in Red Wine Sauce)

Rissoles:
1 kg minced pork
2 medium eggs
1 level dessert spoon sugar
1 level dessert spoon salt
100g stoneless raisins(chopped small)
100g currants
100g stoneless dates (chopped small)
1 tsp coarse ground black pepper
½ tsp ground cloves
Parsley for garnish

Sauce:
100g ground almonds
4 fl oz boiling water
4 fl oz sweet white wine (or chicken stock)
50g stoneless raisins
10 fl oz red wine
1 tsp saffron
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves

Put the minced pork in a large bowl and add the sugar, salt, raisins, currants, dates, black pepper and cloves – mix well. Beat the eggs and add to the pork mixture. Knead the mixture until it has bonded together.

Turn out onto floured board and divide into approx 20 equal portions. Roll each portion into a fat sausage shape.

Place on a greased baking tray and bake in the oven on 150°C for 30 to 40 minutes.
Place the ground almonds in a bowl and pour over the boiling water and sweet white wine and leave to stand for 10 minutes (this is to make “almond milk”).

Pour the red wine into a pan and stir in the raisins, saffron, cinnamon, ginger and cloves.

Add the almond milk to the wine, raisins and spices and blend well.

Bring very gently to the boil and then simmer for 10 minutes.

Place the baked rissoles in the dish in which you intend to serve them (needs to be oven proof). Pour the sauce over the rissoles and put the dish back into the oven for a further 10 minutes. Sprinkle with chopped parsley to serve.

Alternate method: I found it works well to make little meatballs of the pork mixture and pan fry them till cooked, then add the sauce ingredients to the pan and simmer gently for 10-15 minutes until it thickens. Much quicker and equally yummy!

Tags: Sauna, Recipe, Food,