Australian Outback Rissoles.
Very low cost and very tasty . Served with eggs for breakfast and with vegetables for lunch and dinner. Great served cold as left-overs or on sandwiches.
1 and 1/2 lbs. of ground beef.
I large onion or 2 medium onions finely chopped.
2 cups of bread crumbs
4 TBS of Worcestershire sauce
1 cup finely chopped parsley
1 cup of well beaten eggs with salt and pepper mixed in.
Optional: 1 cup of shredded cheese. 1 cup of shredded cabbage. 1 cup of chopped tomatoes. 1 cup of rice. 1 cup of left-over mashed potatoes, vegetables, finely chopped, such as carrots or beans. Use more than one of these options and you will not have a main meat dish.
Mix very well in a bowl. Make into six (6) very large patties or meat balls using a cup of ingredients for each or make 12 smaller patties using a 1/2 cup for each. For some the large rissoles would be “mini meat loaves.” Typically each patty is rolled into a ball and then rolled in flour or bread crumbs and pressed flat to about 1 inch of thickness. They are not cooked or served thin as in hamburger patties. The smaller ones can be used as meatballs with pasta and a tomato sauce.
Cook in a frying pan or cast iron skillet with some olive oil and turn over until well browned on both sides. Cooking typically takes about 25 minutes. Cooking is done when the inside juices start coming out. These are great on a grill brushed with barbecue sauce as they cook. Using the large size rissoles and cutting them in half as individual servings, keeps them moist for reheating as left-overs. The six large rissoles in the photo below were oven-baked for 40 minutes at 350 degrees.
I watched my grandmother cook rissoles many times. To call this dish “economical” would be an understatement. Only the cheapest meat was used. This was shin beef or “the shank.” This meat is tough because of the connective tissue and was the cheapest cut of meat available. When the meat came home I would be assigned to the hand meat grinder on the kitchen table next to the wood stove. The onion would be mixed with the meat as it went through the grinder. This did away with the need to finely chop the onion. Other leftovers such as old cheese, cabbage or tomatoes were also fed though the meat grinder. Most of the ingredients came from the home garden or from grandmother’s chickens. The bread crumbs were from old bread that was heated dry in the oven and made into crumbs with a rolling pin. A tablespoon of lard from the pot on the wood stove was placed in the cast iron frying pan before cooking the patties. A relatively modest amount of very cheap meat generated a large amount of tasty food.
One of the first USA references to rissoles is the 1832 Boston cookbook "The Cook's Own Book." This book used the Oxford pronunciation and a recipe very similar to the one above. The rissole recipe has changed little over time and geography. The 1832 "receipt" for for beef rissoles states:
"Chop finely a pound of lean beef and a quarter of a pound of beef suet; pond them in a marble mortar; mix with it a quarter of pound of grated bread, a little onion and a head of garlic bruised; season with salt and pepper; bind it with three eggs well beaten; make it into small cakes, fry them to a light brown, and stew them in gravy for fifteen or twenty minutes." page 16.
If you need more information, the website Answers.com is very helpful and includes:
Cook in a frying pan or cast iron skillet with some olive oil and turn over until well browned on both sides. Cooking typically takes about 25 minutes. Cooking is done when the inside juices start coming out. These are great on a grill brushed with barbecue sauce as they cook. Using the large size rissoles and cutting them in half as individual servings, keeps them moist for reheating as left-overs. The six large rissoles in the photo below were oven-baked for 40 minutes at 350 degrees.
I watched my grandmother cook rissoles many times. To call this dish “economical” would be an understatement. Only the cheapest meat was used. This was shin beef or “the shank.” This meat is tough because of the connective tissue and was the cheapest cut of meat available. When the meat came home I would be assigned to the hand meat grinder on the kitchen table next to the wood stove. The onion would be mixed with the meat as it went through the grinder. This did away with the need to finely chop the onion. Other leftovers such as old cheese, cabbage or tomatoes were also fed though the meat grinder. Most of the ingredients came from the home garden or from grandmother’s chickens. The bread crumbs were from old bread that was heated dry in the oven and made into crumbs with a rolling pin. A tablespoon of lard from the pot on the wood stove was placed in the cast iron frying pan before cooking the patties. A relatively modest amount of very cheap meat generated a large amount of tasty food.
"How do you pronounce rissole?"
The Oxford Dictionary notes:
Pronunciation: rissole (ris-sole) noun
- a compressed mixture of meat and spices, coated in breadcrumbs and fried.
Folks who asked the question used an Italian approach "ri-sol- i" with the emphasis on the final "i."
One of the first USA references to rissoles is the 1832 Boston cookbook "The Cook's Own Book." This book used the Oxford pronunciation and a recipe very similar to the one above. The rissole recipe has changed little over time and geography. The 1832 "receipt" for for beef rissoles states:
"Chop finely a pound of lean beef and a quarter of a pound of beef suet; pond them in a marble mortar; mix with it a quarter of pound of grated bread, a little onion and a head of garlic bruised; season with salt and pepper; bind it with three eggs well beaten; make it into small cakes, fry them to a light brown, and stew them in gravy for fifteen or twenty minutes." page 16.
If you need more information, the website Answers.com is very helpful and includes:
Variations by country
In Portugal, rissoles are known as rissóis (singular "rissol") and are a very popular snack that can be found in many cafes and in barbecues and house parties. Rissóis are a breaded pastry shaped as half-moon usually filled with fish or shrimp in béchamel sauce and then deep fried. Very frequently minced meat is used too.
In Brazil they are often filled with sweetcorn, cheese or chicken.
The Australian rissole is generally made from minced meat without a pastry covering, but sometimes with breadcrumbs.
The New Zealand rissole is much the same as the Australian rissole but may contain diced yellow onion and cooked on a barbecue as a healthier option during summer.
Rissoles are a snack food in Indonesia, where they are called risoles (pronounced 'riss-o-lez'). They are commonly filled with vermicelli noodles and eaten with Indonesian soy sauce (kecap), chilli sauce or chilli padi.
Fried rissoles are common in southern Ireland, especially in the county of Wexford, where potato is boiled, mashed, mixed with herbs and spices, battered or bread crumbed, and served with chips (French-fries), and/or chicken or battered sausages.
Rissoles are sold in chip shops in south Wales and north-east England. Rissole and chips is a common choice of meal. These rissole are meat (typically corned beef) mashed up with potato, herbs and sometimes onion. They are coated in breadcrumbs or less frequently battered and deep fried.
In France, rissoles are served as a dessert cooked in the Savoy region. They are made of pears in batter and are baked, not fried.
Pioneer Family
I was the decedent of pioneer stock. George Hofmeister settled in the Springsure Area. George Married Caroline of the Stackelroth family who came from Germany via London on the sailing ship Coromandel that landed in South Australia 12-01-1837.
Pioneer Family
I was the decedent of pioneer stock. George Hofmeister settled in the Springsure Area. George Married Caroline of the Stackelroth family who came from Germany via London on the sailing ship Coromandel that landed in South Australia 12-01-1837.
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