Corn Poulard Mince in Basil Broth – J.Sackmann

Fry zucchini and white bread cubes in a little olive oil.

Mix whipping cream, mustard, egg and thyme leaves, add poulard strips, season with salt and pepper and turn through the middle disc of the meat grinder [1].

Add the diced peppers, tomatoes, zucchini, garlic and bread, mix well with the minced meat mixture and refrigerate.

For the basil broth: grate Parmesan and finely grind with olive oil, pine nuts and basil. Bring the chicken broth to a boil, add the basil pesto and whisk with a hand blender, seasoning with sea salt.

For the tomatoes: caramelize the sugar, extinguish with vinegar and let it bubble up. Add the paradeis pulp, orange juice, ginger syrup and chili sauce and cook a smidge. Season with salt and pepper, and a little cayenne pepper if needed. Add the cherry tomatoes, cut crosswise, and pull until the tomatoes are soft. Finally, stir in olive oil.

Form meat loaves of about 60g each from the poulard mixture and fry them in a little olive oil until juicy and golden brown on both sides.

Arrange the corn poulard cakes with the tomatoes and pour the basil broth over them. Serve with mashed potatoes if desired.

[1] The ingredients should be well chilled.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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