Peanut Stuffing Balls
|Fresh white breadcrumbs||6 Ounce (175 g)|
|Fresh parsley||1⁄2 Ounce, chopped (15 g)|
|Freshly ground black pepper||1⁄2 Teaspoon (2.5 ml)|
|Salted peanuts||4 Ounce, ground (100 g)|
|Butter||2 Ounce (50 g)|
|Egg||1 , beaten|
1 In a bowl, put the breadcrumbs, parsley, pepper and peanuts.
2 Gradually add the butter in pieces and work gently with the fingertips.
3 Add in the beaten egg to bind the mixture.
4 Form 12 small balls from the mixture about the size of walnuts.
5 The stuffing is ready to use at this stage, however, if you want to freeze then open (flash) freeze until firm.
6 Transfer to a rigid container and pack, separating each layer with foil.
7 Seal the container, label and freeze.
8 Use as desired.
9 If frozen, In a pan, heat some oil and shallow fry from frozen until crisp and heated through, turning occasionally.
10 Or dot with butter and reheat from frozen in a preheated hot oven (220°C/425°F or Gas Mark 7) for 20 minutes or until heated through.