Tuesday, October 27, 2009

Meat Cutlets with Onions and Esther's Mashed Potatoes

Not the healthiest option to have for dinner but so comforting, especially when it's cold and rainy outside.

I didn't have a shallow frypan so used one with deep edges. The meat cutlets did not need to be fried for 7 minutes on each side. After about 4-5 minutes, they were close to burning. I made them a little smaller than tennis balls (as instructed) and flattened them only slightly which produced a crunchy crust and very soft and juicy insides.

Since the recipe said that Tatiana served them with mashed potatoes, I decided to use the recipe from the middle of the book. It even said that she served Esther's mashed potatoes with her meat cutlets. Perfect combination. I have to confess this was the first time in my life I made mashed potatoes.

I had no idea what a ricer was so when I googled it, I was happy to realise that we had it! My husband always talked how he couldn't find it in Australia so his Mum brought one for us from South America when she was there earlier this year.

I only made half the recipe portion because I didn't have a pot large enough to fit over 2kg (5lb) of potatoes, plus all the other ingredients that had to go in it. I used light cream (18% milk solids) as there is no half-and-half (12.5% milk solids) in Australia. I was worried the mashed potatoes would be too rich but even with the added butter, they were still a little bit dry.

When I tasted the final product, I even had seconds. My husband said he preferred my version of the meat cutlets (I bake them in the oven, rather than fry them and also add potatoes into the mince). For me, this was the best dish so far.

Ratings - Meat Cutlets with Onions
husband: 3½ / 5
wife: 4/5

Ratings - Esther's Mashed Potatoes
husband: 3/5
wife: 4/5

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