Ingredients:
1 pound ground meat (organic)
2 carrots, diced small in food processor
1 small onion, finely chopped
1 Tbsp garlic, minced
1 Tbsp Italian parsley, chopped
1/2 red or orange pepper, diced
in food processor
2 green onions, chopped
1 egg, beaten
3 Tbsp extra virgin olive oil
1 Tbsp ketchup
1 Tbsp Dijon mustard
2 tsp Kosher salt
1/2 tsp freshly ground black pepper
1 cup old-fashioned oats (organic)
1 cup milk
Non-stick cooking spray (Pam)
to coat the cupcake pan
Preparation
Soak the oats in the milk for 1 hour or put it in the microwave for intervals of 3 minute each until it is soft. Let it cool.
Preheat the oven to 375 degrees
1. Place a medium-sized skillet on high, add 2 Tbsp of olive oil, and add the onion, garlic, parsley and carrots. Sauté for 2 minutes.
2. Add the peppers, green onion and the rest of the olive oil. Add salt and pepper to taste, and cook for about 5 minutes. Turn off heat. Let cool.
3. In a large bowl, place the meat, add the oats with the milk, the 2 tsp of salt, the 1/2 tsp of pepper, the ketchup, the mustard, the egg, and the sautéed vegetables. Combine well with a fork.
4. Spray the cupcake pan with oil, and place the meat in the cups.
5. Place in the preheated oven for 30 minutes. Let them cool a little. Cover with saffron mashed potatoes. Serve with Demi-Glace sauce. See www.chefmariaamado.com Salsas y Marinados.
SAFFRON MASHED POTATOES
Ingredients:
2 pounds Yukon Gold potatoes, peeled and cut into rounds
1/4- inch thick
1/2 small onion, finely chopped
2 Tbsp unsalted butter, room temperature
7 saffron threads
3/4 cup heavy cream
1/4 tsp freshly ground nutmeg
Kosher salt
Preparation:
1. Place a medium pan with the potatoes and the onion (for flavor). Pour water to a depth of 1 inch and bring to a boil. Add the salt, and cook until tender. Transfer the potatoes and onion to a colander to drain. Mash with a potato masher until smooth. Transfer to the dry, empty pan.
2. Place a small skillet on medium heat, add the saffron threads and toast them a little (because they can get bitter if toasted too much). Place in a mortar and crush them.
3. Place a small pan on medium heat with the heavy cream, add the crushed saffron. It will become yellow.
4. Add to the mashed potatoes, the heavy cream, the butter, the nutmeg, and combine with a wooden spoon. Salt to taste. Cover the meat cupcakes with the saffron mashed potatoes. Decorate with a fork.
