Esqusive Cooking
Spanish trunk

Spanish trunk

Indispensable with a weekday dish or as a mini snack with tapas. The Spanish stem is firm and creamy at the same time and is full of flavour. Make the Spanish log an hour in advance so that the minced meat can form and the flavors can mix well. For the tastiest Spanish logs, use 50% minced pork and 50% freshly ground minced beef from the butcher.

Preparation

  • Place the minced meat in a large bowl
  • Mix the minced meat with the egg, sprinkle cheese, 1 tbsp paprika powder, 1 tbsp garlic powder and the chorizo ​​strips
  • Then mix in just enough breadcrumbs to make a firm meatball
  • Divide the minced meat into 6 equal pieces
  • Now make a ball of each piece and then roll them into thick rolls of about 10 cm long
  • Let the rolls rest in the fridge for a while
  • The outer layer Fill a bowl with the dried parsley Fill a deep plate with a generous mixture of the breadcrumbs, paprika, curry powder and cayenne pepper (mix well)
  • Now dip each stem with both ends in the dried parsley so that there is a small layer of parsley on both sides
  • Then roll the logs with the long side through the breading mixture back and forth a few times so that a nice red breading layer is created
  • Now put the roll in the fridge to let it rest or freeze it for another time.

In the pan or oven

  • Bake the Spanish stem in a casserole until they are well cooked. If you want to eat less fat, place them in an oven dish and sprinkle them with some olive oil.
  • Place the logs in a preheated oven at 230°C for 25 minutes, turning them halfway through so that both sides are well roasted.

Enjoy your dinner!

The Spanish stem is delicious with a fresh summer salad, with rice, as tapas or simply with fries. Do you like extra spicy? Then use a real spicy Spanish chorizo ​​(Chorizo ​​Forte). If you prefer to eat lean, you can also replace the minced meat with 100% minced chicken and replace the Chorizo ​​with a drier variant (beef instead of pork). Chorizo ​​and chicken is a combination that is often used in Mediterranean cuisine.

Spanish trunk


   INGREDIENTS
  • 500 g Minced pork meat
  • 100 g Grated cheese
  • 100 g Chorizo (small pieces)
  • Paprika powder
  • Cayenne pepper
  • Curry powder
  • Breadcrumbs
  • Dried parsley


  
   6
   Spain
  :  20 min
  : 25 min

Chorizo spices
Chorizo spices