Can the bird's nests be made in advance?

Name: Bird's nests, tomato sauce, and chervil puree
Cook time: 45 min
Total time: 45 min
Yield: 4P
Ingredients: 800 g mixed minced meat; Pepper and salt; 1 egg; 3 tbsp panko or breadcrumbs; 1 onion; Container of flour to roll the egg in; 4 hard-boiled eggs; 200 g panko or breadcrumbs; Tomato sauce:; 2 tbsp olive oil; 1 large onion; 4 cloves of garlic; 1 chili pepper; 700 ml passata; 1 tbsp honey or other sweetener; Chervil puree:; 1 kg potatoes; 1 bunch of chervil, washed and spun; A knob of butter or soft olive oil; Zest of 0.5 lemon

Yes, you can make the bird's nests in advance and then freeze them or store them in the refrigerator until you are ready to bake them.

Bird's nests, tomato sauce, and chervil puree

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45min

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Do you want to try making bird's nests, tomato sauce, and chervil puree yourself? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

800 g mixed minced meat
Pepper and salt
1 egg
3 tbsp panko or breadcrumbs
1 onion

Container of flour to roll the egg in
4 hard-boiled eggs
200 g panko or breadcrumbs

Tomato sauce:
2 tbsp olive oil
1 large onion
4 cloves of garlic
1 chili pepper
700 ml passata
1 tbsp honey or other sweetener

Chervil puree:

1 kg potatoes
1 bunch of chervil, washed and spun
A knob of butter or soft olive oil
Zest of 0.5 lemon

800 g mixed minced meat
Pepper and salt
1 egg
3 tbsp panko or breadcrumbs
1 onion

Container of flour to roll the egg in
4 hard-boiled eggs
200 g panko or breadcrumbs

Tomato sauce:
2 tbsp olive oil
1 large onion
4 cloves of garlic
1 chili pepper
700 ml passata
1 tbsp honey or other sweetener

Chervil puree:

1 kg potatoes
1 bunch of chervil, washed and spun
A knob of butter or soft olive oil
Zest of 0.5 lemon

Preparation method

How do you make this?

Finely chop the onion and mix the minced meat with pepper and salt, egg, and breadcrumbs well together.

Divide into 4 portions.

Peel the eggs and roll them in the flour, this way the minced meat will stick nicely to the egg.

Take a portion of minced meat, flatten it in your palm, place the egg on top, fold it over, press all around well, and roll in the panko.

Heat oil in a saucepan and let finely chopped garlic, onion, and chili pepper color slightly, add passata and some honey, let simmer for 5 minutes, if you want you can blend the sauce finely.

Make the potato puree, chop the chervil roughly and mix it in with the zest and an extra knob of butter or olive oil.

Heat your deep fryer to 165-170 °C and fry the balls in pairs for 8 to 10 minutes.

Place them on kitchen paper, cut them open with a bread knife, serve with the sauce and puree.