For people who only get one channel (NBC), Jay and I watch a lot of TV shows from across the pond. A couple years ago, he ordered a Nigel Marven DVD for the bambino, and there was some question as to whether or not it was a Region 1 or 2 DVD. He decided to risk it and as it turned out, it was Region 2, which meant we couldn’t watch it. Jay, being somewhat resourceful, searched online, found a hack for the DVD player (to make it region-free), and now he’ll order TV shows that are expensive if you buy Region 1, but are far cheaper if you get Region 2 (even in spite of international shipping). That’s how we ended up with Father Ted. And Black Books. And 15 Storeys High (Bernard and Vince both are exactly the kind of jerkish people I suspect live deep in my cold, dark heart, which is why I love both those characters so much). And we’ve got older shows like Black Adder and Are You Being Served?.
What does this have to do with today’s post? Well, a couple of these shows mention something called “Rissoles.” Jay went and looked up what they were, and one evening while watching Are You Being Served?, he mentioned wanting something to snack on–Namely rissoles. I searched for a couple recipes, and found there seem to be two different camps when it comes to rissoles.
Modern rissoles seem to be made more often with fresh ground beef or lamb (mince, if you will). Back in the day, they seem to have been made with leftover Sunday roast (usually also beef or lamb) meat and vegetables, which is ground up, breaded and fried the next day, making rissoles.
It’s been ages since we’ve had a roast anything (but it’s crock-pot season again, which means we’ll at least have a beef roast at some point), so I opted to make a sort of modern version, along with gravy and fries/chips.
Guess I’ll have to get myself a chuck roast one of these days…Jay said he’d like these again soon!