This week’s recipe is inspired from Andrew Fisher, and his memories as a young boy.
One of the earliest memories I have revolves around a meal at the Famous Joseph’s Fish Shop, nearly half a century ago. In Wales.
Situated at the rear of the premises was a dining area, where you could sit and eat your chips. I was a very young boy accompanied by parents and maternal grandparents, who enjoyed a feast of rissole and chips, washed down with Rees & Richards (Pwll) Dandelion & Burdock pop drawing on a paper straw, from a half pint bottle.
My cousin Thom grew up and now lives in north east Lincolnshire, and recently asked me to remind him of the recipe for “those Welsh rissoles” as he put it. It is a pleasure not a chore to add the rissole to The Latest Supper, though I believe the rissole is Italian in origin. Italians have settled in south Wales since the 1600s, and brought with a whole host of very welcome culinary delights.
So what is a rissole? Basically a mix of smashed potato, diced onion, herbs (thyme), and corned beef, which is rolled into palm sized balls, and covered with golden breadcrumbs. Initially flash fried to cook the breadcrumb, the making of them is an art-form, and like most homemade dishes one can argue their mother’s recipe is the best.
Taking a few pounds of potato boil until soft; drain and mash and set aside to cool completely. Finely dice your onion – as far as quantity its down to personal taste. Also avoid the temptation to cook the onion with the potato, as this adds far too much moisture. When the potato is cool add the onions, about a tablespoon of thyme or any other dried herb such as parsley or sage, and a whole tin of corned beef from the cupboard not the fridge. You want the potted meat pliable. Mix all the ingredients thoroughly and place in the fridge for at least an hour.
When it comes to making the rissole you will need two wide dishes: one containing breadcrumbs and the other egg wash. Taking a palm-ful of the mixture roll into a ball before washing with egg, and covering with breadcrumbs. Repeat the wash and crumb process – double dip every time. When you’ve exhausted your supply of mixture, return the newly created rissoles to the fridge to set and chill.
Finally cook the breadcrumbed balls, by submerging in hot oil until orange brown. Set aside to kitchen towel to drain the excesses. Your rissoles are ready to eat. They can be re-heated in the oven, microwave, frying pan or eaten cold. Have them your way!
Look out for next week’s travel post where we take you to a town in Wales that has thousands of years of histroy!
Researcher and Writer