- Angel Bay Beef Rissoles or Angel Bay Lamb Rissoles
- Potatoes, peeled and cubed
- Bay Leaves
- White Pepper
- Olive Oil
- Shallot, finely chopped
- Button Mushrooms, sliced
- Tamari Soy Sauce
- Garlic, minced
- Fresh Thyme
- Rosemary, chopped
- All-Purpose Flour
- Vegetable Stock
- Preheat your oven to 180°.
- Peel the potatoes and cube into 5cm pieces. Fill a large pot with cold water and add potatoes and bay leaves.
- Bring the water to a boil and continue to simmer until potatoes are just fork tender, but not falling apart. Completely drain the potatoes and place it back on the heat. Keep the burner on low until the potatoes have completely dried out. The dryer the potatoes, the more liquid they will reabsorb. Remove the bay leaves.
- Using a ricer or potato masher, mash potatoes. Gently squeeze the roasted cloves from the roast garlic bulb into the mashed potatoes and mix until smooth.
- In a small sauce pan melt butter into the milk until both are hot. Using cold dairy will ruin the texture of the potatoes. Add the milk and butter to the potatoes stirring quickly with a large spoon until fully absorbed. Salt and pepper to taste.
- Moving on to the mushroom gravy, Heat the olive oil in a large skillet over medium heat. Add the shallot and cook until soft, about 4 minutes.
- Add the mushrooms and cook until soft, about 8 to 10 minutes. Stir in the tamari, garlic, thyme, and rosemary. Sprinkle the flour over the mushrooms and stir for 1 minute.
- Add the stock and simmer until thickened, whisking often, about 20 minutes. Season with salt and pepper to taste.
- Fry the Angel Bay Beef or Lamb Rissoles as per the instructions.
- Serve on plate with mash potato and drown in mushroom gravy.