Meat hedgehogs from Haute cuisine
It would seem that may be more familiar and more prosaic hedgehogs? The dish is loved in all cuisines of the world. However, in the kitchen of the nuances – everything! Here are hedgehogs culinary Academy offers Le Cordon Bleu. Although flavors is more Asian than French, hedgehogs are juicy, flavorful and no excess fat that the spring is very important.


  • Minced meat

    450 g

  • Figure

    100 g

  • Chicken egg

    1 piece

  • Green onions

    4 sprig

  • Soy sauce

    2 Tbsp

  • Ginger

    2 tsp

  • Black pepper

    0.25 tsp

  • Broth

    400 ml

  • Water

    300 ml

  • Dry white wine

    1 Tbsp

  • Sesame oil

    0.5 tsp


Mix the minced meat with chopped green onions, egg, grated ginger, pepper and soy sauce.
Add washed and drained rice – I took my favorite Jasmine TM "Mistral". Last time in the package the bag is broken, so there in the bag.
Knead the mince well, it turns out soft.
Hedgehogs roll with a diameter of 3-3,5 cm
Boil in a pan mix soup with water, add the sherry ( I splashed sherry-ordinary, that the essence is the same), sesame oil, I'm still a little salt. Gently lay the hedgehogs, bring the broth to a boil, reduce heat and cover.
Simmer for 40 minutes.
For a side dish - my favorite -clean the vegetables and chop the carrots into large sticks, onion – large pieces, pepper – corners, and mushrooms – quartered. The amount of vegetables and proportion - solely on your taste and possibilities.
Quickly fry the carrots and mushrooms, sprinkle a pinch of sugar – Demerara from "Mistral" fragrant and slightly caramelizing.
Add the remaining vegetables, sprinkle with balsamic vinegar, add a little soy sauce and a couple of times to mix. Cook a couple of minutes. Remove from the heat. Produces fragrant sweet and sour crunchy vegetables.
Feeding hedgehogs, watering the remaining strained broth, with vegetables.
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