Michael Clarke aka “pup” has grown up into top hounds of Australian cricket, hunting down one team after another. Over the years, Clark has proved himself in all formats of international cricket and established himself as a reliable player. His technique has changed from hitting the ball up the rope to finding gaps and good placements. There has been ups and downs in his professional as well as personal life. But there is one person who has been underpinning this ‘pup’-his mother. Clarke has always been close to his mother Debbie. She has been managing his finances, thanks to her career in the bank.
Apart from this, his mother is also a great cook and makes number of Australian recipes. Hope you enjoyed my blog Traditional Aussie Meat Pie. Though Clarke travels most of the time because of Cricket commitments, he never gets to explore much, especially food. May be his mother’s Rissoles are tempting enough to surpass all the food in the world. Born in London, the European food is what he has grown up on. His love for Rissoles comes from there I guess. I am not a much of a Cricket fan but this World Cup fever hit me hard. Since Michael Clarke’s country is hosting this world cup, let’s give him a “food support” and try Rissoles.
Easy Homemade Rissoles
1 beaten Egg,
1 grated Onion,
500g minced Beef,
1/2 teaspoon Herbs,
1/2 cup Breadcrumbs,
1 tablespoon Olive oil,
2 chopped Garlic Cloves.
1. Mix beef, onion, garlic, herbs, egg and breadcrumbs in a bowl. Season with salt and pepper. Shape-up the mixture into six, 2 cm thick rissoles.
2. Place on a large plate. Now heat the oil in a wok, over medium-high heat. Add the rissoles balls. Cook for 4 minutes for each side or until golden brown.
3. Serve rissoles with salad and bun.
Enjoy Cricket World Cup 2015!