method

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Cut the crusts off the bread.
Lay the slices on a deep plate.
Pour 75 ml of milk over them and allow them to soften.

Slice the endive finely and wash them in cold water until all the sand is removed.

Knead the mince with the Faia Fresh Ginger Puree, parsley, nutmeg, salt and pepper.

Squeeze the milk out of the soaked bread.
Knead the soft bread through the mince.
Form it into eight meatballs.

Cut the potatoes into evenly sized pieces.
Add just enough water to cover them.
Add salt and bring to a boil.

Cover the pan with a lid and boil the potatoes for 20 minutes until soft.
Drain off the water.

Mash the potatoes with 1 tablespoon of butter until smooth.
Add the remaining 150 ml of milk for a creamy mash.

Over low heat, stir the endive through the mash.
Season with salt and pepper.

Meanwhile, heat 3 tablespoons of butter in a frying pan.
Fry the meatballs until golden brown.

Add 100 ml water and the peeled tomatoes.
Break the tomatoes into small pieces with a spoon.

Reduce the heat, cover the pan with a lid and simmer the meatballs for 15 minutes until cooked.

Turn the meatballs halfway through with tongs.

Slice the shallots into thin slices and separate them into rings.
Heat the oil in a small frying pan.

Fry the shallots at moderate heat until golden brown.
Drain them in a sieve.
Sprinkle with salt and pepper.

Divide the stamppot between four large plates.
Place two meatballs per person on the side and spoon some of the gravy on top.

Sprinkle with crispy shallots and serve the rest, along with the pickles if desired, in separate dishes.

Tip: Boil two cloves of garlic with the potatoes for a tasty potato mash.

Storage tip: Pour the oil from the shallots into a bottle with a lid, and use it to add extra flavour to soup or pasta sauce.