Cottage Timbale

For the Rice :
Basmati rice – 350 gm
Large onion, chopped – 1
Oil or butter – 4 tbsp
Stock -? 700 ml
Salt – to taste
Eggs, grated cheese to taste – 2
Bread crumbs as required
Paneer, sliced, a little butter – 200 gm
For the meat balls:
Minced meat – 225 gm
Chicken or a combination of both slices of bread – 2
Egg yolk – 1
Grated cheese – 2 tbsp
Salt – to taste
Grated nut meg, a little flour – 1/4 tsp
Oil – for frying.
For the sauce:
Button mushrooms, finely chopped – 6-8
Oil – 2 tbsp
Cornflour – 1 tsp
Brandy (optional) – 1/4 cup
Stock – 1 cup
Rice:
Soak the rice for half an hour, saute the onion in oil till transparent. Add the well drained rice and stir – fry till the rice has a parched look. Add a little salt and hot stock. Stir gently, cover when it comes to a boil and lower heat when the water gets absorbed and holes appear on the surface. Stir once with a light hand and let it remain on very low heat till done.
Remove from heat, blend in the eggs and cheese. Spread out rice on an oiled tray to cool.
Meat balls:
Use very fine mince, soak the bread in milk, the squeeze dry. Mix the mince, bread, egg yolk, cheese, salt and nutmeg, using wet fingers prepare walnut sized balls. Dredge the balls with flour and deep fry in hot oil until golden.
Sauce:
Heat the oil. Saute the mushrooms for a few minutes. Add the flour and stir fry for one minute. Sprinkle the mushrooms with the brandy, if using, and let it evaporate. Add the hot stock and continue cooking until the sauce has thickened.
The finale:
Take a high sided baking dish; grease and lightly dust with bread crumbs. Line the bottom and the sides with the rice reserving some of it.
Fill the dish with alternate layers of meat balls, mushroom sauce and paneer slices (these can be very slightly sprinkled with pepper) and grated cheese to taste.
Cover with the reserved rice, sprinkle with bread crumbs and dot a little butter on top.
Bake in an oven preheated to 400 degree F / 200 degree C for 25 – 30 minutes.
Unmould, cut in wedges and serve hot accompanied by a green salad.

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