Mediterranean Meatballs with Roast Potato Wedges

INGREDIENTS
750g lean minced beef
1 1/2 tsp Herbes de Provence or mixed dried herbs
3 cloves garlic, crushed
8 tbsp extra virgin olive oil
1 onion, chopped
200g mushrooms, finely chopped
1 tbsp plain flour
200mL red wine
200mL meat or vegetable stock
6 tbsp tomato ketchup
1kg potatoes, cut into 6 wedges
Salt and freshly ground black pepper

METHOD
Combine mince, herbs and garlic, and season well.
Working with wet hands, form the mixture into walnut-sized balls.
Heat 2 tbsp olive oil in a frying pan.
Brown the meatballs, in two batches if necessary.
Transfer to large saucepan, then cover and set aside.
Add the onions and mushrooms to the fat in the pan and stir-fry for about 10 mins.
Stir in the flour, wine, stock and ketchup.
Pour over the meatballs and simmer, covered, for about 1 hour.
Preheat the oven to 200'C.
Parboil the potato wedges for about 5 minutes then drain.
Transfer to roasting tin and toss with remaining olive oil to coat.
Bake for 30-40 minutes until golden, then sprinkle with salt.
Serve the meatballs and potato wedges drizzled with sauce.

SERVINGS
6

COMMENTS
Full of flavour

SOURCE
Tesco Recipe Mag

Cardamom Biscuits

INGREDIENTS
BISCUITS
1/2 cup slivered almonds
125g cubed butter at room temp
1/2 cup firmly packed dark brown sugar
1/2 tsp vanilla essense
3/4 cup SR flour
2/3 cup plain flour
2 tsp ground cardamom
2 tsp milk
icing sugar to dust

CARAMEL FILLING
125g butter
1 cup brown sugar
1/4 cup thin cream
1 Tblspn golden syrup

METHOD
BISCUITS
- Preheat oven to 160C
- Spray 2 trays
- Brown almonds
- Beat sugar, butter and essense till fluffy
- Mix in flour, cardamom with wooden spoon
- Add milk and almonds, knead into consistent dough
- Roll out and cut with biscuit shapes or glass
- Bake for 16 mins swapping trays halfway
- Make filling, sandwich together and enjoy!

CARAMEL FILLING
- Melt all ingredients together slowly, until boiling and slightly thickened, cool.

COMMENTS
Delicious!

SOURCE
AGT Mag

Ginger Stir-Fry

INGREDIENTS
grated ginger
crushed garlic
peanut or corn oil
chicken or pork thin strips
fish sauce
hoi sin sauce
oyster sauce
stir fry vegetables
cornflour

METHOD
Cook heaps of grated ginger and crushed garlic in peanut or corn oil in wok.
Add thin slices of meat of choice with a generous sprinkling of fish sauce and hoi sin sauce.
Cook quickly, spoon into heat resistant bowl and set aside.
Add more oil to wok and saute onion, capsicum, carrots, cauliflower, beans, peas etc.
Stir in some oyster sauce and then soft vegetables such as zucchini, broccoli, and mushrooms.
Add water and place lid on wok.
After a few minutes return meat to wok and stir carefully.
Thicken with a spoon of cornflour mixed in a little water.
Serve when sauce thickens with rice or noodles.

SOURCE
Mum

Jytte's Pebernoedder

INGREDIENTS
250g flour
100g butter
175g sugar
1 egg
2 tbsp cream or milk
½ tsp pepper
½ tsp cloves
½ tsp cinnamon
½ tsp ginger

METHOD
- Mix flour and spices.
- Add butter and mix to resemble fine breadcrumbs.
- Add rest of ingredients.
- Keep dough cold for ease of handling.
- Roll out to little balls the size of a ten cent coin and bake at 180C for approximately 10 minutes.
- The dough can be frozen before baking, and biscuits are best kept in an airtight container.

SOURCE
Jytte