MEATBALLS WITH PEANUT SATAY SAUCE
“Yes, you can cook meatballs in a roasting bag! It keeps them moist and tender and there’s no messy pan to clean afterwards.”
Serves 2 to 4
EASY
Preparation: 10 minutes
Cooking: 30 minutes
canola oil 2 T
Woolworths beef-and-pork frikkadels 600 g (or use chicken or beef)
baby pak choi 100 g
radishes 150 g, sliced
rice vinegar 4 T
Woolworths Asian rice paper wrappers 1 x 25 g pack
canola oil, for deep-frying
coriander, for serving
basil, for serving
mint, for serving
roasted, salted peanuts, for serving
Woolworth's crispy onion sprinkles, for serving
For the sauce:
coconut milk 1 x 400 ml can
Woolworths Blue Elephant Thai peanut sauce 1 x 190 ml bottle
soya sauce 4 T
sesame oil 3 T
Woolworths miso paste 1 T
lemongrass 2 sticks, bruised
1 Preheat the oven to 180°C. Heat the canola oil in a pan over a high heat, then brown the meatballs.
2 Combine the sauce ingredients and transfer to a roasting bag. Add the meatballs to the bag and place in a roasting pan. Seal the bag and bake for 20 minutes.
3 Blanch the pak choi and toss the radishes in the vinegar.
Denne historien er fra April 2020-utgaven av Woolworths TASTE.
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Denne historien er fra April 2020-utgaven av Woolworths TASTE.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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