It’s so versatile! Available at Coles. For more information visit pearlriverbridge.com
Sweet & Sour Meatballs with Mashed Potatoes
Recipe / Pearl River Bridge
Serves: 2
2 potatoes
10g butter
30mL cream Black pepper to taste
300g minced pork
5 mushrooms, chopped
1 tsp salt
2 tbsp Pearl River Bridge Mushroom
Flavoured Superior Dark Soy Sauce
1 tsp corn starch Oil, for frying
3 tbsp Pearl River Bridge Sweet & Sour Sauce
Peel the potatoes, boil for 30 mins and mash. Heat the pan over low heat, add butter, cream, black pepper and salt, mix well with the mashed potato.
In a medium bowl, mix the minced pork with the mushrooms. Add in salt, Pearl River Bridge Mushroom Flavoured Superior Dark Soy Sauce and corn starch for seasoning.
Roll pork mixture into 5cm balls. Half-fill saucepan with oil, bring to high heat and add the balls. Deep-fry for 3 mins, take out and drain.
Bu hikaye Eat Well dergisinin Issue #37, 2021 sayısından alınmıştır.
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Bu hikaye Eat Well dergisinin Issue #37, 2021 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
ARE YOU TO FU enough?
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Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
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PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
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5 PANTRY SAVIOURS
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Cucumber (Cucumis sativus)
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Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
