Recipes continue
Meatballs | Makes about 18 |
750g minced topside steak
1 onion, chopped ½ cup breadcrumbs
2 tablespoons chopped parsley
½teaspoon salt
½teaspoon pepper
½teaspoon dried mixed herbs
2 teaspoons Worcestershire sauce
1 egg, lightly beaten
1.Combine meat, onion, breadcrumbs, parsley, seasoning, and Worcestershire sauce.
2.Add enough egg to bind mixture together.
3.Shape the mixture into 25mm balls, refrigerate meatballs for 1 hour.
4.Heat oil to 160ºC
5.Fry in batches for
Potato crisps
4 potatoes, washed and peeled
2 cups water, salted
1.Cut potatoes into wafer thin slices. Place the slices into the salted water and allow to stand for
2.Drain potatoes and dry thoroughly.
3.Heat oil to 180ºC and fry a small quantity at a time, shaking frequently during cooking. Cook for
4.Drain and serve hot or cold, sprinkle with salt if desired.
Felafel
1½ cup dried chickpeas, washed and soaking 1 onion chopped
½teaspoon chilli powder 1 teaspoon cumin, ground
½teaspoon coriander, ground 2 cloves garlic, crushed
3 teaspoons lemon juice ¼ cup chopped parsley
½cup besan flour (chickpea) 1 egg
1.Soak chickpeas overnight, drain. Rinse well.
2.Place chickpeas in a saucepan with 1 litre of water, simmer for 1 hour. Drain well.
3.Blend the chickpeas with the rest of the ingredients in a food processor. Chilli mixture.
4.Heat oil to 160ºC. Shape felafel into 4cm balls and fry
5.Sever hot or cold with hummus and Lebanese bread.
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