Recipes continued
Matt’s Meatballs | Serves |
1.2kg lean mince
2/3 cup packaged breadcrumbs
3 eggs
2 tablespoons Worcestershire sauce
2 teaspoons dried sweet basil
1 teaspoon dried oregano
2 cloves garlic, crushed salt and pepper 2tablespoons olive oil
Sauce
1 onion, sliced
2 cloves garlic, crushed
2 tablespoons tomato paste
1 green capsicum, sliced
1 red capsicum, sliced
1 litre bottled tomato sauce
1.Combine meatball ingredients; roll into balls slightly smaller than golf balls.
2.Heat half of the oil in frying pan on setting 6. Cook meatballs, in batches, until browned all over. Remove from pan.
3.Heat remaining oil in frying pan on setting 5; cook onions and garlic, stirring, until the onions are translucent. Add tomato paste and cook for about
Serve in long crusty bread rolls as a sub sandwich or with pasta.
Roast Chicken with Stuffing | Serves 4 |
1.2kg whole fresh chicken sea salt
freshly ground black pepper
Stuffing
1 onion, chopped finely
2 teaspoons olive oil
3 cups fresh bread crumbs
30g softened butter
1 teaspoon grated lemon rind
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme
1.Wash and clean chicken thoroughly. Pat dry with paper towelling.
2.To make stuffing, cook onion in oil until softened. Add to remaining stuffing ingredients and mix well.
3.Place the stuffing inside the cavity of the chicken. Tuck the wings back and tie the base of the chicken with cooking string so that the legs are crossed and securely positioned.
4.Preheat frying pan on setting 7. Brush chicken with a little oil and salt and pepper.
5.Brown chicken on all sides; reduce heat to setting 5 and cook, covered, with the vent open, for about 1½ hours or until cooked through.
Tip: If cooking roast vegetables, place in frying pan ¾ to 1 hour before the end of cooking.
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