Frypan recipes continued
Matt’s Meatballs | Serves |
Not suitable for model FP5500P
1.2kg lean beef 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 freshly ground black pepper 2 tablespoons olive oil
Sauce
1 onion, sliced
2 cloves garlic, crushed
2 tablespoons tomato paste
1 green capsicum, sliced
1 red capsicum, sliced
1 litre ketchup
1.Combine meatball ingredients; roll into balls slightly smaller than golf balls.
2.Heat half of the oil in frypan on setting 6.
Cook meatballs, in batches, until browned all over. Remove from pan.
3.Heat remaining oil in frypan on setting
5; cook onions and garlic, stirring, until the onions are translucent. Add tomato paste and cook for about
4.Serve in long crusty bread rolls as a sub sandwich or with pasta.
Lamb Rack with Garlic | Serves 4 |
and Parmesan Crust |
|
2 x 400g lamb rack roast, French trimmed
4 slices of day old bread, crust removed
2 cloves garlic, chopped
2 tablespoons grated fresh parmesan
1 tablespoon chopped fresh rosemary
2 tablespoons seeded mustard Olive oil spray
Salt and freshly ground black pepper
Mashed potatoes, to serve
1.Preheat frypan on setting 7.
2.Place lamb racks on a chopping board, having the bones interlocked in the middle.
3.Combine bread, garlic, parmesan and rosemary in a food processor. Process until mixture resembles fine breadcrumbs.
4.Spread mustard evenly over the outside of the cutlets flesh.
5.Press the bread mixture over the mustard and spray well with olive oil spray.
6.Place lamb racks in frypan, reduce heat to setting 3 and cook, covered, for about
35 minutes or until cooked as desired. Remove from frypan and cover with foil. Allow to rest
7.Cut lamb into individual cutlets and serve with mashed potatoes.
Tip: Recipe can be doubled to serve 8.
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