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Matt’s Meatballs Serves 6-8
Not suitable for model FP5500P
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
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 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 1-2 minutes
or until fragrant. Add capsicums; cook,
stirring occasionally, until tender. Add
sauce and cook for 10 minutes. Reduce
heat to setting 4; add meatballs and cook,
covered, for a further 10 minutes or until
the meatballs are cooked through.
Serve in long crusty bread rolls as a sub
sandwich or with pasta
Lamb Rack with Garlic
and Parmesan Crust Serves 4
2 x 400g lamb rack roast, French trimmed
4 slices of day old bread, crust removed
2 cloves garlic, chopped
2 tablespoons of grated fresh parmesan
1 tablespoon of chopped fresh rosemary
2 tablespoons of seeded mustard
Olive oil spray
Mashed potatoes, to serve
1. Preheat frying pan 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 frying pan, reduce heat
to setting 3 and cook, covered, for about
35 minutes or until cooked as desired.
Remove from frying pan and cover with
foil. Allow to rest 5-10 minutes.
7. Cut lamb into individual cutlets and serve
with mashed potatoes.
Tip: Recipe can be doubled to serve 8.
Frypan recipes continued