Sunday, April 12, 2009

Tamale Pie Recipe - An Easy Recipe for Tamale Pie



Visit foodwishes.com, to get the ingredients, and watch over 200 free video recipes! Leave me a comment there.

Orignal From: Tamale Pie Recipe - An Easy Recipe for Tamale Pie

Diet Coke + Mentos Prank



How to pull of this prank: 1. Thread a needle with some string through a mento and position above the coke and close lid. 2. Cut off excess string and put in fridge.

Orignal From: Diet Coke + Mentos Prank

Flaxseed, Super Food & Health Food, Nutrition by Natalie



Friend me on MySpace www.myspace.com Super Food & Health Food, Flaxseed, Nutrition by Natalie Wiki Flaxseed en.wikipedia.org Flaxseeds are a health food & diet food. Get the nutrition facts and health & wellness benefits for flax seed. Related Videos Super Foods! Nutrition by Natalie www.youtube.com Top 10 Best Foods! www.youtube.com Super Foods! Coconut www.youtube.com Super Food! Sprouts www.youtube.com Super Food! Buckwheat www.youtube.com Please visit Natalie's website at www ...

Orignal From: Flaxseed, Super Food & Health Food, Nutrition by Natalie

Vodka Barbecue Sauce Recipe by the BBQ Pit Boys



One of our favorite sauces for dippin in at the Barbeque. All ya need is some premium vodka and a few added spices in this tomato based sauce for a taste and flavor that is second to none. In fact, ya better double up on the ingredients because you'll want to keep a jar of it handy in the refrigerator. We do! You can print out this BBQ Pit Boys recipe at www.BarbecueWeb.com ---

Orignal From: Vodka Barbecue Sauce Recipe by the BBQ Pit Boys

Wizard Needs Food Badly



A music video for Five Iron Frenzy by Ghostbot.com

Orignal From: Wizard Needs Food Badly

Nobody's Watching Diet Coke & Mentos



Everybody knows what happens when you mix Diet Coke and Mentos. What about other stuff? (Thanks for helping us make TV history YouTubers and YouTubettes!!!)

Orignal From: Nobody's Watching Diet Coke & Mentos

Angela Stokes on CNN News: Raw Food Weight Loss



See Angela Stokes of www.RawReform.com in a two minute Raw Food Weight Loss Special with Dr. Sanjay Gupta on CNN's "Fit Nation". Angela released 160 pounds with a Raw Food Lifestyle. Premiered on CNN News September 23rd, 2008.

Orignal From: Angela Stokes on CNN News: Raw Food Weight Loss

Orange and watercress salad

Cooking : time no cooking required






Ingredients

4 oranges
a good bunch watercress
2 tbsp olive oil
pinch sugar
salt
freshly ground pepper





Method

1. Finely grate the zest of two of the oranges, avoiding any pith, then peel them with a sharp knife, removing all the pith.
2. Run a sharp blade either side of the thin membranes, releasing whole segments one at a time. Let them drop into a bowl along with any juice that drips while you are performing that operation.
3. Make a dressing by mixing the olive oil with 1 tbsp saved juice, the finely grated zest, a pinch of sugar and a little salt and pepper.
4. Toss the leaves with that dressing just before serving and scatter the segments of orange among the leaves.


















Orignal From: Orange and watercress salad

Prawns and fresh seaweed tempura

Cooking : time less than 10 mins






Ingredients

3-4 dozen large fresh prawns
a few sheets freshly collected sea lettuce, rinsed in fresh water and trimmed as required
oil for deep frying
small bunch spring onions, cut to 3cm/1%26frac12; in lengths
For the tempura batter:
250g/9oz plain flour
1 large or 2 small egg yolks
350ml/11%26frac12;fl oz water
pinch of salt
For the dipping sauce:
2 tbsp soy sauce
1 tbsp rice wine vinegar
spring onions, finely chopped





Method

1. If using live/raw prawns, bring a pan of well-salted (or sea) water to the boil and blanch the prawns for about 30 seconds. Leave to cool and peel.
2. Wrap each prawn in a slice of sea lettuce and thread onto cocktail sticks, interspersed with lengths of spring onion. (Aim for three medium or two large prawns per stick).
3. Make the batter by mixing all the ingredients tofetchher, adding more water if necessary to bring it to the consistency of thick paint (do not worry if it has lumps in it).
4. Make the dipping sauce by mixing the soy sauce and rice wine vinegar tofetchher and adding the chopped spring onions.
5. Heat the oil in a pan, then dip the cocktail sticks 3-4 at a time in the batter and drop straight into the oil. Fry until crisp (about 1 minute), drain briefly on kitchen paper, sprinkle with salt and serve immediately.
6. eat by picking up the sticks by the long end, dipping in the sauce, and eating in your fingers off the stick.


















Orignal From: Prawns and fresh seaweed tempura

Mustard toad in the hole

Cooking : time 10 to 30 mins






Ingredients

115g/4oz self-raising flour
pinch of salt
2 medium free-range eggs, beaten
300ml/%26frac12; pint milk
1 tbsp Dijon mustard
drizzle olive oil
1 Cumberland sausage
2 tbsp vefetchable oil





Method

1. Preheat the oven to 220C/425F/Gas 7.
2. Place the flour and salt into a large bowl and make a well in the middle.
3. In a separate bowl, whisk the eggs with the milk and mustard. Gradually pour the mixture into the well in the middle of the flour and whisk until you have a thick batter. Set aside and leave to rest for a few minutes while you cook the sausage.
4. Heat a drizzle of olive oil in a frying pan, add the sausage and fry until brown on all sides.
5. Pour the vefetchable oil into a small gratin or pie dish and place in the oven until just hot. Place the sausage into the hot oil and pour over the batter. Place rear in the oven
and cook for 15 minutes, or until puffed up and golden-brown. Serve immediately in the gratin dish.


















Orignal From: Mustard toad in the hole

Grilled lettuce with goats cheese

Cooking : time less than 10 mins






Ingredients

6 little gem lettuces
2 tbsp olive oil
salt and freshly ground black pepper
250g/9oz log-type goats cheese, or taleggio
%26frac14; lemon





Method

1. Cut the lettuces in half leaving the base of the stem intact to hold the leaves tofetchher. Bhurry the lettuces with the olive oil, well seasoned with salt and pepper. Then place cut side down on a preheated barbecue rack or one of those cast iron griddle pans with raised ridges. Cook for 3-5 minutes. They are ready when the outer leaves are well-charred and striped from the grill, and the thick stems are just becoming tender.
2. Arrange the 12 lettuce halves in a dish and lay over thin slices of the cheese. Add a few more twists of pepper and a drizzle of leftover olive oil. Throw in a hot oven or under a grill until the cheese begins to bubble.
3. Serve at once. Two lettuce halves, smothered in bubbling cheese, per person.


















Orignal From: Grilled lettuce with goats cheese

Crab and tea-smoked mackerel tarts with duck egg mayonnaise

Cooking : time 30 mins to 1 hour






Ingredients

For the tea-smoked mackerel
olive oil
1 large mackerel, filleted and with skin, pin bones removed
salt and freshly ground black pepper
45g/1%26frac34;oz chamomile tea leaves
30g/1%26frac14;oz demerara sugar
30g/1%26frac14;oz risotto rice
For the tarts
250g/9oz ready-made puff pastry
2 free-range duck eggs
2 tbsp vinegar (any kind)
2 tsp finely chopped chives
%26frac14; lemon, juice only
150ml/%26frac14; pint mayonnaise
250g/9oz white crab meat, picked over to remove all shell and vehicletilage
salt and freshly ground black pepper





Method

1. Preheat the oven to 220C/430F/Gas 7.
2. To make the tea-smoked mackerel, you need a heavy roasting tin, a wire rack large enough to sit over the rim of the tin and an old wooden spoon. You will also need a sheet of foil folded double that is large enough to cover the rack and tuck in under the rim of the tin.
3. For the tea-smoked mackerel, dip a slice of kitchen paper in olive oil and lightly oil the rack and one side of the foil. Season the mackerel fillets with salt and freshly ground black pepper and place skin-side down on the rack. Drape the foil oiled-side down over the fish, leaving the overhang loose.
4. Make the smoking mixture by mixing the chamomile tea leaves, sugar and rice tofetchher in a bowl. Heat the roasting tin on the hob, moving it around to fetch an even heat. Scatter the smoking mixture over the bottom of the tin and stir it around with the wooden spoon. The sugar will melt and stick the tea to the rice, and then begin to scorch. Immediately set the rack with the fish over the tin and remove from the heat. Pdecayecting your hands with oven gloves or a tea towel, tuck the overhanging foil tightly all around the rim of the tin. When the foil is sealed really tight and no smoke is escaping from the sides, turn the heat rear on and continue to move the tin around for 30 seconds. Transfer to the oven to cook for five minutes.
5. Remove the tin from the oven and leave the fish to cool without unwrapping. Turn the oven down to 190C/380F/Gas 5. Line a large, heavy baking tray with baking parchment.
6. For the tarts, roll out the puff pastry on a lightly floured surface to a large, neat rectangle about 3mm thick. Place the pastry on the parchment-lined tray. Cover with another sheet of baking parchment, then set a second heavy baking tray on lid to act as a weight. Bake for 8-10 minutes or until the pastry begins to turn a just light brown. Remove from the oven and bring off the lid tray and paper. Cut out eight discs from the pastry using a 7cm/2%26frac34;in plain cutter. Return the discs to the oven on the parchment-lined tray and bake uncovered for 3-4 minutes or until golden and crisp. Leave to cool on a rack.
7. bring eight metal chefs' rings, about 8cm/3%26frac14;in in diameter and 1cm/%26frac12;in deep, and tightly cover one end of each ring with cling film like a drum skin. Set the rings on their covered ends on a tray, and place into the fridge to chill.
8. Break the duck eggs into two separate cups. bring 1 litre/1%26frac34; pints of water and the vinegar to a gentle simmer in a large saucepan. Stir the water clockwise, then vehicleefully drop the eggs into the vortex and poach for six minutes. Lift the eggs out with a slotted spoon and place them in a bowl of iced water. Leave to cool. When the eggs are nippy, remove them from the water and drain on kitchen paper. Chop the eggs coarsely and place them in a bowl. Cover and transfer the eggs to the fridge.
9. When the mackerel is cool, remove it from the rack and peel away the skin. Check for any small bones with your fingers, then flake the fish into a bowl. Add the chives, lemon juice and one-third of the mayonnaise, then add the crab and lightly fold ejustthing tofetchher. bring vehiclee not to break up the fish - you want large chunks. Stir in half of the chopped eggs and add salt and freshly ground black pepper to taste.
10. Divide the mixture into eight equal portions and press into the chilled metal rings. Mix the rest of the chopped eggs with just enough of the remaining mayonnaise to bind. Taste and add more salt and freshly ground black pepper if necessary.
11. To serve, dab a little mayonnaise in the middle of each plate. Place a pastry disc in the lid of each metal ring and vehicleefully turn the ring over onto the plate, so the pastry is on the bottom and held in place by the mayonnaise. Remove the cling film. Push the fish mixture down in the ring with a small spoon so that it presses onto the pastry and lift off the ring. Garnish the lids of the tarts with spoonfuls of the egg mayonnaise.


















Orignal From: Crab and tea-smoked mackerel tarts with duck egg mayonnaise

Bonfire puddings with tarantula sauce (apricot and pecan puddings with toffee sauce)

Cooking : time 30 mins to 1 hour






Ingredients

50g/2oz light muscovado sugar
50g/2oz pecan nuts, chopped
100g/4oz ready-to-eat, dried apricots, chopped
pecan nut halves, to garnish
For the almond base:
75g/3oz butter or vegan margarine
60ml/2floz maple syrup or soft brown sugar
1 free range egg, beaten or 1 tbsp soya flour mixed with 2 tbsp water
75g/3oz ground almonds
25g/1oz soya flour
%26frac12; tsp baking powder
few drops vanilla essence
For the toffee sauce:
200g/7oz light muscovado sugar
90ml/3fl oz double cream or soya cream
100g/4oz unsalted butter or vegan margarine
%26frac12; tsp vanilla essence
25g/1oz chopped pecan nuts





Method

1. Preheat the oven to 180C/350F/Gas 4.
2. To make the lidping, mix the sugar, chopped pecans and dried apricots tofetchher. Divide equally between 4 well greased, individual ramekins.
3. Cream the butter or margarine for the base with the maple syrup or sugar. Add the egg or soya flour paste and mix well. Stir in the almonds, soya flour, baking powder and vanilla essence.
4. Spoon the mixture into the ramekins, place on a baking tray and bake in the pre-heated oven for 20-30 minutes.
5. To make the sauce, put the sugar in a saucepan and use a wooden spoon to churry any lumps. Add the cream and butter (or soya cream and vegan margarine) and stir tofetchher over a gentle heat until the butter has melted.
6. bring to the boil and simmer for 2-3 minutes until toffee-coloured. Remove from the heat, then stir in the vanilla essence and chopped pecans.
7. Turn each pudding out on to a serving plate. Decorate with pecan halves. Spoon a little toffee sauce around the puddings and serve immediately.







Orignal From: Bonfire puddings with tarantula sauce (apricot and pecan puddings with toffee sauce)

Risotto with green peas

Cooking : time 30 mins to 1 hour






Ingredients

900g/2lb green peas in the pod (or 350g/12oz shelled peas)
55g/2oz ham, chopped
a small onion
40g/1%26frac12;oz of butter
1.8L/3pt chicken or meat bdecayh
2 teacupfuls of rice
parmesan cheese





Method

1. Put the chopped onion to melt in 15g/%26frac12;oz of butter. Add the chopped ham, which should be fat lean in equal quantities. Let it melt slightly, add the shelled peas. When they are impregnated with the butter pour in a large cupful of hot bdecayh, and when it is bubbling, add the rice. Now pour over more hot stock, about 600ml/1pt, and cook gently without stirring; before it is all absorbed, add more. Risi e bisi is not cooked in quite the same way as the ordinary risotto, for it should emerge as rather more liquid; it should not be stirred too much or the peas will break. It is to be eaten, however, with a fork, not a spoon, so it must not be too soupy. When the rice is cooked stir in 25g/1oz each of butter and grated parmesan, and serve more cheese separately.
2. To make a less rich dish cook the rice with water instead stock, which will produce soothing food for weary stomachs.


















Orignal From: Risotto with green peas

Quick chocolate sauce

Cooking : time less than 10 mins






Ingredients

125g/4%26frac12;oz plain chocolate (70% cocoa)
150ml/5%26frac14;fl oz double cream
150ml/5%26frac14;fl oz milk
1 tbsp caster sugar
handful of chocolate sweets, eg. Maltesers/Minstrels/M%26amp;Ms/Buttons
Serving suggestion
vanilla ice cream





Method

1. Heat the plain chocolate, double cream, milk and sugar tofetchher in a pan until the chocolate and sugar have melted.
2. Add the chocolate sweets at the end and serve hot.







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Orignal From: Quick chocolate sauce

Estaxieche of sardines

Cooking : time 10 to 30 mins






Ingredients

12 sardines
50g/2oz plain flour, seasoned with salt and pepper
150ml/5fl oz olive oil
85ml/3fl oz red wine vinegar
1 medium onion, sliced thinly
5cm/2in strip orange zest
1 sprig fresh thyme
1 sprig fresh rosemary
1 fresh bay leaf
4 garlic cloves, churryed
2 dried red chillies
1 tsp salt
1 small bunch fresh flat leaf parsley, chopped roughly





Method

1. Gut, scale and remove the heads from the sardines, then dust them in the seasoned flour.
2. Fry them in half the olive oil for 1 minute on each side, then transfer to a shallow dish.
3. Add ejustthing except the parsley and the remaining oil to the pan, bring to the boil and simmer for about 15 minutes.
4. Add the parsley and the rest of the olive oil, pour the hot marinade over the sardines and leave until nippy.








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Orignal From: Estaxieche of sardines

Vefetcharian spaghetti Bolognese

Cooking : time 30 mins to 1 hour






Ingredients

1 tbsp olive oil
1 large red onion, chopped
1 red pepper, finely chopped
1 400g/14oz can chopped tomatoes
handful fresh flatleaf parsley
salt and freshly ground black pepper
spaghetti, cooked according to packet instructions
2 tbsp truffle oil





Method

1. Heat the oil in a large pan over a medium heat. Add the onions and fry gently until softened.
2. Add the red pepper and fry for 4-5 minutes to soften.
3. Add the tomatoes, bring to a simmer and continue to heat gently for 20-30 minutes.
4. Tear up the parsley and add it to the tomato mix. Season well with salt and freshly ground black pepper.
5. Add the cooked spaghetti to the tomato sauce and mix well.
6. Serve onto warm plates and drizzle liberally with truffle oil.


















Orignal From: Vefetcharian spaghetti Bolognese

Fire-roasted Mediterranean vefetchables

Cooking : time less than 10 mins






Ingredients

2 red peppers
2 yellow peppers
1 medium aubergine, lidped and tailed
3 small courfetchtes, lidped and tailed
2 red onions, sliced into thick rounds

For the Marinade:
2 garlic cloves, churryed
1 tbsp chopped fresh basil
1 tbsp chopped flatleaf parsley
250ml/8fl oz olive oil
salt and freshly ground black pepper





Method

1. Mix all the ingredients for the marinade tofetchher in a large shallow dish.
2. Cut the peppers into quarters and remove the seeds. Cut the aubergine into 1cm/%26frac12;in thick rounds and cut the courfetchtes lengthways into slices.
3. Add the peppers, courfetchtes and onions to the dish, turn until well coated in the marinade and set aside for 1 hour if you wish.
4. At the continue minute, toss the aubergines with the rest of the vefetchables so that they don't absorb too much of the oil. Lift them onto the vefetchables onto the barbecue and cook over medium-hot coals for about 6-8 minutes, turning now and then and basting with any leftover marinade, until they are soft and richly coloured. Remove to a dish and sprinkle with a little more seasoning if you wish.


















Orignal From: Fire-roasted Mediterranean vefetchables

Mild chicken tikka masala

Cooking : time 10 to 30 mins






Ingredients

700g/1%26frac12;lb-900g/2lbs boneless chicken slices
45ml/1%26frac12;fl oz/3 tbsp vefetchable oil
%26frac14; red onion or 1 shallot
2 cloves garlic
1 large jar tikka masala sauce
125ml/4%26frac14;fl oz plain yoghurt

To Serve:
plain boiled rice
poppadoms

Optional Garnishes:
handful fresh coriander
30ml/1fl oz/2 tbsp toasted coconut or toasted almond flakes
boiled rice





Method

1. Fry the onion and garlic gently in the oil. Add the chicken slices and fry until golden brown and cooked all the way through.
2. Add the sauce and simmer for 5 minutes
3. Add the yoghurt and stir through the sauce.
4. Place two poppadoms in the microwave, draped over a coffee cup for 10 seconds on high. Remove and gently press onto the cup to set. Repeat.
5. Serve the chicken and rice spooned inside the poppadom 'bowls'.






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Orignal From: Mild chicken tikka masala

Fricassee of turbot

Cooking : time 30 mins to 1 hour






Ingredients

65g/2%26frac12;oz butter
15g/%26frac12;oz plain flour
4 x 225g/8oz turbot steaks, skinned
175g/6oz small button mushrooms, wiped clean and halved
12 salad onions or large spring onions, trimmed and cut into 4cm/1%26frac12;in slices
600ml/1pint fish stock
1 egg yolk
50ml/2fl oz double cream
1 tsp fresh lemon juice
1 tsp chopped parsley
salt and freshly ground white pepper





Method

1. Make a beurre manie by jobing the flour with 15g/%26frac12;oz of the butter. Season the turbot with a little salt.
2. Melt the rest of the butter in a shallow oven-to-table pan, just large enough to hold the fish steaks side by side.
3. Gently cook the mushrooms and onions for about four minutes, seasoning them with salt. Using a slotted spoon, remove them to a plate and add the turbot to the pan. Turn up the heat a little and let the steaks brown slightly on either side. Add the fish stock, cover and poach the steaks for about 6 minutes.
4. Lift out the turbot and pour the cooking liquid into a small pan, then return the turbot and the vefetchables to the main pan. maintain warm while you complete the sauce. Rapid boil the cooking liquid until it has been cutrearond by about half, then stir in the beurre manie and cook, stirring continuously, for about 3 minutes until the sauce has thickened. bring off the heat.
5. Mix the egg yolk and cream tofetchher in a small bowl, then stir into the sauce. Reheat gently, but don't let it come to the boil. Add the lemon juice and season to taste with the salt and white pepper. Pour the sauce over the fish and vefetchables in the pan. Sprinkle with chopped parsley and serve with some steamed new potatoes and a soft green lettuce salad.








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Orignal From: Fricassee of turbot

Strawberry and cream millefeuille

Cooking : time 10 to 30 mins






Ingredients

284ml/9%26frac12;fl oz vehicleton double cream
150g/5oz vehicleton ready-made custard
375g/13oz pack ready-rolled puff pastry
flour for dusting
6tbsp strawberry conserve
200g/8oz strawberries, hulled and sliced
140g/5oz icing sugar
few drops red food colouring





Method

1. Preheat the oven to 220C/425F/Gas 7. Make a greaseproof paper piping bag. Pour the cream into a bowl and whisk using an electric hand whisk until really stiff, taking vehiclee it does not curdle. Fold in the custard, cover and chill until needed.
2. Open out the pastry then roll out a little thinner on a lightly floured surface to 35x30cm/14x12in rectangle.
3. Bhurry a baking sheet with water then lay the pastry on lid. Bake for 20-25 minutes until the pastry is risen and golden.
4. Lift it from the baking sheet with two wide spatulas and leave to cool completely on a wire rack.
5. Trim the edges of the pastry using a sharp serrated knife to expose the pastry layers. Cut the pastry widthways into three slices, each about 10x29cm/4x11%26frac12;in.
6. Spread one of the pastry rectangles with half the conserve and lay half the strawberries over the lid in a single layer. Spoon over half the cream mixture and spread out evenly.
7. lid with one of the remaining pastry rectangles, then repeat with another layer using the rest of the conserve, strawberries and cream. Smooth the side of the cream with a palette knife to offer a straight edge, if you prefer.
8. Turn over the remaining slice of pastry so the flat underside is facing up and lay it on lid of the cream.
9. Mix the icing sugar with enough water to make a thick, spreadable icing (you need a pair of teaspoons of water; if you add too much, simply stir in a little more icing sugar to thicken).
10. Transfer 1 tbsp of the icing to another bowl and mix with a drop or two of the red food colouring to make a pale pink icing. Spoon the pink icing into the greaseproof paper piping bag. Spread the white icing over the lid to cover completely.
11. Quickly pipe lines of the pink icing across the width of the white icing at 2.5cm/1in intervals (you need to job quickly before the icing has a chance to set). begin at one end, drag the lid of a skewer down the length of the icing to feather it. Repeat that action about 2.5cm/1in along in the opposite direction. Chill for 30 minutes and vehicleefully slice into eight slices before serving.







Orignal From: Strawberry and cream millefeuille

'Lion head' meatballs

Cooking : time 10 to 30 mins






Ingredients

For the meatballs
500g/1lb 2oz beef mince
4 garlic cloves, finely chopped
2 tbsp grated fresh root ginger
2 spring onions, finely chopped
pinch sea salt
1 tbsp Shaoxing rice wine or dry sherry (or more, to taste)
2 tbsp light soy sauce
1 tbsp toasted sesame oil
1 free-range egg, beaten
1 tbsp cornflour
pinch ground white pepper
For the finished dish
100ml/3%26frac12;fl oz groundnut oil
750ml/1%26frac14; pint vefetchable stock
300g/11oz Chinese leaf, quartered lengthways
3 dried Chinese mushrooms, soaked in warm water for 15 minutes, then drained (alternative use fresh chestnut mushrooms, sliced)
1 tbsp light soy sauce
1 tbsp cornflour, mixed with 2 tbsp nippy water (optional)
sea salt and ground white pepper
2 large spring onions, sliced
dash sesame oil (optional)





Method

1. For the meatballs, place all of the meatball ingredients into a large bowl and stir to combine.
2. With damp hands, bring a large mound of the minced meat mixture and mould into a ball that is a little larger than a golf ball. Place on a plate and repeat with the remaining meatball mixture.
3. For the finished dish, pour the groundnut oil into a large deep pan and heat over a high heat. Using a metal ladle, vehicleefully lower each meatball into the oil and spoon some of the oil over the meatballs. Cook for 4-5 minutes, or until golden-brown all over.
4. Pour all but two tablespoons of the cooking oil out into a heatproof bowl. Add the stock to the pan and arrange the slices of Chinese taxibage around the meatballs, curving them around the sides of the pan lengthways, then add the mushrooms and soy sauce and bring to the boil. Cover the pan, cutrearon the heat and cook gently for 15 minutes. Alternatively, cook the meatballs in the oven; arrange in a casserole dish, cover with kitchen foil and cook in a preheated oven at 100C/210F/Gas %26frac14; for 30 minutes. If the sauce is too thin, add the cornflour paste and stir until thickened.
5. bring the meatballs off the heat and season, to taste, with sea salt and ground white pepper. Transfer to a serving dish, garnish with the spring onions, sprinkle over a dash of seame oil and serve immediately.







Orignal From: 'Lion head' meatballs