Table of Contents
Advertisement
Available languages
Available languages
CHINESE MEAT BALLS
500g minced beef
250g cabbage
2 onions
1.5ml ginger
METHOD: Preheat the frying pan to about 150°C. Put meat, cabbage and onions through
meat grinder using coarse cutter, or place in a food processor. Combine ginger, salt and soy
sauce and add to meat mixture. Mix well. Shape into balls about 2.5 – 3 cm in diameter. Fry
in melted shortening until done, browning well on all sides.
PORK CHOPS PAPRIKA
4 to 6 pork chops
Paprika
Salt
METHOD: Preheat the frying pan to setting 4 or 5 (dependent on personal preference).
Sprinkle chops with paprika, salt, pepper and sage. Grease the frying pan lightly and brown
the chops on both sides. Reduce the heat setting to 2 or 3. Add milk gradually as needed.
Cover and braise until done.
ROAST CHICKEN WITH ROAST POTATOES
1 x 1.5kg chicken
7ml mixed dried herbs
3ml tumeric
1 large onion, quartered
60ml oil
METHOD: Wash and dry chicken inside and out. Mix salt, pepper, herbs and tumeric and
sprinkle over chicken. Place onion inside cavity of chicken and tie legs. Heat oil and butter in
frying pan to about 180°C until butter begins to foam. Fry chicken until nicely browned all
over. Turn heat down to approximately 120°C. Cover and roast chicken for about 1 hour,
turning every 15 minutes. Season potatoes and sprinkle with flour. Add potatoes to frying
pan for the last 30 minutes of cooking. Roast with the chicken, turning regularly.
5ml salt
15ml soy sauce
30ml shortening or cooking oil
Pepper
3ml Sage
300ml Milk
60g butter
6 medium sized potatoes, peeled
Salt and pepper
Flour
8
Advertisement
Table of Contents
