Meat balls sandwich

Meat balls sub sandwich

Meat balls sub sandwich

Ingredients
Mince 250 gm
Salt ½ tsp
Mint leaves 8
White cumin roasted and crushed ½ tsp
Egg 1
Onion 1 chopped
Coriander leaves 1 tsp
Oregano leaves ½ tsp
Garlic ½ tsp
Black pepper ½ tsp
Chili powder ½ tsp
Bread 1 slice soaked in milk
Method
Mix all Mince 250 gm, Salt ½ tsp, Mint leaves 8, White cumin roasted and crushed ½ tsp, Egg 1, Onion 1 chopped, Coriander leaves 1 tsp, Oregano leaves ½ tsp, Garlic ½ tsp, Black pepper ½ tsp, Chili powder ½ tsp, Bread 1 slice soaked in milk very well, make into round balls small and deep fry, add in marina sauce, serve on bread.
Ingredients for marina sauce
Tomato puree 1 cup
Onion 1 tbsp finely chopped
Garlic paste ½ tsp
Crushed red pepper 1 tsp
Salt ½ tsp
Sugar 1 tsp
Oregano ½ tsp
Oil 1 tbsp
Tomato ketchup 1 tbsp
Orange color pinch
Method for sauce
Heat oil add chopped garlic, chopped onion fry till light golden add tomato puree with all the seasonings cook till thick add fried balls to sauce, cook for 5 minutes.
Ingredients for sandwich
Long 6 inch buns 2
Capsicum 1 cut into rings
Tomato 1 cut in slices
Onion 1 cut in rings
Cucumber 1 cut in round slices
Pickled cucumber slices
Iceberg lettuce chopped as required
Mayonnaise as required
Mustard paste as required
Thousand Island dressing as required
To assemble
Cut 6 inches bread put marina sauce with balls, vegetables and sauces as required, serve immediately.

Fried Potato Pockets with Meat

M'Batten-Fried Potato Pockets with Meat 

Fried Potato Pockets with Meat

Ingredients

1 pound of ground lamb (or beef)
1 onion, grated
¼ cup of finely chopped cilantro
¼ cup of finely chopped parsley
6 scallions, chopped, only the white part
1 teaspoon of salt
1/3 teaspoon of red chile pepper
¼ teaspoon of cinnamon powder
1 teaspoon of paprika
½ teaspoon of turmeric powder
3 garlic cloves
1 egg
1 tablespoon of tomato paste
1 tablespoon of olive oil
Large white potatoes
Flour egg and vegetable oil for frying

Directions

 Preparing the Meat

1. Mix the egg, spices, garlic and tomato paste with ground meat.

2. Over medium heat, drizzle the olive oil in your pan.

3. Add the grated onion and cook for a few minutes.

4. After a few minute of cooking the inions, add the meat.

5. Cook the meat until done.

6. Once the meat is cooked, about 10 minutes, taste the meat and cook the spices accordingly.

7. Place the meat in a large bowl.

8. Add the cilantro, parsley and scallions to the cooked meat.

9. Let the mixture cool down.

Preparing the Potatoes

1. Peel the potatoes

2. Slice the potatoes – the goal is to get pieces that look like a potato sandwich to fill with the meat.

3. Slice about ¾ of the way through the potato then make the next slice all the way down the potato.

 Assembling and Frying the M’Batten

1. Take a potato sandwich and fill it with the meat then dip it in the egg and the flour.

last step is to fry the M’Batten

1. Heat the oil until it becomes very hot, then fry the M’Batten until they become golden brown.

2. Lace the fried M’Batten on paper towels to drain excess oil then sprinkle salt on top.

3. Serve immediately.

Mixed Veggies Pilau & Shredded Meat

 Mixed Veggies Pilau & Shredded Meat 

 Mixed Veggies Pilau & Shredded Meat 

INGREDIENTS

300gm rice (1 and a half cups), washed 2-3 times then soaked for half an hour.

On a small saucer, keep these spices ready:

1 level tbsp. whole cumin
½ tsp. whole pepper
2 sticks of cinnamon
2 cloves
2 cardamom

Also, you will need:

½ cup shredded boiled meat (I used lamb)
2 onions, chopped
½ tsp. turmeric powder
½ tsp. cumin/coriander powder
½ tsp. freshly ground roasted cumin powder
2 tbsp. butter
4 tbsp. oil
½ tsp. garlic paste
a bit of chopped coriander
2 potatoes, peeled and cut into quarters
¾ cup half-boiled mixed vegetables (I used a combination of peas, carrots, sweet corn and capsicum)
1 green chilli, chopped finely
water or stock, warm (for every cup of rice, you will need 1 and quarter cups of water)

TIP: Boil the meat in water with a bit of salt and pepper powder, garlic and ginger paste until tender, then drain and shred. Use the leftover stock/soup to cook your pilau with. You can adjust the deficit with water if needed.

INSTRUCTIONS

Take a pan and put it on your stove. Remember that the rice will double after cooking and the meat, veggies and potatoes will go in there too so you will need to have enough space in the pan. Turn on the heat and once the pan is hot, add the oil and butter.

Then add the spices you had placed on the saucer. Cumin, cardamom, cinnamon, pepper, cloves.

Once they splutter in the oil, add your chopped onions. Fry them until they are translucent, stirring with a wooden spoon. Then add the turmeric and cumin/coriander powder.

Let these fry for a few minutes, then add the garlic paste and potato cubes. Fry together for a couple of minutes, then add the shredded meat and veggies. Stir for a couple of minutes then add the stock/water and some salt. Let the stock simmer and taste for the salt. You should be able to feel the saltiness. If it feels just right, it means you have too little. Remember that the rice will need some salt too, so let the salt be enough that you can taste it to be a bit more than you would want. Not too much of course!

As soon as the the water starts boiling, drain your rice (which should have been pre-soaked for about half an hour) and add this rice to the stock. Sprinkle a bit of coriander on this, and stir a little. Let this cook on high heat for 2-3 minutes, stirring now and then, then reduce the heat to medium and keep cooking it whilst covered until the water diminishes, giving it a stir every now and then to make sure all the rice is cooked evenly and perfectly.

When you find there is very little water left in the rice, reduce the heat to the lowest point possible. Seal your pan by using a tight lid or wetting a kitchen towel and placing it over the pan then placing a lid on top of it.

Leave the rice to continue steaming on very low heat for a good 10 mins. Switch off, and serve with accompaniments of your choice!

Sources by fauzia kitchen fun