MIXED BAG
Woolworths TASTE|April 2020
Remember those roasting bags your mom once used? She was onto something. Use them to make the easiest, juiciest long-weekend roast chicken, curried lamb shoulder, lazy risotto (yes!) and meatballs. Bonus: much less washing up
ABIGAIL DONNELLY
MIXED BAG

MEATBALLS WITH PEANUT SATAY SAUCE

“Yes, you can cook meatballs in a roasting bag! It keeps them moist and tender and there’s no messy pan to clean afterwards.”

Serves 2 to 4

EASY

Preparation: 10 minutes

Cooking: 30 minutes

canola oil 2 T

Woolworths beef-and-pork frikkadels 600 g (or use chicken or beef)

baby pak choi 100 g

radishes 150 g, sliced

rice vinegar 4 T

Woolworths Asian rice paper wrappers 1 x 25 g pack

canola oil, for deep-frying

coriander, for serving

basil, for serving

mint, for serving

roasted, salted peanuts, for serving

Woolworth's crispy onion sprinkles, for serving

For the sauce:

coconut milk 1 x 400 ml can

Woolworths Blue Elephant Thai peanut sauce 1 x 190 ml bottle

soya sauce 4 T

sesame oil 3 T

Woolworths miso paste 1 T

lemongrass 2 sticks, bruised

1 Preheat the oven to 180°C. Heat the canola oil in a pan over a high heat, then brown the meatballs.

2 Combine the sauce ingredients and transfer to a roasting bag. Add the meatballs to the bag and place in a roasting pan. Seal the bag and bake for 20 minutes.

3 Blanch the pak choi and toss the radishes in the vinegar.

Diese Geschichte stammt aus der April 2020-Ausgabe von Woolworths TASTE.

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Diese Geschichte stammt aus der April 2020-Ausgabe von Woolworths TASTE.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.

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