KOREAN PORK RISSOLES (FRIED MEATBALLS)

Also known as EGG-ROLLED PORK. Only a few Korean restaurants serve this dish so it must be a regional specialty. They are so good, however, that even if you make twice as many as you normally would, they will all be gone by next morning

1 pound (or half a kilo) of pork mince (ground pork)
1 teaspoon salt
2 cloves garlic, chopped
6 tablespoons flour
4 eggs
6 tablespoons soy sauce
.5 teaspoon pepper
4 tablespoons peanut oil
3 spring onions chopped (or scallions)
2 tablespoons sesame seeds

Combine meat with salt, pepper, soy sauce, chopped onion and garlic, peanut oil and sesame seeds. Roll into 1 inch balls and flatten slightly. Dust with flour and roll in beaten eggs. Fry in hot oil for 15 mins or until well browned.
Usually served with steamed rice and Kim Chee (Korean pickled cabbage) but if you are not feeling very Asian you can substitute fresh bread-rolls and a tossed salad. They do NOT deserve to be smothered with tomato sauce (ketchup) but dipping them in soy sauce is an option.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here.
My Home Page is here or here.

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FRITTATA


250g (8 oz) zucchini (courgettes, Italian squash)
2 rashers bacon
10 stuffed olives - chopped
30g (1 oz) butter
1 red pepper
3 shallots (scallions, chives)
60g (2oz) mushrooms
1/2 cup grated cheese
4 eggs
salt


Grate zucchini into bowl; sprinkle with salt; stand 30 mins. Rinse zucchini under cold running water; squeeze dry with hands. Chop bacon finely, add to dry pan and cook until crisp; remove and drain on absorbent paper. Melt butter in same pan; add finely chopped pepper; cook 1 minute. Add chopped shallots, sliced mushrooms, zucchini and chopped olives; cook further 1 minute, stirring constantly. Remove from heat, pour mixture into bowl, add cheese, bacon, salt and lightly beaten eggs. Mix well. Pour mixture into greased 20 cm (8") pie tin. Bake in moderate oven 20 mins or until set and lightly brown on top.

Serves 4. Serve with salad


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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here.
My Home Page is here or here.

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EASY FETTUCINE

.5 teaspoon salt
2 cloves garlic, chopped
1 onion chopped
.75 lb beef mince
4 bacon rashers with rind only off
2 teaspoons dried oregano
2 teaspoons dried basil
.75 cup tomato paste
1 Oxo cube (stock cube)
.5 cup water
Grated Parmesan cheese

Chop up bacon, garlic & onion. Tip all ingredients into a saucepan & bring to boil. Turn down heat & simmer for an hour or more with lid on.

Serve with fettucine noodles, penne or other pasta and top with grated cheese. NOTE: Leave plenty of fat on bacon.

Serves 2-4.

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Comments? Email me here or here.
My Home Page is here or here.

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LAMB & BACON PIE

500g cubed lamb
1 onion
1 stalk celery
1 large carrot
salt & pepper
250g bacon, chopped
oil
pastry
1.5 cups water

Brown onion in oil in pan. Add lamb. Continue to cook until all meat changes colour. Add rest of ingredients except pastry. Add 1.5 cups water. Simmer until cooked -- about 1.5 hours. If too much liquid, either boil rapidly until reduced or thicken with cornflour. A variety of vegetables can be used e.g. peas, parsnip, potatoes, sweet potatoes. Line pie dish with pastry, add filling, cover with pastry. Cook 1 hour (200 deg C.).

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Comments? Email me here or here.
My Home Page is here or here.

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