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 2T

Woolworths beef-and-pork frikkadels

600 g (or use chicken or beef)

baby pak choi 100 g

radishes 150 g, sliced

rice vinegar 4T

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

Woolworths crispy onion sprinkle, 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 4T

sesame oil 3T

Woolworths miso paste 1T 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. 4 Heat the canola oil until very hot, then deep-fry the rice paper wrappers until puffy. 5 Remove the meatballs from the oven and serve with the sauce, pak choi, radishes, herbs, wrappers, peanuts and onion sprinkle. DAIRY-FREE

WINE: Longridge Cabernet Sauvignon 2018

“This is also the perfect way to roast brinjals for baba ganoush ”