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Recipe for family meals :

Meatball Surprise
 

Working at the BBC Good Food Show last November gave me very little opportunity to actually see much of the show. However, one interesting item I did get given was a CD-Rom of recipes, promoting New Zealand Lamb. There are some first class recipes - hopefully they will not mind me publishing a few!

How to introduce New Zealand Lamb? That is probably best left to the New Zealanders themselves:

New Zealand Lamb . . . pure and simple

Give your next meal an international flavor with New Zealand Lamb. Our natural grazing lands, combined with a long and proud history of providing the world with the finest quality food products means that our lamb is always tasty, tender and delicious. New Zealand Lamb has a succulent flavor.

If you would like more information or to find cooking techniques for lamb or recipes why not visit the Meat New Zealand web site <click here>

Ingredients

175g / 6oz New Zealand Lamb mince
1 thick slice white bread, crusts removed
15ml / 1 tsp milk
1 small onion, grated
10ml / 2 tsp paprika
10ml / 2 tsp fresh rosemary, chopped
50g / 2oz Stilton cheese, cut into 6 pieces
Salt and freshly ground black pepper

For the sauce:
25g / 1oz butter
50g / 2oz mushrooms, chopped
25g / 1oz plain flour
450ml / 3/4 pt milk
15ml / 1 tbsp chopped chives
Salt and freshly ground black pepper

Method
  • Preheat oven to 190°C / 375°F / Gas Mark 5.
  • Soak the bread in the milk until soft.
  • Mix in the minced meat, onion, paprika and rosemary.
  • Add plenty of seasoning, then divide the mixture into six and wrap each piece around a cube of Stilton cheese.
  • Place in a greased baking tin and cook for 20 -30 minutes until brown and cooked.
  • Meanwhile, in a pan melt the butter for the sauce, add the mushrooms and cook for 5 minutes until soft.
  • Stir in the flour, then off the heat, gradually add the milk, stirring well between each addition to make a smooth sauce.
  • Return the pan to the heat and, stirring all the time, bring the sauce to the boil. Simmer for a few minutes so it thickens.
  • Add the chives, check for seasoning, serve with the meatballs and complete the meal with new potatoes and a selection of vegetables.

Hints and Tips:

  • A mature Cheddar cheese can be used as an alternative to the Stilton.
  • Take care not to overcook the meatballs as the cheese could start to escape

Serves 2

© Meat New Zealand 2001

 
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