May 2020

Sams favourite meat & vege glaze

It's a real simple glaze for roast veges and meat. It's got sugar in it so works best when not cooked too long. Baste while cooking for a sticky gooey deliciousness.

Prep Time 2

Total Time 2

Servings 3 people

Ingredients

1 tsp Worcestershire Sauce
2 tbsp Tomato Ketchup or use your favourite bbq sauce
1 tbsp Soy Sauce I use Kikkoman but a nice sweet thick soy would work
2 tbsp Brown Sugar
1 tbsp Olive Oil Any light oil will do
1 tsp Garlic crushed
2 tsp Apple Cider Vinegar Any vinegar will do really

Instructions

Combine all and mix well. Slather over meat and veges before roasting
baste a few times during cooking
Brush the pan juices and thickened sauce over food and grill until caramelised and gooey. Yummo

Notes

In the spirit of COVID-19 IKEA have released the recipe for their famous Swedish meatballs.

Here it is. Enjoy

IKEA Meatball Recipe

In the spirit of being kind during COVID-19 IKEA have released their famous Swedish meatball and cream sauce recipe

Servings 4 people

Ingredients

Meatballs

500 gm Beef Mince
250 gm Pork mince
1 Onion finely chopped
1 Clove Garlic Crushed or Minced
100 gm Breadcrumbs
1 Egg
5 Tbsp Milk Use full fat / blue / whole milk not low fat stuff
Salt & Pepper Generous serve

Cream Sauce

1 dash Olive Oil
40 gm Butter
40 gm Plain Flour
150 ml Vegetable Stock
150 ml Beef Stock
150 ml Cream Thick / Double Cream
2 tsp Soy Sauce
1 tsp Dijon Mustard

Instructions

Meatballs

Combine beef and pork mince and mix with your fingers to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg, and mix. Add milk and season well with salt and pepper
Shape mixture into small, round balls. Place on a clean plate, cover, and store in the fridge for 2 hours. This will help them hold their shape whilst cooking.
In a frying pan, heat oil on medium heat. When hot, gently add meatballs and brown on all sides.
When browned, add to an ovenproof dish and cover. Place in a hot oven (180°C or 160°C with a fan) and cook for 30 minutes more.

Cream Sauce

Melt 40g of butter in a pan. Whisk in 40g of flour and stir for 2 minutes. Add 150ml of veg stock and 150ml of beef stock; continue to stir. Add 150ml of double cream, 2 tsp soy sauce, and 1 tsp dijon mustard.
Bring to a simmer and allow sauce to thicken.