Ingredients: 12 small pork meatballs 2 tbsp of bbq sauce/ or gravy sauce For the mash: 5 medium sized potatoes, chopped 2 leaves of kale 1 tsp of salt 1 tsp of black pepper 50 gr of butter Top the mash with: Smooth Piccalilly
Instructions: Bake the meatballs in the oven, set to 200C, for about 15 minutes - when ready, glaze with BBQ/Gravy sauce Boil the potatoes, for about 30 minutes, until soft and drain Add the kale in the boiling water, for the last 10 minutes Put back the potatoes and kale to the pot and gently mash with a fork Add in the salt, pepper and butter Mix until butter has melted and the mash has been nicely seasoned Serve, top with piccalilly and the meatballs with sauce/gravy
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Cook the noodles, and season them with 50 ml of Spring Roll Sauce, keep the rest of the sauce for dipping. Dip each rice paper in warm water, for about 30 seconds and then stuff them with noodles, carrots, tofu and fresh parsley. Roll them into spring rolls and serve with dipping sauce
Saus.Guru’s Spring Roll Sauce is based on Thai Cuisine that traditionally serves the fresh kind especially during Spring celebrations. The ingredients of this sauce resemble the fresh and vibrant flavors this bright new season offers.
