Sat, 8 February 2020
Irish Guinness scented Meatball Sub Roll
Ingredients:
500g Mature Irish Cheddar Cheese
Meatball mix ;
450g Lean Mince Beef
1 onion, finely chopped
2 clove garlic, finely chopped
2 tablespoon of fresh herbs ie basil, chive parsley chopped
50g sliced leeks, optional
2 tablespoon of Guinness
Salt and pepper
1 litre Tomato passata sauce
Method:
1. Mix all meatball ingredients together in a bowl
2. Shape into meatballs
3. Preheat a saucepan and proceed to fry meatballs on both sides till fully cooked
4. Once fully cooked add tomato passata sauce bring to boil and simmer for a least 5 mins
5. Once sauce has reduced a little remove from heat
6. Toast Baguette and slice lengthways and place meatballs on to baguette with little tomato sauce, top with grated cheddar cheese and place under grill to melt cheese and enjoy
Welsh Rarebit Topping
Ingredients
225g Grated Red Cheddar Cheese
1 tbsp Butter
2 Teaspoon Worchestershire Sauce
1 level teaspoon of dry mustard
2 teaspoon of flour
Pinch pepper
1 tsp Cayenne Pepper
4 Tablespoon Beer
Method:
1. In a saucepan melt the butter and add flour to make a roux
2. Cook for a few minutes, stirring to prevent any lumps.
3. Stir in beer until you have a thick but smooth sauce
4. Add Cheese and stir until melted.
5. Mix in the mustard and worchestershire sauce and season with pepper
6. Spread over leek meatballs on baguette and toast under grill until melted
