Page 14 - Kareen _ Cookbook_ DRAFT Short Version

MAINS MAINS

SLOW COOKED MEXICAN STYLE

CRISPY DUCK MEATBALLS

Topped with Avocado and Horseradish Mousse
and Cold Smoked Salmon

Place in a pan covered with water. Add Combine mince, 3 crushed garlic cloves,
the soya sauce, anise, garlic, and 2 INGREDIENTS INGREDIENTS breadcrumbs, spices, egg and herbs.
tbsp of the hoisin sauce. Form into balls, cover and refrigerate
Bring to a boil, then reduce to a very low for 30 minutes.
heat and cook for 2 hours. 1 whole duck or 4 legs/breasts 800 g mince beef
150 ml soya sauce 5 cloves garlic, crushed Blend remaining garlic, tomatoes, roast-
Remove from stock. Pat dry then brush 3 star anise 2 tbsp coriander, chopped ed onion, and chilli to form a smooth
with 3 tbsp hoisin sauce mixed with 1 3 cloves garlic 2 onions, one finely chopped, one paste.
tbsp of oil. Lay on a nonstick mat or a
tray lined with parchment. Cook in 5 tbsp hoi sin sauce roasted Add oil to sauté pan and add paste and
oven at 180 C fan, or 400 F gas no. 6. 170g breadcrumbs stock to simmer for 3 minutes.
Cook for 20 minutes or until skin is ½ tsp cumin, ground
crispy. Shred with two forks and serve Spray oil over meatballs and bake in
with pancakes. 1 egg, beaten oven for 10 minutes then add to sauce
1 tsp fresh thyme, chopped
Serve with pancakes, cucumber, shred- ¼ tsp dried marjoram Finish in pan for 5 minutes, add corian-
ded leek, hoisin or chilli sauce. der.
4 medium tomatoes, peeled and
quartered Serve with Mexican Slaw
1 dried chilli

1 tbsp vegetable oil
1 cup beef stock

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