Ingredients (10 servings)PreparationAdvance Preparation:
Pre heat the grill or oven to 180°C 350°F gas 4, warm the service plates. Pre cook the pasta al dente as per cooking instructions wash and refresh under cold water, place in a container, cover, label and refrigerate until required for use.
Method:
1. Brush the meatballs with the garlic paste.
2. Decant the required amount of sauce into a sauce pan, bring to the boil, stirring occasionally, simmer for 1-2minutes. Cover and keep hot until required for use.
3. Place meatballs on a baking tray and roast in a pre heated oven for 20 minutes or until thoroughly cooked.
4. Reheat the pasta in simmering water, drain and add a little olive oil.
5.Serve in a large bowl with the meatballs on top and the sauce masked over.
Handy hint
Flavour and season the water with KNORR Stock of choice. Serve with slow roasted cherry tomatoes and rocket salad on the side.
Nutrition
Added salt is not recommended but if used keep to a minimum. If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
CCPs
Minimise hand contact with high risk protein to reduce possibility of cross contamination
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labelled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding
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