Ingredients
For the meatballs, sauce and onions:
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KNORR Demi Glace Sauce Mix (as sold) 65 g
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Red wine 250 ml
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Butter 75 g
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Water 700 ml
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Thyme 15 g
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Red onions 300 g
For the garlic mash potato:
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Butter 75 g
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Potatoes 1 kg
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Creme Fraiche 100 ml
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Seasoning (salt+pepper) 3 g
To serve:
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Micro herbs 20 g
Preparation
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For the meatballs, sauce and onions:
- Sweat the onion rings in a pan until translucent and set aside.
- Put a few of those rings back in the pan, add thyme and saute till onions caramelise. Deglaze with the red wine and reduce by 2/3rds.
- Make up KNORR demi-glace by stirring 85g into 1 litre of boiling water and cooking for 2 minutes. Add the demi-glace to the wine and simmer for 5 minutes and pass through chinois.
- Cut butter into small lumps and whisk into the sauce, it will give a glossy finish and depth of flavour.
- Heat ‘The Vegetarian Butcher’ NoMeatballs in oven at 150cfor 20 minutes till cooked through.
- Transfer the NoMeatballs to the sauce.
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For the garlic mash potato:
- Boil the potatoes with KNORR Professional garlic puree.
- When potatoes are cooked, sieve and place in the pan to steam again to remove excessive moist away.
- Press the potatoes through a potato masher or a fine sieve to create a nice potato puree.
- On a low heat, fold in the butter and crème fraiche. Season to taste.
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To serve:
- Dress the plates with the mash, meatballs, gravy and fried onion rings.
- Finish with micro herbs.
