The Vegetarian Butcher Meatballs, garlic mash and red wine thyme sauce
Using 'The Vegetarian Butcher' NoMeatballs for this vegetarian version. KNORR Demi Glace Sauce Mix gives a consistent and flavour packed base for the red wince sauce.
Vegetarian
Autumn
Winter
Main courses
Ingredients
The Vegetarian Butcher Meatballs, garlic mash and red wine thyme sauce
−
+
£33.94
For the meatballs, sauce and onions:
Knorr® Professional Gluten Free Gravy Granules for Meat Dishes 25L
/g
56.0 g
0%
Red wine
/ml
250.0 ml
0%
Butter
/g
75.0 g
0%
Water
/ml
700.0 ml
0%
Thyme
/g
15.0 g
0%
Red onions
/g
300.0 g
0%
The Vegetarian Butcher NoMeatballs 2kg
/g
850.0 g
0%
For the garlic mash potato:
Potatoes
/kg
1.0 kg
0%
Creme Fraiche
/ml
100.0 ml
0%
KNORR Professional Garlic Puree 750g
/g
30.0 g
0%
Seasoning (salt+pepper)
/g
3.0 g
0%
To serve:
Micro herbs
/g
20.0 g
0%
/
For the meatballs, sauce and onions:
-
Red wine 250.0 ml
-
Butter 75.0 g
-
Water 700.0 ml
-
Thyme 15.0 g
-
Red onions 300.0 g
For the garlic mash potato:
-
Potatoes 1.0 kg
-
Creme Fraiche 100.0 ml
-
Seasoning (salt+pepper) 3.0 g
To serve:
-
Micro herbs 20.0 g
Preparation
-
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 Professional Gluten Free Gravy by stirring 56g into 700ml of boiling water and whisking for 30 seconds. Add the wine, simmer for 4 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.
-
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.
-
To serve:
- Dress the plates with the mash, meatballs, sauce, rings of cooked onion.
- Finish with micro herbs.
