Meanwhile, place the onion, garlic and ginger in a food processor on mini-blender and pulse until finely minced. Add another tablespoon of the olive oil to the pan, then add the onion mixture and sauté for 3-4 minutes until well softened and coloured from the spices left in the bottom of the frying pan. 1½lb meat balls. 4 sun dried and tomato and basil sausages. 1 onion, roughly chopped. 1 red pepper, roughly chopped. 350g mushrooms, chopped. Tablesp. chilli flakes. 1 clove garlic, finely chopped. Serve ...
All our beef is cured for up to 21 days. This ensures the beef is properly matured and at it's most tender. All our meats, cuts, joints and stuffing's are prepared by ourselves in-house. To let someone choose their own favourite meats. Certificates can be purchased in values from €20 to €500.