Golden Times May/June 2017

Vegetarian & Vegan
Amazing roasts
All Homemade desserts
OUR HOME MADE DEssERTS
Welcome, we are Open to the Public for Morning Coffee, Luncheon & Bar
Snacks Welcome, in our we are Garden Open Room to the Restaurant Public for & Morning The Wellington Coffee, Luncheon Lounge Bar. & Bar
Additional Services by advance reservations: Evening Meals, Afternoon Teas,
Welcome,
Snacks in
we
our
are
Garden
Open
Room
to the
Restaurant
Public for
&
Morning
The Wellington
Coffee,
Lounge
Luncheon
Bar.
& Bar
Functions, Additional Buffets, Services Club by advance Meetings reservations: & Coffee Mornings. Evening Meals, Afternoon Teas,
Snacks in our Garden Room Restaurant & The Wellington Lounge Bar.
Please Functions, call Buffets, in for further Club Meetings information & Coffee Mornings.
Additional Services by advance reservations: Evening Meals, Afternoon Teas,
Please call in for further information
Functions, Buffets, Club Meetings & Coffee Mornings.
Please call in for further information
Grilled meats and fish
Open daily from 9:30, Serving Breakfast, Lunch and Evening Meals.
From a romantic meal for two, to a celebration dinner for 40
Local Game
Father’s day.
Sunday 18th
June
Book now.
Moroccan Spiced Meatballs with Cous-Cous - Recipe by Faz Razeen
Add a bit of North African sunshine to your table
with beef or lamb meatballs in a spicy tomato
sauce.
A Moroccan meatball is made up of minced
meat, (normally lamb or beef but use whatever
you prefer) rolled into a small ball, along with
ingredients, such as breadcrumbs, grated onion,
eggs, olive oil and spices.
Prep-time: 20-25 mins, cooking time: 40 mins
Serves: 2 generous portions
INGREDIENTS:
250g Lean minced beef. Season minced beef with
salt and pepper.
2-3 tsp olive oil
1 egg
35g (1/2 cup) fresh wholemeal breadcrumbs
1 medium red onion grated finely
1-2 clove garlic crushed
2 tsp Ras-el-Hanout spice
1 small red chilli, deseeded and finely chopped.
2 tbsp. chopped fresh coriander
1 red pepper, cut into small cubes or sliced
1 tbsp. tomato puree
100 ml vegetable stock
400g tin tomatoes
METHOD:
1. Place minced beef in a bowl and add garlic,
onion, egg, breadcrumbs, then add 1 teaspoon of
Ras-el-Hanout spice to the mixture and form into
good size balls.
2. Heat olive oil in a non-stick saucepan. Add
meatballs and cook over a medium heat for about
5 minutes turning gently until brown all over, then
transfer meatballs to a plate.
3. Heat up saucepan and add sliced red pepper,
chopped coriander, 1/2 red chilli and gently fry
on a medium heat for under one minute, mix in
1 teaspoon of Ras-el-Hanout. Next add tinned
tomatoes and tomato puree. Stir well for a further
minute, then add your meatballs & stock, place a
lid on the pan and gently simmer for 25 minutes.
The meatballs will be fully cooked and the sauce
will thicken slightly. Remove lid and increase heat
slightly for last 10 minutes, add your coriander
just before serving.
These meatballs work very well with couscous, or
alternatively serve with rice or vegetables.
To advertise in Golden Times call Debby on 01424 429139 or email debby@goldentimes.co.uk 25