INGREDIENTS Lucas Butchers Classic Fruity Caribbean Jerk Pork Sausagemeat Verstegen Jamaican Jerk World Grill Tinned Pineapple Slices (halved) Chilli Flakes Desiccated Coconut Parsley
METHOD • Create 30g meatballs from the sausage meat.
• Coat the meatballs with the World Grill. • Alternate the meatballs and pineapple slices until the foil tapas tray is filled. • Garnish with the chilli flakes, coconut and parsley. COOKING GUIDE • O ven bake at 180°C for 20-30 mins.
JAMAICAN JERK PORK BALLS
INGREDIENTS Pork Sausagemeat RAPS Truffle Marinade RAPS Crispy Onions Verstegen Yoghurt & Garlic Sauce Black Onion Seeds Chives
METHOD • Create 30g meatballs from the sausage meat.
• Coat the meatballs with the Marinade. • Roll the coated meatballs in Crispy Onions and shake off any excess. • Spoon around 80g of Sauce into the bottom of a foil tapas tray. • Place the meatballs on top and garnish with black onion seeds and chives. COOKING GUIDE • O ven bake at 180°C for 20-30 mins.
PORK TRUFFLE BITES
INGREDIENTS Pork Sausagemeat or Meatball Mix MRC Chinese Glaze Verstegen Sweet & Sour Sauce Tinned Pineapple Spring Onion (sliced)
METHOD • Portion the meat into 30-60g balls. • Dust lightly with the Glaze. • Place 8-10 meatballs in a foil tapas tray and cover with a layer of Sauce. • Garnish with pineapple and spring onions. COOKING GUIDE • O ven bake at 180°C for 20-30 mins.
SWEET & SOUR PORK BALLS
FOR MORE TAPAS RECIPES VISIT www.dalziel-online.co.uk/ tapas-mealkit-recipes
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