Worcestershire sauce Archives

Sandwich recipes

Sticky barbecue pork spareribs with chunky triple-cooked chips and crispy onion rings

30 minutes

The MacJardine with potato wedges

20 minutes

Beef recipes

Deep-dish Trinchado Pies

30 minutes

Traditional frikkadel with garlic and chermoula

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

500 g free-range beef mince
4 ripe tomatoes finely diced
1 grated onion
1/4 cup chopped parsley
1/4 cup breadcrumbs
1 egg
1 T worcester sauce
1 T brown vinegar
sea salt and freshly ground black pepper
2 T olive oil
2 T garlic cloves thinly sliced
cos lettuce leaves, for serving
tomato and red onion salsa, for serving
chermoula paste, for dipping

Method

Preheat the oven to 180°C.
Combine the mince, tomato, onion, parsley, breadcrumbs, egg, Worcester sauce and brown vinegar.

Season to taste, then mould the mixture into large balls. Place a nonstick pan over a medium to high heat and add the olive oil.
When hot, fry the garlic and frikkadels, until the latter are browned on all sides.

Transfer to an ovenproof dish and bake for 10 to 15 minutes, or until firm and cooked through.
Serve nestled in crisp cos lettuce leaves with a tomato-and-red onion salsa and a small bowl of chermoula paste, for dipping, on the side.

Cook’s note: Chermoula is a fragrant spiced paste available from selected Woolworths stores and delis. Read more about chermoula in our glossary

Mini cottage cheese-and-egg muffins

Cardamom pavlova and whipped rose cream

Sticky tofu-and-black rice bowl with quick-pickled cabbage

Beef burger with blue cheese sauce

Tomato-and-honey-glazed meatloaf

Toad in the hole

Beef burger with cabbage slaw and monkeygland sauce

Reuben sandwich

Bloody Mary tomato cocktail

Sticky barbecue pork spareribs with chunky triple-cooked chips and crispy onion rings

The MacJardine with potato wedges

Deep-dish Trinchado Pies

Sticky chicken wings

Saucy lamb-rib chops with crusty potato chunks

Traditional frikkadel with garlic and chermoula

Traditional frikkadel with garlic and chermoula

Ingredients

Method