Meat weekly menu 10/2020

Lamb Meatballs with Potato Salad

by Fattig.student
Meat
Gluten-free
40 min
Lamb Meatballs with Potato Salad

ingredients

  • 2 x potatoes
  • 400 g lamb mince
  • 1 pack juarez meat spice
  • 1 clove garlic
  • 1/2 x red onion
  • 1/2 x pomegranate
  • 1 dl crème fraîche
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 pack spinach

method

  1. Dice the potatoes and cook until tender. Allow them to cool afterward.
  2. Combine the minced lamb and juarez meat spice in a bowl, along with a small splash of water.
  3. Shape the dough into balls and fry them in a frying pan until they have a nice brown crust on all sides.
  4. Place the meatballs in an ovenproof dish and bake in the oven at 180 degrees celsius for about 10 minutes, until they're cooked all the way through.
  5. Dice the red onion, mince the garlic and extract the seeds from the pomegranate.
  6. Add creme fraiche, garlic and half of the red onion to a bowl together with the cooled potatoes. Mix and season with salt and pepper.
  7. Add the pomegranate seeds and remaining red onion to a bowl of roughly chopped spinach.
  8. Serve the meatballs with the green salad and homemade potato salad.
  9. Set aside half of the meatballs if you follow the weekly menu.

Baked Potato with Bacon and Broccoli

by Fattig.student
Meat
Gluten-free
70 min
Baked Potato with Bacon and Broccoli

ingredients

  • 3 x potatoes
  • 1 tbsp olive oil
  • 100 g bacon
  • 1/2 pack broccoli rice
  • 1/2 x red onion
  • 1 clove garlic
  • 1/2 dl crème fraîche
  • 1/4 x lemon
  • 15 g pine nuts

method

  1. Prick lots of holes in the potatoes with a fork.
  2. Brush the potatoes with olive oil and sprinkle with a little salt. Bake in the oven (without foil) at 175 degrees for about 1 hour.
  3. Fry the bacon and dice once cooked.
  4. Mince the red onion and garlic, and add this to a bowl together with the broccoli rice, creme fraiche and bacon pieces. Add lemon juice and season with the desired amount of salt and pepper.
  5. Serve the baked potatoes with broccoli salad and top with pine nuts.

Broccoli Pesto Sandwich with Bacon

by Fattig.student
Meat
90 min
Broccoli Pesto Sandwich with Bacon

ingredients

  • 3 1/2 dl plain white flour
  • 1/4 pack dry yeast
  • 1/2 tsp salt
  • 1 1/2 dl lukewarm water
  • 1/2 pack broccoli rice
  • 1/4 pack spinach
  • 1 clove garlic
  • 15 g pine nuts
  • 3 tbsp olive oil
  • 50 g cheese
  • 1/2 x lemon
  • 1/4 tsp salt
  • 1 x potatoes
  • 50 g bacon
  • 1/4 pack spinach
  • 1/2 x red onion

method

  1. Start by making the dough for the rolls. Combine flour, dry yeast, salt and lukewarm water in a bowl.
  2. Knead the dough for about 10 minutes. Shape the dough into oblong rolls, and place the rolls on a baking tray lined with baking paper. Let the rolls rise for about 45-60 minutes.
  3. Make the broccoli pesto by adding broccoli rice, spinach, garlic, pine nuts, olive oil, grated cheese, lemon juice and salt to a bowl.
  4. Use an immersion blender (or pestle and mortar) to combine. Store in the fridge.
  5. Cut the potatoes into wedges, season with salt and pepper and bake in the oven along with the bacon at 210 degrees for about 25 minutes. After 10 minutes, take out the bacon.
  6. Bake the rolls in the oven at 200 degrees celsius for about 10 minutes.
  7. Divide the rolls in half, and fill them with broccoli pesto, fried bacon, sliced red onion and spinach. Serve with roast potatoes!

White Lamb Pizza

by Fattig.student
Meat
75 min
White Lamb Pizza

ingredients

  • 3 1/2 dl plain white flour
  • 1/4 pack dry yeast
  • 1/2 tsp salt
  • 1 1/2 dl lukewarm water
  • 1 dl crème fraîche
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 x red onion
  • 100 g cheese
  • 1/2 x pomegranate

method

  1. For this dinner we'll be using the leftover lamb meatballs from earlier in the weekly menu.
  2. Start by making the pizza dough: Combine flour, dry yeast, salt and lukewarm water in a bowl.
  3. Knead the dough for about 10 minutes and allow it to rise for about 45-60 minutes.
  4. Make the pizza sauce. Mince the garlic and add to a small bowl with the creme fraiche. Stir and season with salt and pepper. Store in the fridge.
  5. Slice the red onion and grate the cheese.
  6. Roll out the pizza dough on a baking tray lined with baking paper. Spread the creme fraiche sauce across the surface and top with grated cheese, lamb meatballs and red onion. Bake in the middle of the oven at 250 degrees for about 10 minutes.
  7. Extract the seeds from the pomegranate. Serve the pizza sprinkled with juicy pom seeds.
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