CHANDRE’ S PLATTER
I have samoosas, chicken pies, ham, viennas, meatballs and chicken strips. For garnish I use cheddar blocks, cherry tomatoes en fresh parsley.
Meatballs:
500 g lean beaf mince
2 eggs
spices
chutney
Worcestershire sauce
2 units of wheatbix
Mix together, make the balls to desired size and deepfry.
Chickenstrips:
Spice the strips and cover with flour. Deepfry in hot oil til golden brown.
The samoosas and pies are shop bought.
Ideas and photo: Chandré Manuel
Geskuif