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Monday, 15 October 2012

Polynesian Meat Rolls.

The Polynesian meat rolls were good. My variations: I cooked the rice before mixing it with the meat, from the picture in the book Ruby’s rolls look a bit crunchy.  I made a sweet and sour sauce because the Golden Circle one is not available here.  I used pineapple juice from the can, some fresh ginger, pineapple, carrots, celery, onion, a little tomato sauce for colour and a touch of vinegar for “bite”.  Thickened with a little cornflour. I would have put in some capsicum but I didn’t have any and as this was a spur of the moment recipe I wasn’t inclined to go out to the shop.  As I had already cooked the rice I cooked the rolls in the oven without a lid, there was a lot of stock. They might not look too glamorous but they were very tasty for a family dinner, Ann.

Polynesian Meat Rolls.
1 jar Golden Circle Sweet-Sour Sauce, 750g topside mince, 1 egg, ½ cup uncooked rice, ½ cup soft white breadcrumbs, ½ cup milk, ½ cup chopped celery, ½ cup chopped onion, 1 crushed garlic clove (optional), 1 tsp salt, ¼ tsp pepper, 1 tblsp soy sauce, 475ml stock or water.
Place all the ingredients except sweet-sour sauce and stock in basin. Mix well. Shape into serving-size rolls and arrange in single layer in shallow casserole. Pour over cold stock or water, cover with lid. Bake in moderate oven 180°C about 1 ½ hours. Remove lid, spoon over the sweet-sour sauce, masking each meat roll. Bake, uncovered, another 15 minutes. Serve with buttered carrots and broccoli, corn-on-cob, tiny onions as desired; additional sweet-sour sauce if you wish.



1 comment:

  1. I'm sure they taste better than they look!
    (no offence Anne)
    Love your table top.

    ReplyDelete