Scandinavian Pork Meatballs with Sour Cream and Dill
You can substitute minced lamb or beef with the pork if desired.
Ingredients
2 medium onions, finely chopped
500 g pork mince
1 egg
½ teaspoon salt & freshly ground black pepper
3 tablespoons chopped fresh dill
1 tablespoons oil
250 g tub sour cream
½ teaspoon Worcestershire sauce
1 tablespoon grainy mustard
Method
Mix onion, pork, egg, salt & pepper and 2 tablespoons of the dill. Reserve the rest remaining dill to garnish. I find disposable gloves the best for this job – shape into 12 – 15 meatballs.
Heat oil in a non-stick fry pan and fry meatballs until golden brown – about 10 – 12 minutes. Drain on paper towels. Tip out any excess fat from the pan then add sour cream, Worcestershire sauce and mustard to pan. Stir to mix well. Serve the sauce over the meatballs with noodles or mashed potato. Sprinkle with dill to garnish.
John Butler Trio is a ‘jam band’ led by guitarist and vocalist John Butler. From humble beginnings, the JBT has emerged to become one of the most respected and ear-worthy Aussie acts, lauded for their talent to mould environmental and politcal themes seamlessly into radio freindly riffs and hooks. Even though band leader and name-sake John is considered a certified Aussie, he was actually born and raised in California, but was bought to his father’s native homeland of Australia when he was 11.
While studying to become a teacher in Perth, John started busking on the streets, where his home grown compositions received a strong response. He released his first cassette tape by the name of ‘Searching For Heritage’ which eventually sold 3000 copies. By the end of 1996, he had dropped out of Curtin University to pursue a musical career and started playing at open mic nights.
Fast forward to 2000 and, teamed with Jason McGann and Bassist Gavin Shoesmith he released his first album by the John Butler Trio ‘Three’. It wasn’t long before JBT were being hailed as the next bona fide stars in Australia. Shortly after the birth of his daughter, Banjo, the guitarist issued the double-disc live set Living 2001-2002 and the EP Zebra, with ‘Sunrise Over Sea’.
This album sold well in Australia, debuting at number one on the ARIA charts, and led Butler to an opening spot on Dave Matthews’ tour that year. His success is more impressive given that the bands releases are marketed independently by Jarrah Records which John Butler co-owns with West Australian folk band The Waifs.
Butler released ‘Grand National’ worldwide in March of 2007.The band has also won an ARIA award for ‘Best Independent Release’ for Three in 2001 and has been nominated for three others. Bio source…..www.mtv.com.au
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In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
Spread in bottom and up the sides of an ungreased 9×13 inch pan. Bake at 400 degrees F for 35 minutes. Cool completely.
For the Chocolate Filling:
Melt chocolate and butter in the microwave on high for 1 minute. Stir. Continue heating at 20 second intervals until smooth. Stir in vanilla. Sift in the powdered sugar, a little at a time, stirring as you go. Dribble water in to the mixture until smooth and spreadable (you may or may not use all the water). Spread over the cooled pastry.
For the Cream Filling:
In mixing bowl beat the cream cheese until fluffy. Slowly and gradually add the milk while still beating. Once these are well combined, add pudding mix and beat until thickened. Spread over chocolate layer in cooled pastry.
Top with whipped topping, and draw lines of chocolate syrup across the top, then run a knife down the top in the opposite direction of the syrup lines, about every 2 inches. Keep refrigerated until ready to serve.
Method
Preheat oven to 180°C. Spray a large deep 28 – 30 cm spring form cake tin with non-stick baking spray and line the base with non-stick baking paper.
Place all the dry ingredients in a large bowl. Mix in the grated kumara. In a separate bowl beat the eggs, oil, orange juice and rind together then mix into the dry ingredients. Pour into the prepared tin and bake for 45 minutes, then turn the oven down to 160°C and bake a further 30 – 35 minutes, until pulling away from the sides of the tin and cooked in the middles when tested with a cake skewer. Turn out and cool on a wire rack. Frost when cold.
For the frosting –
400 g cream cheese, not softened variety
100 g butter, softened to room temperature
grated rind of 2 oranges
4 cups, approximately, icing sugar
Beat all ingredients together until whipped smooth and a good spreading consistency, then frost the top of the cake. Can chopped nuts can be sprinkled over if desired.
Scandinavian Pork Meatballs with Sour Cream & Dill
Ingredients
2 medium onions, finely chopped
500 g pork mince
1 egg
½ teaspoon salt & freshly ground black pepper
3 tablespoons chopped fresh dill
1 tablespoons oil
250 g tub sour cream
½ teaspoon Worcestershire sauce
1 tablespoon grainy mustard
Method
Mix onion, pork, egg, salt & pepper and 2 tablespoons of the dill. Reserve the rest remaining dill to garnish. I find disposable gloves the best for this job – shape into 12 – 15 meatballs.
Heat oil in a non-stick frypan and fry meatballs until golden brown – about 10 – 12 minutes. Drain on paper towels. Tip out any excess fat from the pan then add sour cream, Worcestershire sauce and mustard to pan. Stir to mix well. Serve the sauce over the meatballs with noodles or mashed potato. Sprinkle with dill to garnish.
You can substitute minced lamb or beef with the pork if desired.
For the crust: Pour flour in a medium bowl. Cut butter into flour until the butter is in pea-sized pieces. Stir in water as needed (5 tbsp was just right for me) until just combined. Form into a ball and place on a floured surface. Roll out into a rectangle. Place in a 9 X 13 in pan (no need to grease). Poke the crust all over with a fork. Bake at 350 for 15 minutes until lightly golden.
For the pudding: In a medium saucepan, whisk the milk and egg together over medium heat. Stir in sugar, cornstarch and salt and continue whisking often until it starts to thicken. Remove from heat and stir in vanilla and flaked coconut. Pour into cooled crust and place in the fridge.
Topping: Spread 1 cup flaked coconut onto a cookie sheet and bake for 2-3 minutes until toasted and golden. Set aside. In a stand mixer beat whipping cream, sugar, and vanilla until soft peaks form.
Spread fresh whipped cream over the pudding layer and sprinkle with toasted coconut. Refrigerate for another 2-3 hours. Cut into bars and serve.
1 package yellow cake mix (regular size)
1-1/2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
2 ounces unsweetened chocolate
2 tablespoons butter
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons hot water
Directions
Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate.
In a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners’ sugar, vanilla and enough water to achieve a thick glaze; set aside.Place one cake layer on a serving plate; spread with pudding. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.6-8 servings. RecipeSource…..www.tasteofhome.com
