CHANDRE’ S PLATTER
I have samosas, chicken pies, ham, vienna’s, meatballs and chicken strips. For garnish I use Cheddar blocks, cherry tomatoes and fresh parsley.
- Meatballs:
- 500 g lean beef mince
- 2 eggs
- spices to taste
- chutney
- Worcestershire sauce
- 2 units of Wheatbix crumbled
- Extra:
- oil for deep fry
Mix together, make the balls to desired size and deep fry.
Chickens trips:
Cut skinless chicken breast into strips.
Spice the strips and cover with flour. Deep fry in hot oil till golden brown.
The samosas and pies are shop bought.
Ideas and photo: Chandré Manuel
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