Camp cooking - Camping - page 140

Meatballs with vegetable sauce
Here, the liver pâté is a great shortcut to rich flavor and nutrients.

1 To make the sauce, cook the onion
and pepper in the oil with the garlic
and herbs, add the tomatoes, and
simmer for about 10 minutes.

SERVES 4
TIME TO COOK 30 MINS

For the sauce:
1 onion, finely chopped

2 Add the crème fraîche and season.
Keep warm.

1 small pepper, finely
chopped

3 To make the meatballs, mix all the
ingredients except the noodles in a
bowl and form into ping-pong sized
balls. Using a frying pan or wok, cook
them in batches for approximately
10 minutes; add to the vegetable
sauce as they finish cooking.

2 tbsp oil
2 garlic cloves, crushed,
or 1 tsp garlic purée

1 ⁄ 2 tsp mixed herbs

1 x 14oz (400g) can chopped
tomatoes
1 container crème fraîche
(about 1 cup), or alternative

For the meatballs:
1lb 2oz (500g) minced beef

4 Cook the meatballs and sauce for
10 minutes longer.

1 container chicken liver paté
(about 1 cup)

5 Boil the noodles according to
package directions, drain, stir into
the meatball mixture, and serve.

1 onion, very finely chopped
1 ⁄ 2 tsp mixed herbs

salt and pepper

4 “nests” of noodles