My Meatballs Recipe
(break the quantity values down by a third if cooking at home)

2kg Beef Mince
1kg Pork Mince
200g Eschallot or Spring Onion finely chopped
50g Garlic chopped finely chopped
1xbunch Flat Leaf Parsley
2xcup Dijon Mustard
1xcup Paprika
1xKitchen Spoon Soy Sauce
1xKitchen spoon Worcestershire Sauce
4xcup Fine Bread Crumb


combine all together by hand in a large bowl and squish through your fingers. cook a small piece to taste and adjust seasoning (Salt & Black Pepper) before rolling into meatball or burger paddies ( I did sliders or mini burgers on a mini brioche bun with a sharp cheddar cheese and tomato relish and was off the hook....

BREAD & BUTTER PUDDING

200g raisins or sultanas - (soak in 100ml boiling water and set aside)

3 loafs of sliced bread (buttered on both sides)

300g caster
12 eggs (yolks only) - whisk sugar & eggs together in a large mixing bowl for 2min

1L Milk
1L Cream (mix together and bring to the boil - than whisk into the egg mixture for about 5min which makes a basic custard.


Assembling:
1.Line a baking (20cm square) tray with baking paper

2. Drain water off raisin and sprinkle 1/3 in tray

3. layer the bread overlapping each other, occasionally sprinkling more raisins as you go.

4. once tray is packed ,gradually pour the custard mixture all over the bread giving the custard time to soak into the bread and just starts to pool above the bread.

5.Place in a per-heated oven @ 140deg, check after 15min by pushing down on the bread, if the custard is still liquid then continue cooking until it like a sponge and no excess liquid.

Refrigerate before portioning. Serve cold or re-heat when needed.
GOOD LUCK!