Cooking With Klipdrift Export Brandy - Fricadels with Export Sauce. What You'll Need \t3 slices brown bread \t675g minced beef \t1 large green apple (peeled and grated) \t1 large onion (finely chopped) \t2 eggs \t5ml mixed herbs (chopped) \t1 sprig fresh parsley (coarsely chopped) \tSalt and black pepper (freshly ground) \t16 cooked new potatoes \t15ml cake flour \t150ml beef stock (made from stock cubes) \t150ml apple juice \t30ml fresh cream (or milk) \t30ml Klipdrift Export METHOD: Preheat oven to 200\u00b0C. Soak the bread in a little water and then make your breadcrumbs by pressing out the water and crumbling the bread. Add these breadcrumbs to your mince. To this mixture, add the apple and onion and mix; then add beaten eggs, mixed herbs, parsley, salt and pepper. Mix well. Shape the fricadels and place in an ovenproof dish. Bake, uncovered, at 200\u00b0C for about 20 minutes. Remove dish from oven and pour off juices into a frying pan. Add peeled, cooked potatoes to fricadels, reduce oven temperature to 140\u00b0C and bake fricadels and potatoes for 10 minutes. Stir cake flour into meat juices in frying pan and mix well. Then gradually add stock and apple juice \u2013 stir until this mixture thickens. On a low heat stir in the cream \/ milk and Klipdrift Export until smooth. You can pour this sauce over the fricadels or serve separately. A ripe-tomato salad is the perfect accompaniment to this dish. Hope you ENJOY this dish!