HEDGEHOGS
Serves 4-6
MEATBALLS
500g beef mince
250ml white rice
1 onion, finely chopped
1 green pepper, finely chopped
250ml grated cheddar cheese
5ml chopped garlic
salt and pepper
SAUCE
15ml olive oil
1 onion, chopped
400g can of chopped tomatoes
45ml tomato paste
125ml chicken stock
5ml dried mixed herbs
salt and pepper
pinch of sugar
Combine the ingredients for the meatballs and mix well.
Shape into balls about the size of a golf ball.
Place them into an ovenproof baking dish. Pour the sauce over.
Cover the dish with foil and bake at 180ºC for 30-40 minutes.
Remove the foil for the last 10 minutes of baking.
SAUCE: Heat the oil in a small saucepan and fry the onion for about 5 minutes.
Add the tomatoes, tomato paste, the stock, herbs, seasoning and sugar.
Simmer for 15 minutes.
Remove from the heat and puree to a smooth sauce using a stick blender or a liquidiser.
Pour the sauce over the meatballs .
CURRIED CAULIFLOWER PILAF
Serves 4
45ml olive oil
4 chicken breast fillets, diced
1 onion, chopped
10ml chopped garlic
10-15ml mild curry powder
375ml basmati rice
300g cauliflower florets
500ml chicken stock
salt and pepper
250ml frozen peas
125ml chopped coriander
125ml cashew nuts, lightly toasted
Heat the oil and fry the chicken until lightly browned.
Remove and set aside.
Add the onion and garlic and fry until soft. Add the curry powder and fry for a minute.
Add the rice and toss until coated with spice. Add the cauliflower, chicken stock and seasoning. Return the chicken to the pot and simmer, covered, for 15 minutes until the rice is cooked and most of the liquid has been absorbed. Add the peas and cook for another five minutes. Fluff with a fork and stir the coriander and cashew nuts through before serving.
PRAWN AND VEGETABLE FRIED RICE
Serves 4-6
30ml peanut oil
1 red onion, sliced into thin wedges
10ml chopped garlic
10ml chopped ginger
1 red chilli, seeded and chopped
1 carrot, cut into julienne strips
100g green beans, cut into 2cm lengths
750ml cooked cold jasmine rice
2 eggs, beaten
300g cooked prawn tails
30ml fish sauce
30ml lime juice
15ml soy sauce
15ml sweet chilli sauce
125ml chopped coriander
60ml chopped basil
Heat the oil in a wok or frying pan and fry the onion, garlic, ginger and chilli for a minute. Add carrots and beans and stir fry until just soft. Add the rice and toss well to combine. Push the rice mixture to one side of the pan or wok and add the eggs.
Stir the eggs and when they start to scramble incorporate them into the rice mixture. Stir in the prawns.
Combine the fish sauce, lime juice, soy sauce and sweet chilli sauce and add to the rice. Stir in the coriander and basil and mix to combine. Serve immediately.
COCONUT RICE PUDDING
Serves 4-6
250ml Arborio rice
500ml milk
400ml coconut milk
80-100ml castor sugar
5ml salt
125ml cream
125ml coconut flakes, lightly toasted
1-2 mangoes or bananas, peeled and diced
Combine the rice, milk, coconut milk and sugar in a saucepan.
Bring to a simmer and add the salt.
Boil, stirring frequently, until most of the liquid has evaporated and the rice is soft.
Stir the cream into the rice.
You can serve the rice pudding in bowls topped with coconut flakes and diced mango, or you can layer it withthe mango and coconut flakes in individual serving dishes.
Angela Day, Saturday Star