CHICKEN MEATBALLS WITH RED CURRY
Serves 4
Meatballs:
500g chicken mince
4-5 spring onions, chopped
5ml chopped garlic
10ml grated ginger
1 red chilli, seeded and chopped
45ml sweet chilli sauce
250ml fresh white breadcrumbs
Sauce:
15ml oil
1 onion, chopped
10ml chopped garlic
10-15ml red curry paste
400ml coconut milk
125ml chicken stock
grated rind and juice of 1 lime
150g green beans, blanched
250g mushrooms, halved
15ml brown sugar
15ml fish sauce
125ml chopped coriander
Meatballs: combine all the ingredients and mix well. Shape the mixture into balls and refrigerate for 20 minutes to firm up.
Fry the balls in a little oil and brown nicely. Remove and set aside.
Sauce: heat the oil in a saucepan and fry the onion and garlic until soft. Add the curry paste and cook for a minute. Add the coconut milk, stock, rind and juice and simmer for about 10 minutes. Return the chicken balls to the sauce with the beans, mushrooms, sugar and fish sauce. Simmer for another 5-10 minutes until chicken is cooked.
Add the coriander and serve with Thai jasmine rice.
MOROCCAN MINCE AND RICE
Serves 4-6
15ml olive oil
1 onion, chopped
10ml chopped garlic
500g lamb mince
30ml Moroccan spice
45ml slivered almonds, lightly toasted
60ml raisins
50g dried apricots, chopped
375ml cooked basmati rice
salt and pepper
80ml chopped parsley
Heat the olive oil in a large frying pan and cook the onion and garlic until soft.
Add the lamb mince and cook, stirring to break up the lumps, until the mince is brown.
Add the Moroccan spice and cook for 6-8 minutes.
Add the almonds, raisins, apricots and rice and toss to combine.
Season to taste and serve sprinkled with parsley.
Note: Beef mince can be used instead.
CURRY MINCE WITH RED LENTILS
Serves 4
15ml oil
1 red onion, chopped
10ml chopped garlic
10ml grated ginger
500g beef mince
10ml curry powder
160ml red lentils
750ml beef stock
salt and pepper
60ml chopped coriander
Heat oil in a saucepan and fry the onion, garlic and ginger. Add the mince and fry, stirring to break up the lumps. Add the curry powder and cook for a few minutes. Add the lentils and stock and simmer for 10-15 minutes until the lentils are soft. Season well and stir in chopped coriander. Serve with naan or pita bread and chopped tomato.
MINI PORK MEAT LOAVES
Makes 8-10
500g pork mince
250g pork sausages, removed from their casings
10ml chopped garlic
1 onion, chopped
250ml fresh white breadcrumbs
15ml chopped sage
1 egg, beaten
50g shelled pistachio nuts
10ml fennel seeds
salt and pepper
250g streaky bacon
Combine all the ingredients except the bacon in a bowl and mix thoroughly. Grease mini loaf pans and line with slightly overlapping slices of bacon. Divide the pork mixture between the pans and fold over any overhanging pieces of bacon. Place the pans on a baking tray and bake at 180°C for 30 minutes. Remove and cool for 5 minutes before removing from the pans. Serve warm or cold with a salad. - The Star