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On the Menu
Asian Chicken Meatballs
These meatballs are delicious and quick to make too. I use my own MOOed plum sauce, but SPC make a very nice plum sauce if you don't make your own.
Ingredients:
500g chicken mince
1 medium onion, finely diced
½ capsicum, finely diced
¼ cup of bread crumbs
2 eggs
¾ tsp garlic powder
½ tsp of salt
¼ tsp black pepper
2 tbsp olive oil
½ cup plum sauce, warmed
2 spring onions, finely sliced
1 tsp sesame seeds
Method:
Place the chicken mince, onion, capsicum, bread crumbs, eggs, garlic powder, salt and black pepper in a large bowl. Using your hands, knead all the ingredients until well blended. If the mixture doesn’t hold together, add a bit more bread crumbs. Make 18 meatballs approximately the same size. Heat the olive oil to a medium temperature in a large frying pan. Add the meatballs and stir to brown on all sides. Cover and allow them to cook 10 to 15 minutes.
Place the meatballs on a platter and top with the plum sauce, spring onions and sesame seeds. Serve at once with noodles or brown rice.
These meatballs are delicious and quick to make too. I use my own MOOed plum sauce, but SPC make a very nice plum sauce if you don't make your own.
Ingredients:
500g chicken mince
1 medium onion, finely diced
½ capsicum, finely diced
¼ cup of bread crumbs
2 eggs
¾ tsp garlic powder
½ tsp of salt
¼ tsp black pepper
2 tbsp olive oil
½ cup plum sauce, warmed
2 spring onions, finely sliced
1 tsp sesame seeds
Method:
Place the chicken mince, onion, capsicum, bread crumbs, eggs, garlic powder, salt and black pepper in a large bowl. Using your hands, knead all the ingredients until well blended. If the mixture doesn’t hold together, add a bit more bread crumbs. Make 18 meatballs approximately the same size. Heat the olive oil to a medium temperature in a large frying pan. Add the meatballs and stir to brown on all sides. Cover and allow them to cook 10 to 15 minutes.
Place the meatballs on a platter and top with the plum sauce, spring onions and sesame seeds. Serve at once with noodles or brown rice.
Tangy Coleslaw
This coleslaw is a bit unusual from what we are used to but great for the cook who thinks “outside the box”. It's a make ahead dish, perfect for the coming barbecue and party seasons. And the flavour is wonderful!
Ingredients:
1 cabbage, shredded
3 carrots, grated
2 capsicums
3 onions
4 stalks of celery
1 cup of sugar
1 cup of red wine vinegar
3/4 cup of olive oil
1 teaspoon of salt
1 teaspoon of mustard
1 teaspoon of celery seed
Method:
Put the cabbage and carrots in a deep bowl. Dice all the remaining vegetables. Mix these into the bowl with the cabbage and carrots. Sprinkle the sugar over the vegetables. In a medium sized pot bring the oil, vinegar, mustard, salt and celery seed to a boil. Pour over the vegetable mixture while hot and do not stir! Let cool and then cover and store in the refrigerator for 24 hours. Pour off the excess liquid before serving.
This coleslaw is a bit unusual from what we are used to but great for the cook who thinks “outside the box”. It's a make ahead dish, perfect for the coming barbecue and party seasons. And the flavour is wonderful!
Ingredients:
1 cabbage, shredded
3 carrots, grated
2 capsicums
3 onions
4 stalks of celery
1 cup of sugar
1 cup of red wine vinegar
3/4 cup of olive oil
1 teaspoon of salt
1 teaspoon of mustard
1 teaspoon of celery seed
Method:
Put the cabbage and carrots in a deep bowl. Dice all the remaining vegetables. Mix these into the bowl with the cabbage and carrots. Sprinkle the sugar over the vegetables. In a medium sized pot bring the oil, vinegar, mustard, salt and celery seed to a boil. Pour over the vegetable mixture while hot and do not stir! Let cool and then cover and store in the refrigerator for 24 hours. Pour off the excess liquid before serving.