Sunday, 2 February 2014

Bill's Lamb Meatballs in Massaman Curry

Love this easy recipe from Bill Granger. You can use a korma curry and whatever is hiding in the fridge but I love splashing out on a decent jar of massaman. This goes so well with cauliflower rice as there's lots of yummy sauce and a side of Asian Greens.


Ingredients
serves 4
takes 30 minutes
  • 500g lean lamb mince
  • 1 onion, finely chopped
  • 2-4 garlic cloves, crushed
  • 1/3 cup panko breadcrumbs
  • 1 lemon, zested
  • 3 tbsp fresh coriander, chopped
  • 3 tbsp fresh mint, chopped
  • 3 tbsp olive oil
  • 4 tbsp massaman curry paste
  • 1 tbsp chopped ginger
  • 400g tin diced tomatoes
  • 3/4 cup light evaporated milk with a couple of drops of coconut essence or just use coconut milk
  • 1 cinnamon stick
  • 1 red onion, finely sliced
  • half head cauliflower, grated using your food processor
Method

  1. Place the mince, onion, garlic, breadcrumbs, lemon zest, coriander and 3 tablespoons of mint in a large mixing bowl.
    Add plenty of sea salt and freshly ground black pepper and
    combine thoroughly. 
  2. Rinse your hands under cold water and, without drying, shape the mixture into 24 small meatballs.
  3. Place a large, non-stick frying pan over medium-high heat. Add 1 tablespoon of the oil and, when hot, add half the meatballs and fry for 4-5 minutes, turning often, until lightly browned on all sides.
  4. Transfer to a plate and repeat with more oil and remaining kofta. Return the pan to the heat, add the remaining oil, curry paste and ginger. Fry for 1 minute, stirring constantly. 
  5. Tip the tomatoes and coconut milk into the pan and stir well. Add the cinnamon stick and season with a little sea salt and plenty of black pepper. Bring to the boil, then reduce the heat and simmer gently for 3 minutes.
  6. Return the meatballs to the pan and cook in the curry sauce for a further 5 minutes, until tender and cooked through. 
  7. Place cauliflower rice in serving bowls and top with curry scattered with the red-onion slices & mint leaves. Enjoy!

From Bill Granger, Easy

Poached Chicken with Sesame Green Bean Salad

I choose this recipe of Bill Granger's as I needed a quick, healthy chicken recipe but boy was I surprised by the fantastic flavours and moist chicken. Definitely a repeater. For the poaching liquid use whatever you have on hand, throw in some fresh herbs, use stock or wine or vodka to give it that extra zing.

Ingredients
serves 2
takes 30 minutes
  • 3 coriander stems or parsley, leaves and all OR whatever fresh herbs you have
  • 1 tsp black peppercorns
  • 2 spring onions or chives, roughly chopped (optional)
  • 1 tsp sea salt
  • 2 skinless chicken breast fillets
  • 1 red chilli, finely sliced to serve OR sprinkle of dried chilli flakes
  • steamed rice, I used black rice but again, whatever you have on hand
Method
  1. Get your rice on as black rice can take up to 30 minutes
  2. Then get your beans on for the salad below 
  3. Place your chosen herbs, peppercorns, spring onion and salt into a saucepan and place chicken breasts on top, pour cold water over the top so chicken breasts are just covered.
  4. Bring to the boil then remove from heat, cover with a lid and leave to poach for 15 minutes.
  5. Once cool, slice chicken into 2 cm rounds, place on a serving plate and sprinkle with chilli and serve with the Sesame Bean Salad.
Sesame Bean Salad
  • 1 cup green beans, trimmed & halved
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp mirin
  • 1 tbsp sesame oil
  • 3 garlic cloves, finely chopped or smashed
  • 1 tbsp grated ginger
  • 1 tbsp sesame seeds
  1. Blanch beans in a pot of lightly salted water for 2-3 minutes until they are bright green. Rinse under cold water.
  2. To make the dressing, in a small pot place soy sauce, vinegar, mirin and sesame oil & bring to the boil. Take pan off the heat and add garlic, ginger & sesame seeds. Enjoy!