Chinese Pork Koftas (grilled meatballs)

Chinese Pork Koftas

Chinese Pork Koftas

I’m always looking for new ways to tempt Miss 3 to eat her protein.  She took great delight in helping me make these and enjoyed eating them too. I’ve made simmered soft meatballs in passata, grilled meatballs, and these pork koftas are a bit of a twist on something that would commonly use Middle Eastern spices. The great thing about these is that you can easily experiment with different spices and vegetables that you have to hand!

Ingredients

  • 500g pork mince
  • 2 Tbsp quinoa powder / rice flour / plain flour
  • 2 eggs
  • generous pinch salt
  • 2 -3 tsp chopped Chinese chives
  • handful green runner beans (finely chopped)
  • 1 – 2 tsp Chinese five spice
  • Optional: vegetables to skewer.
    • I used Swiss Brown Mushrooms that I’d picked up cheaply at a farmer’s market but you could use eggplant cubes, juicy capsicum, zucchini, cherry tomatoes, peeled garlic etc.
  • Optional: sesame seeds to garnish
  • Neutral oil (I use rice bran oil)

Allergies: gluten free*, dairy free, soy free, egg free, nut free.

Directions

  1. Soak the bamboo skewers in water while preparing the mince. (A wide shallow bowl or the kitchen sink will both work). Soaking up the water helps keep the skewers from burning in the oven.
  2. Preheat the oven to 200’C these would also work well on the BBQ.
  3. Mix all the ingredients together.
  4. Form little meatballs. You can either push the skewer through these or wrap them around the skewer.
  5. Alternate meatballs and vegetables.
  6. Baste with oil and sprinkle with sesame seeds.
  7. Bake for 15-20 minutes (turning halfway through) or until the pork is cooked through.
  8. Serve with a spiced plum dipping sauce and steamed rice.

Tip: Kids will love helping make these. If you don’t want your toddler having their hands in raw meat (I didn’t!), put them in charge of handing you the skewers and sprinkling the sesame seeds.

Chinese Pork Koftas with spiced plum sauce and steamed coconut rice

Chinese Pork Koftas with spiced plum sauce and steamed coconut rice

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Easy Pizza Pie! Healthy, delicious, and packed with vegetables.

I was so excited to discover our corner dairy has started stocking locally made Middle Eastern flatbread. It’s baked and delivered fresh each day, soy free, additive free, and wonderfully cheap. I’m having fun experimenting with it to make pizza, pizza pie, and wraps. The latest experiment involved making a vegetarian pizza pie that contrasts a salty crispy top with the tangy sweetness of tomato and the rich flavour of melted cheese. Not only is it a great way to get vegetables into your kids but it’s also a useful idea to keep in mind for jazzing up leftovers.

Ingredients

  • 2 x large flatbread (dinner plate size)
  • Leftover tinned spaghetti or pasta sauce
  • Thinly sliced vegetables (I used mushrooms, fresh spinach, and zucchini).
  • Grated cheese (I used Colby and Parmesan)
  • Neutral oil (I use Rice Bran)
  • Rock salt + garlic granules / smoked garlic salt / dukkah
  • Optional: If you like meat then you it’s easy to add tinned tuna, cooked chicken, roast pork, leftover (cooked) mince, sliced boiled egg, etc…

Allergies: soy free, egg free, dairy free*, nut free.

Directions

  1. Place the first flatbread on a pizza tray or lined oven tray.
  2. Lightly spread on tinned spaghetti or pasta sauce.
  3. Layer on sliced vegetables (and meat, if using).
  4. Cover in grated cheese(s).
  5. Place the second flatbread on top.
  6. Brush with neutral oil or melted butter.
  7. Grind rock salt over the top and sprinkle on garlic granules. Alternatively, you could use a smoked garlic salt, or dukkah, etc.
  8. Cook in a preheated oven at 180’C for approx. 10 mins (until cheese has melted and the pizza pie is thoroughly heated through). Keep an eye on the top (you may want to move it lower in oven or lower temperature slightly if the top is browning and crisping too early).

 

Tip: For other great pizza ideas – consider making a scone base pizza!

Butter bean dip

butter bean dip

Butter bean dip

This is a great way to use up leftover Butter Beans with Butter & Garlic. Serve it with freshly made bread, rice crackers, pita chips etc.

Ingredients

  • Sauteed butter beans with butter (or rice bran oil) & garlic
  • Natural greek yoghurt
  • Lemon juice (or a pinch or citric acid)
  • Optional: fresh herbs like parsley, chives, coriander.
  • Optional: for a Moroccan style dip: add 1 tsp ground cumin, 1 tsp paprika, and garnish with dukkah.

Note: Most of the ingredients for the dip have already been included when you cooked the beans; the flavour of the dip will be impacted by which optional extras you cooked with the beans (i.e. leek, shallots etc.)

Allergies: gluten free, soy free, egg free, nut free, dairy free*.

Directions

  1. In a bowl, mix natural greek yoghurt with a teaspoon of lemon juice (or a pinch of citric acid).
  2. Mash the beans.
  3. Mix the bean mash into the yoghurt mix.
  4. The dip is tangy with smokey notes. You can adjust the flavour, if desired, by slowly adding any of the following: lemon juice, olive oil, salt, maple syrup, chilli.
    • Just remember that it’s easy to add more of something but much harder to balance if you put too much of something in!
  5. Garnish with fresh herbs and serve with freshly made bread, rice crackers, pita chips etc.

Tip: You can fork mash these for a rustic blend or pop everything in a food processor to get it smooth.

Butter Bean Dip

Butter Bean Dip (rustic blend)

Sweet & Spicy Chicken Noodle Soup

This is a great way of using up the leftover marinade from cooking Sweet & Spicy Marinated Chicken Drumsticks to make lunch for the next day. This is a laksa style dish so the noodles are the main component with the broth flavouring them (you’ll eat some of the broth slurping the noodles but most of it can be discarded when you’re done).
Ingredients

  • Reserved marinade.
  • Chicken stock.
  • Quartered mushrooms.
  • Lime or lemon juice.
  • Fish sauce.
  • Chilli powder.
  • Hard-boiled egg (optional).
  • Cooked chicken (shredded from the cooked drumsticks).
  • Egg noodles.

Directions

  1. If you’re planning to make the soup then add quartered mushrooms into the marinade when cooking the drumsticks.
  2. About 40-50 minutes into cooking the drumsticks, tip most of the marinade (including all the mushrooms) into a large noodle bowl (or pot) to make lunch for the following day. Heat the marinade to piping hot (in the microwave or on the stove) to make sure that the chicken juices are thoroughly cooked.
  3. Dilute the marinade with chicken stock. The amount will depend on how much marinade you have and how many people you’re making this for. You’re making this to taste so try adding a 1/2c at a time.
  4. The marinade is a bit sweet so you want to balance this for the noodle broth. Add a dash of fish sauce, lime juice (or lemon if you don’t have lime), and chilli powder to taste.
  5. When serving for lunch the next day, cook dry egg noodles in the broth. Also add cooked chicken from the previous night’s chicken drumsticks. (If cooking for one then you can basically microwave it all in a large noodle bowl).
  6. Garnish with a sliced hard-boiled egg. You may also want to add sliced long green beans or sliced spring onion.