1 tsp of Salt and about ¼ tsp fresh cracked pepper
¼ tsp Nutmeg
¼ cup chopped Parsley
Soak one slice of bread in the milk
Squeeze out all the excess milk and leave the bread aside
In a saute pan add the Butter and allow this to melt before adding the diced Onion
Allow this to sweat till it’s translucent
Remove and keep aside.
Add the ground beef, egg, Dijon Mustard, soaked bread some Nutmeg, Salt and freshly ground Pepper
Add the roughly chopped Parsley and lightly process again
Add in the onion that we sautéed earlier and mix well to combine with the meat
Using a wet hand to prevent sticking, grab a fistful of the meat and form into a meatball
Repeat this process till you’ve converted all the meat mixture to meatballs
You should get 7 big meatballs
Using the same saute pan, pour Beef stock and allow this to heat up
While this slowly comes to the boil, add in the Bay leaves 6 peppercorns
Use wet hands again to smooth out these meatballs before they are dropped into this hot stock
Allow these to cook on one side and then flip them over
Remove the stock into a jug and wipe the saute pan dry if necessary
Add the butter and allow this to melt
Follow this with 3 tbsps of all purpose flour and whisk this in a little bit at a time, making a roux
Now add the stock in slowly and keep whisking till it’s all combined
Once it comes to the boil, add the sour cream a little at a time and blend till smooth
Allow the sauce to boil so it can thicken
Add 1 tbsp of Lemon rind & the Lemon juice
Add the Dijon Mustard and Capers
Add Salt & Pepper
Add more Nutmeg and chopped Parsley
Carefully add the meatballs to the sauce
Gently fold the sauce over the meatballs
Here’s a tip before you dunk your meatballs in, if you think your sauce is too runny, just add some flour paste to thicken it and if it’s too thick, water it down with the leftover milk from the bread soaked earlier.
This delicious Kung Pao or Gong Bao is it’s called was a popular post on my channel when I prepared this a few months ago. This comes from the Sichuan region of China uses it’s famous Sichuan Peppercorns. The peppercorns have a unique scent, personally I feel like they smell like a hint of Eucalyptus and they almost give the tongue a numbing effect. Be sure to crush them well as they can give a very gritty texture otherwise.
In this special version of Kung Pao that I created for New Year’s Eve or any celebration, Chicken is ground with other aromatics, made into meatballs and then immersed in a beautiful blend of garlic, ginger, Sichuan peppers, soya, black vinegar & Shaoxing wine giving it it’s classic umami taste.
I love recipes that have ingredients that I’ve never used before. In this case the Chinmiang vinegar or black vinegar comes from the Chinmiang region and had a very deep umami flavor. It’s made with fermented red rice which gives it it’s deep color. If you are not able to find this you can use a combination of Balsamic vinegar with a splash of Worcheshie sauce. I’m also using Shaoxing wine. This cooking wine is used in many recipes. Although it’s light in color, it smells exactly like Sherry and you can use Sherry as a substitute.
I love love love a good Thai Red Curry. If you’re going to a Thai restaurant, the chances are pretty high that you’re going to order a Red Curry of some sort. I’m always thinking of ways to transform the flavors of popular dishes and turn them into appetizer possibilities. These Thai Red Curry Chicken Meatballs are the perfect appetizer to serve your guests, they scream Red Curry but in a portable form that your guests can just pick up, pop into their mouths and transport themselves to Thailand!
We need to inject some serious flavor into the meatballs. I’ve got 1 lb of ground chicken and to this I’m going to add 1/2 cup of fresh breadcrumbs. Fresh breadcrumbs are simply day old bread that’s been crumbled by hand or thrown into the food processor. I’m using ground chicken that has been made from Chicken thigh so there’s a lot of fat mixed in that makes it juicy but also difficult to form in meatballs. The breadcrumbs makes it nice and sturdy. I’m going to add 2 tsps of finely diced Coriander stems, and 3 tbsps of finely diced Shallots. Coriander stems are often thrown away. The stems have a great flavor and also a great texture. I never throw these away. Chopped up fine, they are great in anything. If you’re grinding Coriander to make a paste, the stems are great there too!
Red Curry paste is packed with exotic ingredients like Lemon grass, Galangal, red chillies, white pepper, Kaffir Lime peel & leaves. A typical Thai paste will also contain fish sauce and a shrimp or seafood paste. If you have a seafood allergy, you need to look for a Vegetarian Red Curry paste. You can use store bought Red Curry paste or make your own that’s way more flavorful. I will throw the link to a red curry paste you can make by yourself at the end of this video and in the description. Fold everything in and let it sit together for at least 1/2 an hour.
Using a ice cream scoop drop morsels onto a plate lined with all purpose flour. The flour helps to roll the meatballs. Drop these into hot oil and cook them for about 5-7 mins. If you prefer, these can be baked for about 12 minutes. Once cooked, remove from the heat and leave to drain on some kitchen towel. These meatballs are delicious just the way they are but a dipping sauce would make them spectacular! Now I know someone is going to ask this question, yes you can bake these in a 350 degree oven for about 12 mins, don’t forget to turn them over, I also like to lightly spray them with cooking oil so they get nice and brown all over.
In a sauté pan heat about 1 tbsp of coconut oil and add 1 tbsp of finely diced shallots. Add 1Ž2 cup of Coconut milk and just let that cook down. Add 2 tsps of Red Curry paste, and 1-2 tsps of Fish sauce and mix everything together well. Toss in some chiffonade of Thai Basil and serve it with your meatballs to dunk in. A chiffonade is simply leaves that have been stacked, rolled together and sliced. Taste for salt, you can just add more fish sauce or even regular salt if needed. Although this is a great app, it’s also a great main just increase the dipping sauce quantities and simmer the meatballs in it before serving. These meatballs also freeze really well, infact this batch is going straight into the freezer for my son to enjoy later at University.
Meat and Mushrooms are a marriage made in heaven. For decades they’ve enhanced each other in many many recipes. Not only do they compliment each other in flavour but they also really are really economical to use together in the technique called Blend and Extend. Blend and Extend is the technique of mixing ground meat together with finely chopped Mushrooms. This is used in many recipes to extend the flavour but also make your end product more economical. You are also ensured getting your protein and veggies all in one bite!
You can use any ground meat in this recipe, lamb, Chicken or Pork but I chose to use some delicious Ontario Beef. The Meat & Mushroom melts are crispy on the outside and ooey and gooey on the inside, studded with a ground beef, mushroom and fresh parsley filling. This recipe is modelled after the famous Dutch snack Bitterballen which uses just beef in its recipe. This recipe is easy to make, and although it does have a few steps you will be rewarded with a large back of these crispy gooey balls to serve at a party or game night. They are also the perfect appetizer to prep ahead and just flash fry at the last minute.
In this recipe, I’m using beautiful brown Cremini mushrooms. If you have the time, you can dice these by hand, but I prefer to throw them into the food processor. This is cooked in a sauté pan with the beef and flavoured with some spices. It will then be folded into a luscious Bechamel and set overnight in the fridge.
Once it’s nice and firm, it will be scooped out and rolled in breadcrumbs, cooled, dipped in egg and rolled in breadcrumbs again before flash frying it in hot oil. Anything done twice is better and these melts are crispy on the outside and oozy and gooey on the inside. The texture and taste make for a wonderful surprise! See recipe below and follow the video for more detailed instructions.
This meatball encompasses all the flavors of a stereotypical Christmas or Thanksgiving meal all in one bite. Ground Turkey is mixed together with spices, herbs, rice, nuts, rice and cheese and rolled in fresh breadcrumbs before it’s baked to a crispy finish. It’s the magic of the holidays all in one bite.
In this recipe I’m using lean Turkey because this is the only kind that was available, but dark meat would work well too. I’ve got one pound of minced Turkey and I’m going to be adding some crazy favours of Christmas to the mixture before I shape them into meatballs. I’m also adding small cubes of Asiago that will form pockets of melty cheese. These meatballs are rolled in a breadcrumb, herbs and grated cheese mixture before baking in a hot oven. If you use a mini ice cream scoop, you can make an appetizer size or a regular ice cream scoop size would make a great side to a creamy pasta.