Chicken sesame balls with sweet and sour tomato sauce

Australian Women’s Weekly NZ - - CONTENTS -


1 bunch (100g) fresh co­rian­der 750g chicken mince 4 spring onions, sliced 2 tea­spoons sea salt flakes ⅓ cup (50g) sesame seeds 2 tea­spoons dried chilli flakes 1 ta­ble­spoon finely grated le­mon rind 1 tea­spoon ground white pep­per rice bran oil spray


2 ta­ble­spoons ex­tra vir­gin olive oil

1 medium (150g) onion, chopped finely

400g canned diced toma­toes

⅓ cup (75g) brown sugar

1 ta­ble­spoon Worces­ter­shire sauce

1 ta­ble­spoon red wine vinegar

1 tea­spoon chilli pow­der

1 Pre­heat oven 200°C (180°C fan-forced). Line a large bak­ing tray with bak­ing pa­per.

2 Rinse the co­rian­der, pat dry with pa­per towel. Finely chop co­rian­der root and stems; re­serve leaves.

3 Add the chicken mince, chopped co­rian­der roots and stems, spring onions and 1 tea­spoon of the sea salt flakes to a large bowl. Us­ing clean hands, mix well. Roll into small wal­nut-sized balls.

4 Com­bine sesame seeds, chilli flakes, le­mon zest, white pep­per and re­main­ing sea salt in a shal­low bowl. Roll chicken balls in sesame seed mix­ture; place onto pre­pared tray. Spray chicken balls with rice bran oil spray. Bake for 25 to 30 min­utes or un­til golden and cooked through.

5 TOMATO SAUCE Mean­while, heat oil in a medium saucepan over medium heat, cook onion for 5 min­utes or un­til soft. Add re­main­ing in­gre­di­ents and bring to the boil; sim­mer, un­cov­ered, for 10 min­utes or un­til thick­ened. 6 Serve chicken balls with the Tomato Sauce and co­rian­der leaves. Chicken balls suit­able to freeze. Not suit­able to mi­crowave.

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