No beat­ing chicken and cheese balls

Marlborough Express - The Saturday Express, Marlborough - - WHAT’S ON -

Try these mor­eish savoury balls paired with roasted ku­mara.

2 tea­spoons vine­gar (for ex­am­ple, red wine, white wine)

tele­graph cu­cum­ber 2 ki­wifruit 2-3 hand­fuls baby spinach leaves Sweet chilli mayo

cup may­on­naise 1 ta­ble­spoon mild sweet chilli sauce

Pre­heat oven to 220 de­grees Cel­sius. Line two oven trays with bak­ing pa­per. Toss ku­mara on first pre­pared tray with a driz­zle of oil and sea­son with salt and pep­per. Roast for 15-18 minutes, un­til ten­der. Turn once dur­ing cook­ing.

Place first mea­sure of bread­crumbs onto a plate and set aside. While ku­mara cooks, grate cour­gette un­til you have a cup worth. Place in a clean tea towel and squeeze out ex­cess mois­ture. Add to a bowl with chicken mince, sec­ond mea­sure of bread­crumbs, chicken spice mix and salt. Mix to com­bine us­ing clean hands.

Us­ing a ta­ble­spoon mea­sure, scoop out mince mix­ture, take a piece of cheese and com­pletely en­case it in mince mix­ture, rolling into a ball. Place balls onto plate with bread­crumbs and roll to coat with crumbs. Heat a driz­zle of oil in a large fry-pan on medium-high heat. Cook chicken and cheese balls for about 3-4 minutes, un­til browned on all sides. Trans­fer to sec­ond pre­pared tray and fin­ish cook­ing in oven for 5-7 minutes, un­til cooked through.

In a medium bowl, whisk oil and vine­gar. Dice cu­cum­ber 1cm; scoop out flesh from ki­wifruit (dis­card­ing skin) and roughly chop; roughly chop baby spinach leaves. Add all to bowl with dress­ing, toss to com­bine and sea­son.

In a small bowl, com­bine may­on­naise and sweet chilli sauce. To serve, di­vide roast ku­mara chunks, chicken and cheese balls be­tween plates. Serve spinach and kiwi salad and sweet chilli mayo on the side.

Chicken and cheese balls with roasted ku­mara.

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