Pis­ta­chio Meat­balls with Pineap­ple Com­pote

Simply Her (Singapore) - - Home & Food Recipes -

By Ter­ence Pang, ex­ec­u­tive pastry chef of The Ritz- Carl­ton, Mil­lenia Sin­ga­pore

Serves 4

IN­GRE­DI­ENTS

For the meat­balls: 500g pork shoul­der, minced 1 egg

tsp white pep­per 3 tsp salt 1 tsp onion pow­der* 1 tsp five spice pow­der* 1 tsp olive oil For the coat­ing:

cup all-pur­pose flour 1 egg, beaten 400g pis­ta­chios, chopped

DI­REC­TIONS

1 Mix all the meat­ball in­gre­di­ents in a bowl. 2 Shape the mix­ture into golf ball­sized meat­balls and chill for 30min. 3 Dust the meat­balls with flour, dip them lightly in the beaten egg, then coat them evenly with pis­ta­chios. 4 Bake the meat­balls in an oven pre­heated to 180 deg C for 10min. 5 To make the com­pote, heat the oil in a pan and sweat the onions over low heat un­til fra­grant. 6 Add the pineap­ples and star anise, and sim­mer over low heat un­til the pineap­ple softens. Stir in the su­gar un­til it dis­solves. 7 Pack the meat­balls and com­pote in sep­a­rate con­tain­ers. When ready to eat, serve the meat­balls with the com­pote on the side. For the pineap­ple com­pote: 30ml olive oil 70g red onion, diced 280g fresh pineap­ples, cubed 3 star anise 20g su­gar

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