But­ter Chicken Meat­balls with Bean Salad

Super Food Ideas - - IN THIS ISSUE -

SERVES 4 PREP 20 MIN­UTES COOK 35 MIN­UTES

680g packet chicken sausages 1 cup panko bread­crumbs 4cm piece fresh gin­ger, peeled, finely grated 1 ta­ble­spoon veg­etable oil 1 large red onion, cut into thin wedges 3 gar­lic cloves, crushed ¹⁄³ cup but­ter chicken curry paste 410g can tomato purée ½ cup chicken stock ¹⁄³ cup light thick­ened cream for cook­ing ¹⁄³ cup plain Greek-style yo­ghurt 150g green beans, trimmed 1 Le­banese cu­cum­ber, seeded, diced ½ cup fresh mint leaves 1 ta­ble­spoon le­mon juice Steamed bas­mati rice, to serve

1 Squeeze mince from sausages into a bowl. Add bread­crumbs and gin­ger. Sea­son with pep­per. Mix well to com­bine. Us­ing damp hands, roll mix­ture, 1 level ta­ble­spoon at a time, into balls. Place on a plate. 2 Heat oil in a large, deep fry­ing pan over medium-high heat. Cook meat­balls, in 2 batches, turn­ing oc­ca­sion­ally, for 2 to 3 min­utes or un­til golden. Trans­fer to a plate. 3 Add ¾ of the onion to pan. Cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til soft­ened. Add gar­lic and curry paste. Cook for 2 min­utes or un­til fra­grant. Add tomato purée and stock. Bring to the boil. Re­duce heat to medium-low. Sim­mer, stir­ring oc­ca­sion­ally, for 5 min­utes. Re­turn meat­balls to pan. Cook for 8 to 10 min­utes or un­til meat­balls are cooked through. 4 Mean­while, place beans in a heat­proof bowl. Cover with boil­ing wa­ter. Stand for 4 min­utes or un­til bright green and ten­der. Drain. Re­fresh un­der cold wa­ter. Halve length­ways. Com­bine beans, re­main­ing onion, cu­cum­ber, mint and le­mon juice in a bowl. Sea­son with salt and pep­per. 5 Stir cream and yo­ghurt into meat­ball mix­ture. Cook for a fur­ther 2 to 3 min­utes or un­til heated through. Serve meat­balls with bean salad and rice. NU­TRI­TION: (per serve) 3718kj; 29.9g fat; 8.5g sat fat; 34.5g pro­tein; 114.3g carbs; 8g fi­bre; 77mg chol; 2120mg sodium.

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