Food - - Food For Thought -

SERVES 5-6 60g but­ter 1 medium leek (pale part only), finely chopped 1 kg chicken mince zest of 2 lemons 3 ta­ble­spoons sweet chilli sauce handful of rose­mary 30g dry bread­crumbs 2 eggs, plus ex­tra for crumb­ing 1 handful co­rian­der leaves, chopped, plus ex­tra for gar­nish flour for coat­ing 3 ta­ble­spoons honey sweet thick soy sauce, to serve

THE CRUMB 40g sesame seeds 100g panko bread­crumb dash of milk 1 Heat but­ter in a fry­ing pan over low-medium heat; add leek and cook un­til translu­cent (about 4-6 min­utes). Set aside in the re­frig­er­a­tor to cool.

2 In a mix­ing bowl, sea­son the minced chicken, add the chilled leek, zest, sweet chilli sauce, rose­mary, bread­crumbs, eggs and co­rian­der. Mix to­gether. Roll mix­ture into 40 balls; al­low to cool.

3 In a bowl, add the seeds and panko crumbs, sea­son. Re­move chilled meat­balls from fridge.

5 Coat balls in flour then a mix of whisked egg and a dash of milk, then dunk into the panko.

6 Cook meat­balls in a fy­ing pan with 2 Tb­sps oil, cov­ered, for about 7 min­utes; turn and un­cover. Keep cook­ing un­til done.

7 Driz­zle meat­balls with honey and roll in a bowl to coat be­fore serv­ing. Gar­nish with co­rian­der and serve sweet soy sauce on the side.

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