In which ethnicity is overstated a bit
Mar. 29th, 2011 08:35 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kylezyNew recipes #4 & #5
THAI CHICKEN BALLS (hehe, balls)
1kg chicken mince
1 cup fresh breadcrumbs
4 spring onions, sliced
1 tbsp ground coriander
3 tbsp sweet chilli sauce
1 cup (50g) fresh coriander, chopped
1-2 tbsp lemon juice
oil, for frying
Preheat oven to 200 degrees celsius. Mix mince and breadcrumbs in a large bowl. Add spring onions, ground coriander, fresh coriander, sweet chilli and lemon juice and mix well.
Using damp hands, form mix into evenly shaped balls.
Heat oil in deep frying pan and shallow fry the meatballs in batches over high heat until browned all over. Place on baking tray and bake until cooked through (10-15 minutes).
Things I did differently:
I made sausage rolls instead of meatballs, which involved:
1) Halving the recipe - as it was, I ended up with about 24 rolls, which was far more than I wanted anyway.
2) When the ingredients were mixed in with the mince, I let it sit in the fridge for 30 minutes, which helps it bind together better.
3) You can find out how to make sausage rolls online if you don't know how, but basically all you do is lay a strip of mince on the edge of some puff pastry and roll the pastry over until the mince is encased. Cut the long log of pastry into four or five small parcels and brush the tops with milk or a beaten egg. Cut a slit into the top of each one, put them on a baking tray and then bang them in the oven.
4) I ended up using two and a half 30cm x 30cm sheets of puff pastry and with the oven at 175, it took about 35-45 minutes for the pastry and meat to cook.
For a cooling condiment on the side, I also made AVOCADO CREAM
1 large ripe avocado
1/3 cup cream cheese, at room temperature
1/3 cup sour cream
2 tbsp chopped coriander
2 green onions, finely chopped
1 clove garlic, crushed
2 tbsp lemon juice
Place the avocado in a bowl and mash until smooth. Add remaining ingredients; stir until well combined. Season with salt and pepper.
Things I did differently
Used spring onions because I'm fucked if I know what green onions are supposed to be.
Verdict: Two out of five.
It's a bit of a stretch to call these Thai, the flavour overall didn't scream it, but I suppose the flavours do dull a bit in the oven. It just seemed like it was missing one crucial thing, though I don't know what. The avocado cream was alright, though I would leave out the spring onions next time, it didn't particularly need that onion-y taste, though that may just be me, I'm not an onion fan. I made it originally because I thought the flavour of the mince would be sharp, but it wasn't, you could just as easily use tomato sauce or sweet soy or even more sweet chilli to dip the balls/rolls into. If you even wanted anything, because to be honest, if you go the way of sausage rolls, the butteryness of the puff pastry does add its own mellow twang to the flavour.
In short, the meat was too dull, the cream was too sharp. For what it's worth though, Mum just came into the studying raving about them, so yay for small victories.
THAI CHICKEN BALLS (hehe, balls)
1kg chicken mince
1 cup fresh breadcrumbs
4 spring onions, sliced
1 tbsp ground coriander
3 tbsp sweet chilli sauce
1 cup (50g) fresh coriander, chopped
1-2 tbsp lemon juice
oil, for frying
Preheat oven to 200 degrees celsius. Mix mince and breadcrumbs in a large bowl. Add spring onions, ground coriander, fresh coriander, sweet chilli and lemon juice and mix well.
Using damp hands, form mix into evenly shaped balls.
Heat oil in deep frying pan and shallow fry the meatballs in batches over high heat until browned all over. Place on baking tray and bake until cooked through (10-15 minutes).
Things I did differently:
I made sausage rolls instead of meatballs, which involved:
1) Halving the recipe - as it was, I ended up with about 24 rolls, which was far more than I wanted anyway.
2) When the ingredients were mixed in with the mince, I let it sit in the fridge for 30 minutes, which helps it bind together better.
3) You can find out how to make sausage rolls online if you don't know how, but basically all you do is lay a strip of mince on the edge of some puff pastry and roll the pastry over until the mince is encased. Cut the long log of pastry into four or five small parcels and brush the tops with milk or a beaten egg. Cut a slit into the top of each one, put them on a baking tray and then bang them in the oven.
4) I ended up using two and a half 30cm x 30cm sheets of puff pastry and with the oven at 175, it took about 35-45 minutes for the pastry and meat to cook.
For a cooling condiment on the side, I also made AVOCADO CREAM
1 large ripe avocado
1/3 cup cream cheese, at room temperature
1/3 cup sour cream
2 tbsp chopped coriander
2 green onions, finely chopped
1 clove garlic, crushed
2 tbsp lemon juice
Place the avocado in a bowl and mash until smooth. Add remaining ingredients; stir until well combined. Season with salt and pepper.
Things I did differently
Used spring onions because I'm fucked if I know what green onions are supposed to be.
Verdict: Two out of five.
It's a bit of a stretch to call these Thai, the flavour overall didn't scream it, but I suppose the flavours do dull a bit in the oven. It just seemed like it was missing one crucial thing, though I don't know what. The avocado cream was alright, though I would leave out the spring onions next time, it didn't particularly need that onion-y taste, though that may just be me, I'm not an onion fan. I made it originally because I thought the flavour of the mince would be sharp, but it wasn't, you could just as easily use tomato sauce or sweet soy or even more sweet chilli to dip the balls/rolls into. If you even wanted anything, because to be honest, if you go the way of sausage rolls, the butteryness of the puff pastry does add its own mellow twang to the flavour.
In short, the meat was too dull, the cream was too sharp. For what it's worth though, Mum just came into the studying raving about them, so yay for small victories.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2011-03-29 02:54 pm (UTC)no subject
Date: 2011-03-29 03:27 pm (UTC)Also, you got the onions correct. ;) Green onions are also known as spring onions and scallions.
no subject
Date: 2011-03-29 05:31 pm (UTC)no subject
Date: 2011-03-29 06:08 pm (UTC)Anyways, CHICKEN YUSSSS. AVOCADO YUSS. I'm going to try and make a strawberry pie today. I'll probably die in the process. I blame Pushing Daisies for this. They make pie making so romantic and shit.
no subject
Date: 2011-03-30 03:05 am (UTC)no subject
Date: 2011-03-30 03:05 am (UTC)no subject
Date: 2011-03-30 03:07 am (UTC)no subject
Date: 2011-03-30 03:08 am (UTC)no subject
Date: 2011-03-30 03:15 am (UTC)I think I have a crush on Lee Pace. =x I watched The Fall a little ago and I'm watching Wonderfalls now..HIS FACE IS SO NICE. I don't mean nice like..appealing..not that it isn't..but like, he just has a nice face. a nice person face.
no subject
Date: 2011-03-30 03:21 am (UTC)Dude, it's impossible NOT to crush on Lee Pace. It's exactly what you said, he looks like a nice guy ♥ He's good looking but 'everyday' as well.
no subject
Date: 2011-03-30 07:59 am (UTC)