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The 'tulip' glass is the perfect all-purpose wine glass. Its inward turned rimm helps trap the scent of the wine.
More Facts
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To keep garlic skin from sticking to your fingers, soak the garlic flakes ina cupful of water for five minutes before peeling.
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| Coriander Chicken Balls |
Added: 16th Aug, 2006 | Viewed 516 times |  |  |
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| This is an easy Asian inspired meatball recipe for a quick, light brunch with a salad on the side. |
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| Ingredients |
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600g chicken mince
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4 green shallots, finely chopped
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1 long red chilli, deseeded, finely chopped
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1/2 cup finely chopped coriander
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2 kaffir lime leaves, finely shredded
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1 tbsp finely grated fresh ginger
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1 tbsp peanut oil
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1/2 cup toasted cashewnuts, coarsely chopped |
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| Method |
Combine the chicken mince, green shallots, chilli, coriander, lime leaves and ginger in a bowl. Season with salt and pepper. Line a baking tray with non-stick baking paper. Roll 1 tablespoonful of chicken mixture in a ball. Place on the lined tray. Repeat with the remaining chicken mixture. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
Heat oil in a non-stick frying pan over high heat. Add half the chicken balls and cook, turning occasionally for 5-6 minutes until cooked through and evenly browned. Repeat with the remaining balls. Sprinkle with cashewnuts and serve hot with sweet chilli sauce. |
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