My Chinese Meatballs really pack a wallop of a flavour punch!
Start by popping 500g of pork mince into a mixing bowl then season well with salt & pepper before adding in an egg, a really good handful of crumb (I use rice crumb, as always, but you can use breadcrumb), 1 & 1/2 teaspoons of Chinese five spice powder, a couple of tablespoons each of Soy Sauce & tomato sauce then add in half a tin of finely chopped water chestnuts. Make sure it’s well mixed up then dampen your hands to roll the mixture into balls.
Heat up a glug of oil in a frypan & fry off the meatballs over a medium heat.
Meanwhile, grab a mixing jug & mix 150ml of cold water with a tablespoon of cornflour, 2 tablespoons of Soy Sauce, a teaspoon of caster sugar & a finely chopped red chilli.
When the meatballs are cooked, add the liquid mix to the frypan along with the other half of the chopped up water chestnuts. Simmer for a minute to thicken before serving over rice noodles.
My secret trick to getting the hubby to greedily devour meat free food is to pack it so full of really strong flavours that they just wallop you in the chops!
For the Tofu Cakes, simply crumble up a 250g block of plain tofu really finely into a mixing bowl, bung in half a jar of pesto & a man sized handful of parmesan cheese. Just go for it with your hands to mix that lot together before shaping them out into nice sized patties. Heat a generous amount of peanut oil in a deep frypan & shallow fry each side to golden.
For the Chargrill Salad, peel & dice up an eggplant before popping on a paper towel lined plate & drowning in salt, set aside to get that bitter liquid out. Meanwhile, throw a red capsicum & a yellow capsicum straight onto the gas burner, make sure you turn them until all sides are nicely blackened. Whack those into a metal mixing bowl straight off the heat & cover with cling film so they sweat too & set aside next to the eggplant.
Peel & slice up a zucchini before tossing that around a heated griddle. Pat dry the diced eggplant & throw that on the griddle too.
Take some paper towel & peel off the blistered skins of the capsicums before finely dicing the flesh. Then it’s time to bring this salad to life! Simply grab yourself a nice bowl & bung in all those lovely veggies along with some crumbled mozzarella cheese balls, pitted kalamata olives, the other half of the jar of pesto & a generous handful of unsalted cashew nuts. Give it all a jolly good toss before finally drizzling a wee bit of chilli infused olive oil over to finish.