Chicken Meatballs with Swan Valley mushroom Pan-Sauce, & Zucchini – Herb Quinoa
Episode: 1
Title: Chicken Meatballs with Swan Valley mushroom Pan-Sauce, & Zucchini – Herb Quinoa
Broadcast: June 11 2017
Presenter: Scott Taylor & Russell Blaikie
Ingredients for 6
Meatballs:
- 1kg Chicken Mince
- 1 onion, finely chopped
- 1 tablespoon minced garlic
- 1 egg
- 125 grams breadcrumbs (1 cup) soaked in 125 grams (1/2 cup) water
- 2 tablespoons fresh oregano, chopped
- 20 grams salt
- Freshly ground pepper
- Vegetable oil for cooking
- 1 small onion, chopped finely
- 2 cloves garlic, crushed
- 1 cup white wine
- 200 grams mixed mushrooms, sliced
- 1 tablespoon Dijon mustard
- 350 ml cream
- Sea salt and freshly ground pepper
Zucchini-Herb Quinoa:
- 185 grams quinoa, rinsed
- 400ml chicken stock
- 6 baby zucchini, washed
- 1 handful basil leaves washed
- 1 handful Italian (flat leaf) parsley leaves, washed
- 1 handful baby rocket leaves, washed
- 1 handful raw almond kernels, lightly roasted and roughly crushed
- 2 shallots, sliced finely and washed
- 1 red apple, finely sliced
- 80 mls Extra Virgin Olive oil
- 30 mls Cider vinegar
- Sea salt and freshly ground black pepper
Method
Meatballs:
- Place all meatball ingredients into a large mixing bowl.
- Mix until well combined.
- Roll into 30 gram balls
- Pre-heat oven to 170C
- Preheat a large non-stick frypan with a little oil in it, over medium heat.
- Place meatballs into pan, place lid on pan, cook 4 minutes then turn cook another 4 minutes then place into serving casserole.
- Repeat until all meatballs are cooked. Don’t wash the cooking pan, we’ll use it to make the mushroom sauce.
- Place lid on casserole, put into oven and cook for 5 minutes, remove from oven and keep warm.
- Put frypan pan back onto low heat, add a splash of olive oil and the onions and garlic.
- Cook for approximately 1 minutes then add white wine, make sure all the caramelised bits release from the pan is the white wine reduces.
- Cook for approximately 3 minutes until the wine has almost all evaporated,
- Add mushrooms and increase heat to medium.
- Cook mushrooms until they start to soften and release some water, then add the Dijon mustard and cream, increase heat to high.
- Cook until the sauce thickens, approximately 1 to 11/2 minutes.
- Season the sauce with a little salt and pepper then spoon over the cooked meatballs.
- Serve with the Zucchini-Herb Quinoa.
Zucchini-Herb Quinoa:
- Rinse quinoa under running water.
- Place into pot with chicken stock, place onto heat and bring to simmer.
- Place lid on saucepan and reduce heat to lowest possible, cook a further 10-12 minutes until quinoa is cooked, it’ll be light with a ‘pop’ to it when tasted.
- Stir gently with a fork and allow to cool. Place into large bowl.
- Shave the zucchini finely lengthways and add to salad.
- Make a dressing by combining a quarter of the basil, parsley and rocket to a food processor, together with the olive oil, cider vinegar and a pinch of salt and pepper.
- Blitz to a fine consistency and pour over salad.
- Keeping a few leaves for garnish, add the remainder of the basil, parsley and rocket leaves, the walnuts and shallots.
- Toss and place onto serving dish, garnish with finely sliced apple and the remainder of the basil, parsley and rocket leaves
Delish
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