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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