Singapore spiced inspired pork meatballs with a pickled ginger and pineapple slaw March 16 2014

Singapore spiced inspired pork meatballs with a pickled ginger and pineapple slaw

Serves 4
Ingredients

500gr New Zealand pork mince
½ red capsicum – finely diced
1 small – medium onion – finely diced
1 small – medium carrot – finely diced
2 Tbsn freshly grated fresh ginger root
4 garlic cloves – crushed
1 green chilli – finely diced
4 Tbsn fresh coriander – finely chopped
1 spring onion – finely chopped
2 beaten eggs
2 – 3 tspn Black Market Spices Singapore Spice mix
¼ - ½ cup (approx) white breadcrumbs
Salt and pepper


Method

In a large bowl combine the pork mince, the finely diced red capsicum, onion, carrot, ginger, garlic, chilli, coriander, spring onion the beaten egg, breadcrumbs, salt and pepper to season and the Black Market Spices Singapore Spice Mix. Combine and mix well. If required add a little more breadcrumbs to bind.

To make the meatballs roll in the palm of your hands a golf ball sixed portion of the mix. Each meatball should be similar in size and shape.

To cook heat a suitable sized frying pan with a dash of olive oil. Place the meatballs in the pan and cook until golden brown. Do not overcrowd the pan. Keep warm in the oven until all are cooked and serve with the pickled ginger and pineapple slaw.


Pickled ginger and pineapple slaw

Ingredients

2 cups finely shredded green Cabbage
4 Tbsn pickled ginger – shredded
Sushi vinegar or sushi seasoning – good splash
½ - 1 cup finely shredded fresh pineapple
Salt and pepper
EVO olive oil – good splash

Method

Combine all of the ingredients together mixing well. Adjust seasoning as required. Serve with the hot meatballs.

Snapper on Madras Indian cauliflower florets with a light coconut and lychee curry March 16 2014

Snapper on Madras Indian cauliflower florets with a light coconut and lychee curry

Serves 4

Ingredients

4 x 150gm snapper fillets -  skin on (John Dory can also be used)

¼  white Cauliflower – cut into florets (small bite sized pieces)

250ml coconut cream

200gr lychees – juice and whole (canned are ideal)

50ml cream

Lupi Extra Virgin Olive oil

50gm butter

2 – 3 tspn Black Market Spices Indian Madras curry powder

Flaky Sea salt

White pepper

25gm micro leaves

Method:

To a suitable pot blanch the cauliflower florets taking care not to overcook. Very al dente. Chill in cold water (refresh).  Set aside and dry.

Place ¾ of the lychee into a small saucepan with the coconut cream and the half of the cream. Place onto a low heat, simmer and keep warm. Season as required. Add the remaining cream just prior to serving.

Heat a flat pan for the fish, add a splash of olive oil and half of the butter, season the fish fillets and place into the pan presentation side down first. If desired finish in a hot oven.

To a sauté pan or small saucepan add the remaining butter and a little olive oil. Add the cauliflower florets, the Black Market Spices Indian Madras Spice mix. Sauté adding colour and season well. Take care not to burn the spice.

To serve, place the cauliflower on the plate, drizzle a little of the sauce over with the fish on top. Place the remaining few whole lychee around the plate as garnish.

Use a few micro leaves as garnish strategically placed around the plate. Edible flowers also would work very well.  Flowers to consider would be Thai Basil flowers, Chive flowers and borage.