Sticky Asian Meatballs

Serves: 4 – 6

This David Herbert number is as simple as it is wonderful.

And it is pretty simple.

We also sauteed some bok choy with chilli sauce, black bean, sesame oil and soy and all together, it was a hit.

Even the boys loved it.

It is a departure from our Sunday tradition of cooking all afternoon, though it’s a departure I am happy to live with after an especially busy weekend.

Ingredients

1kg pork mince
¾ cup fresh breadcrumbs
½ tsp ground ginger
2 eggs
2 cloves garlic, crushed
3 spring onions, thinly sliced
Toasted sesame seeds, to garnish
Steamed jasmine rice to serve

For the sauce
⅔ cup hoisin sauce
¼ cup rice vinegar
2 cloves garlic, crushed
2 tbsp light soy sauce
1 tsp sesame oil
½ tsp ground ginger

Method

  1. Heat the oven to 180c.
  2. Combine the meatball ingredients in a large bowl. Shape into balls, place on a tray and roast for 20 minutes, turning once.
  3. Meanwhile, whisk sauce ingredients together.
  4. Serve the meatballs on rice, pour over the sauce and sprinkle with sesame seeds.

Spinach and Ricotta Chicken with Roasted Vegetables

Serves: 4

So you have a new baby and cooking lobster tet-a-tet on a Monday night is no longer the priority.

Or possible.

And so you have this dish.

A dish which is simple, healthy and newborn-in-the-house friendly.

We speak from experience!

It isn’t going to set the world on fire though conversely, season well and serve with some steamed green beans and you have a really respectable Monday night dinner on your hands.

And lunch the next day for when the new baby is still at it and lobster tet-a-tet is remains off the menu.

Ingredients

250gm baby spinach
4 tbsp (light) ricotta
Zest and juice of 1 lemon
Three pinches of nutmeg
4 chicken breasts
2 tbsp extra virgin olive oil
50gm fresh breadcrumbs, seasoned
3 zucchini, cut into batons
2 red peppers, seeded and sliced
2 red onions, peeled and cut into wedges
250gm vine cherry tomatoes
4 garlic cloves (left in skin)
Steamed green beans to serve

Method

  1. Heat the oven to 200c.
  2. Put the spinach in a large colander and pour over a kettle of boiling water to wilt. Allow to drain for a few minutes and then squeeze out as much water as possible. Chop, put in a bowl and beat in the ricotta, lemon zest, nutmeg and plenty of seasoning.
  3. Using a sharp knife, cut a slit into the side of each chicken breast and use your fingers to make a pocket. Spoon the spinach mixture into the 4 breasts. Rub with some of the olive oil and press the seasoned breadcrumbs on top. Arrange the chicken in a roasting tin.
  4. Put the vegetables in another tray baking tin and drizzle with oil and season well.
  5. Back the chicken and vegetables for 30 – 35 minutes, stirring the vegetables occasionally. Remove once the chicken is cooked through and the breadcrumbs are golden.
  6. Remove the softened garlic from the vegetables and remove the flesh; mash the flesh with the lemon juice, mix through the roasted vegetables and serve with the chicken and steamed beans.

Rosemary-Crusted Pork Tenderloin

Serves: 4

I think anything with breadcrumbs will be pretty good.

Add Parmesan, chilli, herbs, spices, whatever you have and get it right – and not too doughy or oily – and you have yourself a great meal.

Stuck tonight with a piece of pork loin, we scrambled for options and here is what we came up with.

Served with some green beans in stewed tomato, garlic and olives and some roasted pumpkin with rosemary and we really did have a hit on our hands.

It won’t set the world on fire, though at the end of a long day, it was a little bit fancy, a little like a pork roast and just fine with a glass of vino and the lights turned down.

Ingredients

750gm pork loin
¼ cup breadcrumbs
2 cloves garlic, crushed
1 tsp smoked paprika
1 tbsp chopped rosemary
Salt and pepper
Olive oil

Method

  1. Preheat the oven to 180c.
  2. Combine all the ingredients except the pork and oil and spread out across a plate.
  3. Oil the pork. Roll in the breadcrumb mixture, ensuring that all the flesh is covered in breadcrumb mixture. Shake excess mixture off.
  4. Place on a baking-paper lined tray and cook for 25 – 40 minutes until cooked through.