Parmesan Meatball Skewers

Making meat balls is time consuming but occasionally I will do it for our meals too. So I combined the bread crumb, mince, onion, cheese and dried herbs for my meatballs. Rolled them up, pan frying then baking them till cook through.

Ingredients


450g beef mince
50g bread crumbs
1 small red onion, coarsely grated
150g finely grated parmesan cheese
½ tsp mixed dried herbs
2 x 400g cans diced tomatoes
A handful of roughly chopped fresh flat-leaf parsley leaves
A handful of fresh basil leaves
Cooked macaroni pasta, to serve


What to do

(1) Combine bread crumbs, mince, onion, cheese, and dried herbs in a large bowl. Using 1 tablespoon mixture at a time, roll mixture into balls. Place on a tray. Cover and refrigerate for 20 minutes. Preheat oven to 200°C/180°C fan-forced.

 

(2) Line a baking tray with baking paper. Thread 4 meatballs onto each skewer. Place skewers on prepared tray. Bake for 30 minutes or until browned and cooked through.

 

(3) Meanwhile, place tomato, parsley and basil in a saucepan over medium heat. Bring to the boil. Reduce heat to medium-low. Simmer for 3 to 4 minutes or until heated through. Serve skewers with pasta and tomato mixture.

Asparagus with Poached Egg

Saw this meal from Taste.com and I was eager to try it out as it seems a health meal for breakfast. Hence, I’ve prepared this over the weekend and it tasted good. Not a “wow” but it was a healthy breakkie!

Ingredients

2 bunches asparagus, woody ends trimmed
2 tsp vinegar
2 fresh eggs
25g finely grated parmesan


What to do

Bring a large frying pan of salted water to the boil over medium-high heat. Add the asparagus and cook for 2-3 minutes or until bright green and tender crisp. Use tongs to transfer the asparagus to a plate. Cover to keep warm.

Add the vinegar to the water in pan. Reduce heat to medium-low. Crack 1 egg into a small bowl. Use a spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool. Cook for 4 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat with remaining eggs.

 

Divide the asparagus among serving plates. Top with an egg. Season with salt and pepper. Top with parmesan to serve.

Tandoori Chicken

I was thinking to make something different for our dinner last night. So, when I did my grocery shopping the other day, I’ve got myself a jar of Tandoori paste.

Here’s my version of Tandoori Chicken. It tastes delicious and it was pretty easy to prepare!

Happy Cooking. =)

Ingredients

4 chicken breasts
5tbs tandoori paste
5tbs greek yoghurt
2tbs olive oil
Naan bread, to serve


What to do

1. Preheat the oven to 180°C.

2. Combine the tandoori paste and yoghurt. Place the chicken in a plastic container and cover with the marinade, making sure each piece is well coated.

3. Cover and refrigerate for a minimum of 3 hours, but preferably overnight.

4. Heat half the oil in a non-stick frypan, when oil is hot, add chicken and cook for 2 minutes on one side without turning (this allows a nice crust to form). Turn over and cook for 1 minute on the other side. Transfer to another baking paper-lined baking tray. Grill chicken in the oven for 6-8 minutes or until cooked through.