Vietnamese Meatball

Vietnamese Meatball - Candy Coated Culinista

A carb free dinner that comes together in a snap.

Yield/Serving: 4
Start to Finish Time: 35 min.
Difficulty level is: Easy

From Milk Street Tuesday Nights

Ingredients
• 3 tsp grapeseed or neutral oil, divided
• 1 pound ground pork
• 1/3 cup chopped fresh cilantro, plus sprigs, to serve
• ½ tsp ground black pepper
• 6 scallions, white and light green parts minced, dark green parts thinly sliced
• 5 tbsp fish sauce, divided
• 2 tbsp plus 2 tsp white sugar, divided
• ½ cup lime juice
• 1 or 2 serrano chillies, stemmed, seeded and thinly sliced
• 2 medium carrots, peeled and shredded (1 cup)
• Lettuce leaves, to serve

Assembly
1. Coat a large plate will 1 tsp of oil and set aside.
2. Using a medium bowl combine, pork, 3 tbsp water, cilantro, pepper, minced scallions, 2 tbsp fish sauce and 2 tsp sugar.
3. Mix vigorously until combined and let the mixture become soft and sticky.
4. With lightly moistened hands, form 20 balls and place on oiled plate.
5. Cover and refrigerate for 15 minutes.
6. In a small bowl stir lime juice, 3 tbsp fish sauce and the remaining 2 tbsp sugar.
7. Add the chilies until the sugar dissolves and set aside.
8. Line another plate with paper towels and add remaining oil to a non-stick skillet over medium-high heat.
9. Add meatballs and cook until the bottoms are golden brown, 1 to 2 minutes and then turn and cook the other side turning meatballs for 4 to 5 minutes.
10. Transfer to plate, tent with foil and let rest for 5 minutes.
11. In a small bowl, toss carrots with 2 tbsp of lime juice sauce.
12. Serve the meatballs with carrots, cilantro sprigs, sliced scallions and lettuce leaves for wrapping.
13. Spoon the remaining sauce onto the wraps.

Please Enjoy

My thoughts
This was my second time making Vietnamese meatballs and I remember why I enjoyed them so much. The flavours are bright, salty and exotic. Using lettuce wraps is a wonderful way to be carb-free and I have started enjoying one of two meals a week without carbs. These meatballs also freeze well for a later date.

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Lamb Kofta with Garlic Sauce and Pickled Onions

Lamb Kofta with Garlic Sauce and Pickled Onions – Candy Coated Culinista

A great middle eastern dish that is so scrumptious and satisfying you’ll have to hold yourself back from overeating.

Yield/Serving: 4-5
Difficulty level is: Easy, time consuming

From At My Table

Ingredients
Kofta

• 1 pound ground lamb
• 1 peeled and coarsely grated, to give ¾ cup loosely packed
• 2 cloves garlic, peeled and minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp ground allspice
• ½ tsp ground white pepper
• 1 tsp sea salt or kosher salt
• 3 tbsp finely grated parsley
• 3 tbsp finely chopped fresh mint
• 2 tbsp olive oil
Garlic Sauce
• 1 2/3 cups Greek yoghurt
• 4 cloves garlic, peeled and minced
• 1 – 2 lemon zest of 1 lemon and 3 tbsp of juice
• 2 tsp sea salt or kosher salt
• 2 tsp dried mint
Toppings
• Tomatoes
• Iceberg lettuce
• Faltbreads
Quick Pickled Onions
• 1 small red onion, peeled & cut into half moons
• Juice from 2 -3 limes

Assembly
Kofta

1. Combine all ingredients except olive oil into a large bowl and roll into sausage shapes. Do not compact the lamb mixture once in the desired shape.
2. Slightly flatten sides and place on a baking sheet lines with cling wrap and place in fridge for 30 minutes.
3. Combine yoghurt, garlic, lemon zest, juice, salt and dried sauce together.
4. Slice red onion into half moons and let marinate in lime juice
5. Using a large frying pan heat frying pan and cook kofta on medium-high heat for 5 of so minutes each side until cooked all the way through.
6. Serve inside faltbreads along with toppings

Please Enjoy

My thoughts

It was great making koftas another way as last time I made them it was a bowl and I quite enjoyed them. I decided to serve mine with cucumber, pomegranates, and pickled onions to bulk up the meal a little. This was a lovely meal; but it was time consuming. It didn’t seem like it would take so long and since there is not times given I didn’t know what I was getting myself into. The directions were a little off, so to achieve the kofta look I was accustomed to I sear all sides and cooked the remaining time in the oven. Almost 2 hours beginning to end. That’s a little long for me on a weekday after getting home for work; but then there is leftovers for the next couple of days. A trade off perhaps?

Lamb Kofta with Garlic Sauce and Pickled Onions – Candy Coated Culinista

Blue Cheese & Bacon Wedge Salad

Blue Cheese & Bacon Wedge Salad – Candy Coated Culinista

It seems like once a year I get a craving or blue cheese. I love blue cheese; but I rarest ever pick it up. Well craving a wedge salad I thought it would be a nice change to make a blue cheese dressing instead of the usual Caesar dressing.

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
Wedge Salad

• 1 iceberg lettuce, washed and cut in half
• 12 grape tomatoes, halved
• 1/3 English cucumber, sliced
• 6 chives, finely diced
• 2 slices of bacon, crumbled
• Blue cheese, crumbled
Blue Cheese Dressing
• 3/4cup blue cheese
• 3 anchovies, finely diced
• ¼ cup sour cream
• ¼ cup buttermilk
• 2 tbsp mayonnaise
• 2 tbsp lemon juice
• Sea salt, to taste
• Black pepper, to taste

Assembly
Wedge Salad

1. Wash lettuce and cut in half and drain cut side down on a paper towel.
2. Cut grape tomatoes, English cucumber, chives and set aside.
3. In a frying pan fry bacon and then crumbled and set aside with the crumbled blue cheese.
Blue Cheese Dressing
1. Using a bowl, break up the blue cheese and add in the anchovy and sour cream, until well incorporated.
2. Add in the sour cream, mayonnaise, lemon juice, salt and pepper.
3. Place lettuce cut side up in a plate and add tomatoes, cucumber, chives, bacon and blue cheese.
4. Drizzle dressing over and serve.

Tips
• Salad dressing can be kept for up until 1 week.

Please Enjoy

My thoughts
This is a rich, hearty and filling salad. This could work as an entrée depending on how big you lettuce head is. I enjoyed the combination of the creamy blue cheese into the dressing and the crunchy of the crispy bacon. I will be making this again as it is a wonderful starter for any guests.

Mango Salad

Mango Salad – Candy Coated Culinista

Mango salad has always been a favourite of mine since I first tasted it many years back being surrounded by so many Filipino co-workers. Back then I thought mango salad was only a Filipino thing; but since I have learned it is also a Thai dish and this is the probably the only way you can get me to have chilies in anything I consume.

Yield/Serving: 4
Prep Time: 10 min
Difficulty level is: Easy

Ingredients
• 2 mangoes, sliced into match sticks can be green or a little more ripe, your preference
• ¼ red bell pepper, sliced
• ¼ green bell pepper, sliced
• 1/2 medium red onion. Sliced
• Cilantro, handful
• 3 leaves of romaine or a leafy lettuce, chopped
• 1 green onion, chopped
• Freshly squeezed lime juice, from 1 lime
• Sweet Thai chili sauce, to taste

Assembly
1. Prep all the vegetable & fruit and place into a large bowl.
2. Squeeze in lime juice and add sweet chili Thai sauce and serve.

Please Enjoy

My thoughts
Sweet, spicy and full of mangoes; I mean how can you go wrong. Whether you prefer the mango more green or a little more ripe it’s just a great salad with a slight kick.

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