apart, around lemongrass
stalks (see Step 1, page 30).
2 To make stuffing, put
mince, spring onion, garlic,
ginger and coriander in a large
bowl. Season with salt and
pepper, and mix to combine.
Open lemongrass by parting
strands, then fill centre of
each stalk with mince mixture,
taking care not to tear scored
section. Form mixture into a
bulb shape around stalk top.
3 Heat oil in a large frying
pan over a medium heat. Dip
stuffed ends of lemongrass
into egg, then in pan. Cook,
turning, for 5 minutes or until
stuffing is cooked through.
Drain on paper towel.
4 To make Asian salad,
heat a small heavy-based
frying pan over a low heat.
Add sesame seeds and cook,
tossing in pan, for 3-4 minutes
or until golden. Put hot
sesame seeds, honey and soy
in a medium bowl and stir to
combine. Add cucumber and
carrot, and stir to coat.
5 To serve, put lemongrass
stalks, Asian salad and sweet
chilli sauce on a serving
platter. Squeeze lime over
lemongrass and sprinkle with
extra coriander leaves.
■ Per serve:
1878k); protein
24g; total fat 34g (sat. fat 6g);
carbs 11g; sodium 654mg;
Gl estimate low (does not include
‘to serve' items)
Lamb koftas in spiced
tomato sauce
Preparation time: 20 mins
Cooking time: 35 mins
Serves 4
500g lamb mince
1 clove garlic, finely
chopped
1 tsp fresh ginger, peeled,
finely chopped
1 brown onion, finely
chopped
2 Tbsp fresh coriander,
roughly chopped
1 tsp ground cinnamon
Sea salt and freshly ground
black pepper, to season
Handful flat-leaf parsley,
chopped,to serve
Handful fresh coriander,
chopped,to serve
Steamed basmati rice,
to serve
SPICED TOMATO SAUCE
500g tomato passata
’A pumpkin, peeled,
seeded, cubed
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried chilli powder
350g plain Greek-style
yoghurt
1 To make sauce, combine
passata, pumpkin, cumin,
coriander and chilli powder
in a medium heavy-based
pan and cook over a low heat
for 1 5 minutes.
2 Meanwhile, put lamb,
garlic, ginger, onion, coriander
and cinnamon in a large bowl.
Season with salt and pepper,
and mix to combine. Roll
mixture into 3cm balls.
3 Add meatballs to sauce in
pan, gently stir in yoghurt and
cook for 20 minutes or until
pumpkin is tender. Sprinkle
parsley and coriander over
sauce and serve with rice.
■ Per serve:
2334k); protein
40g; total fat 33g (sat. fat 10g);
carbs 21 g; sodium
642mg;
Gl estimate low
(does not include
‘to serve’ items)
Chicken galantine
Preparation time: 20 mins
Cooking time: 45 mins
Serves 4
2 Tbsp olive oil
2 bunches pak choy,
heads, halved
1 red chilli, seeded,
diagonally sliced
1 Tbsp soy sauce
Lemon juice, to serve
GALANTINE
250g pork mince
10 preserved cumquats,
roughly chopped
3 spring onions, finely
chopped
1 handful chives, finely
chopped
Sea salt and freshly ground
black pepper, to season
4 deboned chicken thighs,
skin on
1 Tbsp olive oil
CITRUS SAUCE
Zest and juice of 1 large
orange
150ml chicken stock
8 cumquats, halved
1 tsp cornflour
1 Tbsp cold water
1 Preheat oven to 180°C.
Line a baking dish with
baking paper.
2 To make galantine, put
pork, cumquat, spring onion
and chives in a medium bowl.
Season with salt and pepper,
and stir to combine.
3 Lay chicken thighs, skin-
side down, on a board. Spoon
enough pork mixture to fill
middle of chicken. Do not
overfill, as filling will ooze out
(see Step 3, page 33).
4 Roll up chicken, tie with
string and sprinkle with salt.
5 Heat oil in a medium frying
pan over a medium heat. Add
chicken and quickly cook on
each side until browned. Put in
prepared dish and bake for
35 minutes or until cooked.
6 Meanwhile, to make citrus
sauce, put orange zest and
juice, stock and cumquat in
a small pan and cook over a
medium heat until sauce is
reduced by a third. Reduce
heat to low. Combine cornflour
and water in a small bowl.
Stir into pan and cook for 3-5
minutes. Remove from heat.
7 Remove chicken from
oven, put on a plate and set
aside to rest for 10 minutes.
Remove string from chicken
and slice diagonally.
8 Heat oil in a medium wok
over a medium heat. Add pak
choy and chilli, and stir-fry
until pak choy begins to char.
Add soy sauce and stir-fry for
a further 2 minutes. Remove
from heat. Put chicken and
pak choy on serving plates.
Drizzle citrus sauce over
chicken and lemon juice over
pak choy, and serve.
■ Per serve:
3602k); protein
60g; total fat 56g (sat. fat 16g);
carbs 24.5g; sodium
2804mg;
Gl estimate low (does not include
'to serve' item)
46
BETTER HOMES AND GARDENS, APRIL 2011 bhg.com.au
