Hi Guys,
Well my other love is flicking through home magazines and searching around for funky things for the home. I have a certain style that i am trying to do through the lounge / dining but that is a whole other story 🙂 Why I am telling you this is because my favourite magazine is Real Living – The new issue is out this week. I was flicking through and came across this recipe. I quickly thought of the conversion and a couple of additions from my inability to ever follow a recipe. And here it is – sooo yummy! All credit minus a couple of alterations to Real Living – Check them out online here (Lots of comps) If they are reading this feel free to send a Pink Smeg Dishwasher (Jokes) 🙂
MEATBALLS
Step 1 –
Small Piece of Ginger
Small Clove of Garlic
2 Spring Onions
1/2 Bunch Coriander
- Blitz on speed 7, for 5 seconds.
Step 2
500g Chicken Mince (Or use breast and use the turbo to mince. )
1 Tablespoon of Fish Sauce (Roughly 20g.)
Salt and Pepper to taste
- Mix on reverse speed 5 for 10 seconds.
Step 3.
- Remove mince mixture from the TM bowl and roll into little meatballs. It is a very sticky mixture – i just formed small balls. (I also used gloves)
- Place each ball onto a small bit of baking paper into the varoma (Top and bottom levels) Should make roughly 18-20 balls.
- Set aside while you prep the soup stock.
STOCK
Step 1.
2 Cloves of Garlic
2 Spring Onions
1/2 Bunch Coriander
Small Piece of Ginger (About 2cm piece)
1 Piece of Palm Sugar
Oil (optional)
- Add (Except the oil) to a clean TM bowl and blitz on speed 6 for 10 seconds.
- OPTIONAL! Add oil and sauté for 2 mins at 100 degrees speed 1
Step 2.
1L Chicken Stock
500g Water
2 Star Anise
1 sliced red chilli (You can add this in step 1 and chop in the TM with garlic. )
20g Fish Sauce
30g Soy Sauce
- Add all to the TM bowl.
- Place lid on and Varoma with meatballs on top in place.
- Cook for 25 minutes Varoma Temp – Reverse + Speed 2.
Step 3
125g Vermicelli Noodles
Bunch Bok Choy roughly chopped and washed.
Juice of Half a Lemon
(Butterfly)
- Whilst the broth is cooking – place the dry vermicelli noodles into a bowl or thermoserver – cover with cool water to start to soften for 5 minutes, then rinse .
- Add the butterfly to the TM
- Add the noodles and bok choy to the TM bowl.
- Check that the meatballs are steaming evenly.
- Cook for 5 minutes, Varoma Temp on Reverse + Speed 1
- Divide the meatballs evenly between the bowls.
- Add some noodles and veg and then pour the broth over top.
- Remove the star anise
- Top with a wedge of lemon, fresh coriander, (Or mint leaves), a small pile of bean shoots and fresh chilli.
- Whilst this is a chicken soup you could use prawns in place of the chicken meatballs.
- For a vegetarian option, use vegetable stock and vegetables such as Broccoli, capsicum and cabbage with some Tofu in the varoma to steam in replace of the chicken meatballs.
SHOPPING LIST –
500g Chicken or Chicken Mince
5 spring onions
Big Bunch of Coriander
Fish Sauce
Soy Sauce
Chicken Stock
3 Garlic Cloves
Fresh Ginger
2 Star Anise
2 Red Chilli
1 Large Lemon
Palm Sugar
125 g Vermicelli Noodles (Dry)
Bok Choy (Or similar greens)
Bean Shoots for Garnish.