Spinach-Beef Balls

Ingredients

Corned beef…….…………220g (crumbled)

Spinach……..…….……….150g (finely chopped)
Egg…….……………………..1 (large)
Onion………………………..1 (small, finely chopped)
Garlic……………..............2 cloves (large, chopped)
Green chilli…………….....1 (finely chopped)
Ground black pepper….½ tea spoon
Flour…………….……….….3 tablespoon
Oil to cook
Salt to taste

Method

• Wisk the egg in a large bowl.
• Add spinach, corned beef, onion, garlic, chilli, ground pepper salt and 1 table spoon of flour to it and mix. Add a little oil if you want to make it a little more moist to roll into small balls.
• Now use your hand to make 1 inch balls, roll the balls in the flour to coat them and place it on a baking tray greased with oil.
• Preheat oven on grill mode at 230°C, drizzle some oil on the balls on the baking tray before placing the tray in the oven.
• Grill for 15 min and remove the tray and let them cool for a few min.
• Stack them on a serving plate and garnish with fresh baby spinach.
• Serve hot with your choice of condiments.  

Salmon Rolls

Ingredients

Salmon fillet……………….150g

Onion………………………...½ (finely chopped)
Carrots………………....…...1 (grated)
Potato……………..............1 (medium, boiled)
Green chilli…………………1 (finely chopped)
Fresh rosemary leaves…1 stems (finely chopped)
Egg………………………….…1
Dried basil……………….…1/6 tea spoon
Fresh bread crumbs…….1 cup
Watercress to garnish
Ground pepper to taste
Salt to taste
Oil to cook

Method

• Carefully slice the salmon from the top of the fillet to get thin rectangular salmon sheets (similar to the thin smoke salmon). Try and cut them as thin as possible without tearing it, to get even sheets good enough to roll. Sprinkle salt on the slice and keep aside.
• Add the onion, carrot, rosemary, chilli, boiled potato and salt to a bowl. Mash the potato and mix all the ingredients with hand.
• Whisk the egg in a separate bowl and add the ground pepper, salt and basil to it. Mix well.
• Spread the bread crumbs on a plate and baste some oil on a baking tray.
• Now take finger-full potato filling and place it at the centre of the salmon slice. Roll it neatly making sure the filling does not come out. Now dip it in the egg batter and roll it on the breadcrumbs. Place it on the baking tray. Repeat the procedure on all salmon slices. 
• Pre-heat the oven at 230°C on grill mode. Place the tray in the oven and grill for 10 min on each side.
• Garnish a serving plate with watercress and place the salmon rolls in the centre of the plate in a pile. Serve hot with your choice or condiments. 

Chicken and Mushroom Soup

Ingredients

Closed cup mushroom…250gm (chopped vertically)

Chicken breast piece......1 (large, cut in chunks)
Potato………………………..1 (small, peeled & grated)
Onion………………….........1 (small, chopped)
Garlic……….....……….......1 clove (finely chopped)
Chicken broth………..……5 cups
Salt to taste
Oil to cook

Method

• Heat oil in pan and sauté the chicken until cooked, sprinkle salt on the chicken pieces while it is cooking. Keep aside once cooked.
• Similarly sauté ½ of the chopped mushrooms until cooked and keep aside.
• Heat oil in a soup pan. Add the onions and sauté for 1 min.
• Add the garlic, cook for 1 min.
• Now add the remaining ½ of the mushrooms, grated potato and the salt and cook for 3 min.
• Finally add the chicken broth and let the mushroom and potato simmer in the broth until cooked.
• Once cooked, let it cool down slightly. Then add the entire soup mixture in a blender and blend. (You can use a hand blender directly in the soup pan if you like)
• Pour the thick soup mixture back in the soup pan to heat/cook it again for 3 min. Now turn off the heat.
• Serve the soup in the soup bowls and drop half the sautéed chicken pieces and mushrooms at the centre of each of the bowls.
• Garnish with parsley (if required). Serve hot.

Serves: 2

Note:

I you like watery soup and do not prefer thick textured soup or if you do not find the colour of the chicken and mushroom soup appetising does not blend the soup. A watery chicken and mushroom soup is equally delicious.

Lamb Scotch Eggs

Ingredients

Eggs…………………………4

Minced lamb……..……..250g
Onion……………………...½ (finely chopped)
Chilli powder…………....1 tea spoon
Rosemary……………...…½ tea spoon
Ground peppercorns….½ tea spoon
Garlic……………………….1 clove (large, chopped)
Breadcrumbs……….……1 ½ cup
Salt to taste
Oil to deep fry

Method

• Boil 3 eggs in salted water for 5 min, reduce the heat and let the eggs simmer in the water for 10 min.
• Now discard the hot water and place the eggs in cold/chilled water to artificially cool them.
• One the eggs are cooled peel them and keep aside.
• Mix the mince lamb, chilli powder, rosemary, garlic, ground peppercorn, onion and salt in a bowl. Now divide the mince in 3 equal parts.
• Take one portion of the divided mince and flatter it in your palm. Place one of the boiled eggs on the flattened mince and wrap the entire egg with it.  Make sure there are no gaps in the mice coating. Repeat the same procedure with the remaining eggs.
• Break and whisk the fourth egg in a bowl.
• Now dip the mince coated eggs in the whisked egg and roll it on the breadcrumbs to coat the entire egg ball.  Keep ready to be deep fry.
• Heat oil in a deep frying pan. To make sure the oil is hot enough drop few crumbs of bread in the oil, if they start to sizzle immediately the oil is hot enough to fry the eggs. 
• Carefully dip the eggs in the hot oil and fry them for 10 min or until golden brown.
• Serve cold.

Note:

Traditionally scotch eggs are made with sausage meat and light herbs like parsley.  

Do not make the mince layer too thick as it will take a very long time to cook from the inside or might remain uncooked.

Deviled Chicken

Ingredients

Chicken breast…………………250g (cut into 1”chunks)

Tomato sauce (ketchup)…..4 table spoon
Worcestershire sauce……....2 table spoon
Mustard paste……………....…1 table spoon
Honey………………………..……1 table spoon
Chilli powder………………...…1 tea spoon
Salt to taste

Method

• Mix tomato sauce, worcestershire sauce, mustard, honey, chilli powder and salt in a bowl.
• Add the chicken pieces to the bowl and coat them with the batter.
• Preheat the microwave grill for 5 mins.
• Place the pieces of chicken on the microwave grill. Cover the grill with aluminium foil if you are worried that the coating will drip inside the microwave.
• Now place the grill in the microwave and grill for 10 mins.
• Remove the grill and flip each chicken piece upside down to cook the other side of each piece.
• Place the grill in the microwave again and grill for 10 mins.
• Check if the chicken is cooked by poking a piece with a fork.
• Serve in a plate.

Note:
You can make Deviled Chicken Wings using the same recipe and replacing the chicken breast pieces with chicken wings.