Broad Bean, Pea and Mozzarella Balls
Ingredients:
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150g dried chickpeas, soaked overnight in cold water
200g double-shelled broad beans (330g shelled, about 750g in pods)
50g frozen or fresh peas
1 small Spanish onion, chopped
2 garlic cloves, crushed
1g ground coriander
1g ground cumin
1g smoky paprika
20g roughly chopped flat-leaf parsley
15g roughly chopped mint leaves
grated rind of 1 lemon
10g flour
5g bicarbonate of soda
5g salt
125g mozzarella cheese, cut into 5g cubes
Oil for deep frying
For serving:
150g natural yoghurt
40g tahini
60ml lemon juice
Smoked paprika, broad beans, mint, to serve
Method:
Place drained soaked chickpeas, broad beans, peas, onion, garlic, spices, herbs, lemon, flour, soda and salt in a food processor and process until smooth and combined into a wet paste. Shape tablespoons of mixture around the cubes of mozzarella to enclose.
Heat oil for deep frying to 165-170°C and cook balls in batches until golden brown and cooked through. Drain on paper towel.
Combine yoghurt, tahini and lemon juice until well combined. Serve balls warm with yoghurt sauce, sprinkle with paprika, beans and mint.
Handy hint: Balls are best served soon after frying to maintain the stretch of the cheese, however, they can be kept warm in an oven.
Cauliflower Rice Kedgeree
Ingredients:
2 eggs
1 medium (about 1kg) cauliflower
40g butter
1 onion, finely diced
1 red capsicum, diced
2 tsp finely grated ginger
2 garlic cloves, finely chopped
1 tsp mustard seeds
1 tbsp curry powder
10 curry leaves
¾ cup (185ml) milk
1 cup (120g) frozen peas, thawed
2 tbsp finely chopped parsley
300g hot-smoked ocean trout or salmon, skin removed, flaked
150g good quality smoked cheddar or vintage cheddar, shaved
Method:
Bring a small saucepan of water to the boil over medium heat and add the eggs. Cook for six minutes for soft-boiled or cooked to your liking. Drain and run under cold water, peel and then set aside.
Cut the cauliflower into florets and process in a food processor in two batches until a rice-like texture is achieved. Try not to over process or the end result will be mushy.
Heat the butter in a large deep frypan or wide saucepan over medium heat. Cook onion for 5 minutes until pale golden. Add the capsicum, ginger, garlic, mustard seeds, curry powder and curry leaves, then season and cook for two minutes or until fragrant.
Add the cauliflower rice and cook for one minute to toast. Add the milk and cook, stirring often, for 3-5 minutes or until the cauliflower is just tender but not mushy.
Stir in the peas and trout, then cook for a further 1-2 minutes until heated through.
Stir through half the cheddar. Quarter the eggs and serve on top of the kedgeree with the remaining shaved cheddar.
Photos and recipes: https://www.dairy.com.au/