Category : Lunch

Beef Teriyaki Balls

Beef Teriyaki Balls

Whats great about it

Celebrating the QCWA’s 2020 Country of Study Japan, this recipe will be a hit with the kids. You can substitute any leftover veges you have in the fridge such as capsicum, beans or zucchini, just make sure they are diced finely. Perfect served with brown rice and a side of salad, why not try our Oriental Coleslaw!

Serves 4 (makes 12 balls)         Prep Time 10 minutes        Cook time 10 minutes

Fruit & Veggies: 1/2 serve per portion

Ingredients

250g lean beef or lamb mince

1/2 onion, finely chopped

1/2 carrot, finely chopped

1/2 cup breadcrumbs

1 tablespoon soy sauce, salt reduced

1 teaspoon fresh ginger, grated

1/2 egg

1 tablespoon sake

1 tablespoon potato or corn flour

Cracked black pepper

1 tablespoon peanut oil

 

Teriyaki Sauce

2 tablespoons soy sauce, salt reduced.

2 tablespoon sake

2 tablespoon sugar

2 tablespoon mirin

2 tablespoon water

 

Method

COMBINE all ingredients except the peanut oil in large bowl.

GRAB a small chunk of mixture in one hand, squeeze the meat out and scoop with a spoon in other hand. Repeat for all of mixture.

HEAT oil in pan over medium heat and add balls, fry until golden brown, remove and set aside. Repeat for all balls.

PREPARE teriyaki sauce. Combine all ingredients in small saucepan, heat until it becomes a slightly thick consistency.

PLACE meatballs in bowl and coat with teriyaki sauce.

SERVE with side salad, try our Oriental Coleslaw.

 

Recipe courtesy of Chopstick Chronicles

Spinach, Pumpkin and Seed Salad

Spinach, Pumpkin and Seed Salad                                                    [qc_button size="theme-shortcode" size="medium" rounded="true" btn_style="flat shadow" color="#f7941e" link="http://www.qcwa.org.au/countrykitchens/wp-content/uploads/Recipe_Salads_Spinach-Pumpkin-and-Seed-Salad_A5.pdf" target="_blank"]Print Recipe[/qc_button]

What’s great about it

This salad is full of nutrients due to the high amount of spinach, tomatoes and pumpkin which have lots of vitamins, minerals and antioxidants to help us stay healthier. It also looks amazing on the plate with all of the bright colours – very much like Spring!

Serves 6      Prep time 15 minutes             Cook time 40 minutes

Fruit & Veggies: 2 serves per portion

Ingredients

1/3 medium pumpkin, cut into 1-inch pieces

1 tablespoon Extra Virgin Olive Oil (EVOO)

1 cup sunflower seeds and pumpkin seeds

1 tablespoon soy sauce

6 cups baby spinach

1 cup cherry tomatoes, halved

100 grams fetta, cut into 1 cm pieces

 

Method

PREHEAT oven to 200°C

BAKE pumpkin with EVOO in a baking dish for 30 minutes, until golden, then allow to cool.

HEAT frypan over medium heat and dry roast seeds for approximately 10 minutes until golden

SPRINKLE soy sauce over seeds while hot and stir well, allow to cool.

ASSEMBLE salad on a large plate: baby spinach, cherry tomatoes, pumpkin, feta, seeds.

 

Recipe courtesy of Rachael Belot, QCWA Country Kitchens Team

 

 

 

 

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