Heat oil in a large frying pan over high heat. Cook meatballs for 6-8 mins, shaking pan occasionally, until browned and cooked through.
Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and set aside for 5 mins to soften. Drain well.
In a large serving bowl, combine noodles, lettuce, spring onions, carrot, teriyaki sauce, chili sauce and herbs. Top with meatballs and garnish with cilantro to serve.
at, add the shallots and garlic and cook for 2-3
d the bay leaf and thyme. Cover and simmer for 10-15
Italian Meatballs and Ravioli:
Bring water to
e heat down, and break up well with a metal whisk.
broiler pan with foil. Cook egg noodles according to package
easpoon salt, and 1/4 teaspoon pepper. Mix gently with your hands
umbs, garlic, and parsley, and season well with salt and pepper. Mix thoroughly
een onions, parsley, oregano, and basil in a bowl; mix
inutes. Drain and cut into thin strips.
Cook noodles in boiling
00b0F. Season the chicken with salt and pepper and roast for about 40
Aubergine and Cumin Charlottes with Tomato and Coriander Salad
1.
stirring, until browned. Drain and set giblets aside. Add remaining
Pat fish dry with paper towels. Dust with flour, shaking off any excess.
Heat oil in a large nonstick skillet on medium heat. Add fish and cook 2 mins each side, until tender and golden. Place on warm plates.
For the sauce, add shallot and butter to same pan and cook 1 min, stirring, until softened. Add wine and bring to a simmer. Stir in tomato and parsley and cook for another 30 seconds, until heated through. Spoon sauce over fish and serve with potatoes and salad.
he pan.
Add garlic and wine to the pan; bring
Preheat oven to 425\u00b0F. Heat a large oiled baking dish in oven.
Whisk together ingredients for rosemary marinade in a large bowl. Add spring onions, lemon wedges and rosemary. Add fish and turn to coat. Arrange fish, skin-side down, in hot baking dish. Top with prosciutto and bake for 20 mins.
Divide onion mixture between serving plates. Top with fish and roughly chopped prosciutto.
Heat the oil in a large saucepan on medium heat. Add the duck and onion and saute for 4-5 mins. Season with salt and pepper. Add the stock and bring to a boil. Reduce the heat to low and simmer for 25 mins.
Add the beans, tomato sauce, fennel and thyme and simmer 20 mins longer.
To make the spice mix, combine all spices. Set aside.
In a medium saucepan, heat oil over high heat. Saute onion for 4-5 mins, until lightly golden. Add ground lamb, garlic and ginger. Cook for 5-6 mins, breaking up lumps, until browned. Add spice mix, reduce heat and cook, covered, for 8-10 mins, stirring occasionally.
Add peas, lentils and 1/2 cup water. Cook for 4-5 mins, until liquid evaporates. Remove from heat. Season. Add tomatoes and mint. Serve with yogurt and pappadums.
Saute onion and garlic in olive oil until glazed.
Add tomatoes, herbs, tomato paste and wine.
Simmer for at least 1/2 hour.
Season with salt and pepper.
Place eggplant cubes in a colander. Sprinkle with salt and let drain for 15 minutes. Rinse and pat dry with paper towels.
Prepare spaghetti according to package directions. Drain, reserve 2 tablespoons of pasta water, and set aside.
While pasta is cooking, heat oil in a large pan. Add eggplant and onions. Cook for 12 to 15 minutes, until eggplant becomes tender.
Stir in ginger and garlic for 1 minute. Add pasta, edamame, soy sauce, mirin, and the reserved pasta water. Cook until warmed through, about 5 minutes.