A medley of garlic & ginger-flavoured charred broccoli and cauliflower florets side a serving of Oriental spiced chicken meatballs, fried to golden perfection. A simple green salad of cucumber ribbons & leaves adds a pop of freshness. The dish is finished off with a creamy & zesty lemon-infused cottage cheese.
Charred Cauli & Chicken Meatballs
Charred Cauli & Chicken Meatballs
with broccoli florets & fresh coriander
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Broccoli Florets
- Cauliflower Florets
- Chicken
- Cucumber
- Free-Range Chicken Mince
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lemon Juice
- Low Fat Cottage Cheese
- NOMU Oriental Rub
- Onion
- Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
OFF TO A GRATE START
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the broccoli and cauli pieces until lightly charred, 5-6 minutes. Add ½ of the diced Onions and fry until soft, 2-3 minutes. In the final 1-2 minutes, add the grated ginger & garlic. Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan, mix through ½ the chopped coriander, and seasoning.
MOUTHWATERING MEATBALLS
In a bowl, combine the mince, the remaining Onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs.
FRY THE FLAVOURBOMBS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove and cover.
LOADED WITH FLAVOUR
In a bowl, combine the cottage cheese with the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. In a separate bowl, toss the rinsed leaves with the Cucumber ribbons, a drizzle of olive oil, and seasoning.
THAT PLATE LOOKS GREAT!
Plate up a bed of the fresh salad. Side with the charred cauli & broccoli. Serve with the Chicken meatballs and drizzle over the lemon-laced cottage cheese. Sprinkle over the remaining coriander. Time to dine, Chef!
OFF TO A GRATE START
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the broccoli and cauli pieces until lightly charred, 6-7 minutes. Add ½ of the diced Onions and fry until soft, 2-3 minutes. In the final 1-2 minutes, add the grated ginger & garlic. Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan, mix through ½ the chopped coriander, and seasoning.
MOUTHWATERING MEATBALLS
In a bowl, combine the mince, the remaining Onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.
FRY THE FLAVOURBOMBS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove and cover.
LOADED WITH FLAVOUR
In a bowl, combine the cottage cheese with the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. In a separate bowl, toss the rinsed leaves with the Cucumber ribbons, a drizzle of olive oil, and seasoning.
THAT PLATE LOOKS GREAT!
Plate up a bed of the fresh salad. Side with the charred cauli & broccoli. Serve with the Chicken meatballs and drizzle over the lemon-laced cottage cheese. Sprinkle over the remaining coriander. Time to dine, Chef!
OFF TO A GRATE START
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the broccoli and cauli pieces until lightly charred, 7-8 minutes. Add ½ of the diced Onions and fry until soft, 3-4 minutes. In the final 1-2 minutes, add the grated ginger & garlic. Add a splash of water, cover with a lid, and simmer until al dente, 2-3 minutes. Remove from the pan, mix through ½ the chopped coriander, and seasoning.
MOUTHWATERING MEATBALLS
In a bowl, combine the mince, the remaining Onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.
FRY THE FLAVOURBOMBS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 5-6 minutes (shifting occasionally). Remove and cover.
LOADED WITH FLAVOUR
In a bowl, combine the cottage cheese with the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. In a separate bowl, toss the rinsed leaves with the Cucumber ribbons, a drizzle of olive oil, and seasoning.
THAT PLATE LOOKS GREAT!
Plate up a bed of the fresh salad. Side with the charred cauli & broccoli. Serve with the Chicken meatballs and drizzle over the lemon-laced cottage cheese. Sprinkle over the remaining coriander. Time to dine, Chef!
OFF TO A GRATE START
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the broccoli and cauli pieces until lightly charred, 8-9 minutes. Add ½ of the diced Onions and fry until soft, 3-4 minutes. In the final 1-2 minutes, add the grated ginger & garlic. Add a splash of water, cover with a lid, and simmer until al dente, 2-3 minutes. Remove from the pan, mix through ½ the chopped coriander, and seasoning.
MOUTHWATERING MEATBALLS
In a bowl, combine the mince, the remaining Onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion.
FRY THE FLAVOURBOMBS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 5-6 minutes (shifting occasionally). Remove and cover.
LOADED WITH FLAVOUR
In a bowl, combine the cottage cheese with the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. In a separate bowl, toss the rinsed leaves with the Cucumber ribbons, a drizzle of olive oil, and seasoning.
THAT PLATE LOOKS GREAT!
Plate up a bed of the fresh salad. Side with the charred cauli & broccoli. Serve with the Chicken meatballs and drizzle over the lemon-laced cottage cheese. Sprinkle over the remaining coriander. Time to dine, Chef!
Frequently Asked Questions
What is the preparation time for Charred Cauli & Chicken Meatballs?
The preparation time for Charred Cauli & Chicken Meatballs with broccoli florets & fresh coriander is between 20 and 40 minutes.
What is the total time required to make Charred Cauli & Chicken Meatballs with broccoli florets & fresh coriander?
The total time required to make Charred Cauli & Chicken Meatballs with broccoli florets & fresh coriander is between 35 and 60 minutes.
How many servings does Charred Cauli & Chicken Meatballs provide?
4 servings
What are the main ingredients in Charred Cauli & Chicken Meatballs?
Broccoli Florets, Cauliflower Florets, Chicken, Cucumber, Free-Range Chicken Mince, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Green Leaves, Lemon Juice, Low Fat Cottage Cheese, NOMU Oriental Rub, Onion, Onions
What is the nutritional information of Charred Cauli & Chicken Meatballs?
Calories: 411, Carbs: 29 grams, Fat: grams, Protein: 39.3 grams, Sugar: 11.4 grams, Salt: 465 grams
How do I prepare Charred Cauli & Chicken Meatballs?
OFF TO A GRATE START: Place a pot over medium-high heat with a drizzle of oil. When hot, fry the broccoli and cauli pieces until lightly charred, 6-7 minutes. Add ½ of the diced onions and fry until soft, 2-3 minutes. In the final 1-2 minutes, add the grated ginger & garlic. Add a splash of water, cover with a lid, and simmer until al dente, 1-2 minutes. Remove from the pan, mix through ½ the chopped coriander, and seasoning. MOUTHWATERING MEATBALLS: In a bowl, combine the mince, the remaining onion (to taste), the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. FRY THE FLAVOURBOMBS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove and cover. LOADED WITH FLAVOUR: In a bowl, combine the cottage cheese with the lemon juice (to taste), and seasoning. Loosen with water in 5ml increments until drizzling consistency. Set aside. In a separate bowl, toss the rinsed leaves with the cucumber ribbons, a drizzle of olive oil, and seasoning. THAT PLATE LOOKS GREAT!: Plate up a bed of the fresh salad. Side with the charred cauli & broccoli. Serve with the chicken meatballs and drizzle over the lemon-laced cottage cheese. Sprinkle over the remaining coriander. Time to dine, Chef!
What should be prepared from my kitchen to make Charred Cauli & Chicken Meatballs?
Broccoli Florets, Cauliflower Florets, Chicken, Cucumber, Free-Range Chicken Mince, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Green Leaves, Lemon Juice, Low Fat Cottage Cheese, NOMU Oriental Rub, Onion, Onions
How many calories does Charred Cauli & Chicken Meatballs have?
411 calories
How much fat content does Charred Cauli & Chicken Meatballs have?
grams
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