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!
Broccoli Florets - 100g
Cauliflower Florets - 100g
Onion - 1
Fresh Ginger - 10g
Garlic Clove - 1
Fresh Coriander - 4g
Free-range Chicken Mince - 150g
NOMU Oriental Rub - 5ml
Low Fat Cottage Cheese - 30ml
Lemon Juice - 10ml
Green Leaves - 40g
Cucumber - 100g
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!
Broccoli Florets - 200g
Cauliflower Florets - 200g
Onion - 1
Fresh Ginger - 20g
Garlic Clove - 1
Fresh Coriander - 8g
Free-range Chicken Mince - 300g
NOMU Oriental Rub - 10ml
Low Fat Cottage Cheese - 60ml
Lemon Juice - 20ml
Green Leaves - 80g
Cucumber - 200g
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!
Broccoli Florets - 300g
Cauliflower Florets - 300g
Onions - 2
Fresh Ginger - 30g
Garlic Cloves - 2
Fresh Coriander - 12g
Free-range Chicken Mince - 450g
NOMU Oriental Rub - 15ml
Low Fat Cottage Cheese - 90ml
Lemon Juice - 30ml
Green Leaves - 120g
Cucumber - 300g
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!
Broccoli Florets - 400g
Cauliflower Florets - 400g
Onions - 2
Fresh Ginger - 40g
Garlic Cloves - 2
Fresh Coriander - 15g
Free-range Chicken Mince - 600g
NOMU Oriental Rub - 20ml
Low Fat Cottage Cheese - 120ml
Lemon Juice - 40ml
Green Leaves - 160g
Cucumber - 400g
Woolies Products in this dish
