As I describe in my About section, I was encouraged to start this blog by you boys, to pass on favourite and family recipes. I have already posted the most obvious ones that everyone likes and am now beginning to get a bit stuck. I keep thinking of things and thinking ‘oh no, George/Nico/Andrew/Tom doesn’t really like that’. I have had a couple of conversations with Tom about what he wants and what he is likely to cook, and the two things are not always compatible.
Yesterday was July 4th, and as we have the best view of the fireworks on the Hudson, we had 12 people round, and we again cooked what we hope wasn’t too much of a pastiche of traditional food – we had Nathan’s dogs, which Dad made sure to grill and not boil; Buffalo-style prawns with blue cheese dip and celery; chicken (baked not fried); and Junior’s cheesecake, allegedly and in my view truly the best cheesecake in New York. Accompaniments were potato salad, green salad and a couple of outstanding slaws, cabbage and broccoli, courtesy of Cindy. After everyone had gone and we were winding down, I suggested to Tom that he might like the recipe for the prawns – easy and light. He feels that most students don’t have the sauces necessary – Worcestershire sauce, hot pepper sauce, honey and vinegar – and therefore he wouldn’t ever make them.
I hadn’t really thought of this when considering what to post. So now I need some feedback from you. I am certain Andrew and Hallie have the sauces. There certainly used to be a good selection at home, but was that because I lived there? Is this something that only applies to Tom? Let me know.
Anyway, onto today’s recipe – I made something the other day and Daisy would like the recipe. The recipe originally appeared in UK Good Housekeeping in the last year or so, but I’ve changed it. The recipe is Lemongrass Meatballs.
Lemongrass Meatballs – Ingredients
- 4 spring onions, finely chopped
- 1 garlic clove, crushed
- 1 fresh lemongrass stalk, remove outer layer and finely chop
- Handful fresh coriander, washed
- 1 tbsp soy sauce
- 500 g / 1 lb minced pork / chicken / turkey (I used turkey)
- 1 red chili pepper, seeded and finely chopped
- 1/2 tsp salt
- Pepper to taste
Put all ingredients except the minced meat into a food processor or blend with hand blender. Blend until finely chopped and mixed together. Put into a bowl with the mince and mix well.
Cover bowl with cling film and put in the fridge to rest for about an hour. I find this helps when you’re shaping the meat balls..
Heat oven to 200 C / 180 C (fan) / 375 F. Line a baking tray with baking parchment.
Wet your hands and shape mixture in walnut-sized balls. You will get 24 meatballs. This is what the recipe says – I made them larger – I got 14 meatballs. Arrange on the baking tray.
Cook for 15-18 min until golden. When you serve, pour over any juices.
We were having a meze-type meal, and I had made tzatziki which tasted lovely with these. Bought Thai dipping sauce would work well. I also think that they would work well in warm pita with shredded lettuce and tzatziki. Lots of possibilities and they freeze well. I would freeze them uncooked, taking them out the morning you want to eat them in the evening.