Chinese Meatballs

I found myself craving some meatballs, but after a heavy Christmas I also wanted it to be somewhat healthy. So I decided upon Chinese inspired meatballs, with lots of ginger, scallion and garlic. They're packed full of fresh, sweet and salty flavours and great accompanied by a sweet chili dipping sauce. As an added bonus the ginger and garlic clears your sinuses and have great health benefit. Try it out in the winter months as a great healthy treat. The mince can also be used as a stuffing in dim sum.
Serve this as a side to fried noodles, or an asian supper.

Cooking time: 20-25 minutes active.

For the Chinese Meatballs you'll need:

(3-4 persons)
500g of minced Pork
2 sticks of Scallions
2 cloves of Garlic
1 Red Chili
A thumbsized piece of Ginger
1 tbs Sweet Chili Sauce
1 tbs Soy Sauce
1 tsp Hoisin Sauce
1 tsp Oyster Sauce
1 tsp Chinese Five Spice
Salt
Pepper

Grate the garlic and ginger into a fine paste. Chop the scallions finely. Add to the minced pork and combine with the rest of the ingrediants. Season to taste. Form small balls and fry on a hot pan in some vegestable oil for 5-7 minuntes.
Serve this as a side to Fried Noodles or as part of an asian supper.


For the Chinese Dipping Sauce you'll need:

1 dl Sweet Chili Sauce
1 tbs Rice Wine Vinegar
1 tbs Hoisin Sauce
1 tbs Soy Sauce
1 tsp Oyster Sauce
½  Red Chili

Grate the ginger and chop the chili. Combine with the rest of the ingredients.

Suggested drinks: Pilsner or a fruity white wine

Red Bell Pepper Sauce

Time for some sauce! This is a great one, which can be served hot or cold, as a dip, as a normal sauce or it can even be used as a marinade. It's great as a sauce for grilled meats and potatoes, and you can even char the peppers on the grill while doing your meat. It's very easy to make, so take on the challenge and try it out.

For the Bell Pepper Sauce you'll need:

4 Red Bell Peppers
2 Onions
1 clove of Garlic
½ dl Olive Oil
Lemon (if served cold) / Vinegar (if served hot)
Salt
Pepper
Optional: Chili/Sambal

Roast the peppers in a very hot oven or over an open flame/grill until they're black and charred. Put them in a plastic bag for 10 minutes. While the peppers are resting, sauté the chopped onions and garlic in olive oil until clear. Peel the skin of the peppers and remove the seeds. Cut into small chunks and add to the onions. Fry for 3-4 minutes, blitz it to a smooth paste and add vinegar (if served hot) or lemon (if served cold) and optionally some chili or sambal.

Leftovers Deluxe 1 - A bone to pick

As the title says I've got a bone to pick, in two ways. First of all with people throwing their bones from the Sunday-roast in the bin. Secondly I've literally got a bone to pick!
This is a great little tip on how to use those bony undersides of a roast. It shows respect for the produce, your wallet and it's an awesome, barbecuey, meaty snack.

For the BBQ'ed bones you'll need:

(A snack for 2-3 persons)
The bones from a Sunday-roast
4 tbs BBQ-Sauce
½ tbs Dark Syrup

Mix the BBQ-sauce and the dark syrup. Divide the rib into single bones. Brush the bones with plenty of BBQ-sauce. Place in a hot oven (225 C) for 10 minutes or until a few burnt spots appear. Brush with BBQ-sauce again and serve up!

Suggested drinks: Beer or Coke