Week 4: Community MasterChef

Ingredients:

• 350g basmati rice (or any rice of your choice)
• 1 tbsp cooking oil
• 3 eggs
• 4 spring onions sliced
• 2 medium peppers chopped into small cubes
• 250g mushrooms sliced
• 1 teaspoon fresh ginger, grated
• 125g ham, thinly sliced (you can use deli ham, tinned ham, or fresh ham)
• 2 tbsp soy sauce
• 80g pineapple, chopped (fresh or canned)

Instructions:

• Cook the Rice: cook the rice according to pack instructions, then drain, and set aside.
• Scrambled eggs: while the rice is cooking, heat the oil in a large frying pan and put it over a medium heat pour in the eggs and scramble until just set, then tip onto a plate and set aside.
• Prepare the vegetables: in the same pan fry the peppers and mushrooms for 5 minutes or until lightly browned. Add the ginger and cook for one minute, stirring constantly.
• Combine Everything: When the rice is ready, add that to the vegetables, along with the ham, scrambled eggs, soy sauce and half the spring onions heat it all through for a few minutes, then divide between bowls, topped with the pineapple and remaining spring onions

Ingredients:

• 4 chicken breasts or thighs
• 2 eggs, beaten
• 25g breadcrumbs
• 4 cloves of garlic
• 75g butter
• 2tbsp parsley fresh or dried
• Optional sides
• Mash potato, vegetables such as cooked carrots, green beans

Instructions:

• Preheat the oven: Preheat the oven to 180 Celsius
• Prepare the chicken: Dip each chicken breast or thigh in the beaten egg, then roll them in the bread crumbs until well coated.
• If freezing to make ahead: place on a flat tray and place in the freezer until frozen and then you can store in a freezer bag for up to three months.
• If cooking now: place the chicken on a baking tray and bake in the oven for 20 to 25 minutes. Meanwhile, spray a small saucepan with a little oil and place over a medium heat. Add the garlic and stir around the pan for a minute or two. Add the butter and stir until melted, then add the parsley and stir to mix.
• Serve: Serve the chicken and drizzle the butter sauce over the top. This can be served with a variety of sides, such as Mashed potato and vegetables or a crispy green salad.

Ingredients

For the meatballs

• 500g Chicken mince
• 30g breadcrumbs
• 4 spring onions
• 3 cloves of garlic
• 1tsp ginger
• 1tbsp soy sauce

Optional

Add veg/fruit such as carrot ribbons, pineapple chunks, peppers cubes

For the sauce

• 2tsp corn flour
• 80 ml soy sauce
• 1tbsp cider vinegar
• 1 clove garlic
• 3tbsp honey

Optional Serving suggestions

Rice/noodles

If you prefer a runnier sauce, leave out the corn flour

Instructions:

• Prepare the meatballs: in a bowl, mix together all the meatball ingredients. Divide the mixture into about 24 meatballs and roll them into shape.
• If making to freeze: Place meatballs on a flat tray put into the freezer, once frozen transfer into a freezer bag. This process will prevent the meatballs from sticking together.
• If making for now: place meatballs on an oven proof tray and bake in the oven or air fryer for 15 to 20 minutes.
• Making the sauce: mix the cornflour with two teaspoons of water. Mix with the rest of the sauce ingredients and pour into a small saucepan. Gently bring to the boil, then reduce to a simmer, whisking frequently. * if adding in vegetables add now and cook for 3-4 minutes
• Glazing the meatballs: when the meatballs are cooked, remove from the oven and to the sauce, rolling them around to ensure that they are well coated.
• Saving options: sprinkle with spring onions and served with cooked rice/noodles.