Experimental Kitchen: Nigiri Sushi

I like loads of different kinds of food. I hanker after a good burger, drool over juicy steaks, go all hedonist with tasty dumplings, jump amazing heights for really good bacon, do your washing and cleaning too for divine cheeses. I also absolutely love sushi so whenever I need a fallback for something other than sushi I just go get some sushi because no matter the time of day and to give me the most realistic illusion of healthy eating I simply pop down to my local sushi shop and buy a bunch of sashimi, salmon sushi, nigiri of different sorts and pop the old anti-histamine and have some soft shell crab if they have it. When I’m on trips for the office I like to eat like this because it’s familiar and reminds me of home, as well as sating my love of simplicity.

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Meatballs with Mash & Gravy

Ingredients 

Mashed potato, to serve

1 Brown Onion

750g minced pork (beef will also do)

Olive oil

Cracked peper

Sea salt

 4/5 Strips of Bacon

Crackers (any will do)

Brown onion gravy (depending on what you like)

Method

Mash potatoes.

1. place potatoes in boiling water with approx.
  3cm of water to cover cook until tender. Drain potatoes and mash until smooth add butter and salt and pepper to taste and stir again. place aside until serve.

Meatballs.

1. Chop onion finely and break stack of crackers in breadcrumb consistency

2.   Slice bacon into approx.. 5mm strips long ways then mix the bacon onion and crackers in to the mince

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3. This is where you can choose how large you would like the balls I suggest a medium size

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4. Place in tray lined with baking paper and place in to 200 degree oven until brown

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5. Place potatoes on plate and make slight well place meatballs in well and pour gravy on top.

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6. Enjoy!

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Experimental Kitchen: Martha Stewart Style

Each day we are posed with the same, nagging and somewhat difficult question: What should I make for dinner tonight?

Living away from home and not being treated by mum’s legendary cooking skills, this has become a daily struggle. Not that I’m complaining because I know I’ve got it good compared to many, and it also allows me to experiment and be creative in the kitchen. As we do nowadays, I turn to Google. I’ve used a number of sites and searched for recipes as well as used Apps but now I’m trying something else. I’m turning to Martha.

Recently I tried this recipe and it turned out really well. It was simple yet delicious and looked impressive. So here’s my slightly altered version.

Chicken breast stuffed with tomato, basil and mozzarella

Ingredients

Chicken breasts (at least 1 for each person) – Martha Stewart recommended to use chicken breast with bone but I used boneless and it was still juicy and tasty.

1 Mozarella ball (125g)

A handful of fresh basil leaves

Sundried tomato (approx. 4 slices – can be more)

1 fresh tomato

2 cloves of garlic

Olive oil

Juice of a lemon (fresh or from a bottle)

Salt and pepper

Method

1. Preheat oven to 220 C and line a tray with aluminium foil.

2. Use a sharp knife to cut a slit through the side of each breast. Carefully create pockets in the breasts for the filling.

3. Finely chop up the basil leaves, sundried tomato slices, garlic cloves and fresh tomato and garnish with salt, pepper and a squeeze of lemon juice.

4. Spoon the filling into the chicken breasts and insert a slice of mozzarella in each. Close the chicken breast pockets with toothpicks or metal sticks.

5. Arrange chicken breasts on the tray, rub/brush them with olive oil and season with salt and pepper. Put in over for 30-35 minutes or until golden brown.

6. In the meantime, to create a sauce, heat up chopped up tomatoes from a can/carton and then stir in chopped up basil leaves and season to taste.

7. Serve with spaghetti noodles or cous cous.

Eat and enjoy!