Tag-Archive for » Sweet Chili Sauce «
This is another of my team mates recipes for this month, my hubby and I loved this one. The flavour of these rissoles were excellent even without the sweet chili sauce and they turned out so moist. I served ours over coconut rice with green onion for a delicious meal. I was the first person to review this recipe and I did not make any changes to the way it was posted but if you would like to view the original recipe please click here.
Ingredients
2 Garlic cloves, chopped
3cm Piece fresh ginger, peeled
2 Small red chilies, roughly chopped
1 Stalk lemongrass, bruised (I used 1 teaspoon of jar lemongrass)
4 Green onions, roughly chopped
1/2 Cup coriander leaves
750g Pork mince
1 Egg, lightly beaten
Olive oil flavored cooking spray
2 Lebanese cucumbers
2 Cups steamed jasmine rice (I served ours with coconut rice.)
Sweet chili sauce, to serve
Method
1. Combine garlic, ginger, chilli, lemongrass, green onions and coriander in a food processor, Process until finely chopped.
2. Transfer to a bowl. Add mince and egg. Season with salt and pepper. Using clean hands, mix until well combined.
3. Using 2 heaped tablespoons mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
4. Preheat a greased barbecue plate on medium-low heat. Spray both sides rissoles with oil. Cook, turning occasionally, for 12 to 15 minutes or until cooked through.
5. Using a vegetable peeler, peel long, thin strips from cucumbers. Spoon rice into bowls. Top with rissoles, cucumber and sweet chilli. Serve.
All photos taken by me unless otherwise stated.
I had a party over the weekend and made several dishes I am posting them separately so please keep posted for the other recipes you can see in the photo. They were all excellent and went down a real treat with the guests. I made the three you see on the platter along with some dips, sushi, salad and spring rolls. It was a perfect Asian feast that we all loved. I will be looking forward to making these again soon. If you would like to read more reviews on this recipe or see more photos please click here.
Ingredients
500g Ground chicken
125g Philadelphia Cream cheese, softened
1 Cup breadcrumbs
1 Medium carrot, grated
1 Medium red onion, finely chopped
2 Tablespoons sweet chili sauce
1 Tablespoon green curry paste
4 Sheets frozen puff pastry
1 Egg, beaten
2 Tablespoons sesame seeds, for sprinkling
Sweet chili sauce, extra, for serving
Method
1. Combine mince, cream cheese, breadcrumbs, carrot, onion, chilli sauce, and curry paste in a medium bowl and mix well.
2. Cut each pastry sheet in half. Spoon 4 tablespoons of mince mixture along one long edge of each pastry sheet. Brush the opposite edge with egg and fold pastry over to enclose filling. Lightly press edges together to seal. Brush with egg and sprinkle with sesame seeds.
3. Trim each end and cut into rolls. Place rolls on greased baking trays.
4. Bake at 200°C for 20 minutes or until mince is cooked and pastry is crisp and golden.
Serve hot with extra sweet chili sauce.
All photos taken by me unless otherwise stated.
