Image source: Taste.com.au
On the weekend we took advantage of the fact that the house looked the best it has in awhile and we were able to use the backyard and so we threw a Sunday afternoon BBQ for some friends and family. One of the things I love about the weather getting warmer and the days getting longer is the ability to start to live outdoors again and to BBQ. I love a good BBQ.
For the rest of this year I’ve challenged myself to start to make more new recipes again and try out new things. So with that in mind I thought I would give this recipe from Taste.com.au a bash. It was really yum. I actually served it with a green salad, a couscous salad, some fresh bread, chilli sauce and some coleslaw.
The hardest part about this recipe was trying to remember where I’d packed the food processor in our garage!
2 garlic cloves, chopped
3cm piece fresh ginger, peeled
2 small red chillies, roughly chopped
1 stalk lemongrass, bruised
4 green onions, roughly chopped
1/2 cup coriander leaves
750g pork mince
1 egg, lightly beaten
Olive oil cooking spray
2 Lebanese cucumbers
2 cups steamed jasmine rice and sweet chilli sauce, to serve
1. Combine garlic, ginger, chilli, lemongrass, green onions and coriander in a food processor. Process until finely chopped. Transfer to a bowl. Add mince and egg. Season with salt and pepper. Using clean hands, mix until well combined. 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.
2. 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.
3. Using a vegetable peeler, peel long, thin strips from cucumbers. Spoon rice into bowls. Top with rissoles, cucumber and sweet chilli. Serve.