Try these easy and tasty pearl balls. Perfect with Hells Breath Chilli lime dipping sauce.
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Put the rice in a bowl with enough water to cover and leave to soak for 3
hours – or overnight.
Mix the other ingredients together. This will make quite a wet, sticky mixture
so plan ahead and have all the equipment out before you start rolling the
Pearl Balls.
Drain the rice and put in a shallow bowl.
Roll up the pork mixture into balls about the size of a golf ball. As you make
each ball, roll it in the rice so that it is coated all over and set aside.
When that’s done wash your icky hands.
Line a bamboo steamer basket with baking paper and set over a wok of gently
boiling water. Fill with Pearl Balls leaving space between them. As they cook
the rice will expand out. They will take about 30 – 40 mins to cook through.
Depending on the size of your steamer you may have to do them in batches,
so have the oven on at appox. 80deg and keep the cooked ones warm while
the others cook in the steamer.
Serve with Hells Breath CHILLI LIME GINGER DIPPING SAUCE and accept
the acclaim from your dinner guests.
INGREDIENTS:
Optional:
METHOD:
Remember to share your creations to our Instagram @fredericksonline and using our hashtag #cookingwithfred
]]>Credit: Mount Zero & Anna Quayle
Ingredients |
Method |
4 300g ‘Barnsley’ Lamb Chops 100g Toasted flaked Almonds 1 Punnet Cherry Tomatoes 2 Shallots diced 100g of Currants 1 bunch of Coriander 1 bunch of Mint 1 bunch Parsley 300g of Mount Zero Pearled Farrow, soaked in cold water overnight Mount Zero Extra Virgin Olive Oil Fresh Lemon Juice Diced Chill to taste Mount Zero Dukkah |
Boil the Mount Zero farro in lightly salted water till soft to the bite. You can add aromatics like onion, garlic, thyme to give it more flavour. One step further you can toast the farrow in the oven for ten minutes at 180c to give it a lightly roasted and nuttier flavour. While the farro is cooking, BBQ the lamb chops to your desired temperature and leave to rest. Drain the farro through a colander and let it cool down so it is still warm but not really hot, as this will wilt the herbs. Chop the mint, coriander, parsley and tomatoes roughly with a knife. Mix the herbs, currants, chilli, shallots, almonds, tomatoes with Mount Zero farro in a large bowl. To finish season with Mount Zero extra virgin olive oil, fresh lemon juice and salt and pepper to taste. Place the lamb chop on the salad and sprinkle a generous amount of dukkah. |