Goodbye from Liz too...

I will be leaving BCM also but I must say it has been so much fun doing this blog with Sathya for the last few years.

I will be moving to http://www.coupleskitchen.blogspot.com/ with my parter and Sous Chef Jared.

Come check us out sometime...

E.

Farewell

Dearest BCM fans, 

Sathya here, I just wanted to let you know, I have decided to move onto a blog of my very own - "Sathya's Kitchen Adventures".  I have shared this wonderfull blog with my dear friend Liz for years, but want to have a fresh start and try a few different things on my own.  If you want to share my journey, please add me to your favourites list, RSS feeds, etc on http://sathyaskitchenadventures.blogspot.com/"

Thai Pork Balls

These little beauties are delicious. It's one of Jared's recipes that he just pulled out of nowhere. He didn't have a recipe, he just threw different flavours together, which is a skill I'm slowly learning. I'm always a stickler for wanting a recipe to follow. We made these on a Saturday afternoon when I had a huge craving for McDonald's and the last thing I wanted was a healthy Asian dish. But in the end I ate nine balls!! And the next day we flattened down the 3 that were left over and turned them into hamburgers with a big crusty roll, some rocket and the dipping sauce. We gave my mum the recipe to try and its now one of her regular dishes.

The dipping sauce can be made up of your favourite Asian style sauces but we are completely addicted to the sauces made by the Lloyd Brothers and always try to use them. Here's their website: www.lloydbrothers.com.au

Pork Balls
1kg pork mince
Spring Onion chopped
2 cloves garlic, crushed
2 chilis, chopped
zest & juice of one lemon (lime if you have it)
1.5 teaspoons minced lemongrass
2 tablespoons Thai green curry paste
1 egg
1 bunch of coriander chopped
1 cup bread crumbs
S&P

Dipping Sauce
1/4 cup peanut oil
1/2 cup Wild Lime Chili & Ginger Sauce
1/4 cup Spicy BBQ Sauce
1 tablespoon soy sauce


Mix all the above ingredients together and roll into balls (or hamburgers). Cover with glad wrap and refrigerate for at least an hour.

Cook over medium heat until golden brown. Sprinkle with some left over coriander. Serve with the dipping sauce and some rice on the side. If you have made them into hamburgers, serve with your favourite roll, fresh rocket and some dipping sauce.

E.