Friday, January 4, 2019

Pork and coriander meatballs

On 2 January I attended the funeral of Peter Smyth, the brother of my friend Trish. The speeches made so many mentions of meatballs and red wine that I returned home wanting to make meatballs and drink red wine. I did neither that evening.

But today I want to dedicate this post to Peter Smyth. I have no idea what his famous meatballs were like but am sure that with my love of meatballs of all types that I would have enjoyed them. 

My meatballs are made from pork and coriander as the key ingredients with fusion ingredients of ginger and chilli matched with olive oil and tomato-based sauce and pasta. You can cook them separately and serve with stirfry vegetables with rice or noodles or as I did yesterday in a tomato-based sauce with pasta.  Enjoy!! 


500 gr minced pork
1 spring onion
2 handfuls chopped coriander
2 tablespoons crushed ginger
2 cloves garlic crushed
1 teaspoon sweet chilli sauce
Olive oil
500 gr ready made tomato based pasta sauce


Place minced pork in bowl
Chop spring onion and coriander and add
Add sweet chilli sauce
Crush ginger and garlic and add
Meanwhile place tomato sauce in pan or saucepan to heat with cup of water
With hands form the meatball mixture 
Heat olive oil in a frying pan
Add meatballs and fry to seal
Add to pan with tomato sauce
Simmer for about 30 minutes until cooked
Serve with rice or pasta

Monday, December 31, 2018

Tuna and red pepper pie

I can’t believe that I really feel like blogging again! Maybe catching up with Greek foodblogger Ivy Liacopoulou triggered something for me as well as Fiona Doyle! 

So tonight on New Year’s Eve I am cooking a simple pie with fresh tuna, red pepper, coriander and ginger all put together in puff pastry. I know, unbelievably for me, that there are people who abhor coriander but I love the taste so that’s what we have today.


280 gr fresh tuna
1/2 red pepper
Handful coriander
1 handful coriander
1 teaspoon crushed ginger
2 sheets puff pastry
Poppy seeds


Take frozen pastry sheets out of freezer
Turn on oven to preheat to 180c
Chop red pepper into large pieces 
Roughly chop coriander
Crush ginger
Place bottom sheet of thawed pastry on base of baking dish
Add tuna fillet
Arrange around tuna the red capsicum 
Sprinkle over chopped coriander
Add crushed ginger
Place second sheet of pastry over  and seal to form pie
Place in oven
Bake for 45 minutes
Serves two! 

Sunday, December 30, 2018

Rhubarb, orange and ginger

On Christmas Day I found myself the grateful recipient of a large bunch of rhubarb from my sister’s garden. I am not sure what the variety is, but someone suggested from the photo that it was “ruby red” and it may well be so. I decided I would cook it in orange juice and add some ginger for an extra bit of flavour. Yum!

And the blogpost? I have been slack about blogging in recent times in part due to Google not keeping its Blogger app up to date as I had found this an easy way to work with my photos and text in one place on my phone. But for years I had participated in #blog12dayschristmas and when I saw posts this week from someone with whom I had participated in the past,  I thought of blogging again. As a result, I have found a third party app for Blogger and this is my first  experiment with it.


4 cups rhubarb 
2 oranges
2 teaspoons crushed ginger root


Remove all the leaves from the tops of the rhubarb and dispose of carefully
Slice the bottom to clean off
Slice the rhubarb stalks into pieces about two inches long
Place in a saucepan
Squeeze the oranges and add the juice to saucepan
Crush the ginger and add
Bring mixture to a boil
Then simmer for about 5 minutes
Cover and allow to cool

Saturday, February 4, 2017

Beef & spinach meatballs in tomato sauce

At a picnic recently we were discussing various ingredients we add to rissoles or meatballs to add to the flavour or moisten the mixture. With that discussion in mind, I thought I would add some spinach to minced beef and see how the resultant mix turned out. As I love meatballs in any shape or form and I also love spinach, it is not surprising that I enjoyed the end result. You can eat them alone, or serve with rice or pasta, or gnocchi as I did. Enjoy!


500 gr minced beef
1/2 cup thawed frozen spinach
2 spring onions
2 clove garlic
2 heaped tsp crushed ginger
Dried basil
Olive oil
1 cup pasta tomato sauce



Crush the garlic and ginger
Chop the spring onions roughly
Place the beef, spinach, garlic, ginger, basil and sping onions in a bowl
Using hands combine well
Using a spoon and your hands form into meatballs of desired size
Place the tomato sauce in a pan and bring to a boil
Turn down heat and simmer
Add olive oil to a pan and quickly seal the meatballs in batches, adding them to the sauce when sealed
Simmer for about 30 minutes until meatballs are cooked
Serve with rice or pasta with grated Parmesan.


It had been many years since I last cooked spanakorizo.  I don't know exactly why this had happened as I love it.  But maybe it was just one of those dishes you love and cook all the time and then stop. The trigger for me came one weekend when my teacher Roza in Athens was talking to me about cooking spanakorizo with some fresh spinach she had purchased at the laiki.  

Hmm, I haven't cooked that for a while, I thought enviously. I am sure Roza's dish with its fresh ingredients was tastier than mine which was made with the frozen spinach, canned tomatoes and some fresh basil that I had on hand.  However, I enjoyed mine and will be making it again!


2 tbs butter
5 spring onions
1/2 cup white rice
1 can chopped tomatoes
1/2 cup water
350 gr frozen spinach
1 clove garlic
2 tsp crushed ginger root
Handful basil leaves


Chop the spring onions finely
Heat the butter in a pan
Add the spring onions and cook until soft
Add the rice to the pan and stir for a few minutes
Add the tomatoes and stir to combine
Put the water in the tomato can, rinse and then add tomato water
Stir to combine
Bring to the boil, cover and simmer, stirring occasionally until almost tender
Meanwhile, crush the garlic and ginger root
Place the frozen spinach in a bowl with the garlic, ginger and basil
Microwave for 5 minutes until the spinach is ready (or steam if you prefer)
Stir together to combine
Uncover the rice and stir through the spinach mixture
Continue to cook until the water is absorbed  and the mixture is tender.
Serve hot with grated Parmesan.

Roasted capsicum splash & chicken

This recipe is barely cooking!  But I did prepare the ingredients, assemble them and then bake in the oven so I guess cooking was involved. The trigger for it was the Christmas gift from my nephew of some yummy Yarra Valley Roasted capsicum salad splash. One evening I saw it sitting on the kitchen bench and I decided I would try it with the chicken thighs I had been planning to cook for dinner with pesto. And the result was delicious served with some nutty brown rice.


700 gr chicken thighs
4 tbs roasted red capsicum salad splash


Preheat the oven to 180c
Roughly chop the chicken
Arrange the chicken in an oven-proof serving dish
Spoon the splash over the chicken
Stir to ensure that the chicken is covered with the splash
Grate Parmesan over the meat
Cover with foil and bake in the oven for 45 minutes.

Sunday, November 6, 2016

Meatballs with winter vegetables

I always enjoy meat balls in any shape or form.  If you have some meat balls and tomato pasta sauce already prepared this is a very quick meal for an evening when you are late home, and a meal that focuses on winter vegetables.  You could serve it with wholegrain rice or pasta, or have it alone


20 beef meat balls
1 cup tomato pasta sauce
0.5 turnip
0.5 swede
1 leek
1.5 cups broccoli
Olive oil
Shaved Parmesan


Peel the turnip and swede and slice
Clean and peel the leek and slice finely
Break the broccoli into flowerlets
Heat the olive oil in a wok
Add themeat balls and leek
Stirfry quickly until the leek is tender
Add the vegetables and stirfry a while longer
Pour on the tomato sauce and stir through the other ingredients
Bring to a boil and then reduce to a simmer using a simmer plate if needed
Simmer for about 15-20 minutes stirring occasionally
Serve with shaved Parmesan.


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