Thursday, 12 August 2010
Caraway Rice and Pork Balls with Green Beans
The green beans add a final crunch and use the favours left in the pan. They also work well cold as a packed lunch the following day, and you can freezer them before cooking, so make some extra!
450g Minced pork
4 tablespoons of sliced almonds
Pinch of salt
One level teaspoon of ground nutmeg
One heaped tablespoon of caraway seeds
3 tablespoons of wok oil
5 heaped tablespoons of plain flour
( 1 small egg ) optional
2 finely sliced cloves of garlic
One pack of green beans
500g Suchi rice
6 cardamom pods
1 medium finely chopped and sautéed onion
2 tablespoons of Caraway seeds
Pinch of salt & a pinch of white pepper
3 garlic cloves very finely chopped.
Method pork balls.
Place all the ingredients except for the oil and the flour into a bowl and mix together well. Form into golf ball size balls and roll in flour before transferring to the pan of the heated wok oil.(Depending on your breadcrumbs you may need extra help binding together the ingredients - mix an egg in well this will ensure they stay together.) Cook on a low to medium heat for about 12 minutes. You must make sure they are cooked all the way through. By keeping the pan temperature moderate you will caramelise the pork so that it is crispy on the outside and succulent inside. Not too hot or they will burn. Not too cool or they will be greasy.
Cook the rice according to the pack instructions with the cardamom pods. Once cold remove the cardamom pods. They have done their job. Add all the other ingredients and mix well. Form into golf size balls using wet hands. For best results use a bowl of water to rinse and wet your hands – as this stops the starch sticking. Follow the method of cooking as above for the pork balls.
Top and tail the beans, wash them and then cook together with the garlic in the oil left over in the pan from the pork balls for 5 – 7 minutes. Scatter all of the dishes with finely chopped chillies and Greek basil, and marigold petals if you should have any in the garden.