Recipe - Italian Meatballs in Tomato Sauce - A Masterchef Recipe

Ingredients

Meatballs

• 750g turkey mince
• 4 cloves garlic, crushed
• 2 tbsfresh breadcrumbs
• 1 egg, beaten
• ½ cup fresh full fat ricotta
• ¼ cup freshly grated Parmigianino
• Salt and pepper, to taste
• ½ cupfinely chopped parsley, basil
• Tomato Sauce
• 2 tablespoonsextra virgin olive oil
• 1onion, puréed
• 1bay leaf
• 1anchovy
• 1 x 750ml bottle tomato passata
• 1 x 420gcan chopped tomatoes
• 1 tsp sugar
• Salt and pepper to taste

Method

1. For the meatballs, combine all ingredients in a large bowl. Using clean hands, mix until well combined. Divide mixture into 12 and shape into meatballs. Place onto a plate; cover with cling film and refrigerate for 10 minutes.
2. For the tomato sauce, heat oil in a large pan over medium heat. Add onion, bay leaf and anchovy and cook 5 minutes or until onion has softened. Stir in passata, tomatoes and sugar. Simmer on low heat for 10 minutes. Season to taste with salt and pepper. Remove meatballs from refrigerator and add to hot sauce; simmer gently for a further 30 minutes, stirring occasionally.
3. To serve, place two meatballs onto each plate. Spoon over tomato sauce and serve with salad or pasta

Recipe Taken from

http://www.masterchef.com.au/recipes/italian-meatballs-in-tomato-sauce-with-polenta-batons-.htm

Recipe - Chicken and Corn Soup

Ingredients

• 2 litres good quality chicken stock, preferably homemade (see below for video instructions)
• 1 knob of ginger, finely minced 
• 2 tbsp soy sauce
• 2 tbsp mirin 
• 2 chicken breasts, skin removed 
• 3 tbsp cornflour mixed with 3 tbsp water 
• 2 x 420g cans of corn kernels, drained (one kept whole, one pureed)
• 2 eggs, beaten (I skipped this as I'm not a fan and it still turned out great)
• 6 spring onions, white and light green parts thinly sliced 
• Sesame oil, to season

 Method

1. In a large pot, add the stock, ginger, soy and mirin and bring to the boil. Reserve one ladle full of the stock. Turn the heat down to a gentle simmer and add the chicken breasts. Gently poach for 15 minutes. 
2. In the meantime put one of the drained can of corn kernels into a food processor along with the reserved stock and blitz until a rough puree forms. 
3. Remove the chicken once cooked and shred. 
4. Now add the pureed corn and remaining corn kernels into the stock and stir well before adding the cornflour paste. Stir consistently until the soup thickens. Put the shredded chicken back into the soup to heat up. 
5. Cook for another 10 minutes then turn off. Add the egg mixture in a slow steady stream and stir until thin cooked egg strands form. 
6. Serve with a drizzle of sesame oil and spring onion.

Source: http://everydaygourmet.tv/recipe/chicken-and-corn-soup-2/

Recipe - Sweet Potato, Chicken And Quinoa Soup In The Slow Cooker

Sweet Potato, Chicken And Quinoa Soup In The Slow Cooker

INGREDIENTS

• 680 g boneless skinless chicken breasts
• 1 cup quinoa
• 2 large sweet potatoes (3 1/2 cups once chopped)
• 430 g black beans
• 400 g petite diced tomatoes
• 1 tsp minced garlic
• 35 g chilli seasoning mix
• 5 cups chicken broth
• Fresh parsley (optional)

METHOD

1. Spray the slow cooker with non-stick spray. Remove the fat from the chicken breasts and put them into the slow cooker along with the rinsed quinoa.
2. Remove the skins and chop the sweet potatoes into cubes adding them into the slow cooker.
3. Drain and rinse the black beans and add those in. Add in the undrained petite diced tomatoes, minced garlic, chilli seasoning mix and chicken broth.
4. Place on high for 3-5 hours depending on the power and size of your slow cooker.
5. Using two forks, shred the chicken and stir all the ingredients together.
6. Add salt and pepper and if desired fresh parsley.
7. Serve immediately.

Notes:

• I replaced the black beans with red beans
• This is a thick soup – you don’t like it thick, simply add at least another cup of stock
• Source: http://www.agfg.com.au/guide/recipes/recipe/sweet-potato-chicken-and-quinoa-soup-in-the-slow-cooker