Sticky Asian Meatballs
So now that we have used Steam to explore some simple dishes like risotto and curry as well as some basic bits and bobs like egg poaching, boiling, defrosting and proofing let's step it up a bit. Steam is not only great on it's own when we want that soft finish and gentle cooking but it's even better when we team it with some heat.
The reason that a CombiSteam is called a CombiSteam is because it isn’t just all about Steam on its own. They can also be used as a normal fan forced or convection style oven if that’s what you want to do. (Think crispy cookies/biscuits, scones, pavlova and meringue) However we can also combine (hence the term Combi) this fan forced/convection heat with our steam. This is what we call the Combination Steam (or Hot Air+Steaming in my brand of choice) mode. This function is AH-mazing and has the ability to give you browning and crisping as well as adding and retaining moisture in your food. It is brilliant for so many things from roasting a chicken to cooking a whole fish or even a soft and oozy lasagne. I also love it for self saucing chocolate pudding! When you think Combination Steam (or Hot Air+Steaming) think hot fan forced air hitting the outside of your food and moist steam getting inside your food. It's genius!
You can find out more about what to do with your Combination (Hot Air+Steaming) function with The Basics downloads here.
Here is a recipe that is easy, quick and yummy and perfect no matter the weather. They are the quintessential party food - special enough for entertaining but also simple enough for a weekend at home. These are my Sticky Asian Meatballs. Get stuck in!
Ingredients:
500g best quality pork mince (not lean if you can help it - ask your butcher!)
¼ bunch coriander (stalks finely sliced, leaves picked and chopped)
2 tbs hoisin sauce
1 tbs Sriracha chilli sauce*
1 tbs fish sauce
1 lime zested and juiced
2 cloves garlic (crushed)
1 tbs finely grated ginger
¼ tsp white pepper
2 spring onions (root end removed then finely sliced)
Glazing Sauce: ⅓ cup hoisin sauce, 1 tbs rice wine vinegar, 1 tbs Sriracha chilli sauce*, 2 tbs sesame seeds
Extra serving sauce: 2 tbs hoisin sauce, juice from the lime, 1 tsp fish sauce, 1 tsp Sriracha sauce*
iceberg lettuce leaves to serve if desired
Method:
Line two heaving baking trays with baking paper.
Reserve half of the sliced spring onion for serving. Place all meatball ingredients, except the lime juice, into a large mixing bowl. Use clean hands to combine the mixture very well until slightly sticky.
Use damp hands to roll heaped teaspoon amounts of mixture into firm, tight, smooth balls. Place the balls on the trays as you go leaving space in between.
Select Combination Steam (Hot Air+Steaming) on your CombiSteam. Set the temperature to the highest available. For variable Steam select 25% or thereabouts. Allow the oven to reach the temperature (pre-heat).
Meanwhile combing the glazing sauce ingredients, except the sesame seeds in small bowl. Combine the extra serving sauce ingredients in a small serving bowl and set aside.
When the CombiSteam reaches temperature add the trays quickly, Don’t dilly dally or all your heat will escape. Cook for 12 minutes or until “set” and perhaps a tiny bit browned.
Remove the trays and brush well with the glazing sauce. Return to the oven for a further 4 minutes. Remove and brush again with the glazing sauce then sprinkle with the sesame seeds. Return to the oven and cook for a final 4 minutes or until sticky and bubbling.
Serve scattered with the reserved spring onions, on a platter alongside the lettuce leaves and extra serving sauce. Discard the glazing sauce.
This is a great little recipe. You can substitute other types of meat mince if preferred - just avoid that really lean beef mince - it has zero flavour and a questionable meatball texture.
*if you prefer a less spicy meatball sub sweet chilli sauce for the Sriracha in all places.
Invite some friends around, pop a bottle and have a little fun!
Happy CombiSteaming!
Yours in the kitchen,
The CSQ x