MAGIMIX Cook Expert Recipe Manual page 69

VEAL MEATBALLS,
yakitori-style
: 20 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 4 / 6 PROGRAMMES
500g veal escalope
200g button mushrooms
10 sprigs* coriander, washed,
leaves removed
1 tbsp ground tandoori spices
1½ tbsp sesame oil
salt, freshly ground pepper
6 tbsp white or black sesame
seeds
1 Roughly chop the veal.
2 Fit the food processing bowl with the metal blade. Wash the mushrooms. Add to
the bowl with the veal, coriander leaves, tandoori spices, sesame oil, salt and
pepper. Chop well using the FOOD PROCESSOR programme until combined.
3 Shape* spoonfuls of the chopped meat mixture into 2cm balls. Place the white or
black sesame seeds on a plate. Roll the meatballs in the sesame seeds. Place the
meatballs in the steamer basket.
4 Pour 500ml water into the metal bowl, fit the steamer basket and run the STEAM
programme. Adjust the cooking time if necessary.
5 Use wooden skewers, and serve 2 meatballs on each one. Accompany with the
yakitori sauce.
yakitori sauce
1 Wash and cut the chilli in half and remove the seeds; thinly slice. Rinse and finely
slice the chives.
2 Whisk to combine the remaining ingredients; add the chilli and chives.
T R A D ITI O N A L m e a t b alls
Omit the tandoori spices and sesame seeds, replace the coriander with parsley
and serve the meatballs with a classic tomato sauce.
136
300
: 20 min
: :
ATTACHMENTS
YA K I T O R I S A U C E :
½ small red chilli pepper
5 sprigs* chives
3 tbsp light soy sauce
1 tbsp sugar
3 tbsp sake or rice wine