Caramel five spice meatballs and special fried rice

This was a recipe inspired by my old deckhand Tom. I was the chef on a small motor yacht last summer in the south of France.

It’s a twist on comfort food that excites yet soothes the body.

Also a great way to use leftovers – make another meal out of those odds and ends of meat and veggies in the fridge.

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(Serves 4)

Ingredients
Fried rice:
3 tbsp vegetable oil
4 eggs beaten
3 cloves of minced fresh garlic
Half an onion chopped
6 cups day old white rice (sticky short grain works best)
1 cup fresh or frozen peas
1 cup sweet sausage, chopped
1/4 cup Sriracha or sambal oelek chili garlic sauce
1/4 cup soy sauce
2 tbsp sesame oil
2 stalks sliced green onion (or spring onion)
Salt and pepper to taste

Meatballs:
1 cup stale bread or breadcrumbs
1/2 cup milk
1 egg
2 lbs ground meat (half beef half pork or veal)
Half an onion chopped
1 clove garlic minced
2 tbsp sesame oil
1 cup white sugar
1 tbsp white or rice vinegar
1/2 cup sake, white cooking wine or water
1/2 cup soy sauce
1 tbsp five spice powder

Directions:
Set your oven to broil at 220 degrees C or 430 degrees F. In a small bowl, combine stale bread and milk. Set aside. Chop onions and garlic. In a large bowl, combine ground meat egg, onions garlic and sesame oil. Line a sheet pan with parchment paper then foil and place meatballs. Cook in oven until browned and cooked through.

Meanwhile, in a wide frying pan, combine sugar, white wine and vinegar. Once syrup reduces and starts to brown slightly, add soy sauce and five spice powder. Be careful not to touch sauce directly with fingers – the caramel sauce can reach 300 degrees F. Make sure to not let the sauce burn!

Swirl the pan every few minutes to distribute browning evenly. When sauce has thickened and coats the back of a spoon, add meatballs and toss to coat.

While waiting for sauce to brown, use this time to chop your meat, vegetables and green onions for the rice.

In a large frying pan with sides or a wok, heat 1 tbsp of vegetable oil on medium heat. Add eggs and scramble, remove from pan and set aside. Add 2 tbsp more oil then add garlic and onion. Sauté on medium heat until fragrant. Add rice and stir to heat through. Add meat and vegetables, soy sauce sesame oil and hot sauce sauce. If rice is dry, add more vegetable oil or sesame oil. Take off heat, add green onion and serve with meatballs.

Substitutions
Instead of white rice, try brown rice, quinoa or even pasta. Most hearty starches makes a great variation.
Use cilantro or parsley instead of green onion
Use any precooked chopped veggies (carrots, broccoli, zucchini etc) in place of peas
Use chopped ham, chicken or other meat instead of sausage

Tags:

Categories: Uncategorized

Author:ivyeats

Ivy Dai is a chef, food writer and food TV host. The California native is a graduate of Le Cordon Bleu in Los Angeles and has trained with renowed pastry chefs at Hediard and Lenotre in France.

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