I’ve been a huge fan of buying cookery magazines for as long as I can remember, even back to the day when my first son was a baby almost 23 years ago.
I then discovered many years later that I am also a hoarder but for this now I am glad as I have quiet a collection of cookery books and magazines some dating back to the 1990s before food was ever a big thing and they have most definitely stood the test of time.
You see, I’ve always been obsessed with food, it has been the one abiding passion in my life and doesn’t seem to show any sign of ever going away. In fact the more I develop my Blog and grow myself as ‘Kenmare Foodie’ the more I seem to learn and the more passionate I become.
I’ve started to use Snapchat this last 4 months as a way of sharing this obsession. I started out swearing I would hate it and that I would give it up after a little while but instead what I have found is a wonderful new and very engaging audience as well as a truly amazing way to share my love of food with a hugely growing number of followers who seem very interested in what I cook as well as me as a person, the beautiful place where I live and also what I get up to with my full on exercise regime.
This week has seen me start back full on training and healthy eating after a short fall off the wagon over Easter so on Sunday I turned to my old magazines to look for inspiration, I had a recipe in mind that I had cooked many years ago numerous times from one of those ancient magazines that I had hoarded away.
So last night on Snapchat it was what I cooked for my #MondayCookAlong and it got a huge reaction….a really simple dish that’s easy and quick to prepare, 100% wholesome and nourishing but easy on the waistline….
I hope you enjoy 🙂
- 1 large onion chopped
- thumbsized piece of ginger
- 1-2 red chillies, finely chopped
- 1 garlic clove crushed
- 6 white peppercorns, crushed
- 20g of coriander, chopped,keep some leaves back to decorate
- 50 ml milk
- 100 g breadcrumbs
- 1 kg of turkey mince
- 3 tp sp vegetable oil
- 1.5 ltr good quality chicken stock
- 2 tbsp toasted sesame oil
- 3 tbsp fish sauce
- 6 star anise
- thumb size piece of ginger sliced
- 1/2 tsp of black pepper corns
- 8 spring onions, finely sliced
- 300 g noodles, I used rice but you can use egg if you prefer
- Sliced chilies, small bunch of fresh basil and mint to garnish
- Blitz the onion, garlic, ginger, chilies, peppercorns and half the coriander until finely chopped.
- Mix the milk and breadcrumb together in a large bowl, then add the onion mixture and the turkey, season and combine well. Shape into individual small balls. Heat some oil in a frying pan on a medium heat and cook in batches until well coloured on all sides and cooked through.
- In the meantime for the broth, put the stock in a large saucepan, bring to the boil, them simmer. Add the sesame oil, fish sauce, star anise, ginger, remaining coriander and peppercorns. Simmer uncovered for 20 minutes. Add spring onions and red chillies.
- Divide the cooked noodles between 6 large bowls and place meatballs on top, ladle over the hot stock and garnish with heaps of basil and mints.
N.B * I also used some Sriracha poured over mine*