Chicken and corn meatballs with Preserved Lemon in a spicy salsa

Chicken and corn meatballs with Woolmores Fine Foods Preserved Lemon in a spicy salsa • Our family favourite • Styled by: House of Orange SA

“A recipe has no soul. You, as the cook, must bring soul to the recipe.” – Thomas Keller

Serves: 4

Ingredients:

1 whole corn cob, husk removed

¼ cup olive oil

3 slices white bread, torn roughly, soaked in water for 2 minutes, drained then squeezed

600gm chicken mince

1 small onion, finely sliced

2 cloves garlic, crushed

1 bunch coriander, finely chopped

½ bunch parsley, finely chopped

1 ½ tspn ground cumin

1 – 2 small red chilli, finely chopped

1 tblspn Woolmore’s Fine Foods Star Anise Sticky Balsamic Vinegar

1 egg lightly beaten

Salt & black pepper

Preserved Lemon salsa:

2 tblspn Woolmore’s Fine Foods Preserved Lemons, (flesh & skin) cut into thin strips

1 tspn lemon juice

3 tblspn olive oil

1 tblspn harissa paste

Method:

Preheat oven to 180C. To prepare the corn, put a frying pan on a high heat and allow it to get quite hot. Brush the corn with ½ a tblspn of olive oil and char gill for 8 – 10 mins turning regularly. Remove from the heat and allow to cool. Using a sharp knife, shave corn off the cob into a mixing bowl. Set aside. For the salsa, mix together all ingredients and set aside until needed.

To make the meatballs, add to the bowl of corn the remaining ingredients and combine well. Lightly moisten your hands with a little olive oil, and roll meatballs. Return frying pan to a high heat, cook meatballs for 2 minutes on each side. Remove from the pan, place back on the baking tray and put in the oven for 6 minutes or until cooked through. Drizzle lightly with Woolmore’s Fine Foods Star Anise Sticky Balsamic Vinegar. Serve meatballs hot with the preserved lemon salsa. Enjoy!

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