※ A Quiet NYE at Home

Last year Jake cooked me the most delicious food on NYE, so I thought I had better return the favour this year. (even though I cook all the time anyway) I went with an Asian flavours theme.

I went with a bright green theme. 

Miguel approved!

Mini chicken meat balls with Asian herbs & hot chili dipping sauce 

Mini chicken meat balls with Asian herbs & hot chili dipping sauce
 
INGREDIENTS:
1/4 Kg chicken mince
1 clove garlic crushed
1 egg
1/2 cup breadcrumbs
2 TBS Soy Sauce
Coriander - To taste (I used about 1 tablespoon chopped)
Thai Basil - To taste (I used about 1 tablespoon chopped)
Vietnamese Mint - To taste (I used about 1 tablespoon chopped)
1/2 teaspoon roughly chopped ginger  
Pinch of salt
Olive oil or Canola for frying. 

METHOD
Mix all of the above and form into small bite sized pieces.
If mixture is too sloppy add a little more breadcrumbs 

I fried these all in about 2 tablespoons of olive oil in a heavy based cased iron pan. I served them cold so I wouldn't be in the kitchen cooking everything all night.

Serve with your favourite dipping sauce/s : we chose hot chilli & wasabi.

Chicken San Choy Bou - (excuse horrible blurry photo )

Recipe sourced from SBS website: http://www.sbs.com.au/food/recipes/chicken-sang-choy-bow

With slight amendments by me below in bold

INGREDIENTS

1 large iceberg lettuce
2 tsp vegetable oil
3 green onions (scallions), finely sliced
2 tsp grated fresh ginger
500 g chicken mince
2 tbsp hoisin sauce
1 tbsp soy sauce
1tsp fish sauce
1 tsp sesame oil
230 g can water chestnuts, drained, chopped
2 tbsp chopped coriander leaves
1 small packet of rice noodles, chopped small)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

METHOD
Select six lettuce leaves and trim if necessary with scissors to make large cups. Place in a large bowl filled with iced water to crispen.

Heat oil in a wok on high. Stir-fry green onion and ginger for 1-2 minutes. Add chicken mince and cook for about 5 minutes, until colour changes. Add hoisin, soy sauce, fish sauce, sesame oil and water chestnuts and continue to stir-fry for another 2-3 minutes. Transfer immediately to a serving bowl and stir through coriander & rice noodles.

Arrange lettuce cups on a platter. Spoon a little chicken mixture into each leaf and serve.

I also served some rare and well done eye fillet, seasoned lightly.

I also served some not so Asian themed baby kipfler potatoes with fresh Rosemary from the garden that were from a local grower that were too delicious looking not to have with some steak. Some chopped cherry tomatoes for Junior who cannot get enough of them! Dessert was a rich chocolate mousse which I did not photograph. Recipe can be found here:  Jamie Oliver's Chocolate Mousse Recipe 

Opie & Miggy hoping for some for to be tossed, no such luck!