Meatballs are great on its own or as a complement to sauce but even meatballs need a little innovation from time to time.

In this dish, you can use the usual meatball recipe of ground beef, egg, bread crumbs, cheese (the same recipe as my Burger Queen) or you can do it my funky way.

Tip 1: Make sure the balls are bite size. This way, it's perfect size for salad or skewer it with kiwi ala summer kebab
Tip 2: Annatto powder is an organic red orange colouring. It doesn't affect the taste of any dish.
Tip 3: IF YOU ARE ANYTHING LIKE ME? double the glaze and serve your meatballs with a little sauceon the side.
Tip 4: Imagine how yum this glaze will taste on roasted whole chicken leg?
Tip 5: You need to balance your glaze's taste,,, it has to be sweet and sour. Kiwi doesn't come in 100% identical taste and so you need to train your taste buds to achieve that sweet and sour balance.

After making this dish again just for good measure, IT IS MY PERSONAL OPINION THAT THIS GLAZE WILL WORK BEST ON A LESS STRONG CHARACTERED MEAT LIKE A BLAND HAM OR THE USUAL MEATBALLS. Spam seemed a bit too seasoned for the glaze. When I tried it with just the glaze, it screamed for more, when I made it swim in a sauce, well, it drowned.  

So if you do make this dish, just serve it with an extra sauce on the side.

Meatball Ingredients:
1 Lite Spam (it's less sodium and less fat)
2 eggs, lightly beaten
1 cup bread crumbs
dash of pepper

Glaze Ingredients:
4 Zespiri Kiwifruit, pureed
3/4 cup brown sugar
1 teaspoon lemon juice
1 teaspoon vinegar
2 tablespoons water
1/8 teaspoon annatto powder dissolved in 2 tablespoon warm water
2 teaspoons cornstarch diluted in 4 tablespoons cold water
2 tablespoons water

Salad Ingredients:
1 Cucumber, sliced
2 cups mixed green salad
1/2 cup rocket leaves
1/2 cup to 1 cup roasted walnuts (depending on how much or how less you want it)

Glazed Direction:
Heat kiwi, sugar, lemon juice and annatto powder and water in a saucepan. Add cornstarch mixture, simmer until thick. Set aside.

Meatballs Direction:
Preheat oven to 350F.

Run spam through a food processor to resemble ground meat.

In a mixing bowl, combine spam, eggs, bread crumbs and pepper.

Line a baking sheet with aluminum foil. Form a ball by scooping 1 tablespoon of ground spam and rolling it gently through you hands. Place it on the baking sheet, giving enough space for air to move around.

Bake meatballs for 10 minutes, glaze. Do this process twice. Baking time a total of 30 minutes.

Assembling Direction:
Mix salad ingredients on a separate bowl. Place a cup of mix salad on the serving plate. Place Zespiri Kiwifruit slices on plate, top it with glaze meatballs. Brush plate with more glaze to up the ante or for additional sauce in case you want more than just a smudgeon. Serve immediately. 

You can be as creative as you want to be with this dish. Serve meatballs with the glaze as a side sauce and steam rice on the side. Serve meatballs with kiwi like a kebab, it's basically a dish that you can definitely play around.

*My kids preferred meatballs with an extra sauce on the side.

BeTcHa DiDn'T kNoW!
:) Zespiri Kiwifruit is an extremely rich source of Vitamin C. One Zespiri Kiwifruit a day can provide you with your daily dose of Vitamin C. It has two times the amount that oranges offer and five times nutrition than apples.
:) Zespiri Kiwifruit contains high level of Actinidin, an enzyme that helps with protein digestion
:) Zespri Kiwifruit is not just for garnishing, it is also a very good meat tenderizer so next time you  prepare beef? think kiwi.

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My children have a bad case of hay fever and it's definitely a condition any parent would rather wish their kids do not have especially in this place and climate. A twice a year flu season throws the whole school in chaos, I in definite panic. Most kids will recover after week with ample medicine and rest. My kids,,, not that easy.

Then I found out that kiwifruit is a rich source of Vitamin C (double the amount orange offers and 5 times the nutrition you'll get from an apple). One kiwifruit a day is enough to supplement your daily Vitamin C. Lucky for me, Zespiri kiwifruit in particular is on the sweeter side and so the possibilities are endless.

Tip 1: Re-use paperbag from fast food chains for breading. The best for coating, 100%. It absorbs extra moisture from meat which you do not want when deep frying. Leaves your to-be fried pieces perfectly coated all the time!
Tip 2: When deep frying breaded shrimp, you only need to deep fry for few seconds, once the oil bubbles starts to subside, it's time to fish them out. It will continue cooking while resting.
Tip 3:  Add more cayenne if you want your dressing spicier.

Kiwi Chili Mayo Ingredients:
1/3 cup pureed Zespiri kiwifruit
1 teaspoon soy sauce
1 1/2 tomato ketchup
1/2 tablespoon brown sugar
1/4 teaspoon cayenne pepper or 1/8 teaspoon crushed chilis
1/8 teaspoon anatto powder dissolved in 4 tablespoons WARM water
1 teaspoon cornstarch diluted in 4 teaspoons COLD water
1/2 to 1 cup mayonnaise

Salad Ingredients
4 Zespiri kiwifruit, peeled and sliced bite size (whichever you prefer)
500 grams medium sized shrimp, cleaned, deveined and cut into 3
2 eggs
1 1/2 cup bread crumbs
250 grams calamari
1/2 cup cornstarch
Dash of salt and pepper
Lettuce, shredded
Sesame seeds, toasted (for garnish)

Dressing Procedure:
Heat kiwifruit, soy sauce, ketchup, sugar, cayenne in a sauce pan. Add the anatto mixture and cornstarch mixture to the saucepan and simmer until thick. Take off from the heat and let it cool down. Add kiwifruit mixture to mayonnaise, mix thoroughly. Set aside.

Deep-fried  Seafood:
Dip shrimp pieces in egg then drop to bread crumbs. Deep fry for a few seconds, drain excess oil on kitchen towel, set aside.

Dry excess water on calamari rings. Add cornstarch, salt and pepper. Toss until well coated. Deep fry for a minute, drain excess oil on kitchen towel, set aside.

Assembling Procedure:

Add lettuce on serving bowl. Top with mixed calamari, shrimp and Zespiri Kiwifruit pieces. Drizzle with Kiwi Chili Mayo.

Serve immediately!

Happy Eating!!!

BETCHAdidn'tKNOW *Zespiri Kiwifruit also contains high levels of Actinidin, an enzyme that helps with protein digestion and aside from a steak garnish, kiwifruit can also be used as a natural meat tendrizer. :)

Taco is practically a mahoosive nachos with feast filling that is really up to you. I love it!

This is my version with Zespiri Kiwifruit flair. Perfect for that summer heat which is practically all year round where I am at :P

Ingredients:
1 cup leftover roasted chicken, sliced into strips
1 cup shredded lettuce
1 tomatoes, diced
1 Zespiri kiwifruit, diced
6 jalapeno slices, chopped
3 taco shells (heated as per box direction)
1/2 cup grated mozarella cheese

Directions:
Rain a little salt and pepper on chicken. Toss kiwifruit and tomatoes with 1 teaspoon lemon juice.

Arrange chicken at the bottom of each taco. Add shredded lettuce and few jalapeno pieces according to your taste.

Add cheddar then top it with combined kiwifruit and tomatoes.

Serve on a plate with a scoop of sour cream with a good dashing of cayenne pepper.

Happy Eating!

BeTcHa DiDn'T kNoW!
:) Zespiri Kiwifruit is an extremely rich source of Vitamin C. One Zespiri Kiwifruit a day can provide you with your daily dose of Vitamin C. It has two times the amount that oranges offer and five times nutrition than apples.
:) Zespiri Kiwifruit contains high level of Actinidin, an enzyme thathelps with protein digestion
:) Zespri Kiwifruit is not just for garnishing, it is also a very good meat tenderizer so next time you  prepare beef? think kiwi

Stir-fried noodles or pancit is a staple for us back home. Not so much in my house but once in awhile it's nice to have it as part of a meal or have it as a snack with bread.

This noodles are especially perfect for glazed chicken wings which I recently discovered. YUM. So here it goes.

Tip 1: Any meat can be used, prawn, chicken, beef
Tip 2: Adjust the saltiness to your preference.
Tip 3: This amount is for big gatherings, if you're only cooking this for a simple meal, then cut the ingredients in half.

Ingredients:
50 grams rice noodles
1 large size onion, chopped
4 cloves garlic, minced
2 tablespoons olive oil
250 grams pork, sliced lengthwise, tossed in 1 tablespoon soy sauce
Salt and pepper to taste
3-4 tablespoons soya sauce
2 large carrot, sliced lengthwise
500 grams yellow Chinese Noodles
1 medium size cabbage, shredded
1 litre water

10 generous servings

Directions:
Soak rice noodles in warm water for 5 minutes. Drain and set aside.

In a large wok, saute onion and garlic in oil. Add pork bits. Salt and pepper to taste.

Add soya sauce and all vegetables to the wok. Cook for 2 minutes.

Add water. Bring to a boil for a minute.

Drain the vegetables & meat and set aside while returning the liquid to the pan.

Add both noodles to the pan. Mix well and cover. Let it simmer for 5 minutes.

Return vegetables and meat to noodles. Toss to mix well.

Photos next time!

The star of this dish is the wings. You can eat it with rice, with noodles, with french fries, with whatever you want to eat it with.

There are so many great things about this dish. The awesome glaze has a taste that will please any age, it's so versatile, it's super easy that you can do other things while the wings are cooking and it is inexpensive. Dish doesn't have to be expensive to taste great.

When you're single you don't think much about how much money you spend but when you have a family, you prioritize. I think unless you're sweating money through your pores, you know exactly what I mean. Although I'm still working on this whole theory as of right now, food is my addiction... not bags, not clothes, not shoes... food. I have to constantly argue and debate with myself why I shouldn't buy that ingredient... most of the time... the evil foodie prevails... "it is worth it! when you bite on it, you know it's worth it".

This dish.... entails no argument.

Ingredients:
2 kilos chicken wings
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup balsamic vinegar
1/4 cup soy sauce
2 teaspoons sugar
1 tablespoon butter
1 tablespoon toasted sesame seeds

Directions:

Line two shallow baking pans with aluminum foil. Put pans in the oven and preheat oven to 500F.

Make sure your wings are pat dry. Toss them in oil, salt and pepper and spread wings on preheated pans making sure there's no overlapping. 1 layer clean.

Roast WITHOUT TURNING! 30 minutes until golden and tender.

Whing wings are roasing. Simmer vinegar, soy sauce and sugar in a saucepan. Stir occassionally. Reduce to about 1/3 cup, approximately 12 minutes.

Remove from heat and add butter. Stir until melted.

Once wings are done, take if out off the oven and let it rest on the pan for a minute. Transfer to a clean bowl. Pour the glaze over and toss to coat well. Let is rest for some 3-5 minutes and then toss again. Sprinkle with toasted sesame seeds and serve on top of stir-fried noodles.

Will post stir-fried noodles recipe soon!

FV35-08-1110

Nice weather brings out the urge to be with nature, soak up the sun and breathe that clean and fresh air. Best thing to do? Picnic, swimming, barbecue or anything relaxing.

This marinated shrimp is soooo delish that I must share it!

Tip 1: Ask your fishmonger to thoroughly clean the shrimp, take off shells, veins and heads while leaving the tails intact for presentation purposes.
Tip 2: Buy the shrimps the night before and leave them in the freezer until you're ready to thaw and marinate.
Tip 3: Bear in mind the marinating shrimp must be done 2-3 hours before the cooking time as the acids in the marinate will cook them, it'll be gooey and unsightly for cooking.

This was too easy to even mention the amount of time

Ingredients:
2 cups olive oil
1/2 cup chopped fresh parsley
2 lemons, juiced
2-4 tablespoons hot pepper sauce (more or less depending on how much kick you want)
6 cloves garlic, minced
4 teaspoons dried oregano
2 teaspoons salt
2 teaspoons ground black pepper
2 kilos large shrimp, peeled and deveined with tails attached
skewers

Serves 10-12

Mix the first 8 ingredients together. Reserve some to use for basting. 

Place your cleaned shrimp in a resealable bag or bowl and pour the marinate over. Marinate for 2-3 hours. 

Thread shrimp into skewers. Lightly oil grill and start cooking! 

5 minutes to each side until shrimp colour turns opaque. don't overcook so the shrimp remains juicy and tender. 

If you want to add more spices to this basic recipe,,, go ahead!

Enjoy and happy eating!

-AcousticChef, cookin' one tune at a time!

FV30-03-1110

This is a good appetizer tray for entertaining. It doesn't need tons of preparing, very ideal if you're already spending a bit of time in your main course

Tip 1: Buy your meat slices the night before
Tip 2: Buy ready sliced or minced onion if it's available but make sure to use these within 2 days
Tip 3: Jam can be made the night before
Tip 4: Have at least couple of baguettes or baby french sticks in your freezer, ready for later use.

Ingredients:
Mushroom and Bacon Jam (recipe on site)
slices of prosciutto
brine-cured green and black olives
cucumber, sliced
sun-dried tomatoes
Garlic Bruschettas (recipe on site)
Mushroom and Spinach Frittata (recipe on site)

Serves 4

This takes a jif to make

On your serving tray, place your brushcetta, slices of prosciutto, brine-cured green and black olives, slices of cucumbers, sun-dried tomatoes, a serving bowl of mushroom and bacon jam in the middle. You can add ready made green pesto and bread sticks on the serving plate if you wish or have serviette's ready with funky toothpicks.

Appetizing it is!

(photos will follow when I re-do this)

FV29-02-1110

This is a perfect partner to mushroom and bacon jam, pesto, slice meat, almost everything! Also great as an accompaniment to pastas.

INGREDIENTS
baby - french bread sticks or baguette
3 ounce butter
2 clove garlic

Serves 4
309 Calories per Serving

15 minutes, not another minute long

Preheat oven to 150 degrees celcius.

Cut frozen bread to thin slices 1/2 to 3/4 inch width.

Melt butter with crushed garlic over low heat, or microwave. Brush both sides of the bread with butter using a pastry brush.

Place on a baking tray, preferably pizza tray with holes.

Bake for 7-10 minutes until just golden, keep an eye because it burns quickly

FV28-01-1110

This is one easy concoction that is absolutely fantastic with a toasted bread or bread stick or garlic bruschetta. Great for appetizer that doesn't need so much prepping.

Tip 1: If you like pancetta instead of bacon, your choice.
Tip 2: Important part of my Philly Steak Sandwich

Ingredients:
8 good quality streaky bacon, diced
2 punnets of mixed mushroom (i.e. oyster, portabello, button mushroom
3 ounce butter
1 small red onion, chopped
1 clove garlic, minced

Heat 1 ounce butter into the pan and sweat onions and garlic for a few minutes.

Add the bacon and cook for a few more minutes then add the mushrooms together with the remaining butter.

Season, turn the heat right down and cook for 10-15 minutes. If the mixture starts getting dry, add a little lemon juice.

Serves 4
375 Calories per serving

*More photos will be posted when I remember to take pictures of it! Excuse my senile moments