Egg-fried Quinoa with Hoisin-glazed Lamb, Spinach and Ricotta Meatballs
2 C (500 ml / 150 g) spinach, chopped
380 g lamb mince
½ C (125 ml / 100 g) ricotta, crumbled
1 tsp (5 ml) garlic, finely chopped
1 tsp (5 ml) ginger, finely grated
1 (25g) spring onion, finely chopped
2 Tbsp (30 ml) Chinese five spice
2 Tbsp (30 ml) mint, finely chopped
2 Tbsp (30 ml) coriander, finely chopped
½ tsp (2.5 ml) dried chilli flakes
½ tsp (2.5 ml) salt
olive oil, for frying
⅓ C (80 ml) sweet chilli sauce
⅓ C (80 ml) hoisin sauce
2 Tbsp (30 ml) oyster sauce
zest of 1 lemon
1 tsp (5 ml) lemon juice
3 C (750 ml) beef stock
1½ C (375 ml / 255 g) quinoa
olive oil, for frying
3 large eggs, whisked
500 g (1 bag) Findus Wok Chinese
salt and pepper
1 (25 g) spring onion, sliced
2 (4 g) red chillies, chopped
1 Tbsp (15 ml) sesame seeds
handful micro herbs, to garnish
handful mint leaves, to garnish
Cook the spinach in boiling water for 1 minute. Drain and refresh under cold water. Squeeze all of the moisture out and chop finely. Combine the chopped spinach with the lamb mince, ricotta, garlic, ginger, spring onion, Chinese five spice, mint, coriander, chilli flakes and salt. Use your hands to press together and to form 24 mini meatballs.
Heat a large pan over medium heat. Add a splash of oil and fry the meatballs in two or three batches for 8-10 minutes each until cooked through. Return all the meatballs to the pan and stir in the sweet chilli sauce, hoisin sauce, oyster sauce, lemon zest and lemon juice. Simmer for 2 minutes until slightly thickened.
Bring the stock to a boil. Add the quinoa and salt and simmer for 15 minutes until all of the water has been absorbed. Allow to cool for 10 minutes. Heat a pan over high heat. Add a splash of oil and fry the quinoa for 1 minute. Add the whisked egg and stir the quinoa to scramble the eggs. Cook for 2 minutes.
Heat a wok over high heat. Add a splash of oil and then the Findus Wok Chinese . Stirfry for 6-8 minutes until tender and season to taste.
Place the vegetables on top of the egg-fried quinoa on a serving plate. Top with the meatballs and sauce. Sprinkle with spring onion, chilli and sesame seeds. Garnish with micro herbs and mint.
Photography and styling by Illanique van Aswegen