Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Meatball mixture
Preheat the oven to 200°C/180°C fan. Peel and finely chop the shallots. In a bowl, combine the honey, eggs and miso. Mix well until there are no lumps. Add the chickenmince, shallots and flour. Season with salt and pepper. With clean hands, knead until combined.
2 Bake meatballs
Wash your hands and coat them in the sesameoil. Shape the mixture into 10/15/20 meatballs. Place the meatballs on a lined baking tray and bake for 15 min until golden and cooked through.
3 Cook rice
Meanwhile, rinse the basmati rice. Add the rice, a pinch of salt and the measuredwater to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
4 Make salad
Meanwhile, peel and cube the mango. Chop the cucumbers. Finely chop the coriander. To a bowl, add a drizzle of oil and a generous squeeze of lime. Add the mango, coriander and cucumbers. Toss and set aside.
5 Make sauce
Once done, remove the chickenmeatballs from the oven. Heat a large pan over a medium heat with a drizzle of oil. Add the currypaste and cook for 1 min. Add the coconut milk and gingergarlicpaste. Stir. Add the meatballs to the sauce and simmer for 5 min or until the sauce thickens.
Tip!The sauce is done when it sticks to the meatballs.
Serve the chickenmeatballs and sauce over the rice with the mangosalsa to the side. Garnish with the coconutflakes, sesameseeds and basil.