Spring has always been a time for green shoots, rebirth, recovery and hope, however, this year is different and difficult. Everyone hope to have a good healthy life without Corona Virus is more important right now than it’s ever been.
Food is a state of mind. Let’s get creative and enjoy your creation be it eating alone or with family. If that means turning your kitchen into a lab then do so. Move your plants pots into the house and decorate it on your table.
You have choices that reflect the beautiful diversity of your hospitality scene. Use your creation as an excuse to snaffle the things you have been craving the most. Well, I crave for ravioli and chicken patties and that’s what I am cooking today. Of course, I bought the ravioli and make the patties and vegetables. Let’s put on my mad scientist mind to create a delicious meal.
My dinner is indeed comfort, satisfying to my soul and what a great way so enjoy life. Enjoy with a glass of red wine.
Beef riavioli, bought cook per instruction on packet
Chicken patities Ingredients
750g chicken mince
1 medium grated brown onion
1 1/4 c fresh breadcrumbs
1 Tbs tomato sauce
2 Tsp olive oil
1 Tsp balsamic sauce
1 large egg
1 1/4 c grated cheese of your choice (I use Parmesan)
1/2 c parsley leaves, roughly chopped
5-8 Tsp chilli flakes (opt)
2 medium size eggplants, slice thinly as possible
1 medium zucchini, cut into bite size
1/2 punnet of cherries tomatoes, cut into wedges
1 stalks of spring onions, thinly cut the green part only
spray olive oil
Italian seasoning (bought)
Garlic and chilli paste oil sauce
5 Tbs chilli paste (4 red chilies, 5-8 Tbs water, blend)
2-4 Tbs minced garlic
2-4 Tbs lemon juice
2 Tbs olive oil
Line a baking tray with baking paper. Combine mince, brown onion, breadcrumbs, grated cheese, tomato sauce, balsamic sauce, oil, egg, parsley leaves, chilli flakes, salt and pepper in a bowl. Mix and form about 9 patties. Refrigerate for 20-30 minutes. Cook beef ravioli as per packet instructions, drain and distribute equally on to 4 plates, cover with foil until later.
Meanwhile slice eggplant. Then put on the gridle pan on hob. Once pan is hot place the eggplant on it with a bit of oil. (Do not over crowd them). Turn over the other side and char grill until tender. Remove from pan, season with salt and pepper. Drizzle some oil and set aside.
Next cut the zucchini into bite size and spray oil, season salt and pepper and followed by Italian seasoning. Now bring out the patties, spray some oil both side, place together with zucchini and place on grill for 12-18 minutes or until char grill brown but not burnt. Halfway through turn patties and zucchini. Remove them, cut the patties into bite cube size and plate with beef ravioli followed by zucchini, eggplants, cherries and spring onion.
To make the sauce: place garlic, chilli paste, oil, lemon juice in a microwave jug, mix well and heat for 1 minutes 20 seconds. Stir well before pouring some sauce over the pasta.
Note: I didn’t put very close to the grill elements. Microwave vary with watts; mine 1200 Watts. You might put more or less until garlic is cooked through very light brown. You can omit chilli paste.