The Guide To Regional Food & Culinary Traditions @ 45 Regions
Vestjylland
Chicken Meatballs in Curry
Mix the minced chicken with salt and pepper, add the oats, chopped onion, juice, zest of lemon and eggs.
Stir for approx. 10 min.
Boil 1 liter of water with a bit of salt and pepper. Shape the meat into small balls by using spoons and boil them for approx. 10-12 min.
Take the balls out of the water. Add curry paste, lemon grass, curry, carrots, leeks and finally coconut milk. Let it simmer until the flavor is perfect.
Serve with black rice.
The recipe is developed by Grete Nisgaard, who teaches at the Food Academy.
Photo: Anita Corbas
Stir for approx. 10 min.
Boil 1 liter of water with a bit of salt and pepper. Shape the meat into small balls by using spoons and boil them for approx. 10-12 min.
Take the balls out of the water. Add curry paste, lemon grass, curry, carrots, leeks and finally coconut milk. Let it simmer until the flavor is perfect.
Serve with black rice.
The recipe is developed by Grete Nisgaard, who teaches at the Food Academy.
Photo: Anita Corbas
Ingredients:
Serves 4 people
500 g minced chicken, preferably from Western Jutland
1 egg
100 g of oat
1 onion
juice and zest of ½ lemon
1 ds. coconut milk
salt
pepper
1 tbsp. curry paste
½ lemon grass, cut into thin rings
Curry
½ a leek from Western Jutland cut into julienne
1 large carrot from Western Jutland cut into julienne
Serves 4 people
500 g minced chicken, preferably from Western Jutland
1 egg
100 g of oat
1 onion
juice and zest of ½ lemon
1 ds. coconut milk
salt
pepper
1 tbsp. curry paste
½ lemon grass, cut into thin rings
Curry
½ a leek from Western Jutland cut into julienne
1 large carrot from Western Jutland cut into julienne
The recipe is from:
Kostakademiet
Hoverdalvej 2
6971 Spjald
Danmark
[email protected]
www.kostakademiet.dk
