Sicilian Rice Ball Casserole

Ingredients:
2 cups uncooked long grain rice
4 cups water
1 (2.5 oz) sweet Italian sausage link, casing removed
10 oz (.65 lbs) 93% lean ground turkey (1/2 package)
1/4 cup onion, minced
salt and fresh pepper
5 oz frozen peas
16 oz homemade tomato sauce
1/3 cup egg beaters or egg whites
1/2 cup pecorino romano
cooking spray
4 tbsp seasoned breadcrumbs, divided
1 1/4 cup shredded part skim mozzarella

Preparation:

Cook rice in water according to package directions. Set aside to cool.
Meanwhile, sauté sausage meat; cook until brown breaking up into pieces with a wooden spoon as it cooks. Add turkey and onions and cook until browned, breaking up as it cooks. Season with salt and pepper to taste, then add peas and 8 oz tomato sauce and simmer on low, covered, about 20 minutes.
Preheat oven to 400°. In a large bowl combine rice, pecorino romano, eggs, and 3-4 oz tomato sauce and mix well. Rice should be a bit sticky.
Spray a 9 x 12 casserole dish with cooking spray, making sure to spray sides too. Add 2 tbsp breadcrumbs to the dish and roll around to coat the bottom and sides.
Take half of the rice mixture (a little more if needed) and cover the bottom of the dish and up the sides; press to form the bottom layer.
Add the meat and peas. 
Sprinkle mozzarella on top. Top with remaining rice and press until even. Top with remaining 4 oz of sauce, remaining 2 tbsp breadcrumbs, and remaining mozzarella.
Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes. Cut into 8 pieces.

Indo-Dutch Satay

Ingredients:

1 lb lamb  (1000 g)
1/2 inch fresh ginger (about 1 cm), finely grated
2 garlic cloves, finely grated
6 tbsp ketjap manis (or soy sauce)
2 tbsp sunflower oil
1 onion, finely chopped
1/2 cup chunky peanut butter (90 g)
1/4 cup candle nuts (30 g), ground finely in a food processor
1/2 cup coconut milk (120 ml)
1 stalk of lemongrass, bruised
2 kaffir lime leaves
1 tbsp sambal (or chile paste)

Preparation:

For the marinade: Cut the pork into bite sized squares and place in a freezer bag, along with half of both the ginger and garlic, 3 tablespoons of the ketjap manis and 1 tablespoon of the oil. Knot the bag, massage the marinade into the meat, and leave to marinade in the fridge overnight or for a few hours.

Fish Fillet with Spinach

BEET PICKLED EGGS

Ingredients:
6 hard boiled eggs, peeled
1 large beet, peeled and cut into 1-inch sized pieces
1 cup beet juice
1 cup cider vinegar
1 large shallot or small yellow onion, sliced
2 cloves garlic, sliced
1/3 cup granulated sugar
5 cardamom pods
3 whole cloves
1 star anise pod
6 hard boiled eggs, peeled
A large jar with a lid (a ¾ liter jar fits the eggs perfectly- about 25 oz.)

Start by hard-boiling the eggs. Place the eggs in a medium-sized saucepan and cover with 2-inches of cold water. Bring just to a boil, cover, and remove from heat. Let sit for 12 minutes before submerging in a bowl of ice water. Place in the refrigerator until ready to use.

Bring 1 cup of water to a boil in a small saucepan, then reduce to a simmer. Add the chopped beet, cover with the lid slightly ajar, and continue to simmer for 15 to 20 minutes, or until a fork easily pierces the beets. Remove from heat and set aside to cool.

In a medium saucepan, combine the beet juice (if you're left with less than a cup of beet juice after simmering, simply add enough water so that it equals 1 cup), vinegar, shallot, garlic, sugar, and spices. Bring to a boil and reduce to a simmer. Continue to simmer for 5 minutes or until all the sugar has dissolved and the onions are translucent. Remove from heat and set aside to cool.

Once the brine has cooled, place 3 eggs in the jar. Spoon in some of the onions and beets. Add the remaining eggs and spoon in the rest of the onions and beets. Pour in all of the brine. Tightly seal the jar and place in the refrigerator. Allow the eggs to pickle for 5 to 7 days to reach their optimal color. Keep refrigerated and use with 1 month.

Yield: 6 pickled eggs, 1 pickled beet

Notes:
Avoid using a fork to remove the eggs from the brine. Piercing them could cause the brine to bleed into the yolks and ruin their beautiful presentation. Use your fingers or a spoon instead.

Decorated Food