IMG_2551Welcome to 2015! After a lovely long break from Everydaycook I am back with new recipes and more stories to share with you. I hope you enjoyed your Christmas holidays and cooked up some amazing meals to share with family and loved ones.

I enjoyed a quieter Christmas this year with my parents and my family. We have our first wedding in March, my eldest daughter is marrying her long time partner. Therefore we thought it better to have a  quiet time before all this excitement.  Moments like these make you stop and think about your life and how lucky you are to celebrate the marriage of your daughter.

I am also trying to look my best so I have been making nice light healthy meals. This chicken coriander and sesame seed recipe is one of my latest summer meals. It is great served with flat bread and a big salad. Left overs are great in sandwiches or with a salad the next day.

IMG_2546I found this recipe in a Marie Claire cookbook and made a few changes.

Recipe

Ingredients

500 grams of minced free range chicken

4 spring onions chopped thinly

25 grams of fresh coriander chopped

11/2 teaspoons of sea salt

11/2 tablespoons of sesame seeds

finely grated zest of 3 limes

finely chopped garlic

1 tablespoon of sweet chilli sauce

Tahini dressing

1/2 cup of tahini

1 tablespoon of lime juice

2 tablespoons of olive oil

salt and pepper.

Method

Preheat the oven 180C and line a tray with baking paper.

Put the chicken mince, spring onion, coriander, lime zest and all the ingredients except the sesame seeds into a bowl and mix really well.

Roll the mixture into walnut size balls and then roll them in the sesame seeds until well coated.

Place them on the prepared tray and sprinkle a little sesame oil over them all.

Bake in the oven for 20-25 minutes or until golden.

For the tahini sauce just mix all the ingredients together and serve with the chicken meatballs and flat bread.

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