Recipe: Spicy Meatballs

If you feel like showing off at your next dinner party, then this recipe for tasty meatballs is for you.

PERFECT FOR THE FESTIVE SEASON!

Recipe: Spicy Meatballs

Makes 30 meatballs

Ingredients
500g x Beef Mince
500g x Pork Mince
1 x medium Brown Onion, finely chopped
5 x Garlic Cloves, peeled & crushed
1 Tbs x Oregano, chopped
1 Tbs x Thyme, chopped
4 x 55g Eggs Whole
2 x Egg yolks
1 cup x Bread Crumbs, fine white
2 tbs x Vegetta
3 tbs x Ketjap Manis
3 tbs x Sweet Chilli Sauce
1/2 Cup x Carrot, finely grated

Method

Place all ingredients in a large mixing bowl, put on the rubber gloves and start mixing.

When you are happy that everything is well combined, weigh the mix into 50g balls and place them on flat baking trays lined with baking paper 10mm apart.

Bake for 8 mins at 180 degrees Celsius and serve with your favourite dipping sauce.

Enjoy!

Recipe by Head Chef Greg Spence.
www.rivers.net.au
Ph (07) 5527 6361

Recipe: Flourless Orange Cake

Valencia Oranges are great this time of year, so grab 2 medium sized Valencia’s and have some fun.

And remember, the brighter the colour the sweeter the orange!

Flourless Orange Cake

Serves 6

Ingredients

Whole Valencia orange [medium] x 2
White Sugar x 250g
Eggs whole x 5 each
Almond Meal x 250g
Baking powder x 2 tea spoon
1 x 8 inch round spring form cake tin lined with baking paper

Method

Boil oranges in 1.5 litres of water for 1 hour in a medium size pot covered with a lid, drain then cool for 10 minutes

Blend whole cooked oranges in a food processor for two minutes or until they are a little chunky and place them in a large bowl

Whisk eggs & sugar into the orange paste for 3 - 4 minutes

Using a spoon, fold the almond meal and baking powder into the orange mixture

Spoon the cake mixture into the lined cake tin and bake on 160 degrees Celsius for 30 to 40 minutes, depending on your oven

The middle of cake should feel just set

Allow to cool for an hour before turning the cake out

Serve with strawberries

I also like to add a little double cream or vanilla ice-cream

Enjoy!

Recipe by Head Chef Greg Spence

www.rivers.net.au

Ph (07) 5527 6361

Recipe: Fisherman's Winter Soup

Rivers Head Chef Akos Bilant is serving up this fabulous recipe for you to try at home. Perfect for those cold winter nights.

Serves 8

Fisherman's Winter Soup by Rivers Head Chef Akos Bilant

Ingredients

300g  Barramundi, diced 5cm cubes

300g  Perch, diced 5cm cubes

700g  Australian Bass, diced 5cm cubes

2 Brown onions, diced

¼  Clove garlic, diced          

1tbs Vegetable oil   

2tbs Sweet paprika  

3 Sweet banana capsicum                    

2 Tomatoes, diced

1 Red chili, diced

¼ bunch Parsley

Salt and Pepper to taste

Method

Stock

Add onion and garlic to a pot with oil and cook until soft and brown.

Remove from the heat and add paprika. Stir vigorously for approximately 30 seconds.

Add half of each fish variety and place back on the heat. Fill the pot with water until fish pieces are covered.

Simmer for 1 hour

Strain and keep the liquid – that is our fish stock.  

Soup

Place stock back on the heat and add the remaining fish, sliced capsicum and diced tomato.

Cook on a slow heat for 40 mins, occasionally stirring gently.

To Serve

Gently place fish in to a soup bowl and pour liquid over the top.

Sprinkle with fresh capsicum, chili and parsley.

Recipe by Akos Balint, Head Chef

Rivers Cruises

Seaworld Drive, Main Beach QLD 4217

Ph (07) 5527 6361

www.rivers.net.au