Peter Sidwell runs his business from No.2 Sunset Hill, Keswick, CA12 4RN, www.petersidwell.com 

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Asian Meatballs with Korean Noodles and Spring Onions- California Prunes

March 21, 2020

 

We’ve been back in the test kitchen and we have been getting creative with California Prunes to reduce fat within recipes. We have captured these prune Korean meatballs in our studio this week. It’s all about keeping amazing flavours whilst reducing fats in recipes. Let us now what you think of this one.

 

This recipe is all about removing some of the meat from a recipe and swapping it out for other ingredients that are super good for you. I have taken 200g of meat out of this recipe and replaced with cashews and California prunes as the meaty text of prunes and the sweet ness work really well and it makes for the perfect swap to help reduce a little meat consumption.

 
 
INGREDIENTS
  • For the meatballs:

  •  

  • 250g minced pork or turkey (usual recipe uses 450g mince)

  • 100g cashew nuts soaked in boiling water

  • 100g chopped California Prunes

  • 1 clove garlic

  • 20g fresh ginger

  • 1 tsp miso paste

  • 1/2 tsp salt

  • 1 red chilli - finely chopped

  • 1 egg

  • 300g dried egg noodles

  • 1 tbsp sesame oil

  • 2 bok choy - sliced

  • 4 spring onions

  •  

  • For the broth:

  • 900ml (2 pints) chicken stock

  • 75g California Prunes

  • 1 clove garlic - crushed

  • 1/2 red chilli

  • 20ml soy sauce

  • <