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Asian Miso Base
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Beef Glace
Beef Gravy Mix
Beef Stock Mix
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Game Glace
Instant Gravy
Jalfrezi Seasoning
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Signature Veal Stock Reduction
South Indian Style Seasoning
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce
Zesty Chermoula Style Seasoning
Chicken Meatballs with Gochujang Mayo
PREP TIME: 15 mins
COOKING TIME: 15 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
1kg mince chicken
6 spring onions, finely chopped
20g garlic paste
15g ginger paste
2 eggs, beaten
100g breadcrumbs
20ml milk
60g gochujang
10ml soy sauce
20g brown sugar
Seasoning to taste
Oil for frying
Gochujang mayo to serve
Method...
1. In a large bowl gently mix the chicken, spring onion, garlic, ginger, eggs, breadcrumbs, milk, gochujang, sugar, soy sauce and seasoning. Let it rest for 20 minutes.
2. Form 40 balls out of the chicken mixture. Roll each ball in flour.
3. Place around an inch of oil in a large frying pan, then in batches fry the chicken balls over a medium high heat for 5-6 minutes until cooked. Continue until all the balls are cooked.
4. Serve with the gochujang mayo.
