Ingredients
900ml water
80g Knorr Professional Gluten Free Gravy Granules for Meat Dishes
150ml Knorr Professional Blue Dragon Teriyaki Marinade
500g turkey, minced
25g cornflour
35g Knorr Professional Ginger Puree
50g spring onions
25g radish
50g jasmine rice
20g sesame seeds
200g edamame
Method
-
Bring the water to boil, then whisk in Knorr Gluten Free Gravy Granules for Meat and Knorr Blue Dragon Teriyaki Marinade. Simmer for 2 minutes.
- Mix together the turkey mince, cornflour, KNORR Professional Ginger Puree and finely sliced spring onions.
- Shape into 30 individual balls and chill for 2 hours.
- Gently poach the balls in Knorr Professional Chicken Jelly Bouillon.
- Once cooked remove from the poaching liquor and place into a pan along with 100ml Teriyaki sauce and glaze the meatballs.
- Julienne the radish.
- Cut the baby aubergines into quarters then pan fry in oil and finish with Knorr Blue Dragon Teriyaki Marinade.
- Blanch the kale and set aside.
- Cook the jasmine rice.
- Place the rice in the base of the bowl.
- Arrange the aubergine, radish, edamame beans , kale and meatballs.
- Top with Teriyaki Gravy and sesame.
