"Y" is Served.

"Y" is finally here. After a week or two (let's try a month and a half, we are back). Y was served at the end of August/beginning of September.  It was a wonderful meal full of colour and taste. Predominant colour was Yellow, a delicious Thai Yellow meatball curry and a very colourful Lemon Meringue Pie.

Thai Yellow Curry with meatballs

Pork and veal meatballs
1 small brown onion, roughly chopped
2 garlic cloves, crushed
1/2 cup fresh flat-leaf parsley leaves
400g pork and veal mince
1/2 cup fresh breadcrumbs
1 tablespoon extra virgin olive oil

Curry
2 tablespoons vegetable oil
2 eschalots, thinly sliced
1/3 cup Thai yellow curry paste
1 1/2 cups salt-reduced chicken stock
400ml can coconut milk
200g green beans, trimmed, halved crossways
1 tablespoon grated palm sugar
2 tablespoons fish sauce
1 tablespoon lime juice
1/2 cup fresh coriander leaves
1 long red chilli, sliced
Steamed jasmine rice, to serve
Lime wedges, to serve

METHOD
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Pulse onion, garlic and parsley in a food processor until finely chopped. Transfer to a bowl. Add mince and breadcrumbs. Season with salt and pepper. Mix well to combine. Roll level tablespoons of mixture into balls.
Step 2

Heat oil in a large frying pan over medium-high heat. Cook meatballs, in batches, turning, for 2 minutes or until browned. Add extra oil, if needed. Transfer to prepared tray.
Step 3

Bake for 10 to 15 minutes or until cooked through. Cool.
Step 4

Heat a wok over medium-high heat. Add oil, swirling to coat. Add eschalot. Stir-fry for 6 to 8 minutes or until golden. Transfer to a plate lined with paper towel, leaving excess oil in wok.
Step 5

Reduce heat to medium. Add curry paste to wok. Stir-fry for 2 minutes or until fragrant. Gradually add stock and coconut milk, stirring to combine. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until mixture slightly thickens.
Step 6

Add meatballs. Simmer for 5 minutes. Add beans. Simmer for a further 2 minutes or until meatballs are heated through and beans are tender. Stir in sugar, fish sauce and lime juice. Sprinkle curry with eschalot, coriander and chilli. Serve with rice and lime wedges.

Lemon Meringue Pie

Hmmmm this was a tasty dish - kinda. I cheated and bought store bought pastry. MISTAKE!!!!! Don't do it!!!!! Spend the time and make it yourself. The filling was spectacular. Find a good recipe for a sweet pastry.

Here is the recipe for the filling.

Lemon filling
5 eggs, lightly beaten
1/2 cup caster sugar
1 cup pure cream
2 teaspoons finely grated lemon rind
1/2 cup lemon juice

Meringue
4 egg whites
1 cup caster sugar

Make lemon filling Whisk eggs, sugar, cream, lemon rind and lemon juice in a bowl. Stand for 5 minutes. Pour mixture into pastry case. Bake for 25 to 30 minutes or until filling is just set. Cool for 15 minutes.


Make Meringue Using an electric mixer, beat egg whites until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy. Spoon meringue over filling. Bake for 5 minutes or until meringue is golden.