Thai meatballs

So, day 2 of my low-carb diet. I've just got over the headache from hell (caffeine and sugar withdrawal) and the nausea and thinking this may just work - again !

Last night was something quick and easy after work - baked salmon topped with pesto. Yum.

Tonight I did an old low-carb favourite which all the family will eat, although son no1 did state that they were "a little bit spicy but it was an ok spicy". Son no2 ate a few mouthfuls and then just ploughed into the peanut sauce - strange child he is.

THAI MEATBALLS WITH PEANUT SAUCE

serves 4

1 small onion
1-2 cloves of garlic
1 red chilli
1 tsp each of lazy ginger and lazy lemongrass
juice of 1/2 lime
stalks from a bunch of coriander
500g pork mince
seasoning

for the sauce

1 rounded tbsp peanut butter (I used crunchy as I prefer the texture)
1 heaped tsp dessicated coconut
2 tsp tamari soy sauce
1 tsp fish sauce
juice of 1/2 lime

To make the meatballs. Put the onion, garlic, ginger, lemongrass, chilli, coriander and lime juice in a processor and whizz to a paste. Mix with the mince and season. Set aside for a few hours if possible.

Mix all the ingredients for the sauce with about a tbsp of boiling water to thin it down. Set aside to rest, it will thicken on standing so may need more water later. I have also tried mixing with some creamed coconut which is nice too.

Heat some groundnut oil in a large pan and add walnut size balls of the meatball mix to the pan and cook until brown and golden.

I served this with green beans and steamed broccoli but would be good (for those not low carbing) with rice and a large salad.

Lamb meatball and pea pilaff

Son no2 is going through a picky phase. I'm trying to not rise to the bait and get stressed about it but remember that he is only 2 and as such it's his perogative. It is quite frustrating though as what is happily eaten one day is the food of the devil the next. So, I was quite surprised when he polished off a huge plateful of dinner tonight and then reached over and started eating what was left on my plate ! Shame Son no1 wasn't quite so enamoured.

This is a recipe taken from Good Food magazine which I've tweaked several times.

Lamb meatball & pea pilaf

Serves 4

For the meatballs

400g lean lamb mince

4 spring onions finely chopped

2 cloves garlic crushed

1tsp each ground cumin and ground coriander

1/2 tsp chilli powder

For the pilaf

1 onion chopped

1 clove garlic crushed

1tsp ground cumin

300g basmati rice

Vegetable stock

300g frozen peas

Juice and zest of a lemon

Handful chopped mint

Firstly to make the meatballs mix all the ingredients together with some seasoning. Shape into 16 balls and dry fry in a pan until brown all over and just cooked through.

Set aside and drain fat from pan.

Heat a dribble of olive oil in the pan and add the onion and garlic and soften. Then add the cumin and rice and cook for a few minutes.

Then add enough stock to cover, put a lid on the pan and cook until just tender.

Finally add the peas and meatballs back to the pan and heat through. Finish with the lemon, mint and seasoning to taste.

I served this with a green salad and a pot of tzatziki - from Waitrose, not home made ! It made enough for 2 adults and 2 kids for dinner plus I have lunch for tomorrow all wrapped up too.