SOUTH AFRICAN YELLOW RICE & CRUMBED MEATBALLS WITH CHINESE SWEET N SOUR SAUCE.

YELLOW RICE

2-3 tablespoons cooking oil/butter
2 cups white rice
1- 2 Tablespoons brown sugar
1 1/2 teaspoon turmeric powder
½ teaspoon powder ginger
¼ teaspoon curry powder (optional)
4 cups chicken stock or water
1 1/2 teaspoon salt or more adjust to taste
½ cup raisins

Heat a saucepan with oil/ butter. Then add, ginger, turmeric, curry, and brown sauté for about a minute.
Stir in rice to the pan, about 2 minutes, then add 4 cups of stock/water and raisins bring to a boil. Then reduce heat, and simmer until rice is completely cooked- about 18- 20 minutes. As the rice cooks you may add more stock if needed.
n.b. sautéing helps to create an interaction between the spices to bring them together completely before seasoning the rice, but if you're in a rush and need a quicker method, just bring stock/water to the boil, add all the spices and boil for about a minute while stirring to evenly dissolve the flavours. Add rice and cook for 15-20 minutes until light, fluffy and bright yellow.

CRUMBED MEATBALLS

500g good quality minced beef
1 onion, peeled and very finely chopped
1 garlic clove, peeled and finely chopped
50g white breadcrumbs
25g cheddar cheese, grated
2tbsp chopped flat-leaf parsley, plus extra to finish
sea salt
1tsp crushed black pepper
1 large egg, lightly beaten
2tbsp olive oil plus

1. To make the meatballs, mix the minced beef, onion, garlic, breadcrumbs, cheese and chopped parsley together in a bowl until combined. Season well and add the beaten egg to bind, mixing with your hands.

2. Shape a small piece of the mixture into a ball and fry in an oiled pan until cooked, then taste for seasoning. If necessary, adjust the seasoning of the uncooked mixture. With damp hands, shape the mixture into about 16 meatballs, trying not to press them too tightly. Place on a large plate, cover with cling film and chill for at least 30 minutes.

3. To cook the meatballs, heat the olive oil in a large, wide pan. Add the chilled meatballs and fry for 5 minutes, turning frequently, until browned all over. Divide the meatballs between warm bowls and sprinkle with sprigs of flat leafed parsley to serve.

CHINESE SWEET N SOUR SAUCE

¼ cupsugar

3 tbsp vinegar (or other vinegar)

2 tspwater

2⅔ tbspketchup

1 pinchsalt

1½ tspcornstarch

1½ tspwater (to dilute the starch)

Place the sugar, the vinegar, the water, the ketchup and the salt into small saucepan, and stir well to combine them. For this preparation, we are using our homemade ketchup.
Turn on the heat onto medium and heat the ingredients until they start boiling, and then, turn the heat down to low.
Mix the starch with the water, add the mixture to the boiling ingredients and start stirring the immediately to obtain a properly thickened and lump free sauce.