Buffalo Cauliflower & Quinoa "Meatballs"

Buffalo Cauliflower & Quinoa “Meatballs”

Hello Everyone! Before I begin, I would like to check in with everyone and see if you all were able to guess the theme for this month. I’m pretty sure that by this post, you’ll have an idea of a recurring theme, but nevertheless, I will share it with you guys right here, right now! Drumroll please!

BALL BALLS! Yes, you read that right, ball balls, and here is a little back story to the name – so there was one day, back when I was still living in Australia for my university studies, my then roommate and I were talking about Christmas I guess, well I actually don’t remember the root of our conversation but it was more like I misunderstood, or I didn’t quite hear the pronunciation of the word “baubles” when my roommate had said it. At that time, I assumed that she said “ball balls” and that, that was what those round Christmas ornaments were called. Fast forward to another time, I was correct by someone (sorry I can’t remember who) that it was actually baubles and not ball balls. I was so disappointed at the time because I thought ball balls was such an epic name to call these Christmas ornament. Just recently, and when I say recently I mean like about a year ago or so, Jialing shared with me a folder name in their office server and it was titled BALL BALLS, to which I replied to her “SEE I TOLD YOU THEY ARE CALLED BALL BALLS!” I was just overly excited at the fact that I wasn’t the only dumb one to call them ball balls.

Buffalo Cauliflower & Quinoa "Meatballs"

Jialing has been quite helpful this year in a way that she has helped me with some blog themes for this year. At first, she asked me what the theme of my blog would be for the month of December, and we both came up with the idea of doing ball-shaped food as we recalled our “ball balls” story. So, as I do not have a backstory for this particular recipe since I just came across it while browsing through Pinterest, I will just get right in to the recipe. Before you do, check out the original recipe by Erin over on The Almond Eater.

“Add a spicy kick to meatless meatballs with these vegan Buffalo Cauliflower Quinoa Meatballs. With simple ingredients, like cauliflower, quinoa, garlic, and breadcrumbs, they’re sure to be a hit for the whole family!” — Erin, The Almond Eater.

Buffalo Cauliflower & Quinoa "Meatballs" Ingredients

Buffalo Cauliflower & Quinoa "Meatballs"

PREP TIME 30 MINS | COOKING TIME 40 MINS | SERVES 24 BALLS

INGREDIENTS

For the cauliflower quinoa ‘meatballs’

  • 1 cauliflower head, roughly chopped
  • 1 cup quinoa
  • 3/4 cup breadcrumbs
  • 2 garlic cloves, minced
  • 1-2 tbsp flour (whole wheat, all purpose or oat)
  • 1/2 tsp dried oregano

For the buffalo sauce

  • 1/2 cup hot sauce
  • 60g unsalted butter
  • 1 garlic clove, minced
  • 1/4 tsp chilli flakes

For the blue cheese-yoghurt dip

  • 3/4 cup greek yoghurt
  • 1/4 cup blue cheese, crumbled
  • 1 garlic clove, minced
  • 2 tbsp mayonnaise
  • 1 tbsp milk
  • Juice of 1/2 a lemon
  • Ground salt and pepper, to taste

METHOD

  1. Preheat oven to 190C (375F or gas mark 5). Line a baking tray with aluminium foil and set aside.
  2. Cook the quinoa in a small sauce pot according to the packet instructions (about 12-15 minutes). While the quinoa is cooking away, steam or boil the cauliflower in a separate medium-sized pot at the same time until they are tender (about 15 minutes).
  3. Meanwhile, prepare the buffalo sauce by melting the unsalted butter in a heat-proof bowl, in the microwave (or over a stove as well). Once melted, stir in the hot sauce, minced garlic, and chilli powder. Set aside.
  4. Combine the yoghurt, blue cheese, mayonnaise, garlic, milk, and lemon juice in a medium-szied bowl and whisk together until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
  5. Once the quinoa is done cooking, turn the heat off and set aside. Once the cauliflower is done cooking as well, drain (if boiled) and place half the cauliflower, along with the minced garlic, into the food processor or blender and pulse for about 10-15 seconds. Remove and transfer the cauliflower into a large bowl before adding the second half of cauliflower to the food processor/blender and repeat the process.
  6. Stir in the cooked quinoa, breadcrumbs, dried oregano, and half of the buffalo sauce together with the cauliflower and then place the bowl in the refrigerator for 10-15 minutes, allowing everything to cool off a bit.
  7. After 15 minutes, remove from the refrigerator and, using your hands, form the mixture into golf ball-sized balls (or smaller, depending on your preferred size), placing the balls directly onto the prepared baking tray. If the mixture is too wet, add additional flour, 1 tablespoon at a time as needed.
  8. Drizzle about a tablespoon of olive oil over the balls and bake for 15-20 minutes and golden brown and crispy on the outside.
  9. Once done, remove from the oven, Pour a small amount of the rest of the buffalo sauce over the top of each ball, making sure they all get covered with the sauce but without drowning them otherwise they will get soggy.
  10. Serve with the blue cheese-yoghurt dip and share with family and friends!

Buffalo Cauliflower & Quinoa "Meatballs"

Buffalo Cauliflower & Quinoa "Meatballs"

Buffalo Cauliflower & Quinoa "Meatballs"

BON APPÉTIT

– Ally xx

myTaste.com

Butterflied Buffalo Roast Chicken

Butterflied Buffalo Roast Chicken

Butterflied Buffalo Roast Chicken

Hello Everyone! Wow, I cannot even begin to tell you guys how mentally and physically drained I am right now – well, if I am to talk about today in particular, it’s probably not from having worked for 17 days straight already with Sunday breaks, but because I probably had (not even) too much to drink. I said not even because I know that what I had a few hours ago was not my maximum capacity, but I’m feeling tipsy and sleepy already. My boss called for a “brainstorming” session after work hours which actually turned out to be a chill session with dumplings and beers (red wine for me because I’m sophisticated and classy af) haha!

Anyway, all that aside that the fact that I have to work this coming Sunday again, tonight’s recipe is a favourite of mine – I mean, who doesn’t like buffalo chicken?! We can’t be friends if you don’t like it; I’m serious. I served mine with a simple kale and roasted chickpea salad with crumbled blue cheese on top. Buffalo chicken goes well with anything blue cheese! Be sure to check out the original recipe over on Food.com; the original recipe calls to actually brush the sauce mixture onto the chicken, but I marinated the chicken in the sauce mixture instead to absorb all the yummy flavours into the flesh.

Butterflied Buffalo Roast Chicken

PREP TIME 20 MINS* | COOKING TIME 1 HOUR 35 MINS | SERVES 6

*plus 4-6 hours of marination, or preferably overnight

INGREDIENTS

  • 2kg butterflied whole chicken, washed and cleaned thoroughly
  • 2 tbsp unsalted butter, melted and cooled
  • 1 – 1 & 1/2 tbsp tabasco sauce (or more if you like a good punch)
  • 1 tbsp red wine vinegar
  • 1/2 bulb garlic, minced
  • 2 tsp ground smoked paprika
  • Ground salt and black pepper, to taste

METHOD

  1. Combine all the ingredients, except for the butter, in a large mixing bowl. Mix well until combined. Coat your chicken in the marinade and then leave in the fridge to marinate for about 4-6 hours (or preferably overnight). Remove chicken from the fridge 45-60 minutes before roasting to bring it back to room temperature.
  2. Preheat oven to 230C (450F or gas mark 8). Line a baking tray with aluminium foil and place a rack above it.
  3. Place the chicken on the rack and into the preheated oven for 10-15 minutes. The lower the heat down to 175C (350F or gas mark 4) and continue roasting for an hour and 20 minutes more. Baste the chicken with a little bit of butter at every 20 minute intervals.
  4. Once done, remove the oven and set aside to rest for about 10 minutes before serving. Enjoy!

Butterflied Buffalo Roast Chicke

Butterflied Buffalo Roast Chicken with Salad

Butterflied Buffalo Roast Chicken with Salad

BON APPÉTIT

– Ally xx

myTaste.com