Here for the teeny tiny teriyaki tasters which are perfect for those awful taster nights where everyone brings in food? You’ll find them just below the picture. But naturally, because it’s us, there’s going to be a bit of guff before we get to that point.
Firstly, this is important: you know how we have our fabulous deal with Musclefood, where you can choose from our meat-filled big box or a smaller, still meaty, freezer filler? This one? They’re currently out of stock at the moment though. Booo! Well, they’re also running a deal right now where you get 5kg of their marvellous chicken breasts for £18 instead of £32.85. You’ll need to click here, add it to your basket and use the code GREATCHICK in the promo codes bit in your basket. The chicken breasts are colossal – we usually use one where two supermarket chicken breasts would do. Tasty too.
Usual guff applies, the minimum order is £25 and delivery is £3.95, but if you fill out your order with the usual staples of extra lean beef mince you’ll be fine. Enjoy!
Right, secondly, couple of boring admin things – we get asked a lot how many servings our meals will do – unless we say otherwise, assume four. We’re very big eaters, always have been, and our meals could comfortably serve four unless we go out of our way to say it’ll be six or two or whatever. I’ve got no time for tiny portions whether during mealtimes or sex. Also, we’ve got so many lovely, warm comments in our comment queue, we’re going to try and get through them today. Please don’t be disenheartened that it takes such an age to clear them – we read each one as it comes in and it touches us right in our special no-no places. To give you an idea how much admin that is, there’s 156 comments waiting for us to approve and comment on, and I only cleared the queue before we went to New York! Goodness me!
This makes enough for 36 sticky teeny tiny teriyaki tasters (fnar fnar), if you make them bigger, adjust the syns per ball. There’s 12 syns in the overall recipe.
to make teeny tiny teriyaki tasters, you’ll need:
- 500g lean pork mince
- 250g lean beef mince
- 1 egg yolk
- 60ml light soy sauce
- 60ml white wine (2 syns)
- 2 tbsp sherry (1.5 syns)
- 1 tbsp honey (2.5 syns)
- 2 tsp freshly grated ginger
- 15g of a mix of black and white sesame seeds (6 syns, as 25g is 8 syns – and to be honest, you’ll not use all of these because a lot will end up on the chopping board, but let’s err on the side of caution)
to make teeny tiny teriyaki tasters, you should:
- in a large bowl mix together the pork and the beef mince with the egg yolk
- using a tablespoon, scoop out a spoon-size ball and roll into meatballs – do this for all of the mixture (you’ll need about 36 – if you want, you could weigh out each ball at around 27g each…but life’s too short)
- heat a large pan over a medium high heat and add a couple of squirts of spray oil or, urgh, Frylight, bleurgh
- cook the meatballs until browned all over and cooked right through – you WILL need to do them in batches
- place cooked meatballs onto a baking sheet and place in the oven to keep warm whilst you cook the rest
- when done, mix together the soy sauce, white wine, sherry, honey and ginger in a small jug and pour into the same pan you used to cook the meatballs and reduce the heat to medium
- cook for a few minutes until the sauce has reduced and thickened
- add the meatballs back into the pan and stir carefully to coat – I find it easier to tumble the meatballs in and then pick up the pan and gently slosh them around rather than trying to stir with a spoon
- serve on cocktail sticks and sprinkle over the seeds – don’t sweat it if you can’t find these, you could easily leave them off and that brings the syn count to 1 syn for six – even better – but they look so pretty with the seeds on
Get used to people going OOOOOH and slapping you on the back. Hell, you’ve earned it.