Gruesome eyeballs
Kids' Perfect Party Book
Photographer: John Paul Urizar. Stylist: Sarah DeNardi
The Australian Women's Weekly Kids' Perfect Party Book.
INGREDIENTS
400g chicken mince
1 tablespoon finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley
1 trimmed celery stalk (100g), chopped finely
1 clove garlic, crushed
1 teaspoon finely grated lemon rind
2 tablespoons packaged breadcrumbs
¼ cup (20g) finely grated parmesan cheese
¼ cup (75g) mayonnaise
700g bottled tomato pasta sauce
1/3 cup (80ml) chicken stock
1 teaspoon white sugar
12 pimento-stuffed green olives, halved crossways
¾ cup (165g) risoni pasta
METHOD
Combine chicken, herbs, celery, garlic, rind, breadcrumbs, cheese and mayonnaise in medium bowl. Roll level tablespoons of mixture into balls; place on baking-paper-lined tray. Refrigerate 30 minutes.
Meanwhile, combine sauce, stock and sugar in medium saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.
Push one olive half, cut-side up, into centre of each meatball. Cook meatballs in heated oiled large frying pan, turning carefully, until cooked through. Remove from pan; cover to keep warm.
Meanwhile, cook risoni in large saucepan of boiling water, uncovered, until just tender; drain.
Serve two chicken eyeballs, olive side-up, in a pool of tomato sauce and risoni.
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