MEATBALLS OF CHICKEN

Ingredients:

For the broth:

1 kilo corn fed, free range, organic chicken wings

1 onion, peeled, cut into chunks

1 carrot, peeled, cut into chunks

1 celery stalk, cut into chunks

1 garlic clove, peeled but kept whole

Peppercorns- black and white

Cardamom pods

Cumin seeds

Fresh ginger, cut into slices

Saffron threads, a large pinch

Turmeric

Whole dried red chili

Sea salt

Fresh lime or lemon, juice and zest, finely chopped

For the dumplings:

I small onion, finely chopped

1 garlic clove, finely chopped

1 tbsp extra virgin olive oil

250g minced chicken

100g chickpea flour

All of the spices above

Method:

Place all of the ingredient (except your chosen citrus) for the broth into a stockpot. I used about 5 grams of each spice, more or less. Find the balance you like. I also crushed the spices very lightly to release the aromas, with the mortar and pestle.Cover with cold water. Bring just to the simmer, and cook very slowly for 2- 3 hours. I never boil my stock; I keep the temperature below a simmer. This keeps the stock crystal clear.
Strain when you are happy with the flavour and discard all the solids. You can season the broth with chicken stock cube instead of salt. There is nothing wrong at all with this practice- my grandmother does it, and so do restaurants I have worked in.In the meantime, you can prepare the dumplings.Sauté the onion and garlic in the olive oil gently, for about 15 minutes to soften.
In a bowl mix together with a wooden spoon, the chicken, chickpea flour, the softened onion and garlic.
Add to the mixture, all of the same spices that went into the broth. Use only pinches of each one and make sure they are finely ground. Again find the balance you like. Season well with salt.
Roll them into small meatballs.
Poach them in simmering water for 15- 20 minutes or until cooked through. Drain them using a slotted spoon.To serve: place the hot meatballs into a soup bowl, however many you like. Top with the boiling chicken broth. Sprinkle the citrus zest over each bowl and add a squeeze of the juice too. Delicious. Makes about 4 –6 serves.

BEEF MILANESAS

Components:

500g sliced beef or boneless, skinless chicken (free range)
2 eggs, lightly beaten (free range)
2 garlic cloves, finely chopped
Parsley, finely chopped
Sea salt
Fresh black pepper
Dried, fine breadcrumbs
Vegetable oil, for deep-frying

Process:

If using beef make sure you have selected slices which are free of sinew and about 5mm thick. Chicken thighs need to be flattened to an even thickness (I use a rolling pin to bash them into shape).
Combine the chosen meat, garlic, parsley, egg, salt and pepper. Allow to marinate for about 15 minutes.
Take each piece of meat, allowing the excess egg to drip back into the bowl.
Dip the meat into a plate of breadcrumbs. Use the heel of your hand to press the breadcrumbs firmly into the meat. Repeat until all the meat is crumbed.
Discard the excess egg. The meat at this stage can be refrigerated.
Shallow fry the milanesas in oil until golden brown. Drain on kitchen paper.
Serve warm with lemon wedges, ideal for two people.