Mexican Meatballs
These easy Mexican meatballs are a great way to use up those breadcrumbs in the freezer and with carrots hidden inside it's a great way to get your kids eating veggies.
Panzanella
MasterChef NZ winner Aaron Brunet shares his Panzanella recipe to breathe new life into stale bread.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 3 slices stale bread
- 1.5 tablespoons olive oil
- Juice of half a lemon
- Zest of 1 lemon, finely grated
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 small tomatoes, quartered + sprinkled with salt
- 1/2 capsicum, cut into bite-sized pieces
- 1 green chilli, finely chopped
- 100g cooked chicken, shredded
- Handful of coriander, chopped
- 1 avocado, peeled and cut into pieces
- Wedge of lime to serve (optional)
Method
- Preheat your oven to 180°C fanbake.
- Cut the bread into small bite-sized pieces and place in a bowl. Sprinkle with olive oil and lemon juice, then add lemon zest, salt and pepper. Toss to mix then spread on an oven tray and bake for 12 – 15 mins till crispy and browned on the edges.
- Tip crunchy bread back into a bowl, then add the tomatoes and mix around by hand to combine. This allows the juice of the tomato to coat the bread with extra flavour and is a key step to making this delicious. Add capsicum, chicken and chilli then mix again.
- Add the avocado and coriander, toss gently and serve in a bowl with wedges of lime to squeeze on top.