Volker Marecek
Executive Chef
Ingredients
- 2 skinless chicken breasts
- 1½-2 tsp rose harissa paste, to taste
- finely grated zest of ½ a medium orange
- 2 spring onions
- 2 Tbsp olive oil
Dip ingredients
- 100g natural yogurt
- few fresh mint leaves, finely sliced
- 5cm cucumber, grated
methods
1. Put chicken, harissa, orange zest, and some seasoning into a food processor. Snip in spring onions, then whiz until fairly smooth. Remove blade and shape mixture into bite-sized balls.
2. Heat oil over medium heat in a large non-stick frying pan. Add meatballs (in batches) and fry for 10-12 minutes, turning frequently, until golden and cooked through (check by cutting into one). Set aside.
3. To make the dip, mix all the ingredients together with some seasoning and put them into a small serving bowl. Serve chicken balls warm or at room temperature with dip on the side.
Volker is a distinguished Executive Chef hailing from Germany, and has been at the forefront of culinary excellence since 2009. With a rich tapestry of international experience spanning Germany, Ireland, the United Kingdom, Australia, and Estonia, Volker has been instrumental in elevating culinary standards and crafting exceptional menus for prestigious hotels worldwide…
If you would like to learn more about Volker, see Expert: Volker Marecek.
