Sunday, November 11, 2012

Satay meatballs and pita bread

Since I was last on, I had made satay meatballs in home made pita bread with salad.

The pita bread went a lot better than that bread I did a while back but thats not to say I won't change or improve it next time. Mine were eatable but very thin (got a bit too enthusiastic with the rolling pin!) Thus making them really hard to cut into with a serrated knife. We managed it but it was a squeeze. Next time I will make them thicker so theyre a bit more softer than hard. Here is the recipe taken from google:

Pita Bread
  • 1 package of yeast, or quick rising yeast
  • 1/2 cup warm water
  • 3 cups all purpose flour
  • 1 1/4 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 cup lukewarm water
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
Combine flour and salt in large bowl.

Make a small depression in the middle of flour and pour yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.

Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

The satay meatballs that I put into the pita bread were tasty but tricky in terms of the sticky quality the peanut butter gave them thus making them stick and burn a little bit in the pan even with plenty of olive oil. Next time I think I'll coat them with breadcrumbs before frying to prevent that stickiness. I think also that its not worth it making meatballs. Its a nice idea to be sure but its so messy and it think it would be easier if thin but medium to large patties were made to fit in the pita breads. Or even better, make decent sized burger patties and have them with buns instead. Mmmm.

Satay meatballs with salad and pita
  • 500g lean pork mince
  • 2 slices bread, made into crumbs
  • 2 cloves garlic, crushed
  • 4 spring onions, sliced
  • 1 1/2 tablespoons soy sauce
  • 3 tablespoons peanut butter
  • 1/4 cup sweet chilli sauce
  • fresh salad leaves
  • pita bread, burger buns or other interesting bread
Preheat oven to 210ÂșC.
Mix all ingredients together in a bowl or food processor. Use wet hands to form into ping pong sized balls and bake in a roasting pan for 20 minutes; shake pan several times during cooking so balls turn over. When cooked they will be golden brown and slightly crunchy.
Serve as a salad with bread or as an open sandwich or burger filling.

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