Preparing Curried Guinea Meatballs with Escarole and Basmati Rice safely

It is very important to organize meals safely to assist cease dangerous micro organism from spreading and rising. You can take some steps to assist protect your self and your family from the spread of harmful micro organism.
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Wash your arms

Your hands can simply unfold micro organism around the kitchen and onto food. It's necessary to all the time wash your palms completely with soap and heat water:

before starting to prepare food
after touching raw food such as meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets

Do not forget to dry your fingers completely as nicely, as a result of moist arms spread micro organism more easily.
Keep worktops clean

Earlier than you begin making ready food, it’s necessary worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by uncooked meat, poultry, eggs or vegetables you will want to scrub them totally.

You need to change dish cloths and tea towels recurrently to avoid any micro organism rising on the fabric.


Curried Guinea Meatballs with Escarole and Basmati Rice
Curried Guinea Meatballs with Escarole and Basmati Rice

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We hope you got benefit from reading it, now let’s go back to curried guinea meatballs with escarole and basmati rice recipe. To cook curried guinea meatballs with escarole and basmati rice you only need 12 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Curried Guinea Meatballs with Escarole and Basmati Rice:
  1. You need curry salt
  2. You need ground guinea hen
  3. Provide water, divided
  4. Take Kosher salt, to taste
  5. Prepare basmati rice
  6. Get Olive oil, as needed
  7. Use onion, thinly sliced
  8. Provide head escarole, torn into bite sized pieces
  9. Get coconut milk
  10. You need sweet curry spice
  11. Provide red pear, diced
  12. Prepare butter
Steps to make Curried Guinea Meatballs with Escarole and Basmati Rice:
  1. Add curry salt to the ground guinea hen meat and mix thoroughly. Divide into 12 equal portions, and press each portion into a flattened meatball.
  2. Place 1 3/4 cups of water into a small saucepan. Bring to a boil, add kosher salt, and stir in rice. Reduce heat to low, and simmer for 15 minutes, or until water is fully absorbed. Cover, and let stand for about ten minutes.
  3. While rice is cooking, heat a large sauté pan over medium-high heat. Add enough oil to lightly coat the pan. Add the meatballs, and brown well on each side. Transfer meatballs to a plate or rimmed container.
  4. Add onions, and cook while stirring for 2 minutes. Add escarole and 1/4 cup of water. Cover and cook for 3-4 minutes. Stir in coconut milk and sweet curry spice, add in meatballs and any juices. Cover and cook for 8-10 minutes. Adjust seasoning as desired.
  5. Fluff butter into rice with a fork.
  6. Divide rice in two bowls, ladle curried guinea meatballs over rice and top with diced red pear. Enjoy!

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