TK’s kids koftas

Ingredients
200g of lean beef mince
1 bunch of spinach (shredded finely)
1 egg
1/2 cup of wholemeal breadcrumbs
1 carrot (grated)
olive oil
1 lemon
2 tomatoes (diced)
1/2 Tbsp of fresh parsley
1/2 red onion (finely diced)
1 packet of bamboo skewers

Method
Into a large bowl add the mince, carrot, spinach, and egg. Using your hands combine all the ingredients until well mixed, then slowly add the breadcrumbs until the entire mixture is a consistency that is easily moulded on the bamboo skewers.

Taking two tablespoons of the mixture into your hands roll it into the shape of a narrow spinning top. Then push the skewers into the centre of the mixture mould. Repeat process until all the mixture is used.

Add two tablespoons of olive oil to a pan (disregard the olive oil if you’re using a health grill) and once the oil is heated through, place the koftas into the pan and leave to cook for approximately 20 minutes, turning regularly.

While the koftas are cooking, into a second bowl, add the tomatoes, parsley, onion, and lemon juice. Mix the ingredients then place in to a serving bowl; this is the salsa.
Once the koftas are cooked let them cool for a couple of minutes.

Serve with a little side salad or fresh fruit of your choice, and add a little bit of the salsa for extra taste.

Pipi & scallop spaghetti by Pete Peeti

Ingredients Serves 4
olive oil for frying
1 onion, finely diced
1 garlic clove, finely chopped
100ml white wine
grated zest of 1 orange
1 cup orange juice
grated zest of 1 lemon
grated zest of 1 lime
½ cup cream
segments of 1 orange with membranes removed
1 tablespoon chopped chives, plus extra for garnishing
400g fresh spaghetti
12 pipi
250g scallops
salt and freshly ground black pepper
lemon wedges and chopped chives for garnishing

Method
In a frying pan heat some olive oil; add the onion and garlic, and sauté for 1 minute.
Add the white wine, orange zest and juice, and the lemon and lime zest. Simmer to reduce slightly then add the cream, orange segments and chives, and simmer for 6 minutes.

Meanwhile bring a large saucepan of wellsalted water to the boil, add the spaghetti and boil until al dente (firm to the bite). Drain.
Add the pipi to the frying pan and simmer until their shells open. Add the scallops and sauté for a further 5 minutes. Season with salt and pepper.
Add the spaghetti to the pan and toss gently. Divide among 4 plates. Garnish with lemon wedges, chives and remaining sauce.
Note: To remove sand from inside the pipi, cover the shellfish with fresh seawater prior to cooking and leave to soak for a few hours. The pipi will eventually spit out the sand.