Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

Mish Delish Good Food Blog

I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

Vegetables: Artichoke Asparagus Beans Beets Broccoli Cabbage Carrot Chili Corn Cucumber Eggplant Garlic Olives Onions Peas Peppers Potatoes Pumpkin Spinach Squash Sweet Potatoes and Yams Tomatoes Turnip Zucchini

Fruits: Blackberries Blueberries Apple Apricot Banana Berries Cantaloupe Cherry Coconut Cranberries Fig Kiwi Lemon Orange Peach Pear Pineapple Raisins Raspberries Strawberries Watermelon

Meat: Bacon Beef Breasts Brisket Caribou Chicken Corned Beef Duck Game Hens Ham Kangaroo Lamb and Mutton Pigeons Pork Poultry Rabbit Ribs Spam Turkey Veal Venison Wings Livers

Seafood: Bass Catfish Clams Crab Lobster Mussels Oysters Prawns Salmon Scallops Shellfish Shrimp Snapper Sole Squid Swordfish Trout Tuna

Pasta, Rice, Breads and Grains: Barley Bran Buckwheat Cereals Cornflakes Cornmeal Grains Lasagna Noodles and Pastas Oats Rice Whole Wheat

Dairy: Butter Cheese Sour Cream Crème Fraiche Eggs Dairy Milk Mozzarella Yoghurt

Nuts: Walnuts Hazelnuts Almonds Peanuts Pecans Pistachios

Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

Cuisines: Arab Balinese Berber Chinese Japanese Cambodian Indonesian Javanese Malaysian Penang Burmese Singaporean Thai Vietnamese Indian Italian Spanish Turkish Greek Moroccan Portuguese French Mexican Haute and Home Style

Dishes: Entrees Starters Mains Salads Sauces Soups Toppings Sides Deserts Canapes Hors d' Oeuvres

Bon appétit!

Essentially, these are an Italian meatball with a twist. Made with Plains Paddock’s delicious biodynamic milk fed veal. Primarily a sheep farmer, read about Anna’s decision to add veal to her range here.


You'll Need

Polpette

1 large brown onion, finely diced

2 garlic cloves, minced

1 tbs butter

700g Plains Paddock veal mince

50g finely diced pancetta ( I bought the pancetta in the piece to make it easier to dice)

3/4 cup breadcrumbs made from day old bread

1 tsp crushed dried sage or substitute fresh sage cooked in butter until crisp then crush

1 egg beaten

plenty of sea salt and cracked pepper

1 cup plain flour to dust

6 fresh whole sage leaves (extra)

olive oil to panfry

6 thin slices of prosciutto grilled in the oven on baking paper until crisp

 

Dressing

1 small knob of butter

1 cup apple cider

6 tbs chicken stock

1 tsp of maple syrup to taste

Method

Finely chop the onion and crush the garlic. Saute gently in a pan with the butter until transparent.

In a large bowl mix together the veal, pancetta, breadcrumbs, sage, sauteed onion and garlic, egg, salt and pepper.

Heat the olive oil in a medium sized frypan and fry the sage leaves until crisp then set aside.

Roll approximately 2 tablespoons of mixture together into balls and roll in the flour and repeat (this mixture should make approx. 16) shake off excess and shallow fry in batches on a moderate heat until golden all over and cooked through (about 5 minutes). Set aside.

To make the dressing melt the butter in the pan juices and add the apple cider. Allow to reduce until almost completely reduced (about 5 minutes). Add the stock and maple syrup to taste. Reduce for another 2 minutes. Arrange the polpette on a plate and spoon over the dressing. Top with the crisp sage and prosciutto for a delicious crunch.

Author