I have had a lovely day (saturday). I was invited to a birthday party by a young man… OK Toddler was and I was just the chauffeur. But I made a new friend and Toddler had fun.
I have also agreed to help with a Halloween party which is no big hardship as I love Halloween, especially as I bagsied the helping with the food… anyway, in expectation of a cake overload at the end of the week I give you, meatballs ! The other week a friend came for dinner, and despite serving her the apple cake mentioned below, which has had the most hits so far on this site, our friend would like the meatballs recipe…
These meatballs are from the Ottolenghi cookbook. Below is the recipe as stated in the cookbook. However, the variation today used coriander instead of parsley as that is still alive in the herb bed. Turkey mince was replaced by chicken breasts as they were left over from yesterdays stir fry (had to add an extra slice of bread as the mix was too runny due to blitzing the chicken breasts in the food processor).
Other changes are that I didn’t do the red pepper sauce as the family won’t eat chili. I didn’t oven cook the meatballs either as I dropped them in a home made tomato sauce that I made, to cook until ready (onions, passata and a spoonful of Rals el hamout or whatever its called)…oh and we served it over rice. I made 2 thirds recipe as there were only 2.5 of us for tea and only 300g of chicken leftover from yesterday.
100g sweetcorn kernels (fresh, frozen or tinned)
3 slices stale white bread (crusts removed)
500g turkey mince
4 spring onions
2 tbsp finely chopped parsley
2.5 tsp ground cumin
1.5 tsp salt
1/5 tsp black pepper
1 garlic clove, crushed
If you want the sauce also
4 red peppers
3 tbs olive oil
25g coriander leaves and stalks
1 garlic clove peeled
1 small mild chili, deseeded
2tbs sweet chili sauce
2tbsp cider or white wine vinegar
1. Preheat oven to 200 deg c. Quarter peppers with a knife, shave off white parts and seeds. Put in roasting tin. Toss with 2 tablespoons of olive oil and .5 teaspoon salt. Roast in oven for 35 minutes or until soft. Transfer peppers to bowl. cover with clingfilm. Once cooled. Peel peppers. Place in blender with roasting juices and remains of sauce ingredients. Process. Add more salt if necessary. set aside.
2. Place corn kernels in non stick frying pan. Toss them for 2-3 minutes until blackened. Remove and leave to cool.
3. Soak bread in cold water for a minute then squeeze well and crumble into a large bowl. Add the rest of the meatball ingredients except the sunflower oil. Mix well
4 Roll mince into small teaspoon size meatballs. Fry 5mm of oil in frying pan. Fry the meatballs in small batches. Fry until meatballs are golden brown. Transfer to an oven tray. Place in the oven and cook for about 5 minutes. Serve hot or warm with pepper sauce on the side.
We had this over rice, which I just can’t seem to cook properly at the moment without it going stodgy.
Toddler and I have had another chat about the importance of letting Mummy have at least one lie in per week, especially this sunday morning if no other…