A tiny slice of my life

This is a look at my life, and the many things I try to learn and do.

Thursday, March 3, 2011

Moroccan meatballs

What to do when you are trying to use up everything in your freezer so it can be defrosted, and all you can find is pork mince.

Go straight to your Kylie Kwong cookbook from her first TV series - Heart and Soul and make moroccan meatballs. As we don't each large amounts of meat by itself , I also made mash potatoes with our pink pototoes we grew - called ruby red. They make the most creamy mash.

For the sauce I don't have dried blueberries, preserved cherries or fresh dates. I just used cranberries and 10 -12 dried dates sliced in half.

There was enough meatballs leftover for another meal, they heat very well in the microwave.

Moroccan-style Meatballs

2 large red capsicums Olive oil

4 garlic cloves 4 tbsp grated ginger

1 tbsp salt 250g pork mince

250g lean beef mince 2 eggs

Oil for frying 2 red onions

2 tbsp turmeric 1 tbsp preserved lemon rind

1/3 cup chopped coriander 1/3 cup coriander roots and stems

1/3 cup mint 1/3 cup flat leaf parsley

2 tbsp honey 2 tbsp balsamic vinegar

2 tsp ground cumin 1 ½ tsp ground cinnamon

Pinch black pepper

Berry Sauce

¼ cup dried blueberries

¼ cup dried cranberries

¾ cup preserved cherries

¼ cup olive oil

4 fresh dates

5 red onions

Salt and pepper

6 bay leaves

To serve - Greek yogurt

Moroccan-style Meatballs

Preheat oven to 200 degrees. Place capsicums in baking tray and drizzle with oil. Roast for 35 mins or until skin has blistered.

Transfer them to a plate to cool and reserve any liquid.Once cooled, remove the skin, cut in half, remove seeds and membranes and chop roughly.

Pound ginger, garlic and salt in a mortar and pestle until you have a fine paste.Combine pork and beef, capsicum, garlic and ginger paste, eggs and all remaining ingredients.Combine well with hands and shape into small balls, then toss in flour till lightly coated.

Heat oil in large pan and lightly brown and cooked through. Drain on kitchen paper and keep warm.

Berry Sauce

Soak dried berries in ¾ cup boiling water for 20 mins, drain and reserve the stock. Heat pan and add chopped onions. Cook until tender.Add dates, bay leaves, berries and soaking water with the reserved capsicum juice.Simmer, uncovered, for 5 mins.

Add cherries and cook for 2 mins.

Place meatballs on plates pour over sauce. Add a dollop of Greek yogurt . Enjoy !

No comments:

Post a Comment