Beetroot and Bulgar Wheat Salad with Rose Petals

My Mum gave me some rose petals for Christmas and apart from putting them on cupcakes I wasn't sure what to do with them but a couple of weeks ago the Waitrose Weekend newsletter thing had 3 ideas for what to do with them. One was to put them with beetroot in a salad. I'm not sure I could really taste them but they were very pretty!

Beetroot and Bulgar Wheat Salad with Rose Petals (Adapted from Salad Days - Good Housekeeping)
(Serves 4)

2 red onions, each cut into eight wedges
2 medium beetroot, peeled and cut into wedges
cooking spray
200g bulgar wheat
200g edamame beans or peas
juice 1 lemon
100g feta cheese, crumbled
handful chopped mint
100g spinach leaves
salt and pepper
small handful rose petals

Preheat the oven to 200C. Put the onions and beetroot wedges on a baking tray, spray with cooking spray, season well and gently toss together. Roast for 25-30 mins.

Meanwhile bring a pan of water to the boil and cook the bulgar wheat according to packet instructions, adding the edamame or peas for the last 5 mins. Drain and then fluff with a fork. Stir in the lemon juice, feta and mint.

Put the spinach in the bottom of a lunchbox or bowl and top with the bulgar mixture and then the roasted veg, sprinkle over the rose petals and serve.

Spaghetti Squash and Kale Bake

This is a wonderfully low carb meal, the spaghetti squash takes the place of any pasta and the ricotta creates a creamy sauce. The original recipe had kale in it but I went for cavolo nero as I prefer the taste and it has less tough stems. 

Spaghetti Squash and Kale Bake (adapted from Sequins and Scotch)
(Serves 4)

1 spaghetti squash, halved lengthwise and seeded

425g ricotta

1 large egg

4 handfuls cavolo nero, chopped

1 garlic clove, chopped

1/8 tsp ground nutmeg

salt and pepper

1 tsp italian herbs

50g parmesan, grated

225g mozzarella, grated

Heat oven to 200°C. Place the squash on a baking sheet  and roast until tender, 40 to 50 mins.

Meanwhile, in a large bowl, combine the ricotta, egg, kale, garlic, nutmeg, spices, parmesan cheese, salt and pepper

When the squash is cooked, with a fork, gently scrape out the strands of flesh from the spaghetti squash and add to the ricotta mixture. Mix gently to combine.

Transfer the mixture to a shallow casserole dish, sprinkle with the mozzarella, and bake until browned and bubbling, 18 to 22 mins.

Pesto Ricotta Pasta Salad

This is a really simple pasta salad recipe that I made with some leftover ricotta and the stuff that I always have in my fridge. I was disappointed that the flavour of ricotta was not stronger but otherwise this is a tasty pasta salad.

Pesto Ricotta Pasta Salad
(Serves 1)

60g dried pasta shaped
4 stalks tenderstem broccoli
1 tbsp ricotta
1 tsp pesto
5 black olives, halved
2 sundried tomatoes, sliced


Bring a pan of water to the boil and cook the pasta according to packet instructions, adding the broccoli for the last 3-4 mins. Drain, run under the cold tap and drain again well. Leave to dry.

Mix the ricotta and pesto in a bowl and add the pasta, broccoli, olives and tomatoes. Mix well to combine. Pack into a lunchbox or serve.

Smoked Mackerel, Spinach and Potato Dauphinoise

This was really really delicious, I loved the combination of the soft potatoes, with the silky smoked mackerel and spinach. If you're looking for an awesome dish with oily fish I urge you to try this!

Smoked Mackerel, Spinach and Potato Dauphinoise (from Foodie Quine)
(Serves 4)

750g potatoes, peeled and thinly sliced

1 onion, thinly sliced

3 fillets of smoked peppered mackerel, flaked

240g baby spinach

2 cloves garlic, crushed

salt and pepper

300ml creme fraiche

Preheat the oven to 180C and grease a shallow ovenproof dish.

Peel the potatoes and slice as thinly as you can. Do the same with the onion.

Heat a little oil in a frying pan and fry the onion until translucent, add the spinach and garlic and cook until wilted. Add in the smoked mackerel and creme fraiche and stir gently until combined, season.

Arrange a layer of approximately 1/3 of the potato in the bottom of the dish top with the spinach mixture. Top with more potato and then the spinach and then the potato again. So that the top layer is potato.

Bake in the oven for 1 hour. Check after 45 minutes and cover with foil if you think the top is getting too brown.

Meal Planning Monday

Last week went to plan. I think the highlight of the week was the trip to Dennis Severs House in Folgate Street. It is an amazing time capsule, with the rooms made up to feel as though the occupants have just left. You walk around in silence so that you can take in the sights, smells and sounds and the attention to detail is incredible.

At the weekend I went to see Behind the Beautiful Forevers at the National Theatre, which was really good and really evoked the sights of India. Then on Sunday I went to the Edible Garden Show, which was rather disappointing. It wasn't very big and although there were lost of innovative things on offer it was a bit poor with only a couple of stalls selling actual plants. I bought 3 tomato plants, 2 mini cucumber plants and an aubergine plant. I am also growing some plants from seed and they have all started to come up.

This week is a quiet week, I am only out one night, bowling with work, and then at the weekend my parents are coming and we are going to Borough Market and then having family over for lunch and then my Mum and I are going on a chocolate tour of Soho on Sunday which I'm really looking forward to. There is a lot of freezer diving going on this week as I have a lot of food in the freezer that needs eating.

Monday

Beetroot and Bulgar Wheat Salad (Salad Days)

Southwestern Spaghetti Squash

Tuesday

Salami and Raclette Quiche with Salad

Swedish Meatballs with Celeriac and Spinach with Veg

Wednesday

Chicken and Ham Sandwich Pie with Crisps

Rosemary Salmon with Jerusalem Artichoke Mash and Veg

Thursday

Mackerel Potato Salad with Lemon Caraway Dressing

Sausage and Bean Casserole

Friday

Chinese Prawn Noodle Salad (Salad Days)

Ham Pasta Bake with Salad

Saturday

Borough Market Feast

Smoked Haddock, Barley and Spinach Salad

This is an adapted recipe, it's supposed to be eaten hot but it tastes really good cold in a lunchbox as well. It takes a little bit of effort but it's worth it.

Smoked Haddock, Barley and Spinach Salad
(adapted from Grains, Seeds and Legumes by Molly Brown)
(Serves 6)

1 tbsp dijon mustard
100ml white wine vinegar
salt and pepper
1 tsp caster sugar
180ml extra virgin olive oil
75ml creme fraiche
220g pearl barley
2 tbsp oil
250g leeks, sliced
350g baby spinach leaves
1 kg smoked cod or haddock, cut into 6 portions

Make the dressing; put the mustard, vinegar, salt and pepper and sugar into a small bowl. Gradually add the extra-viring olive oil, whisking as you go. Stir in the creme fraiche and check for seasoning.

Cook the barley in boiling water until tender about 30 mins. Drain rinse in cold water, drain well and transfer to a bowl and stir in some salt and pepper.

Heat a tbsp of oil in a saucepan, add the leeks and cook until soft. Add to the barley and mix well.

Put the spinach in the bottom of a lunchbox and top with the barley mixture.

Heat the remaining oil in a large frying pan over a medium heat and add the fish to the pan. Cook for 2 mins until golden brown. Turn the flesh over, reduce the heat a little and cover the pan. Cook for about 5 mins or until the flesh is opaque. Take the pan off the heat. Leave to cool.

Break the fish into large chunks and place on top of the barley mixture. Pack the dressing separately and pour over and mix at lunchtime.

Pork Fillet with Prunes, Mustard and Barley

I really enjoyed this dish but I wasn't that keen on the prunes. I think they either need chopping up a bit or removing from the dish. It would have worked well without them. I used cavolo nero for the greens which were delicious.

Pork Tenderloin with Prunes, Mustard and Barley (from Amazing Grains by Ghillie James)
(Serves 2-3)

1 tbsp oil
1 small onion, chopped
1 garlic clove, crushed
100g barley
650ml chicken or veg stock
15 pitted prunes
100ml white wine
400g pork tenderloin, cut into slices
200g kale or greens, thickly shredded
2 tsp dijon mustard
3 tbsp creme fraiche
salt and pepper

Bring the stock to the boil and cook the barley according to packet instructions.

Meanwhile, soak the prunes in the wine for 30 mins.

Season the pork slices with salt and pepper. Heat the oil in a frying pan over a high heat, brown the pork on both sides. Remove to a dish and add the onion and garlic, fry for a few mins until soft and translucent.

Add the kale or greens and fry adding a splash of water. After a couple of mins add the prunes and wine. Reduce for 30 secs and then stir in the mustard and creme fraiche and add the pork back to the pan. Taste for seasoning, then remove the pork from the pan.

Add the cooked barley to the sauce and stir together. Divide the barley mixture between 2 plates and then top with the pork.

Golden Scallops with Sun-Blush Mash and Greens

This recipe has been on my radar for quite a while and when I got some scallops half price in Waitrose I knew I had to try it. I don;t have a food processor big enough so I just chopped the sun-dried tomatoes by hand and grated the cheese and mixed them in. I also changed the greens using what I had in the fridge. It was ok although I think I over cooked the scallops, I liked the combination with the bacon.

Golden Scallops with Sun-Blush Mash and Greens (adapted from Jamie's 15 Minute Meals)
(Serves 4)

Sun-blush mash
800g potatoes
40g sundried tomatoes in oil
1 splash milk (optional)

Veg
200g tenderstem broccoli
200g green beans
200g sugar snap peas
1 tbsp extra virgin olive oil
1/2 lemon

Scallops
4 rashers smoked streaky bacon
12 large scallops
oil
1/2 lemon

Slice the potatoes 1cm thick, put into a casserole pan then cover with boiling water and the lid.

Bring a pan of water to the boil and ad the broccoli, asparagus and peas, cook for 3 mins. Drain and toss with the extra virgin olive oil and the juice of half a lemon. Put into a serving bowl.

Crumble the cheese into a food processor, add the sundried tomatoes, half a tbsp of their oil and blitz well. Finely slice the bacon. Pat the scallops dry with kitchen towl, then score on one side in deep crisscross and season with salt and pepper. Put 1 tbsp oil into a frying pan, add the scallops score side down. Cook until lightly golden on boths ides, then add the bacon.

Drain the potatoes, tip into the processor and pulse up, loosen with a splash of milk is needed. Season and spoon onto a plate. Squeeze the juice of 1/2 lemon over the scallops, shake and toss the pan then serve on top of the mash with the veg on the side.

Beetroot and Goat's Cheese Pasta Salad

I've seen the combination of goat's cheese and beetroot around a lot recently and as a goat's cheese fanatic I had to try it. Beetroot is supposed to be a superfood and I'm trying to pack as much veg into my diet as possible. It goes really well with the creaminess of the goat's cheese and this was a really satisfying lunch.

Beetroot and Goat's Cheese Pasta Salad
(Serves 1)

60g dried pasta shaped
2 vacuum packed cooked beetroot, cut into chunks
handful spinach leaves
20g soft goat's cheese, chopped
1/2 tsp dried thyme
1/2 tbsp olive oil
1/2 tbsp balsamic vinegar

Bring a pan of water to the boil and cook the pasta according to packet instructions. Drain and run under the cold tap, drain again well.

Put the spinach in the bottom of a lunchbox or bowl. Top with the pasta, beetroot and goat's cheese. Pour over the oil and balsamic vinegar and toss with the ingredients. Serve.

If you are packing this into a lunchbox, pack the olive oil and balsamic separately to the salad and add at lunch time.

Meal Planning Monday

Last week was pretty good if full on. Neither of the theatre performances during the week were that good but I really enjoyed Muswell Hill at the Park theatre on Saturday. We had a lovely Mother's Day yesterday, my sister and I went to my parent's to surprise my Mum, and took her out to lunch to The Olive Garden for pizza! It was a really lovely day.

This week is kind of quiet, tonight is pilates, Wednesday I am going to Dennis Severs House at Folgate Street and then on Friday I am going to a Ceilidh in Camden. At the weekend I am going to an exhibition at the Guildhall Library and to see Behind the Beautiful Forevers at the National Theatre.

The meals are all fairly simple, I'm especially looking forward to the Smoked Mackerel and Spinach Dauphinoise. I haven't quite got around to working out what I'm eating for lunch either weekend day but I'm sure I'll dig up something!

Monday
Prawn Cocktail with Salad

Turkey and Broccoli Rice Bake with Salad

Tuesday
Smoked Haddock, Barley and Spinach Salad (Grains)
Jerusalem Artichoke and Spinach Pasty with Salad (Ottolenghi)

Wednesday
Ham and Corn Scalloped Potatoes with Salad
Smoked Salmon Sandwich with Crisps

Thursday
Corn Dog Casserole with Crisps
Smoked Mackerel and Spinach Dauphinoise

Friday
Pesto Ricotta Pasta Salad
Spaghetti Squash and Kale Casserole

Saturday
Veggie Burger
Out

Sunday
Mac and Peas
Veak Burger with Celeriac Chips

Spelt Salad with Paprika Chicken, Tomatoes and Green Beans

I made a complete wreck of this recipe and didn't really read the recipe properly. So there are a few things missing from the original recipe. I also forgot to marinate the chicken, but nevermind! It was still a lovely filling salad and the roast cherry tomatoes were out of this world!

Spelt Salad with Paprika Chicken, Tomatoes and Green Beans
(from Amazing Grains by Ghillie James)
(Serves 4)

2 tsp oil
3 tsp smoked paprika
zest 1 lemon
juice 1/2 lemon
1 1.5kg chicken
300g cherry tomatoes
150g green beans
200g spelt
700ml chicken stock
3 spring onions, finely sliced
3 handfuls salad leaves
12 pitted black olives, halved
salt and pepper

For the dressing
1 1/2 tsp Dijon mustard
1 tsp capers, chopped
2 tbsp red wine vinegar
1 tbsp olive oil
juice 1/2 lemon
2 tbsp parsley, chopped

Mix together the oil, paprika and lemon zest and juice, along with some salt and pepper and rub all over the chicken. Leave for 20 mins to marinate. Preheat the oven to 200C.

Transfer the chicken to a roasting tin and roast in the oven for 1 hour or until the juices run clear. Baste the chicken once during cooking and then again before adding the tomatoes to the tin for the final 20 mins.

Meanwhile, bring a pan of water to the boil and cook the spelt according to packet instructions, adding the beans for the last 3 mins. Drain and refresh under the cold tap and put into a bowl.

Transfer the tomatoes from the roasting tin to the bowl. Put the chicken on a board and lave to rest. Spoon off any fat from the tin and add 2 tbspfuls of the remaining juices to the bowl. Shred the chicken and add to the bowl along with the spring onion, salad leaves and olives.

Whisk the dressing ingredients together. Pout two thirds of the dressing over the salad, tossing everything together. Serve, adding more dressing if needed.

Chicken with Lentils and Rosemary

I thought that this would be bland and tasteless but actually it turned out to be a very tasty little dish.

Chicken with Lentils and Rosemary (from River Cottage Light and Easy)
(Serves 4)

2 tbsp oil
1 large onion, sliced
4 garlic cloves, chopped
leaves from 2 sprigs rosemary
200g lentils
500ml chicken or veg stock
8 chicken thighs
salt and pepper
parsley

Preheat the oven to 180C. Put a casserole on a medium low heat. Add the oil, then the onion and cook, stirring regularly, for 6-8 mins until it begins to soften. Add the garlic, rosemary and some salt and pepper. Cook gently for a further 5 mins, then stir in the lentils and stock.

Season the chicken thighs and place skin side up in the casserole. Bring to a simmer on the hob, then transfer to the oven and bake uncovered for 1 hour. The chicken should be cooked through and the lentils are soft. If not return to the oven for 10-15 mins.

Serve scattered with chopped parsley with steamed greens and broccoli.

Whopping Potato Salad

Lovely tasty potato salad with a variety of flavours. It used up the last of the potatoes I brought back from the States, lovely red, white and blue mini potatoes. I used salami instead of pastrami. the origainl recipe suggest that you could also swap in peas, ham, toasted pumpkin seeds, diced red onion and chives. It would also be nice over a green salad. 

Whopping Potato Salad (from A Salad for All Seasons - Harry Eastman)
(Serves 4)

500g new potatoes
2 large eggs
30g wholegrain mustard
50g mayonnaise
1/2 tsp malt vinegar
salt and pepper
4 spring onions, finely chopped
150g thinly sliced pastrami, ham or salami
70g gherkins, finely chopped
small bunch dill, chopped

Boil the potatoes until just tender. Add the eggs to the pan around 8 mins before the end of the potatoes cooking time.

Drain the potatoes and eggs, then run the eggs under cold water to cool. Peel the eggs and set them aside.

Mix the mustard with the mayonnaise and vinegar. Taste and season.

Cut the cooked potatoes into halves or quarters depending on how big they are, then toos in the mayonnaise mixture.

Roughly chop the eggs and add to the mixture, along with the spring onions, pastrami, pickled gherkins and dill. Refrigerate until needed and serve at room temperature.

Meal Planning Monday

So last week passed fairly quickly, all the meals got eaten even if it wasn't necessarily in the order they appeared on the plan! I had a lovely weekend enjoying the sunshine on Saturday. I planted some snow drops in by the hedge in my front garden to brighten them up for next year. I also did lots of jobs around the house that I'd been neglecting. Then on Sunday I went to the cinema with a friend to see Selma, which was really good and very interesting.

This week is much busier. Tonight I'm off to see How to Hold Your Breath at the Royal Court, Tuesday and Wednesday are rest days, then Thursday I'm going to Lippy at the Young Vic. On Friday I'm meeting some friends for a drink and then Saturday I'm meeting a friend to go to the Sherlock exhibition at the Museum of London and then to the Park Theatre to see Muswell Hill in the afternoon. So busy all round!

Monday

Beetroot and Goat's Cheese Pasta Salad

Out

Tuesday

Chicken and Ham Sandwich Pies with Crisps

Scallops with Sun dried Tomato Mash (Jamie's 15 Minute Meals)

Wednesday

Spelt Salad with Paprika Chicken, Tomatoes and Green Beans (Amazing Grains)

Fried Rice with Hot Dogs, Eggs and Ketchup

Thursday

Hummus, Red Pepper and Salami Wrap with Crisps

Out

Friday

Potato and Greens Soup with Bread

Out

Saturday 

Out

Pork Fillet with Prunes, Mustard and Barley (Grains)

Sunday

Out

Veggie Burger

Mediterranean Tuna Potato Salad

I haven't been making many of my lunches recently preferring to grab ready made stuff out the freezer. However, this week I have had a bit of time to make lovely salads and things. I'm not still 'doing' WeightWatchers but do any of us who've done it really stop applying their rules? I still weigh out pasta, rice and grains and eat more fruit, the snacks that I make are still within the limits I set myself. So in some ways I'm still following the WeightWatchers way even if I don't go and weigh in regularly.

I also still get sent their emails and use some of their recipes. This was a very simple tuna potato salad and although the dressing (tomato puree and lemon juice) is really low in calories it is still wonderful in this salad.

Mediterranean Tuna Potato Salad
(Serves 4)
(4 WW ProPoints per serving)

500g new potatoes, cut into chunks
2 tbsp tomato purèe   
1 tbsp lemon juice or white wine vinegar 
200 g roasted red peppers, roughly chopped
8 cherry tomatoes, halved 
1 tbsp capers
50g olives
185g tuna in spring water, drained  
salt and pepper
1 tbsp basil, chopped

Cook the potatoes in boiling water for 15-20 mins, or until tender. Drain well and tip into a bowl. Add the tomato puree and lemon juice or vinegar. Mix well, then leave to cool.

Add the peppers to the potatoes with the tomatoes, capers, olives and basil. Break the tuna up into chunks and add to the bowl. Mix gently.

Season to taste with salt and pepper, then pack into a lunchbox or serve.

Sausage with Warm Red Cabbage and Beetroot Slaw

The beetroot and red cabbage slaw was delicious and went really well with the sausages. Slightly sweet, slightly sour it was just perfect. I served it by itself, but it would be lovely with crusty bread as the original recipe suggested.

Sausage with Warm Red Cabbage and Beetroot Slaw (from Good Food Magazine May 2012)
(Serves 4)

8 pork sausages
100ml balsamic vinegar
100g soft dark brown sugar
1 tbsp cumin seed
140g mixed dried vine fruit, such as currants, raisins and sultanas
1 red cabbage, about 800g 12oz, shredded
4 beetroot, about 350g, grated

Heat oven to 200C. Put the sausages on a baking tray and cook for 30-35 mins or until cooked through and golden.

Meanwhile, put the vinegar, sugar, cumin and dried fruit into a large pan and gently heat until sugar dissolves. Bring to the boil, then bubble for 3 mins or until slightly reduced. Tip in the cabbage and beetroot, stir well, then cook for 10 mins more.

Serve with mustard.

Mint Chocolate Chip Cookies

I brought some mint chocolate chips back from the States and they've been sat in my cupboard ever since but I finally got around to making cookies with some of them. They were delicious, just a hint of mint. I guess you could add peppermint extract to them to make them more minty but I quite liked to subtle mintyness. I'm planning on making some brownies but does anyone have any other ideas of things I could make with them?

Mint Chocolate Chip Cookies (adapted from Leiths Baking Bible)
(Makes 36)

115g butter, softened

85g caster sugar

85g soft brown sugar

1 tsp vanilla essence 

1 egg, beaten     

140g plain flour  

1/4 tsp bicarbonate of soda 

pinch salt

250g mint chocolate chips

Preheat the oven to 170C. 

Cream the butter and sugars until pale and fluffy. Stir in the vanilla. Gradually add the egg.  

Sift the flour, bicarbonate of soda and salt and stir into the butter mixture. Stir in the chocolate chips. 

Place tablespoons of dough onto baking sheets. Allow for spreading. 

Bake in the middle of oven for 8-10 mins until pale golden, rotating the tray halfway through cooking.

Cool on the baking tray for 1 min then place on a wire rack to cool.

Coffee Meringue Brownie

I went to my parents house for the weekend and on Friday night my sister, godmother and her husband came over too. We had a lovely chicken casserole and then for dessery my Mum made a Coffee Meringue Brownie, it was delicious., the brownie lovely and fudgy and the meringue adding that mallowy squishiness. Probably one of the best things I've eaten in a while, nothing could stop me from going back for seconds!

Coffee Meringue Brownie
(Serves 8)

For the brownie
200g dark chocolate chopped
250g butter
150g caster sugar
175g brown sugar
4 eggs
200g plain flour
2 tbsp cocoa powder
1 tbsp coffee liqueur/Kahlua

For the meringue
4 egg whites
220g caster sugar
1 tbsp corn flour
2 tbsp white wine vinegar
1 tsp coffee liqueur/Kahlua

Preheat the oven to 160C.

Place the chocolate and butter in a saucepan over a low heat, stir until smooth and then allow to cool slightly.

Place the caster sugar, brown sugar, eggs, flour, cocoa powder and liqueur into a bowl with the cocolate misture and mix well.

Pour into a lighly greased 11cm x 34cm tin and bake for 25-30 mins. Allow to cool.

Preheat the grill to high.

Place the egg whites into a mixer and whisk until soft peaks form. Add the sugar and whisk until thick and glossy. Then add the cornflour, vinegar and liqueur and mix until well combined.

Spoon the meringue over the brownie and grill for 1 min until golden. Serve drizzled with coffee liqueur.

Meal Planning Monday

So last week went pretty well. The talk at the V&A was very interesting, Kill Me Now at the Park Theatre was outstanding, whereas Bad Jews at the St James Theatre was less, good, lots of good rants but it didn't really go anywhere. My weekend was lovely, On Friday night my sister, godmother and her husband came to my parents house and we had a really yummy dinner of Chicken Casserole followed by Coffee Meringue Brownie which was amazing.  Then I had a very chilled rest of the weekend doing jobs, spending time with my parents and making cookies!

This week is much quieter. I'm doing noting much during the week in the evenings, pilates tonight and that's about it. At the weekend I'm meeting a friend on Sunday and we might be going to the cinema or just having lunch. The meal plan is varied, trying to use things up from the freezer.

Monday

Tomato and Raclette Quiche and Salad

Cottage Pie with Veg/Salad

Tuesday

Southwestern Quinoa Burrito with Crisps

Sausages with Warm Red Cabbage and Beetroot Slaw

Wednesday

Mediterranean Tuna Potato Salad

Veggie Stew and Rice

Thursday

Whopper Potato Salad (A Salad for All Seasons)

Tandoori Chicken with Curry Sauce and Rice

Friday

Indian Mackerel Pitta with Crisps

Jerusalem Artichoke and Spinach Pasty with Salad (Ottolenghi)

Saturday

Tuna Cheese Melt

Chicken with Red Lentils (River Cottage)

Sunday

Out for lunch

Beetroot and Goat's Cheese Toastie

Jamie's 15 Minute Meals: Chilli Con Carne Meatballs

I think I forgot to stir the sauce properly for this recipe as I ended up with a watery layer on top and all the delicious tomato and peppers at the bottom, my fault though. Otherwise this is a really tasty meatball dish and I loved the bulgar with preserved lemon, really tangy. I served it with the first purple sprouting broccoli from my garden. Delicious!

Chilli Con Carne Meatballs (from Jamies 15 Minute Meals - Jamie Oliver)
(Serves 4)

Bulgar wheat

300g bulgar wheat

1 preserved lemon

1 cinnamon stick

Meatballs

400g lean beef mince

1 heaped tsp garam masala

1 tbsp oil

3 jarred red peppers

4 spring onions

1 tsp smoked paprika

700g passata

bunch of fresh coriander

1 x 400g tin of red kidney beans

pinch of cumin seeds

4 tsp fat free natural yoghurt

1 lime

Put 1 mug of bulgar wheat, 2 mugs of boiling water, the preserved lemon and the cinnamon stick into medium pan, stir it occasionally.

Scrunch the mince with salt and pepper. Divide the mixture into 4, then with wet hands quickly shape each piece into 4 balls, placing them into the frying pan as you roll them. Add the oil and toss regularly.

Blitz the peppers, half the trimmed spring onions, the paprika, passata, half the coriander and a pinch of salt and pepper in the liquidiser until smooth. Pour the mixture into another frying pan and turn the heat up to high.

Rinse and drain the beans, then add to the meatballs with the cumin seeds.

Transfer the meatballs straight into the pan of sauce leaving the beans behind. Finely slice the remaining trimmed spring onions. Stir the beans into the sauce.

Remove the cinnamon stick, then mash the lemon into the bulgar wheat and serve with the meatball sauce over it.

Add some yogurt and wedges of lime, scattered with the remaining spring onions and coriander leaves.