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.
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