Spiced Lamb Meatballs In A Stewed Tomato And Aubergine Sauce.

Spiced lamb meatballs cooked in a stewed tomato and aubergine sauce, served on a bed of couscous and garnished with herbs and toasted almonds.

This dish is the first time I have been genuinely happy with meatballs I have made, both the flavour and the texture are spot on. This is a fairly quick and simple meal to prepare, but has a depth of flavour that tastes like it has taken all day to prepare.

Firstly a spice mix is prepared from coriander seeds, cumin seeds and smoked sweet paprika – the spices are toasted until aromatic then ground in a spice grinder. Sliced almonds are then dry roasted in a pan until they are toasted on both sides, these give both a wonderful flavour and texture to the final dish.

Meatballs are then made in a small food processor which gives a smooth well mixed meatball, they are flavoured with some of the spice mix, salt, mint, parsley, onion and garlic. Some breadcrumbs and egg are used to help bind the meatballs. Once blitzed into a smooth paste, they are rolled, placed in a fridge for 10 minutes then browned in some hot oil. They are then removed from the oil and set aside as they are finished in the wonderful sauce which comes next.

The sauce is made from first frying garlic, onion, a red chilli and a peeled diced aubergine. Once softened some spice mix is added along with some diced peeled plum tomatoes. A little salt, a squeeze of lemon juice, some chicken stock, parsley and coriander leaf is added, then the meatballs. The pan is covered and left to stew on a low heat for 25 minutes, during which some couscous is prepared using chicken stock for extra flavour.

The meatballs are served on a bed of couscous, garnished with the toasted almonds and a lemon wedge.

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Serves Two

Cooking time less than 40 minutes

Ingredients and method

Toasted spices and almonds

2 tsp cumin seeds

2 tsp coriander seeds

1 tsp smoked paprika

2 tbsp. sliced almonds

Method: place a dry frying pan over a medium low heat. Add the cumin and coriander seeds and toast for approx. 5 minutes until aromatic, shake the pan frequently to turn the seeds and ensure they do not burn. Transfer to a spice grinder along with the smoked paprika and grind until a smooth powder is formed. Set aside for cooking.

In the same pan add the sliced almonds then increase the heat and toast the almonds until coloured on both sides, again shake the pan frequently to ensure even cooking. Set aside to garnish the dish later.

Meatballs

250g lamb mince

1 small brown onion

1.5 tsp spice mix

0.5 tsp salt

8 mint leaf’s

1 tbsp. chopped parsley leaf

3 cloves garlic

3 tbsp. breadcrumbs

1 egg

2-3 tbsp. vegetable oil

Method: Add the ingredients to a small food processor, blitz until combined and a smooth thick paste like consistency is formed.

Use wet hands to portion and roll the meatballs into small balls, about half the size of a golf ball is best in my opinion. I find it helpful to have a bowl of warm water to dip my hands into as wet hands make rolling the meatballs much easier.

Once rolled place on a flat plate, cover and place in a fridge for 10 minutes.

Remove from the fridge, then warm 2-3 tbsp. of oil in a wide frying pan. Fry the meatballs in batches so that there is plenty room in the frying pan. Brown the meatballs, then place them on some absorbent paper, set aside ready to add to the sauce.

Tomato and Aubergine Sauce

1 onions – diced

3 plum tomatoes –  skin, dice

3 cloves garlic – crush, chop

1 red chilli – deseed, dice

1 Aubergine – skin, dice

Rest of spice mixture

0.5 tsp salt

Handful coriander leaf – chopped

Handful parsley – chopped

150ml chicken stock

Juice of 1/4 lemon

2 tbsp. olive oil

Method: Heat a large deep frying pan (one with a lid) over a medium high heat and add 2 tbsp. olive oil. Once hot add the diced onion, chilli and aubergine, stir frequently and cook until the onions soften. Add the spice mixture and salt and stir through.

Next add the diced tomato, stock and herbs, stir through and bring to a simmer. Add the browned meatballs, lemon juice and stir through the sauce. Bring back to a simmer, place a lid on the pan, reduce heat and leave to simmer for 20-25 minutes.

Couscous

120g couscous

350ml chicken stock

Method: place the couscous and chicken stock in a sauce pan (one with a lid), bring the pan to the boil, reduce heat to low and leave until the couscous has absorbed all the liquid. Remove lid and fluff up with a fork prior to serving.

Serving

Place a bed of couscous on the plate, ladle the meatballs and sauce on top then garnish with the toasted almonds.

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Mexican dishes

 

Mexican Chilli Soup with Cheese Quesadillas

Mexican Soup

Mexican Prawn and Crab Soup

Spiced Bean Soup

Fantastic Tomato and Avocado Salsa

Tomato and orange pepper salsa

Spiced Coriander, Lime and Chilli dressing

Crab salsa taco bites with roasted refried bean stuffed Peppers

Grilled steak rice salad with spiced coriander dressing

Mexican Carne con Chile, Red Pepper Rice and Salsa

Fish Tacos

Blackened Salmon with flame roasted vegetable rice salad

Chicken enchiladas with tomato and guajillo chilli sauce

Spiced Chicken and Rice

Huevos Nachos

 

 

 

 

Mexican Chilli Soup with Cheese Quesadillas

A comforting soup flavoured with four different types of chillies, served with grilled cheese Quesadillas.

This is essentially soup and sandwiches – comfort food, Mexican style.

The soup is flavoured with four different chillies – Ancho, Guajillo, Chipotle and red chillies. The soup is rich, Smokey and very delicious with its flavour coming from a wonderful paste made from pan roasting the chillies along with tomatoes bell peppers, garlic, onions and spices.  Charring these in a pan before blending makes such a difference and really brings the flavours to life. Diced carrot and celery are fried, stock is added, then the paste followed by a good simmer. Before serving diced bell peppers, more sliced red chillies, diced onion and some fresh coriander leaf are added to give the soup texture and freshness.

The Quesadillas are the perfect accompaniment and very easy to make – just don’t tell anyone how easy! They can be made in minutes, and eaten even quicker.

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Soup gives 4 portions

Quesadillas recipe for 2 persons

Cooking time 40 minutes

 

Ingredients and Method

For the Mexican Chilli Soup

1 stick celery – dice

1 medium size carrot – peel, dice

1-2 tbsp. olive oil

4 tomatoes

3 small white onions – leave whole with skin on

1 ancho chilli

1 guajillo chilli

2 red chillies – thinly slice one chilli, Set aside in a bowl

4 cloves garlic – leave skin on the cloves

1 orange bell pepper – dice half the pepper, set aside in a bowl

1 red bell pepper – dice half the pepper, set aside in a bowl

1 red onion – dice, set aside in a bowl

Generous handful of fresh coriander – keep a few stalks aside and roughly chop the rest

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp smoked paprika

2 tsp chipotle paste

1/2 tsp oregano

4 tsp brown sugar

1 tsp salt

1.5 litres chicken stock

Method: Start by warming a large flat pan or griddle over a medium heat. Place the tomatoes, garlic, the chillies, half the bell peppers and onions on and dry fry until they become slightly charred, for approx. 7-8 minutes, turning halfway through. Add the coriander seeds, cumin seeds and dry fry until the spices become aromatic.

Remove the contents from the pan, add the spices to a food processor and leave the rest on a chopping board to cool for a few minutes. Once cooled remove the skins from the garlic and onions, but leave the skins on the peppers and tomatoes. Add everything to the food processor along with a few coriander stalks,  1 tsp smoked paprika, 2 tsp chipotle paste, 1 tsp salt, 1/2 tsp oregano and 4 tsp brown sugar. Blitz until a smooth paste is formed, make sure you blend it well as the smoother the paste the smoother the final soup.

Add 1-2 tbsp. of olive oil to a deep soup pan over a medium heat, once hot add the diced carrot and celery and fry for 4-5 minutes until softened. Next add the chicken stock, bring to the boil and simmer for 2-3 minutes. Now add the paste and stir well, bring back to the boil then reduce to a simmer for 10-15 minutes.

Complete the soup by adding the diced bell peppers, onion and sliced chilli then simmer for a further 5 minutes – enough to heat these through but not so long that they loose their texture. As a final step add the chopped coriander and stir through. The soup is now ready to serve.

For the cheese Quesadillas

4 corn tortillas (2 per person)

Canola oil – in a spray or ramekin with pastry brush

2 handfuls of sweetcorn

2 medium tomatoes – diced

1 small red onion – diced

Handful of coriander – roughly chopped

150g strong cheddar cheese – grated

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp smoked paprika

Pinch of sea salt

Garlic mayonnaise – optional, to serve

Barbeque sauce – optional, to serve

Method: Begin by pre heating your oven to 170°c, and warm a flat frying pan over a medium heat.

In a large glass bowl, mix the tomatoes, sweetcorn, coriander leaf, ground coriander, ground cumin, smoked paprika, salt and cheddar cheese.

Spray one side of the corn tortillas with canola oil then heat the tortilla on that side until golden, remove and repeat with the rest of the tortillas.

Assemble the quesadillas by spooning the mixture on the non cooked side of the tortillas then like a sandwich place another tortilla on top. Place the assembled quesadillas on a baking tray and heat them through in the oven for approx. 15 minutes, until the cheese in the mixture melts – this could be slightly quicker or slower depending upon how big the tortillas are and how much filling you have added.

Remove them from the oven, let them cool slightly then cut into quarters. As an optional garnish drizzle some garlic mayonnaise and some barbeque sauce  over them.

 

Please view my other recipes

 

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Indian Recipes

 

 

Oven Roasted Marinated Prawns with Makhani Sauce

Dahl Curry, Basmati Rice with Cucumber and Mint Riata

King Prawn Dhal Curry

Roasted Marinated Chicken with Tomato Curry and Toasted Almonds

Carrot and Coriander Curry with King Prawns

Lentil and Prawn Curry

Turmeric, Chilli and Lime Salmon with Lentil Dahl curry and Pilau rice

Madras Curry with Cucumber and mint Raita

Special Cod Makhani with Pilau Rice

Chicken Makhani with Pilau Rice

Chicken Wing Curry and Pilau rice

 

Dahl Curry, Basmati Rice with Cucumber and Mint Riata

A wonderfully spiced and authentic tasting lentil curry with carrot and potatoes. Served with Basmati rice and a delicious cucumber and mint riata.

Sorry I haven’t written many recipes lately as I have been extremely busy, however I think I have made up for the delay with this one. Tastes like it is straight from a very good Indian restaurant, and it is so easy to make!

I also served this with shop bough roti breads, these are entirely optional.

Serves two

Cooking time 45-50 minutes

Ingredients and Method

Broken down into three sections – curry, rice and riata. It is best to soak the rice before you start, add make the riata and finish the rice as the lentils simmer.

Dahl curry

100g red lentils – rinsed thoroughly

50g potato – peel, cut into 3-4cm cubes, pre cook in boiling water for 6-7 minutes

3 red onions – diced

1 carrot – thinly slice on diagonal

15g ginger – peel and grate

6 gloves garlic – crushed 

5 green cardamom pods

5 cloves

6 fresh curry leaves

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp ground turmeric

1/4 tsp ground fenugreek

1/4 tsp asafoetida

1 bay leaf

2 round tomatoes – cut into 1/8ths

2 sliced green chillies

1/2 tsp salt

water – approx. 500ml of water, enough to submerge lentils.

2 tbsp. vegetable oil

3tbs roughly chopped coriander leaf

Method: Start by heating the vegetable oil over a medium heat, once hot add the mustard seeds, cumin seeds and the curry leaves. The leaves should sizzle and keep heating until the mustard seeds start to pop, a bit like popcorn.

Add the onion, chilli, garlic, ginger, bay leaf, cloves and cardamom pods then fry, stirring occasionally for 4-5 minutes until onions soften and start to colour.

Add the lentils, turmeric, fenugreek and asafoetida then stir well until combined. Fry for 1-2 minutes stirring frequently.

Now add approx. 500ml of water (around the same volume as mixture in the pan, enough to submerge the lentils) and bring to the boil, stirring frequently so lentils don’t catch on the pan. Once boiled and add the pre cooked potatoes, carrot and salt then cover pan and simmer for around 35-40 minutes, stirring every few minutes to prevent lentils catching and burning.

You may want to adjust the seasoning or thickness of the sauce to your preference, either by adding more water or cooking uncovered for a few minutes to cook the liquid off. Before serving add the sliced tomatoes and coriander – cooking just long enough to warm the tomatoes through but not long enough to cook them (not long enough that skins start to peel).

Ladle into bowls or Balti dishes and enjoy!

Basmati rice

120g basmati rice – rinse well and soak in water for 30 minutes before cooking

Method: soak the rinsed rice in water for around 30 minutes, this plumps up the rice and makes a real difference.

Once soaked cook the rice in the same volume of water as the rice in a covered pan for 10-12 minutes or until rice absorbs all the water.

Fluff up the rice before serving.

 

Cucumber and Mint Riata

150g greek yogurt

1/4 lime – juice only

40g cucumber – peel, deseed, finely dice

5-6 mint leaves – bruise then chop

salt – just a pinch

Method: start by peeling, deseeding then finely dicing the cucumber. Many recipes will call for this to be grated, however I prefer the texture of the diced cucumber. Lay the diced cucumber on a clean kitchen towel or absorbent paper and the place more on top. Press gently and leave for 10-15 minutes to remove excess liquid.

In a bowl mix the yogurt, lime juice, cucumber, mint and a pinch of salt. Cover and set aside in the fridge until ready to serve.

This is best eaten the same day but will keep in the fridge for 1-2 days – any leftovers make a great dip for chips.

 

 

 

 

 

 

Oven Roasted Marinated Prawns with Makhani Sauce

Prawns marinated then roasted in a very hot oven, served with a delicious Makhani style curry sauce. Delicious!

King Prawns are butterflied then marinated in yogurt, garlic, cumin seeds, chilli powder, turmeric, garam masala, salt and lemon juice. They are put on skewers then roasted  in a very hot oven to try to replicate the traditional clay ovens used in Indian cuisine – which I’m guessing you don’t have either. The result is juicy prawns with a really delicious coating.

The sauce is made from tomatoes, onion, chilli, ginger, garlic, mustard seeds, almonds, desiccated coconut, bay leaf, cardamom, cloves, tomato pure, sugar, salt, and a little butter at the end to give it that classic gleam.

It may seem like a lot of ingredients, but really its quite easy. You can serve the dish with choice of rice or Indian bread, I opted for a good shop bought roti.

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Serves two

Preparation and cooking 35-40 minutes (plus 1hr marinating time)

 

Ingredients and Method

For the marinated Prawns

225-250g raw king prawns – devein and butterfly 

150-175g Greek yogurt

4 cloves garlic – thinly slice

1 tsp salt

1 tsp cumin seeds

1/2 tsp hot chilli powder

1/2 tsp turmeric

1/2 tsp garam masala

Juice of half a lemon

4 long wooden skewers – soak in water before use

Method: Mix all the marinade ingredients (minus prawns) in a large mixing bowl until the spices and yogurt combine. Devein and butterfly the prawns and add them to the marinade. Mix gently until all the prawns are fully coated, then cover and place in a fridge for at least 1hr, or preferably overnight.

After this remove from the fridge and leave for 20 minutes to get to room temperature. Skewer the prawns, skewering at both ends so the prawns are skewered twice (head and tail). Have the prawns close together but not squashed – see picture below.

See the method for the sauce for cooking instructions, as these cook quickly and should be done when the sauce is ready.

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For the Makhani Sauce

3 medium size white onions – dice

2 large green chillies – remove stalk, slice

2 tsp mustard seeds

1-2 tbsp. vegetable oil

6 large round tomatoes – quarter

3 tbsp. desiccated coconut

2 tbsp. sliced almonds

1 bay leaf

6 cloves

6 cardamom pods

6 cloves garlic – crush or roughly chop

Thumb sized piece of root ginger – roughly chop 

1 tsp salt

3-4 tsp brown sugar

2 tsp tomato pure

2 mugs of water

1/4 tsp ground fenugreek

25-35g butter – cut into cubes

1/2 tsp garam masala

2-3 tbsp. chopped coriander as garnish

You need a blender and deep non stick pan with a lid

Method: Start by heating the oil in the pan, once hot add the onions and stir fry for 6-8 minutes until the onions colour. Next add the chillies, bay, cloves and cardamom and continue to fry for 2-3 minutes.

Add the garlic, ginger, tomatoes, tomato pure, almonds and desiccated coconut and fry for 2-3 minutes, stirring occasionally. Add 2 mugs of water and stir well, bring to the boil then reduce to a simmer, cover and leave to bubble away for 20-25 minutes.

After this carefully remove the lid, then fish out the bay, cardamom and cloves. Add 1 tsp salt and 3-4 tsp of brown sugar, stir well until combined with the sauce.

Leave sauce to cool (to prevent burns) and use the stick blender to form a smooth sauce. As the sauce cools pre heat your oven to its maximum setting.

Place the sauce back on a medium heat, stir and gently heat the sauce through. Add the garam masala and fenugreek – use your fingers and sprinkle them in otherwise they will form clumps that will be difficult to dissolve. Add the butter and stir it into the sauce as it melts.

Once your oven is preheated to its hottest setting, lay the skewered prawns on a baking tray – use a swiss roll style one as water will come out the marinade as it cooks. Add the prawns to the preheated oven and as they go in reduce heat to 220°C and cook them for 5 minutes. Remove tray from oven, drain off the liquid and return to oven for a further minute. Remove from oven and get ready to serve.

Before serving heat the sauce through until it bubbles. Ladle into serving bowls and sprinkle some coriander on top. Place on a serving plate and add the skewers alongside, as pictured below.

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