June 25, 2013

Julie & Julie Inspiration- Week 1 Day 2

Chilli Con Carne Meatballs

Bulgur Wheat
1 mug (300g) of bulgur wheat (I couldn't find bulgur wheat so I used cracked wheat from the health food section)
1 preserved lemon(I could not find preserved lemon so I just added a half fresh lemon and took the rind out once it finished cooking)
1 cinnamon stick

400g lean beef mince
1 heaped tsp garam masala (I used Tikka Masala instead as it was milder and I am not a fan of spicy food)
olive oil
3 jarred red peppers
1 tsp smoked paprika
700g passata
1 bunch fresh coriander
1 x 400g tin of fresh kidney beans
1 pinch of cumin seeds
4 tbsp fat-free natural yoghurt
1 lime

Grilled chillies
4 fresh chillies (I left this out as I don't eat chillies)

Ingredients out * kettle boiled * oven grill on high * medium lidded pan, high heat * large frying pan, high heat * blender * medium frying pan, medium heat

Put 1 mug of bulgur wheat, 2 mugs of boiling water, the preserved lemon, and the cinnamon stick into the medium pan and cover, stirring occasionally.  With clean hands, scrunch the mince with salt, pepper and the garam masala.  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 and adding 1 tablespoon of oil, 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 blender until smooth, then pour into the medium frying pan (swirl a good splash of water around the blender and pour into the pan) and turn the heat up to high.  Prick the chillies and put under the grill to blacken all over, then remove.

Rinse and drain the beans, then add to the meatballs with the cumin seeds.  Use tongs to 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 bulgur wheat and serve with the meatball sauce, dollops of yoghurt, the charred chillies and wedges of lime, scattered with the remaining spring onions and coriander leaves.

This was a relatively easy recipe to make. The only hurdle I had was I was not able to use my cooktop or kitchen bench as we were right in the middle of re-laminating the bench top.  So instead I used an electric hot plate and an electric wok frying (thanks Mum!).  This was a challenge but somehow made it work:)  James loved the wheat but thought the meatballs could have used more flavour so perhaps next time I might add a touch more masala.  A great dish for a cold night!

Tonight I am making Crispy Parma Pork with minted courgettes (zucchinis) and brown rice.  Should be interesting as James is not a fan of pork...so we will see if it passes the test:)

-Kcal 437
-Fat 14.2g
-Sugar 11.1g
-Sat Fat 4.8g

{This recipe is a directly taken from Jamie Olivers published book '15 minute Meals'}



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