Thursday, 8 February 2018

Meatball in Tomato Sandwich

Fancy something different
from your usual rice and pasta
for dinner?
Why not have this instead...
Tell you what, you won't be disappointed!

Meatball in Tomato Sandwich

Cheese of your choice
Balsamic vinegar

For the meatballs:
500g minced beef
2 slices bread, processed into breadcrumbs
5 tbsp chopped parsley leaves
finely grated zest of 1 lemon
2 garlic cloves, grated
1 medium onion, grated
1/4 cup Parmesan 
1 egg
6 tbsp milk 

For the sauce:
1 tbsp olive oil
2 cans chopped tomatoes
1 tsp chilli flakes (optional)
black pepper
salt and sugar, to taste

Put all the meatball ingredients into a large bowl and combine thoroughly.
Once that is done, roll mixture into walnut-sized balls.
Arrange them on a baking tray lined with parchment paper
and throw them into a hot oven for 10 minutes or until brown.

Meanwhile, in a large pot, heat olive oil 
Then add tomatoes and chilli flakes and the rest of the other ingredients.
Bring up to a bubble, then turn down to a simmer for 30 minutes
Using a staff mixer, blend the tomatoes to a smoother consistency.
Add a little water, if necessary.

Add the meatballs to the tomato sauce.
Adjust seasoning and remove from heat.

Cut open a baguette and spread liberally with butter
Fill it with meatballs and sauce and cheese
Put under grill until the cheese has melted
Drizzle with a little balsamic vinegar and serve!

Tuesday, 6 February 2018

Easy Middle-Eastern Baked Chicken with Bulgur

Easy Middle-Eastern Baked Chicken

600g boneless, skinless chicken breasts, cut into cubes
1 cup chopped canned tomatoes
2 cloves garlic, finely grated
1 tbsp grated fresh ginger
2 tbsp chopped fresh coriander leaves
1/2 tsp turmeric powder
3/4 tsp sweet paprika
2 tsp ground cumin
3/4 tsp sumac
1/4 tsp ground green cardamom
1 tsp ras-el-hanout
1 tbsp olive oil
black pepper
salt and sugar, to taste

Combine the chicken pieces and all the other ingredients.
Place them in a heatproof dish and bake in a 180C oven for about 30 - 40 minutes.
Serve hot with bulgur and a sprinkling of fresh coriander
and pomegranate seeds

Savoury Bulgur 

1 cup bulgur wheat
2 cups chicken stock
a little salt (optional)

Rinse bulgur thoroughly in cold water
In a large saucepan, bring the stock to boil.
Add the bulgur wheat.
Stir, cover with lid and reduce the heat to low.
Simmer for about 15 minutes until all the water has been absorbed.
Remove from heat and let it stand for about 10 minutes before serving.