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Posts Tagged ‘curry powder’

Mini meatballs

Another easy but delicious favourite dish in our household are meatballs. Slightly spiced with a mild curry powder and in a thick and zesty tomato sauce, my children absolutely adore this and would have it every day if they could!

Of course meatballs can come in many sizes. I have seen meatballs the size of tennis balls served with pasta or just with crusty french baguette but here, we like them mini and definitely with rice!!

Here is my mini meatball recipe for you all and remember you can add any spices you please and mix with other vegetables if you don’t have broccoli or baby corn.

Meatballs

Preparation time 10 minutes

Cooking time 40 mins

Serves 4

Ingredients

300g lean minced beef

1 small onion, grated

2 heaped tbsp fine white breadcrumbs

salt and pepper to taste

2 tbsp tomato puree

4 tbsp vegetable oil

250g broccoli florets

200g baby corn, chopped

Method

Add the grated onion, breadcrumbs, salt and pepper to the minced beef and mix thoroughly.

Roll the meat into little balls about the size of a gobstopper or smaller.

Ready to cook!

Heat oil in a frying pan and fry the meatballs until they have firmed up and have turned a brown colour.

Transfer the meatballs to a medium size pot, add broccoli, baby corn and tomato puree. Cover with water and bring to the boil.

Simmer at a medium heat for 30 minutes to allow the sauce to thicken and stir occasionally.

Serve with rice or sliced baguettes.

If the kids don’t mind or you’re making for seasoned spice lovers, why not add 2 tsp medium curry powder and a fresh red chilli pepper finely chopped. Add a tin of tomato and 1 tbsp flour to thicken the sauce.

**Make your own breadcrumbs: Take half a loaf of sliced white bread and leave the slices out overnight to dry and harden. If you have a food processor you can mix the bread into a fine crumb mixture and keep stored in the fridge door in food bags. If not, just put the slices into a food bag and crush with a rolling pin until fine.**

 

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Everyone loves a good chicken dish. I know I certainly do. Roast chicken, chicken salad, fried chicken (ahem…) or chicken kebabs, I love all of them. My absolute favourite though, is a chicken casserole served with rice and a tomato and cucumber salad.

I like to combine *soft* spices with a mild curry powder to give it a bit of a zing and it certainly makes the cold days a bit more bearable on a Sunday afternoon around the table with your family or in front of the television watching a movie.

Here’s the recipe for a simple chicken casserole. Enjoy!

 Ingredients

4 chicken legs chopped into the drumstick and thigh (or diced chicken breast depending on preference)
1 large onion, finely chopped
1 tin chopped tomato
100g yellow split lentils (chana dal)
1 tsp mild curry powder
½ tsp turmeric
½ tsp cinnamon
½ tsp garlic salt
¼ tsp ground saffron
salt and pepper to taste

Method

Fry the onions in two tablespoons of oil for five minutes on a high heat then add the curry powder, turmeric, cinnamon, saffron, garlic salt and salt and pepper.

Fry for a further five minutes until soft, then add the chicken pieces. Make sure they are all covered with the onion and spice mix. Turn the heat down to medium and turn the pieces constantly for two minutes to prevent burning.

Add the tin of chopped tomato, cover with water, add the yellow split lentils, bring to the boil then simmer for one hour if using the chicken legs or thirty minutes if using the chicken breast.

Serve with fluffy rice and a chopped tomato and cucumber salad.

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