Page 33 - Fresh Magazine

chi in’ n ekitche

Chicken meatballs with tomato and
peanut sauce
Bressie’s autumn squash SERVES 4
and chickpea curry
500g chicken mince 1 small bunch of fresh coriander, stalks
SERVES 6 1 onion, nely chopped and leaves
2 garlic cloves, crushed 1 fresh green chilli, deseeded and
2 tablespoons olive oil 1 teaspoon curry powder chopped
1 onion, nely chopped salt and pepper 1 garlic clove, chopped
large handful of fresh coriander, leaves stripped 2 tablespoons olive oil
2 garlic cloves, crushed 2 small red onions
1 fresh green chilli, deseeded and nely chopped 1 fresh red chilli, deseeded and nely
thumb-sized piece of fresh ginger, peeled and nely chopped
grated thumb-sized piece of fresh ginger,
1 small butternut squash, peeled, deseeded and peeled and nely grated
diced into 2.5cm cubes 1 x 400g tin of chopped tomatoes
2 teaspoons ground cumin 500ml chicken stock
2 teaspoons ground coriander 4 tablespoons smooth peanut butter
1 teaspoon ground turmeric 450g brown basmati rice
1 teaspoon garam masala 1 litre water
¼ teaspoon chilli powder 100g kale, tough stalks removed
1 x 400g tin of chopped tomatoes small handful of fresh coriander leaves,
500ml vegetable stock to garnish
1 x 400g tin of chickpeas, drained and rinsed lime wedges, to serve
450g brown basmati rice
900ml water FOR THE ZESTY CORIANDER OIL
3 tablespoons raw peanuts or cashews,
FOR THE COCONUT AND GARAM MASALA DRIZZLE roughly chopped
200ml full-fat coconut milk 1 lime, juice only
2 tablespoons nely chopped fresh mint stalks 250ml light-coloured olive oil
1 heaped teaspoon garam masala
First make the coriander oil. Put the nuts Add the meatballs back to the pan,
Heat 1 tablespoon of the oil in a large saucepan set in a glass jug with the lime juice and ensuring they’re immersed in the sauce.
over a medium-low heat. Add the onion and sauté olive oil. Let the nuts soak overnight Gently simmer for 25 to 30 minutes,
for 4 to 5 minutes, until softened but not coloured. or for at least 4 hours. This will make until the meatballs are cooked through
Roughly chop half of the fresh coriander leaves and the dressing nice and creamy. Add the and the sauce has thickened slightly.
keep the rest to garnish. Add the chopped fresh coriander stalks and leaves, chilli, garlic Meanwhile, rinse the rice under cold
coriander, garlic, chilli and ginger. Cook for another 2 and a pinch of salt, then use a stick water, then place in a pan with the litre
to 3 minutes, until softened, then transfer to a plate blender to blitz everything together. of water. Bring to a steady boil and
and set aside. To make the meatballs, put the chicken, stir to prevent the rice from sticking
Turn the heat up slightly and add the remaining onion, garlic and curry powder in a large to the bottom of the pan. Lower the
tablespoon of oil to the pan along with the squash. bowl. Season and mix to combine. Shape heat, cover the pan and bring back up
Fry for 6 to 8 minutes, until golden on all edges. into 12 even-sized meatballs a little to a steady simmer. Cook for 25 to 30
Return the onion and garlic mix back to the pan along larger than a golf ball. You may need to minutes, until all the water has been
with the spices. Cook for a further 2 minutes, until the splash a little water on your hands to absorbed.
spices are aromatic, then add the chopped tomatoes prevent the mix from sticking to them. When the meatballs are cooked, tear
and stock. Cook for 30 minutes, until the squash is Set aside on a tray lined with parchment the kale leaves into the sauce and stir
almost tender. Add the chickpeas and cook for a paper. through to wilt.
further 15 minutes. Heat 1 tablespoon of the oil in a large To serve, cut the remaining red onion
Meanwhile, put the rice and water in a medium sauté pan set over a medium heat. Add in half, then slice as thinly as possible.
saucepan. Alternatively, you could use stock instead the meatballs and fry for 6 to 8 minutes, Divide the rice between the dishes and
of water for extra avour. Cover with a lid, place on a turning occasionally, until golden brown. top with meatballs and sauce, followed
high heat and bring to the boil, then reduce the heat Transfer to a plate. by some of the zesty coriander oil, sliced
and cook for 25 to 30 minutes, until all the water has Finely chop one of the red onions and red onions and fresh coriander leaves.
been absorbed and the rice is cooked through. add to the pan along with the remaining Serve with lime wedges on the side.
To make the drizzle, just whisk all the ingredients tablespoon of oil. Cook for 4 to 5 If you’re freezing the dish, don’t add
together in a glass jug. Serve the rice in wide bowls minutes, stirring now and again, until the kale until after you’ve defrosted
with the curry ladled on top. Spoon over some of the softened. Stir in the chilli and ginger and it. Freeze three meatballs and some
coconut and garam masala drizzle and garnish with cook for another minute or two. sauce in small ziplock freezer bags for
the remaining fresh coriander leaves. Stir in the tomatoes, stock and peanut individual portions. Pour any leftover
butter. Simmer gently for 8 to 10 coriander oil into an ice cube tray and
Pictured opposite minutes, then blend with a stick blender freeze.
until smooth.

AUTUMN 2017 FRESH | 31

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