Thai Pork Meatballs in Coconut Sauce

Got any leftover Thai red curry paste hiding in the back of the fridge or cupboard? This is the perfect way to use it up!

Not too spicy, full of flavour and hidden veg to boot!

Did I mention gluten, dairy and nut free???

Serves 6. Makes 28 meatballs.

Ingredients

60g gluten free fresh breadcrumbs

330g zucchini/courgette

80g fresh coriander/cilantro

4 spring onions/scallions

2 tablespoons gluten free soy sauce

2 tablespoons Thai red curry paste

1 egg

500g minced pork

2 x 270mls coconut milk

Method

Preheat the oven to 190 degrees Centigrade.

In a food processor, whizz the bread to make crumbs and tip into a large bowl.

Now grate the zucchini in the processor and again, tip into the bowl with the crumbs.

Next, whizz the coriander, spring onions, soy sauce, curry paste and egg, tip into the bowl.

Add the meat to the bowl and using your hands mix very well. Form into 28 balls.

Lay the balls in a non stick roasting tin as you go along with a little space around each one.

Bake the balls in the preheated oven for 20 minutes.

Remove and gently move the balls around so they have loosened from the base.

Pour the coconut milk into the tin and swirl around, covering the meatballs, scraping any pan juices into the milk.

Return to the oven and bake for 22-25 minutes until the coconut milk is thickened and bubbling.

Garnish with a little leftover coriander.

Black Bean And Beetroot Burgers

Well, what can I say……… my meat eating carnivore sons wolfed these down!

Non coeliacs had them in a brioche bun and us coeliacs had them with sweet potato wedges, absolutely delicious and healthy to boot! 

I have got into the habit of buying dry black beans in bulk, cooking up a big pan of them and freezing portions in boxes for later use, hence the non tin quantity.

Makes six large burgers and 8 regular sized burgers.

Ingredients

30ml olive oil

180g onion, finely diced

2 garlic cloves, finely chopped

200g carrots, peeled and grated

380g beetroot, peeled and grated

2 teaspoons ground cumin

3 teaspoons ground coriander

1/4-1/2 teaspoon chilli powder

70g fresh coriander, stalks and leaves

600g cooked black beans

Salt and pepper to taste

Method

Preheat the oven to 200 degrees Centigrade, line two baking sheets with baking parchment.

In a large frying pan, heat the oil and cook the onion for 5 minutes over a medium heat.

Add the garlic and cook for 2 minutes then add the grated carrot and beetroot, stir and cook for 3-4 minutes.

Stir in the ground cumin, ground coriander and chilli. Tip into a large bowl.

In a food processor, process the beans and fresh coriander until you have a loose crumble. Tip into the bowl with the beetroot mix.

Season with salt and pepper and then use your hands to combine the ingredients.

Once they are thourghly combined, divide the mixture and squeeze into patty shapes with your hands.

Lay each burger on the baking sheet until all of the mixture is used.

Drizzle each patty with a little olive oil and then bake for 20 minutes.

Use a large fish slice to lift the patties carefully as they are a bit on the crumbly side. I topped ours with avocado and Persian feta.

Toor Dal

There is something extremely comforting about dal. 

Leftovers keep well in the fridge and I happily eat this the following day for breakfast but then I do have more of a savoury tooth!

Serves 6 as a side dish.

Ingredients

200g toor dhal, rinsed and drained

800mls water

1/2 teaspoon turmeric powder

Salt to taste

50g ghee

1 teaspoon brown mustard seeds

1 teaspoon cumin seeds

2 dried chillies

1 shallot, finely sliced

Method

In a medium pan, bring the dal and water to the boil. Skim off the foam, add the turmeric, stir well and then leave to simmmer, partially covered, for 50-60minutes, stirring occasionally.

Once the dal is cooked, heat a small frying pan over high heat.

Add the ghee and once hot add the mustard seeds, cumin seeds and chilli. As soon as the mustard seeds start to pop, add the shallots and fry until golden.

Pour the fried seasoning and ghee into the dal with a little salt, stir well, check for seasoning and serve.

Harissa Chicken

I’ve recently started using more chilli into our food as I love it but it can be a challenge with the boys as one of them, in particular, isn’t keen! By adding tomato and garlic to the harissa, the paste goes further and it has a fabulous flavour.

Feel free to adjust the harrisa paste quantities to suit your taste buds. 

Serves 6.

Ingredients

1.8kg chicken, jointed into 10 pieces

2 tablespoons Harissa paste

90g semi sun dried tomatoes in oil, drained

2 Roma tomatoes

2 garlic cloves, peeled

30ml olive oil

Salt and pepper to taste

Method

Using a food processor or stick blender, whizz the Harissa, tomatoes, garlic, oil and seasoning to make a lumpy paste.

Marinade the chicken in the marinade for 4 hours if you have time.

Preheat the oven to 190 degrees Centigrade.

Spread the chicken out in a roasting tin, spreading any excess marinade over the top, and slide into the preheated oven.

Bake for 20minutes and then baste with the pan juices.

Return to the oven and repeat a couple more times, every 20 minutes, until the chicken is cooked through.

Allow to rest for 10 minutes before serving.