It’s St Patrick’s Day – so cook up a feast! Irish stew inspired meatballs with colcannon & champ

Simply #MeatballDeli-cious!

It’s St Patrick’s Day so why not celebrate with Irish stew inspired meatballs, colcannon & champ?!

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To make the meatballs – mix together minced lamb + finely sliced spring onions + chopped parsley + S&P

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Roll the meatballs in flour and fry until golden

Drain off any excess fat

Cover the meatballs with lamb stock and braise until tender

Add a sprig of thyme if you like

Add baby carrots 15 minutes before the end of cooking time

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Prepare a batch of creamy mashed potatoes

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Add cooked kale for the colcannon

Not forgetting the traditional ‘well’ of melting butter!

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Add sliced spring onions for the champ

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Once the sauce has reduced to a gravy consistency serve generous portions alongside the champ & colcannon, & sprinkle with fresh chopped parsley

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A slice of buttered soda bread to accompany is a must, and a Guinness, if you’re in the mood!

May the luck of the Irish enfold you”!

For more meatball ideas visit:

Meatball Deli  |  www.meatball-deli.co.uk   |  For the love of meatballs!

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Merguez meatballs

merguez meatballs

Merguez meatballs – makes around 16 walnut-sized meatballs

250g organic minced lamb
50g organic minced beef
2 medium cloves garlic, minced
¼ teaspoon ground black pepper
½ teaspoon cumin seeds
½ teaspoon fennel seeds
½ teaspoon coriander seeds
1 dessert spoon sweet paprika
½ teaspoon cayenne (or to taste)
1 tablespoon finely chopped parsley
1 tablespoon finely chopped coriander
Sea salt
Olive oil

For the merguez spice mix:
Dry fry the cumin, fennel and coriander seeds for a minute or so, until they become fragrant.
Tip into a mini herb blender (or pestle and mortar) and blend/pound to a fine consistency.
Add the paprika, cayenne, pepper and salt.

lamb meatball tagine

Meatballs:
Put the lamb and beef in a mixing bowl along with the merguez spice, minced garlic, chopped parsley and coriander, and mix well.
Test the seasoning of the meat mix by frying half a teaspoon of the mixture in oil. Adjust the seasoning, as required. At this stage, along with any extra, salt, paprika, cayenne you might like to add to suit your palate, you can use ready-ground cumin/coriander rather than prepare more toasted seeds.

Once you are happy with the flavour, shape the mixture into walnut-size balls and put in the freezer for 30 minutes (or refrigerate for an hour) before cooking – this stage is optional but does help the meatballs to retain their shape when fried.
Remove the meatballs from the freezer/fridge and shallow fry in olive oil, until cooked through. Shaking the pan, to ‘roll’ the meatballs, will help them keep their sphere shape.

Enjoy these meatballs:
Braised in a butter bean, garlic, saffron, red pepper and spinach soup drizzled with harissa oil

merguez meatballs

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Slow-cooked in a tomato, paprika and roasted red pepper sauce

merguez meatballs
With homemade flatbreads, Moroccan yoghurt, cucumber and lemon dip, broad bean, tahini, garlic and coriander dip or spiced carrot puree

merguez meatballs
broadbean and tahini

Seekh kebabs

Seekh kebab

Seekh kebab

Minced lamb (works surprisingly well with turkey mince too) + finely sliced spring onions + grated ginger + minced garlic + green & red chillies + cayenne + cumin + garam masala + chopped coriander + S&P

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Mix all the ingredients together for a couple of minutes until well combined

Roll into a sausage shape and thread on to a pre-soaked wooden or metal skewer

BBQ, grill or shallow fry until cooked through

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For the raita – grate cucumber & squeeze out water
Mix with yoghurt + dried mint
Season
Garnish with a pinch of cayenne

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Serve the seekh kebabs with raita + mango chutney (see previous post for recipe) + freshly made naan bread

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Any excuse for an ice cold Cobra!

 

Spicy lamb parathas

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Make a dough with chapati flour + ghee /oil + water

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Fry  organic minced lamb in ghee/veg oil until golden

Add finely grated ginger + garlic + cayenne pepper + garam masala + cumin & fry for a few minutes

Add finely chopped tomato &  green chillies & fry for 5 minutes more

Add diced boiled potatoes + chopped coriander + salt

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Divide dough into 8 portions  and form into balls

Roll it out into discs & put  a portion of the lamb mixture in the centre

Lift the edges of the dough to cover the filling completely and then give the gathered edges a  twist to seal the bundle

Flatten the bundle with your hand & roll it out again to form a large disc

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Dry fry over a high heat & cook for a couple of minutes each side

Brush each side with ghee or oil and quickly flip the paratha over again

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Lamb meatball tagine

lamb meatball tagine

lamb meatball tagine

Minced lamb + parsley + coriander + garlic + cayenne + paprika + cumin + S&P

lamb meatball tagine

Chop the herbs & garlic

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Mix well

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Form into walnut sized balls

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Fry until golden & reserve

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Fry garlic & then add  paprika + cayenne + cumin + ground ginger + turmeric + cinnamon over a gentle heat

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Cook spice paste for a few minutes

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Add tinned tomatoes + honey + S&P

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Add meatballs

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Braise until tender

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Side dishes

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Cous cous

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Wholewheat cous cous + boiling water + olive oil

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Fluff up with a fork & add chopped coriander + S&P

Chickpea salad

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Chickpeas + onion/shallots + chopped parsley + olive oil + S&P

Carrot salad

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Grated carrots + chopped parsley

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Mix in dressing: orange juice + garlic + paprika + cumin + chilli powder + olive oil + S&P

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Baked meatballs, roasted aubergine and egg tagine

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Carefully crack eggs into the tagine, around the meatballs

Add diced roasted aubergine to the sauce

Spoon a little sauce over the sides of the eggs

Bake until eggs are cooked

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Granish with chopped coriander or parsley

Lamb Biryani –

Lamb Biryani

Lamb Biryani

Diced lamb + ginger + garlic + coriander + yoghurt + chilli + turmeric + cumin + garam masala + S&P

Lamb Biryani

Mix together & marinate for a couple of hours

Fry in a plain oil until golden

Cover & cook til lamb tender

Lamb BiryaniLamb Biryani

Sprinkle over Basmati rice

Lamb Biryani

Add stock + turmeric/saffron + tomato pureé + bay leaf

Cover & cook til liquid absorbed

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Lamb

 

Lahmacun – Turkish lamb ‘pizza’

Use any pizza dough recipe
Roll into a thin round 
Lamb + minced peppers + garlic + onion + chillies + tomato purée + dried mint + paprika + 
S & P
  Bake @ 220C for 15 minutes
 Tomato + cucumber + red onion + parsley + lemon juice + olive oil + S & P
 When cooked sprinkle over parsley and a squeeze of lemon