TURK­ISH DE­LIGHT

WITH AD­DIC­TIVE SPICES AND A ZESTY DIP, TH­ESE KOFTA ARE DESTINED TO BE A CROWD PLEASER

The Gold Coast Bulletin - Gold Coast Eye - - FEATURE - WORDS: A LAST AIR MCLEOD STYLING & PHOTO: MI­RANDA PORTER CE­RAM­ICS: TWO WARM HANDS Alas­tair McLeod is the chef-owner of Al’FreshCo, al­freshco.com.au

I re­cently made this chicken kofta and it was out of this world. Th­ese Turk­ish meat­balls com­bine ground meat with spices. The most pop­u­lar are lamb, beef and pork, with the fat con­tent help­ing to keep the kofta moist and carry the flavour of the spices. So why chicken? Chicken is one of the leaner meats, but us­ing minced thigh and bul­gur provided plenty of flavour. They were moist and lighter than those pre­pared with the more tra­di­tional meats. As good as kofta are on their own, they are even bet­ter with a zesty dip. Sub­sti­tut­ing the tra­di­tional yo­ghurt and herb sauce for this richer av­o­cado one evens up the over­all bal­last bal­ance of the dish.

CHICKEN KOFTA WITH PISTACHIO GUACAMOLE Serves: 4-6 IN­GRE­DI­ENTS

4 tbsp ex­tra vir­gin olive oil 30g pis­ta­chios 2 av­o­ca­dos, halved and stones re­moved 25g finely chopped white onion, rinsed un­der cold wa­ter and drained 1 jalapeño, seeded ½ lime, juice (plus ½ lime, cut in wedges to gar­nish) ½ bunch co­rian­der, chopped, plus more for gar­nish ½ red onion, finely chopped 2 cloves gar­lic, finely chopped 500g minced chicken thigh 1 egg 1 tsp ground cumin 1 tsp ground co­rian­der 1 heaped tsp dried mint ½ tsp chilli pow­der ½ le­mon, zest and juice 70g bul­gur, soaked in cold wa­ter for 15 mins and drained Lime cheeks or wedges, to serve

METHOD

Heat a fry pan over medium heat. Swirl in 1 tbsp of the olive oil and saute pis­ta­chios un­til toasted. Sea­son with salt, cool then chop coarsely. Scoop the av­o­cado flesh into a medium bowl and coarsely mash with a fork. Stir in the onion, half the jalapeño, finely diced, lime juice, co­rian­der and pis­ta­chios and sea­son with salt. Re­frig­er­ate un­til re­quired. Swirl a fur­ther 1 tbsp of olive oil into a pre­heated fry pan. Saute onion and gar­lic un­til soft. Cool then com­bine in a medium bowl with minced chicken, egg, spices, mint, chilli, zest, soaked bul­gur, and sea­son gen­er­ously to taste. Mix well, roll into wal­nut-sized oval balls and chill for a few hours. When ready to cook, fry in the re­main­ing olive oil un­til golden brown and just cooked through. Serve with guacamole and gar­nish with co­rian­der, re­main­ing jalapeño and lime.

EYE FOOD

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