Kentish Gazette Canterbury & District - What's On - - FOOD & DRINK -

“No hedge­hogs will be harmed dur­ing the mak­ing of th­ese meat­balls - the name is from their spiky ap­pear­ance,” says Ita­mar Srulovich of Honey and Co.


(Makes 12-14 meat­balls)

For the meat­balls: 400g minced beef; 200g bas­mati rice; 2 onions, peeled; 1 gar­lic clove, peeled; 1 small bunch of pars­ley, top leafy part only; 1 small bunch of mint, top leafy part only (about 20g); 1 small bunch of co­rian­der, top leafy part only; 1tsp ground co­rian­der; 1tsp ground turmeric, or grate 2cm fresh turmeric root; 1tbsp salt; a sprin­kling of white pep­per

For the sauce: 3tbsp olive oil; 1 onion, peeled and finely diced; 1 leek, thinly sliced and washed; 1 gar­lic, peeled and crushed; 1 green chilli, thinly sliced; 4 cel­ery sticks, thinly sliced; 1tsp ground turmeric, or grate 2cm fresh turmeric root; 2 dried Per­sian limes (or 3 wide strips of peel from 1 lemon); 2 bay leaves; juice of 1 lemon


1. Place the minced beef and un­cooked rice to­gether in a bowl. Use a food pro­ces­sor to blitz the onions, gar­lic and herbs to a paste (or chop finely) and add to the meat & rice with the ground co­rian­der, turmeric, salt and pep­per. Mix to­gether and di­vide into 12-14 balls, each about 80-90g. Cover and store in the fridge un­til you are ready to cook.

2. Heat the olive oil in a shal­low casse­role, large enough to con­tain the meat­balls in one layer. Add the onion, leek and gar­lic and cook on a medium heat un­til soft, add the chilli, cel­ery, turmeric, Per­sian limes and bay leaves. Mix well and fry, then add one litre of boil­ing wa­ter.

3. Bring to the boil and add the meat­balls to the liq­uid. Bring back to the boil and cook un­cov­ered. Turn the meat­balls over, cover and re­duce the heat. Keep cov­ered and cook for 30 min­utes. Add the lemon juice, re-cover and cook for 10 more min­utes.

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