Lamb mince meatballs in a curry sauce

Chilly nights call for comfort food that will warm the heart.   These meatballs in a curry sauce fit the brief exactly.  Why not double the recipe and you will have a delicious stash ready to go.

Ingredients

Juice and zest of 1 lemon
1/4 cup of olive oil
1 white onion, thinly sliced
500g lamb mince
1 brown onion, finely grated (this will make you cry)
2 garlic cloves, crushed
1/ cup fresh white breadcrumbs (or almond meal)
1/4 cup fresh coriander, chopped
1/4 cup mint leaves, chopped
1/3 cup korma curry paste
1 tbsp fresh chopped ginger
400g can of chopped or diced tomatoes
400ml can of coconut milk
1 cinnamon quill
1 cucumber

Method

In a bowl whisk lemon juice with 1 tablespoon of oil, then add the sliced onion, set aside.

Combine mince, grated onion, garlic, lemon zest, breadcrumbs/almond meal and herbs in a bowl.
Add salt and pepper and mix to combine.  This is easiest if you use clean hands.
With slightly wet hands take mixture and roll into small balls.
Heat a deep frypan and add a tablespoon of oil.
Then fry off meatballs till brown (do in batches if you have doubled the recipe).

Once all the meatballs have been removed from the pan, return to the heat and add another tablespoon of olive oil.
Add curry paste, and ginger, stir for a minute and then add tin tomatoes, coconut milk and cinnamon.
Stir to combine, Bring to the boil and then reduce to a simmer for about 3 minutes.
Add the meatballs back to the pan and let simmer for a further 10 minutes or until they are cooked through.  I popped a lid on the pan.

Add the sliced cucumber to the onion mixture and mix. Season with salt and pepper.

Serve meatballs and curry, garnish with mint or coriander leaves.


Mamma Marmalade

Taco mince cups (Keto, low carb)

For all of us who are trying to follow a low carb, keto diet approach, variety and interest is something we hunger for.  These Taco cups from Kaseytrenum.com are a great find.  I will admit they are a little fiddly and need a minor investment of time, but are so tasty and petite, they could always find their way onto a starters platter for a celebration without anyone detecting that they are low carb.

Taco seasoning

Ingredients

Taco cups
4 1/2 half Tablespoons butter, melted and cooled
1/3 cup coconut flour
30g cream cheese, softened
4 free range/organic eggs
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon garlic powder
1/1/3 cup cheddar cheese, grated

Taco mince

Olive oil
1 medium onion, diced
500g minced beef or lamb
1 tablespoon taco  seasoning homemade or bought

Garnish

dollop of sour cream or yoghurt
pickled jalapeno
cherry tomato, quartered

Method

Preheat oven to 180 degrees Celsius
In a bowl combine cooled melted butter, eggs, salt and cream cheese, whisk.
Add cocunut flour, baking powder and garlic, stir to combine.
Str in both cheeses.
Grease a muffin tin.
Place a spoonful in each hole, grease or wet fingers and pat the batter around the sides of the muffin tin to create a cup shape.
Bake for 8 minutes approximately, remove from the oven, if they puff up, gently push it into shape with a spoon.

Cook Taco mince by frying onion in olive oil, adding the mince meat.
Once browned add taco seasoning, you may need to add a little water to achieve correct consistency.

Spoon taco mince into each cup, top with grated cheese.

Return to oven and cook for another 5 minutes or until cheese is melted.

Serve with sour cram and your choice of toppings.

Mamma Marmalade

Cauliflower and pancetta soup

I am delighted that Cauliflowers are on trend and featuring on menus everywhere.  Cauliflowers are such a beautiful, subtle vegetable and in this recipe deliver a fabulous, rich, thick soup paired perfectly with crunchy pancetta and a smattering of fluffy freshly grated parmesan.  For a change, you could cook up a little of your favourite pasta shape and add these through for a filling meal option.   Cheers!

Cauliflower soup by Feed Your Inner Cook

Preparation      10 minutes  (I cook the pancetta during this time)

Cooking             25 – 30 minutes    plus blending (5 minutes)

Ingredients   - this makes a lot of soup.  Halve the ingredient list if you prefer

1 – 1  ½ large cauliflowers – cut into florets

Australian Extra Virgin Olive Oil

2 onions – finely chopped

4 cloves garlic – crushed

3 potatoes – scrubbed and diced

3 celery stalks – sliced.  Add shredded soft inner leaves if available

2 litres Chicken Stock  - Salt Reduced

3 bay leaves

½ teaspoon Celery Seeds (optional)

½ cup cream  (less if you prefer)

1 cup (80 gram) grated Parmesan

Some boiling water from the kettle to thin out if needed

4 -6 slices Pancetta – cooked in a separate pan then added later.  Or trimmed bacon if you prefer. Once cooked, cut into small dices.

A little freshly grated nutmeg

Parsley – finely chopped

White pepper – I use a generous pinch

Salt – to your taste

Method

Use a very large deep pot saucepan (you will be blitzing with a stick blender later)

Heat a little olive oil in the pot and add the onion, potato, celery, garlic and cauliflower.

Cook approx. 5 minutes until begin to soften.

Add the Chicken Stock, bay leaves and celery seeds. Bring to boil then allow to simmer approx.  15 minutes until vegetables are tender.

Allow to cool slightly and then use a stick blender to blend until smooth.

If too thick, add Some boiling water from the kettle to thin out if needed

Stir the cream and half the parmesan through the soup

Add the finely chopped parsley and nutmeg

Sprinkle half the chopped pancetta into the soup.  Reserve some to sprinkle on top when serving

Taste and add the pepper and any salt if you want (pancetta is salty as is the remaining parmesan)

Serve garnished with the remaining pancetta and parmesan.

Option:  add a little of your favourite cooked pasta.

                                                           Enjoy!   Colleen

Taco seasoning

I never knew it was so simple to make your own Taco seasoning.  The added benefit apart from being much cheaper than the packaged alternative is that you know exactly what goes in, no need for additive numbers on the ingredient list. Plus if you want to eliminate the sugar it can fit for Keto or Whole 30. Now be warned if you follow the recipe below, it will be very hot, so you may wish to dial back on the chilli.

Ingredients

1/2 cup chilli powder

1/4 cup ground cumin

1 tablespoon smoked paprika

2 teaspoon onion powder (if available)

2 teaspoon garlic powder

1 teaspoon coriander

2 1/4 teaspoon dried oregano

2 teaspoon dried chilli flakes

2 tablespoon pink salt 

2 tablespoon pepper, substitute cayenne pepper if you would like extra zing

Method

Couldn't be simpler, combine all above ingredients in a jar and shake to combine.

2-3 tablespoons are equivalent to one packet of seasoning from the supermarket.

Now it is always on hand for Chicken Fajita night or Taco mince, the list is endless.

Mamma Marmalade