#moroccanmeatballs

[justagirljen]

Made baked Moroccan Kefta today. Recipe here: http://www.yummly.com/recipe/Baked-Moroccan-Kefta-1244311 #jingeatzathome #recipes #noms #moroccanfood #kefta #moroccanmeatballs #firsts

[tableofsophie]

Cauliflower CousCous

A big trend at the moment is to substitute cous cous, which is a traditional North African cuisine made up of semolina (granules of durum wheat), with cauliflower. My favourite part of cooking with cous cous is that it is such a speedy process. Cauliflower takes a comparable time to cook, but the benefits of cauliflower are much better! Cauliflower has anti-cancer and anti-inflammatory properties (can help decrease chronic inflammation that leads to conditions such as arthritis, chronic pain and bowel conditions). The veggie also contains a whole lot of vitamins, particularly B group vitamins, assisting with the nervous system and energy production. I served my cous cous with some simple moroccan meatballs for a winter meal. But I also think it would be fantastic dressed up with some herbs, celery, walnuts and maybe even some dried fruit to add a bit of sweetness.

Cauliflower CousCous

1 cauliflower

1 teaspoon rice bran oil

salt and pepper

1. Remove the florets from the cauliflower and pop into a food processor (leaving behind stems). Pulse cauliflower in a food processor until it’s “riced” (ie, the size of couscous). Careful not to overmix, you don’t want to puree the cauliflower at all.

2. Heat oil in a large skillet over low heat. Add the cauliflower “couscous” and a few good pinches of salt. Let it gently toast for a minute or so and stir. You are trying to keep the couscous white, careful not to toast it, just to dry it out. Pop it into a cold pan or plate and fluff up with a folk.

Moroccan meatballs

500g chicken or lamb mince

40g quinoa flour

1 small brown onion, coarsely grated

1/3 cup chopped fresh coriander

Moroccan spices- I used 1 tspn cumin, 1 tspn smoked paprika, 1/2 tspn ground coriander, 1/2 tspn nutmeg 

salt and pepper

2 teaspoons olive oil 

1. Combine all ingredients for meatballs and roll into balls- about the size of 2 tablespoons.

2. Heat oil in a pan and add half the meatballs at a time, browning for 5 minutes, set aside.

For the Sauce

1 tablespoons olive oil

1 garlic clove, chopped finely

1 x 400g can Chopped Tomatoes

125ml (1/2 cup) chicken stock

1/2 cup red wine

2 tablespoons tomato paste

salt and pepper to taste

1. Heat the remaining oil in the pan. Add the garlic and cook for 1 minute. Add the tomato, paste, wine and stock. Bring to the boil. Reduce heat to medium and simmer for 5-10minutes. Add the meatballs, reduce to low heat. Simmer for 10 minutes or until meatballs are cooked through. Season with salt and pepper.

Serve on top of cauliflower cous cous and sprinkle over fresh coriander.