Wednesday, 27 July 2016

Danish meatballs

Mr Bball and recently completed an A-Z country challenge, cooking recipes from a range of countries including Zambia, Yemen, Brazil and Denmark. This Danish recipe was one of the most interesting. I enjoyed it but Mr Bball wasn’t a fan. It is a perfect winter dish – delicious moist meatballs with a curry gravy served with rice, mashed potato or crusty bread to soak up every last bit. Best consumed under a blanket on the couch watching a movie on a rainy day.

The interesting thing about this recipe is that you boil the meatballs – this cooking approach kept them moist.



Ingredients:

Meatballs:
  • 300g pork
  • 250g beef
  • ½ cup milk
  • 1 large onion, finely diced
  • 5 tablespoons flour
  • ½ teaspoon pepper
  • 1 tablespoon salt
  • 1 egg

Curry sauce:
  • 1 tablespoon olive oil
  • 1 large onion finely diced
  • 35g butter
  • 3 tablespoons flour
  • 2 tablespoons curry powder
  • 2.5 cups water from boiling the meatballs
  • 3 tablespoons yoghurt
  • 1 teaspoon salt
  • Squeeze lemon

Method:

To make the meatballs:
  • Cook the onions until translucent – allow to cook
  • Mix the beef and pork mince together
  • Add the onions, flour, pepper and salt and mix well
  • Finally add the milk, egg and water – the meatball will be really sticky
  • Leave in fridge for 1 hour
  • After 1 hour, boil water approximately 4 cups of water (enough to cover all meatballs) with a pinch of salt
  • Roll meatballs – it will be sticky so get ready
  • Add meatballs to the water and slowly stir to ensure it doesn’t stick to the bottom
  • Cook for 12minutes
  • Once cooked remove meatballs but reserve 2.5 cups of the cooking water.

To make the gravy
  • Heat the olive oil in a pan and cook onions until soft
  • Add the butter and flour to form a light dough
  • Add the curry powder and mix until fragrant
  • Add the meatball water and cook until well combined – approximately 12 minutes
  • Turn off and stir through yoghurt and salt (to taste)
  • Return the meatballs to the sauce
  • Add a squeeze of lemon to cut through the richness of the sauce
  • Serve with mashed potatoes, rice or crusty bread.

Would love your thoughts on this recipe – it divided our household.

Fun farewell yoghurt fact: “All yogurt begins its life in the same way: Milk is heated, cooled, and left to ferment. The process by which regular yogurt is transformed into the thicker, creamier Greek variety is surprisingly simple. Once makers strain the yogurt to let the liquid whey run off, what’s left behind is Greek yogurt.”


Wednesday, 13 July 2016

Greek open meatball sandwich

Beer brewing is a hobby of ours but to be honest, our beer brewing efforts are a little infrequent. Nevertheless we had my brother and sister-in-law over for a brew day and when thinking about what to serve for lunch, a Greek style open meatball sandwich instantly came to mind. What better to accompany our vigorous beer brewing efforts?

This meatball recipe is moist and tasty and together with a yoghurt sauce, wholemeal roll and salad, not too bad for your waistline! I don’t fry my meatballs, I cook them on a non-stick pan with oil spray.


Ingredients:
  • 1 onion
  • 3 cloves garlic (2 for the meatball and 1 for the sauce)
  • 2 small chilies
  • 5 tablespoons Greek yoghurt (2 for the meatball and 3 for the sauce)
  • 500g mince beef
  • 2 tablespoons chopped parsley
  • 1 teaspoon salt
  • Squeeze lemon
  • 1 teaspoon chopped mint
  • Wholemeal bread (or your choice of bread or roll)
  • Lettuce
  • Tomato
  • Cucumber
  • Chili sauce (optional).

Method:
  • Mince the onion in a food processor
  • Cut 2 cloves of garlic and chilies finely
  • Add the minced onion, garlic, chilies, 2 tablespoons of the Greek yoghurt and salt to the mince beef. Mix until well combined.
  • Roll out approximately 18 medium sized meatballs
  • Spray pan with olive oil and cook meatballs in batches until well cooked through – approximately 4-5 minutes per side depending on the thickness and heat of the pan
  • Meanwhile mix 3 tablespoons yoghurt, 1 clove garlic finely chopped, lemon and mint together until well combined. Place in the fridge until meatballs are ready.
  • Once the meatballs are ready chop the lettuce, cucumber and tomato finely
  • Cut the bread rolls open (either toasted or fresh) and stack the lettuce, cucumber and tomato, and top with four small meatballs and yoghurt dressing. Add a little chili sauce too if you like some heat (we do!).

Now it is a large sandwich so if you use your hands, have some napkins handy. You can’t eat this elegantly, so don’t try…trust me.

Fun farewell yoghurt fact: Greek yoghurt is heavily strained to remove the liquid whey and lactose (natural sugar found in milk) leaving behind a thicker texture with a tangier flavour (then natural yoghurt).”


Source: Purely B

Wednesday, 29 June 2016

Green Mountain Farms Greek - cream cheese and Greek yoghurt

On 11 June Mr Bball and I got married. It was an amazing day – thank you to our bridal party and family for making it happen. The sun made an appearance through the dark winter clouds, the ceremony was beautiful, Mr Bball looked amazing, the food fabulous at Sunnybrae Estate and all in all, it was a really fun day.

6am after the wedding Mr Bball and I were off to San Francisco for a mini-honeymoon and a quick work trip for my new husband.

A highlight of the trip was on our second to last day, only six days after our wedding, when on my 30th birthday Mr Bball and I went to Walmart in Napa Valley. Looking for the typical American breakfast bagels, the cream cheese aisle delivered something I’d never seen before! Greek yoghurt and cream cheese together as one – marriage made in heaven in my opinion.


Made by Green Mountain Farms, this lighter cream cheese alternative has four times the protein and half the fat. The taste is creamy and the yoghurt gives a little bit of tang that complements the soft bagel perfectly.

Toasting the bagels on an open fire and smothering it with Greek yoghurt cream cheese was the perfect 30th birthday dinner (and breakfast…and snack).



Now I’m putting it out to the yoghurt and cream cheese makers in Australia. Make this happen! I’ll be your guinea pig. I’d love to participate in developing it too! Would definitely get involved in bringing this brilliant product to Adelaide.