Recently I have become board with what I’m making and eating so iv started to dig out my cook book collation to try out new recipes. That’s when I found this recipe by the Hemsley sister’s (Hemsley Hemsley The art of eating well) This recipe isn’t the quickest or simplest but it’s really tasty! The flavours in the Cauliflower are so fresh and perfectly with he lamb! The recipe is gluten-free!
This recipe serves 4
For the Meatballs
500g of minced lamb or beef
1 small egg
1 small onion, finely chopped
3 garlic cloves, crushed or finely chopped
1tsp sea salt
½ teaspoon black pepper
a large pinch of ground cumin
a large pinch of ground cinnamon
1tbsp ghee, for frying
a pinch of ground chilli or a little fresh chilli (optional)
For the Tabbouleh
2 medium heads of cauliflower
1tbsp ghee or butter
2 red onions or 2 bunches of spring onions, finely chopped
4 large tomatoes, diced
3 large handfuls of fresh parsley, finely chopped
a large handful of fresh mint leaves, finely chopped
juice of 1 lemon
6 tbsp extra virgin olive oil
sea salt and black pepper
Toppings Chopped radishes, nuts or seeds (such as almonds, pistachios or sunflower seeds, to garnish.
1. First make the tabbouleh. Remove the cauliflower leaves and the tough end of the stalk. Grate the cauliflower into rice-sized pieces using the slicing attachment of a food processor or the coarse side of a hand-held grater.
2. Steam the grated cauliflower in a saucepan, lid on, with a couple of tablespoons of water and the ghee or butter. Over a medium heat, it should take roughly 4−6 minutes for the cauliflower to cook (not too soft!). Check there is enough water at the bottom of the pan so that the cauliflower doesn’t burn. Drain any excess water and tip the steamed cauliflower into a large serving bowl.
3. While the cauliflower cools, chop up the rest of the tabbouleh ingredients, then combine everything together. Taste for seasoning.
4. In a large bowl, combine all the meatball ingredients, except the ghee, and mix well.
5. In a wide saucepan over a medium heat, add a little ghee and fry a small piece of the meatball mixture and taste to check for seasoning. Adjust the remaining mixture as necessary.
6. Wet your hands and shape the mince mixture into balls. We use roughly 11⁄2 teaspoons of the mixture per meatball to make about 20 balls, but make them any size you like. Just remember, the larger they are, the longer they’ll take to cook.
7. Heat up a little more ghee and, over a medium-high heat, fry the meatballs in a few batches until lightly browned on all sides and cooked through – this should take about 6–7 minutes.You can always brown the meatballs in advance and finish them off in the oven later if you’re having people round.
8. Serve your hot meatballs with your choice of toppings scattered over the top. If there are any leftovers, eat cold the next day with some homemade hummus.