After a day rushing around the last thing you want to do is come home and slave over the stove for hours! Quick yet tasty recipes are a must at Mouse Towers, we LOVE our food so a stir fry won't cut it every night but fiddly complicated recipes just aren't realistic either.
One evening Middle Mouse came home bearing the Ottolenghi cookbook - an impulse purchase with her lunch! Always jealous of the lunchtime delights she picks up and raves about, I was excited to crack it open and start marking the pages of dishes to try out.
Yotam Ottolenghi is an Israeli born food writer and chef. His food is strongly swayed by his Middle Eastern origins but definitely doesn't stop there with Mediterranean and Asian twists. The photography is absolutely gorgeous and the ingredients punchy, it was pretty tricky not to mark every single page!
We picked one using turkey, we thought a slightly healthier option and not usually a meat we would cook with. The results - lip smackingly good - bold, powerful flavours that keep you reaching for another mouthful even when achingly full and oh so easy to make!
So here goes...see our first Ottolenghi creation step by step below...
Ingredients:
500g minced turkey
1 large courgette, coarsely grated about 8oz/200g
40g spring onions, thinly sliced
1 large free-range egg
2 tablespoons chopped mint
2 tablespoons chopped fresh coriander
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
about 100ml sunflower oil, for searing
Sour Cream & Sumac Sauce
100g sour cream
150g Greek yogurt
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 small clove garlic, crushed
11/2 tablespoons olive oil
1 tablespoon sumac
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Put all the ingredients for the sour cream sauce together into a bowl. Mix well, cover and set aside in the fridge.
2. Preheat the oven to 220ºC (fan) or 200º (gas).
3. In another bowl put all the other ingredients except for the sunflower oil. Once you have mixed these well, start to shape the mixture into burger shapes. The recipe says the mixture should make 18 small burgers however we did ours slightly bigger and it made about 10.
4. Pour some of the sunflower oil into a non stick frying pan so there is a thin layer at the bottom, about 2mm deep. Put on a medium heat and sear the meatballs in batches for about 4 minutes until they are golden brown.
5. Transfer the meatballs onto a oven tray lined with greaseproof paper and place in the middle of the oven for 5-7 minutes / until cooked through.
6. Serve warm (or at room temperature) with the sauce dolloped on top!
7. ENJOY!
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