I was recently invited by Red Tractor to take part in a recipe challenge.
I also thought of a photo I once saw of a middle eastern mint lemonade that I had always intended to try and so there it was. My meal:
Spiced Turkey Meatballs With Flatbreads, Tzatziki and Halloumi Salad served with a mint lemonade slushie.
Like all good plans they don’t always go the way you want. I forgot to get yoghurt..then my two cucumber mad daughters munched a whole cucumber in two days and I simply have not found enough time to make the lemonade as yet! Arrgghh.
BUT.. I have made my meal of turkey meatballs and flatbreads, with cous cous and halloumi salad and it was good. So good.
You will need:
For the meatballs:
900g of turkey mince ( I used 7% fat mince from Aldi – red tractor approved of course)
3 small British shallots minced or diced ( red tractor approved)
1 large bunch of flat leaf parsley finely chopped ( red tractor approved)
1 cup of breadcrumbs
1 tbsp of oregano
1 tbsp of Garam Masala
1tsp of allspice
1/2 tsp of crushed black and pink peppercorns
1/2 tsp of seasalt
For the flatbreads:
250g of plain flour
150ml of warm-hot water
1tbsp of olive oil
1/2 tsp of garam masala
1/2 tsp of oregano
1\2 tsp of seasalt
For the cous cous
250g of cous cous
400ml of boiling water
Lemon zest and 1tbsp of juice
For the salad:
Little Gem Lettuce ( red tractor approved)
Spring onions ( red tractor approved)
Mix together all meatball ingredients apart from oil in a large bowl. Use your hands to ensure it’s all well blended.
Form meatballs ( size is entirely up to you- the smaller they are the quicker they will cook) and place on an oiled tray or plate. Refrigerate for at least 30 minutes to firm up and make them easier to cook. Whilst your meatballs are in the fridge make the dough for your flatbreads by combining all dry ingredients and then adding your oil and warm water and mixing quickly to make a dough, knead on a floured surface for 5 minutes then cover and rest for 20 minutes.
Prepare your salad now and assemble it all but the halloumi and molasses. Cover and set aside. Once out of the fridge, heat an oiled pan and start to cook your meatballs. You may need to cook in batches. Once cooked place in a foil covered dish in a warm oven to keep warm and moist.
Roll your flatbread dough into a sausage and cut into six pieces. Roll out each piece into a thin circle ready for cooking.
Make your cous cous by following packet instructions – we kept ours simple with a bit of butter and lemon but feel free to experiment with flavours and herbs. Cover while you cook your flatbreads and halloumi
Place a pan on a high heat ( no oil required) until almost smoking. Cook your flatbreads one at a time, you can tell when one side is cooked ( approx after 1-2 minutes) as it will start to bubble up in areas, you then need to turn it over and cook the other side for about 45seconds. Don’t worry if some bits are blackened and scorched – it adds to the flavour. Sprinkle with sea salt and oil as soon as you remove from pan and place in a dish wrapped in a clean tea towel to keep soft and warm. Using your already hot pan drizzle some chilli oil in and place your sliced halloumi in carefully. Cook until golden and put atop your salad.
Serve your meatballs, flatbread, cous cous and salad with a dip or two – Tzatziki would be best but if not sour cream and a chutney would work well.
We all thoroughly enjoyed this meal. The meatballs were succulent and full of flavour. I don’t often cook with Turkey mince but I can certainly see this changing!
Let me know if you try.