Dinner was a request for the Skewered meatballs with Rosemary Flatbread, and Carrot Salad that was featured on last week's Junior Masterchef masterclass.
Here is my version adapted to the TMX.
Meatballs (though I think of them more as kebabs).
Ingredients
2 tsp cumin seeds
2 tsp coriander seed
1 tsp paprika
2 tbsp parsley
2 tbsp coriander
sprig rosemary
1/2 onion
400-500g beef (cubed)
zest 1 lemon
Method
Place cumin and coriander seed in bowl and cook 3min 100° sp 1
mill 20 sec sp 8
set aside
add onion, parsley, coriander, rosemary and lemon zest
chop 6 sec sp 5
Add meat and spices and mix to a smooth paste - closed lid position, pulse 4-5 times.
Place around a soaked skewer or rosemary stalk. (I did both and don't think using the rosemary stalk skewers added anything - though maybe as I'd added rosemary to the recipe).
I cooked mine in the oven for 15 mins but would be lovely grilled, fried or bbq'd.
Rosemary Flatbread
There recipe was
1 1/2 tbsp EVOO
1/2 cup warm water
250 g plain flour
1/2 tsp salt
1 tbsp rosemary
I mixed this up and then kneaded for 2 mins but it was too dry so added more water and rekneaded. It should be elastic and slightly moist but not too sticky.
Leave to stand for 20 mins, then break into small balls (1 inch round approx), and roll out on a floured surface (will need quite a bit of flour) until thin. Heat a non stick pan and dry fry the flatbreads.
Salads
I didn't make their carrot salad as it didn't appeal to us, but made 2 salads
1. Carrot, cabbage, green capsicum, parsely and coriander - chopped in the TMX with the juice of a lemon.
2. Tomato and Cucumber salad - chopped tomato and cucumber, tossed with chopped parsley and coriander and olive oil.
3. Didn't have any spinach so served plain yoghurt.
This meal was a winner and everyone liked all the components. Very easy to make and lovely and fresh with the parsley and coriander.
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