Page 12 - Dainfern Valley Issue 3_2023

WINTER RECIPES BAKED LAMB MEATBALLS IN GOOEY BAKED CLEMENTINE
TOMATO AND RED WINE SAUCE CHOCOLATE POTS
Serves: 6. Preparation time: 30-40 minutes Serves: 6. Baking time: 10-15 minutes
INGREDIENTS INGREDIENTS
COMFORT • 750g lamb mince • ¼ cup raw cacao powder
• ¼ cup honey (or coconut sugar, or maple syrup)
For the meatballs
• 1 red onion, finely chopped
• ¼ cup coconut oil, warmed until liquid
• ¼ cup nut butter (I like macadamia)
• Half cup feta, crumbled
FOOD • 2 Tbsp each of chopped fresh mint (or coriander) and parsley • 1 heaped tsp clementine zest
• 1 tsp dried coriander
• ¼ cup water
• 1 tsp dried cumin
• 1/2 cup buckwheat or coconut flour
• 1 tsp freshly ground black pepper
• ½ tsp baking powder
• 1 tsp salt • 1 tsp vanilla extract
As the end of winter approaches, there's For the sauce • 3 eggs, lightly beaten
• 1 tsp sea salt flakes
• 2 Tbsp olive oil
nothing like a hearty meal. Here are two • 1 large or 2 small cloves garlic, peeled and chopped INSTRUCTIONS
delightful recipes to enjoy as the chilly • 1 tsp dried chilli flakes or 1 fresh chilli, de-seeded and finely 1. Preheat the oven to
chopped
season makes way for spring. • 1 cup red wine 180 °C. Lightly grease
• 1 tin chopped, peeled tomatoes
six ramekins.
• 4 Tbsp tomato puree 2. Mix all of the
• 4 Tbsp chutney (or 2 Tbsp sugar) ingredients, except
• 1 packet spaghetti (I used wholewheat) the salt together in a
food processor until
INSTRUCTIONS smooth.
1. Preheat oven to 180C and add boiling water to a large pot on high 3. Divide the mixture
heat. between the
2. Mix together the mince, half the onion, feta, herbs, and spices. ramekins and then
Roll the mixture into golf-ball-sized meatballs, and if possible, sprinkle a pinch of
refrigerate for 30 minutes to firm. sea salt flakes over
3. Heat olive oil in a large pan on maximum heat, brown the each pudding.
meatballs on all sides (2-3 minutes). Remove and set aside in 4. Place the ramekins
a large open casserole dish. Reduce the heat to medium, add onto a baking tray,
onions, garlic, and chilli, and fry gently until the onions soften (2-3 place in the oven
minutes). Add this mixture to the meatballs. and bake for 10
4. Mix red wine, tinned tomato, tomato puree, and chutney in a minutes, or until
separate jug. Pour this over the meatballs and onions in the just cooked but still
casserole dish. a little gooey in the
5. Bake at 180C for 30-40 minutes until the sauce has reduced and centre.
thickened, turning the meatballs halfway through. Cook the 5. Remove them from
spaghetti as per packet instructions. Season the sauce to taste the oven and serve
with salt, pepper, and sugar (if necessary). with double-thick
6. Serve the meatballs and sauce over the spaghetti with a sprinkling cream.
12 of fresh parsley.