Take it away, Chantel:
Well I have never shared a recipe before so I am a little
bit excited about it. I love cooking and I love eating, however my
work/home/study life usually puts a dampener on my creative time in the kitchen.
But that’s all about to change… I am working on freeing myself up to engage in
more of the things that I enjoy to do, and creative cooking is definitely one
of them!
that needed doing this day. The conversation went back and forth with myself in
my head, and eventually got to the dreaded question of ….. what’s for dinner?! What miracle creation can I produce with the limited produce
available in my refrigerator for dinner? I had some pork mince that needed to
be used up, so my protein was sorted and I thought it might be cool to make
them into meatballs (pretty creative for me). The rest would be conjured up
with whatever vegetables I had available.
Do you ever have those mornings where you get into the car
and drive on autopilot, so consumed in thought that by the time you have worked
through your entire schedule you are at your destination thinking, “Jeez
that was quick. How did I even get here?” If this is you too, I
am here to tell you that this is very hazardous and I’m suggesting you STOP
IT!!!! Why, you ask – because that’s not living in the present. Enjoy your
beautiful scenic tour and music before you start your days work. I promise, you
will walk through your work doors more refreshed, happy and ready for what’s
ahead! And the second reason… Have you seen the side of my car?
Anyway, before I give you the recipe, I have to tell you
what is so good about my meatballs and mash that made me want to share it with you.
- They were super delicious and a bit “gourmet!”
- I used ingredients that are staples in my house, and should
be in yours. - I used ingredients that are whole foods (no canned,
bottled, or sachet sauces) - It was easy to make (especially with a thermomix, more on
that to come) - No sugar, gluten, dairy (except some organic butter,
because that guy is definitely welcomed) or any other disruptive food
additives.
Ok, so now that you are convinced as to why to give them a
go, here is HOW!
have been holding back sharing recipes with you all – I have a thermomix (if
you don’t know what this is or someone who has one, sorry but you haven’t
lived). It makes chopping, cooking, steaming super easy and super quick so I
find myself not even knowing how to convert what I cook to normal pots and pans
and oven talk. But I’ve decided to not be so selfish and try!!! Kate Callaghan
it’s seriously time you invest!!!!! With your skills you will be dangerous with
this in your kitchen!!!!
(Kate’s note re Thermomix pushing – I’m considering it, although I do kind of like working with multiple pots and pans and hanging out in the kitchen, tasting as I go. Not sure my husband agrees, considering he is left to deal with the aftermath)
Meatballs & Mash
 |
| It tastes better than it looks, I promise! Still working on my presentation skills! |
- 400g of pork mince
- 3 cloves of garlic
- 1/2 red onion
- 1 carrot
- 1/2 capsicum
- 1 egg
- Sprinkle of coconut flour
- Fresh herbs from my garden (chives, parsley, mint) (If you’re reading this, not sure if Chantel has enough herbs in her garden for everyone, so you may need to source your own. Just sayin’)
- 1 large tomato
- 1/2 onion
- 1/2 zucchini
- Salt and pepper
- Water (to adjust consistency)
- 1/2 cauliflower
- Butter (grass fed, organic)
- Yeast Flakes
- Salt and pepper
Method:
Meatballs
- Chop garlic, onion, vegetables and herbs in a food
processor (or thermomix bowl). Transfer to mixing bowl - Add pork mince and egg and combine (easiest to use your hands). If too runny, sprinkle with some coconut flour to absorb excess
moisture - Roll in hands to make small rissoles/meatballs
- Now this is where it gets challenging. I steamed my meatballs
in the varoma part of the thermomix for 25 mins. So alternatively you could
bake your meatballs in the oven, steam them, or cook slowly on the pan with
coconut oil.
Napoli Sauce
- Add all ingredients into the food processor (thermomix) and blend to form a liquid
- Add water if the mixture is too thick. Season with salt and
pepper. - Heat in saucepan or thermomix.
Cauliflower mash
- Boil/steam cauliflower in pot or thermomix
- Strain water and add cauliflower to food processor/thermomix
or mash with fork - Add tablespoon of butter, salt, pepper and yeast flakes to cauliflower mash (I don’t know about you but these yeast flakes remind me of parmesan cheese)
Serve mash on bottom, meatballs and sauce over the top.
Garnish with fresh herbs.
my car park creation was a quick and tasty success. Made easier of course with
my “Thermy” (pet name for my thermomix). So what do you think? No
need for traditional pasta and bottled sauce when you have this easy
alternative.
 |
| Thermomix in action, steaming the meatballs |
P.S. If you are wondering, no I’m not a thermomix
consultant. Its just a joy to work with and legitimately easier. I still have a
slow cooker and pots and pans 🙂
