April 2, 2011

Curry meatballs and caraway roasted celeriac

Curry meatballs and roast celeriac

Today was as beautiful as they said it would be! Warm and sunny! So of course I couldn't resist going outside for a while, and I didn't even need a coat, just a t-shirt, and some sunglasses of course.
For dinner I made myself these meatballs in a creamy curry sauce. They were quite spicy because of the curry powder I used and because I added a red hot chili pepper (no, not one from the band..) so if you don't like spicy food; use a mild curry powder and don't add the pepper..
I served them with celeriac, roasted with carway seeds. I diced them to make them look like those potato cubes I used to love, but of course they were nothing like it. Still really good though, you just can't compare them! I'd never cooked with caraway seeds before, but I liked them, they added a nice aromatic taste to the celeriac. I don't really know how else I can use them yet, but I'll probably think of something soon.

Curry meatballs

Curry meatballs (serves 2)
- 400g ground beef
- 2 cloves garlic, chopped
- 1 egg
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp powdered ginger
- 2 tbsp fresh coriander leaves, chopped
- 1 onion, chopped
- 1 red chili pepper, chopped
- 100g shii-take, chopped
- 1 cup coconut milk
- 2 tsp curry powder
- 1 tsp coconut oil

1. In a bowl, combine ground beef, garlic, egg, paprika, ground coriander, ginger and coriander leaves. Mix well (with a fork or your hands), then form approx. 24 small meatballs out of the mixture.
2. Heat coconut oil in a wok or skillet and fry the meatballs until browned on all sides. Transfer them to a plate.
3. In the remaining fat, fry the onion and pepper until soft, then add shii-take, coconut milk and curry powder.
4. Return meatballs to the pan and simmer over low heat for another 5 minutes until meatballs are done and the sauce has thickened.
5. Serve hot with veggies of your choice, and enjoy!

Caraway roasted celeriac

Caraway roasted celeriac (serves 2, as a side dish)
- 1/2 celeriac, diced
- 2 tsp caraway seeds
- black pepper
- 1 tbsp extra virgin olive oil

1. Preheat oven to 175 degrees Celsius and line a baking tray with parchment paper.
2. In a bowl, combine celeriac with caraway seeds, pepper and oil and toss to mix.
3. Spread the celeriac out over the prepared baking tray, don't overcrowd them, and bake for approx. 30-35 minutes until done.
4. Serve hot and enjoy!

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