Thursday, 3 November 2016

Moroccan Meatballs. Catering For An Army!

We are always looking for new recipes to cook.  The missus came home with a SuperValu (Irish supermarket) leaflet yesterday.  So we decided to give it a whirl on top of the range.  



Moroccan Meatballs With Couscous.

It only takes ten minutes preparation and 30 mins to cook.  You make 24 meatballs from 454g of minced beef.  Season it with salt and pepper and cook in the oven for 15 mins.  We cooked it on a baking tray on top of our range.  

Meanwhile (back at the ranch or smallholding) I warmed the olive oil (where's Popeye?)  and a chopped onion in our skillet on top of the range.  Then we added a teaspoon each of garlic, cumin, coriander, turmeric, ginger and added 2 tins of chopped toms.  Let it simmer for 10 mins and seasoned with salt and pepper.   Then we cooked the meatballs in the sauce for another ten minutes.  

To serve we made couscous from a packet and just added boiling water.  The meal was different but nowhere spicy enough for me.  I think it's with using dried spices.  We could do with some ethnic food shops moving to West Cork.  

We also made too much.  It was supposed to be enough for 6 people after all.  Hence the catering for an army title.  Do you make too much food?  I am also told that I use every pot and pan when I attempt to cook.  I have lived in this house for thirteen years and I still don't know where any cooking utensils live!

Did I tell you about the time when I asked my wife once to order me a kebab?  In England you can get mild, medium or hot.   I told her to tell them tell to make it 'super hot'. 

Inside the kebab house. 

"Are you sure?"

"Yes that's what he wants."

Half an hour later.  I takes a bite of my Doner kebab.  I think I had just swallowed some volcanic lava.  I was like a mad bull.  But the steam was coming out of my head not my nostrils.  I honestly thought I was going to die.  Oh and drinking pints of water, beer, flower vase water..., does not work.  I never asked for a 'super hot' Doner kebab again!


16 comments:

  1. I love meatballs, often do a batch lot and freeze the meatballs to do with various sauces usually have them with pasta although they are lovely in a pitta bread with salad but a bit messy :-)

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  2. Hi Dawn. Never thought of putting them in a pitta bread. We made Shami kebabs in pitta breads the other day. Forgot to take a photograph. They tasted OK. But again not spicy enough for me. I had to pour some hot spicy sauce on them!

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  3. Love meatballs. Great sauce. I like a bit of spice but not so my head steams. Who on earth can eat it that hot....and enjoy it!

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    1. I think it's always been a lads thing too who can eat the hottiest curry, kebab...? I remember going in Indian curry houses just so you could get a few pints of lager when the pubds were closed. Most of the time you left half of your meal, you would be that bloated! Meatballs are great with some spice.

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  4. PS we always make too much. The kids get bowls of leftovers whether they like it or not, some goes in the freezer and stays there till I chuck it. What a waste.....but it is 'just in case' half the island decides to pop in

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    1. Our dogs, livestock or the local wildlife always get our left overs LA. Thanks!

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  5. I often make too much for the two of us and then I don't want to eat it again the next day. Peter sometimes takes cold Spag Bol for his dinner at midday and says he enjoys it. The meatball concoction sounds easy enough. I don't follow recipes and make things up as I go along. For hot dishes I leave it to the curry house because they do it much better than I do. I love hot spicy food.

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    1. Hi Rachel. We make Spag Bol pizza. The curry houses do make it much better but it's a lot cheaper to make your own. Did you see the Fenerbahce wonder goals? I think the special one will be getting a war chest for a new defence for Christmas.

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    2. He looked angry this morning. I didn't see the goals.

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    3. He will get it right Rachel. I think he's taken on a lot big job than every body thought it would be. Watched the FA Cup match between Eastleigh and Swindon. It's still a magical 'Roy Of The Rover's competition.

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  6. chris South Australia4 November 2016 at 00:11

    next time you eat something too hot, drink milk. Water only
    makes it feel hot again. I used to beat an egg with a fork
    then toss in a packet of dry soupmix and leave it for a while to 'season' the egg. Then 500g good mince was mixed
    in and left to season. Then cook as you usually do.

    Chris South Australia

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    1. Thanks Chris. The Lassi yogurt drinks served in Indian restaurants are very good. I like to drink a few cool pints of bitter or lager with a spicy meal. Thans for the recipe!

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  7. To cool the mouth after very hot spices a teaspoonful of sugar will do the trick.
    Water is a definite no ,no !

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  8. Thanks Heron. I didn't know that trick.

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  9. The vindaloo of the kebab world.

    I once saw a curry in Blackpool, supposedly hotter tan vindaloo, called a Bengal Pal. Just had to try it, macho image at stake. It was exactly as you describe. Never again.

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    1. Hi Cumbrian. Just seen your comment. Bengal Pal sounds great for a lad's night out and like you say, macho image at stake. Last time I was there, many moons a go. There was a b & b advertising "Midnight Curries." The things you do to get a few more pints of lager when they pubs are closed!

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