Saturday, April 15, 2017

Adventures with Herbie’s Spices - Beef ‘Not quite falafel’

This is a Saturday favourite dish.  It uses Ras El Hanout – a spice mix common to North Africa.  It is fragrant spice mix that contains paprika, cumin and ginger.  We serve with grated carrot and boiled peas.

The prepared meat balls just before sprinkling dried thyme over the top.

3 tablespoons of Ras El Hanout (we used Herbie’s Spices mix)
Handful of parsley (we used parsley from the garden)
4 young dandelion leaves (from the garden)
4 cloves of garlic, pealed
1 red onion, pealed
1 brown onion
3 cups of almond meal
1kg beef mince (we used a 100 day aged angus beef mince from Coles)
3 teaspoons dried thyme
1.    Place dandelion leaves, parsley, onions, garlic and parsley in Thermomix and chop finely (about 7 seconds on speed 7).
2.    Place almond meal and Ras El Hanout in bowl and mix well.
3.    Add contents of Thermomix bowl to almond mix and mix well.
4.    Add mince to other ingredients and mix until thoroughly blended.
5.    Roll into golf ball size balls and place on oven tray
6.    Sprinkle dried thyme evenly over meat balls.
7.    Place in oven at 180 degrees Celsius for 45 minutes
8.    Check they are cooked through.
9.    Serve with choose of vegetables.
Note: Herbie’s Spices Ras El Hanout is sold in 40 gram packets.  It is a blend of 23 different spices including saffron.  We varied the recipe that was published in Delicious Magazine’s April 2017 edition on page 62.  That recipe was for “Cauliflower & Lamb ‘Not Quite Falafel’.

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