Platter Black Eye Bean Meatballs

Black Eye Meatballs with loaded Spaghetti

Black Eye Bean Meatballs & Loaded Spaghetti

Platter Black Eye Bean Meatballs
We’ve gotten over  the holidays but still have a bit to go to see the other side of Winter which is hard.  Unless of course you live in Australia or other sunny climes.  Comfort food is a natural requirement in the cold but when you’ve had wall to wall chocolate for 2 weeks most of us are contemplating getting our jaws wired.

kale and brocoli
kale broccoli and lemon blitz

This recipe is a healthier version of spaghetti meatballs that will still satisfy even without the grease or the heavy sauce.  The sauce is ultra-lightweight and the meatballs leave much of their meat fat behind in the baking tray rendering them more healthy than usual.  I’ve used black eye beans for added non-meat protein.  The tins of beans I buy are pre-cooked and called black eye beans, on the tin it says they’re also known as black eye peas but I’m no expert!
The spaghetti gets ‘loaded’ up with extra nutrients in the form of blitzed and blanched kale and broccoli.  I’m loving my food processor lately and using it to speed up the cooking process of whatever I can.  Cooking the veggies in this way means minimal loss of nutrients as they are quickly blanched and ready to serve .
Bowl of Meatballs
Black Eye Bean Meatballs & Loaded Spaghetti
Serves 6.
(leftovers reheat well in the microwave.)
You will need:
2 x 400g packs round steak beef mince (800g total)
2 x 400g tin black eye beans
2 egg
1 red chilli (or use some dried chilli flakes)
1 tbsp cumin
1 tbsp ground coriander
1 red onion
Spaghetti
200ml creme fraiche
zest & juice 1 lemon
Handful Flaked Almond
Grated parmesan and lemon slices to serve
Method:
Pre-heat a fan oven to 200C
Use a food processor to blitz the red onion and red chilli then blitz in the eggs.
Place the minced meat and drained black eye beans in a large bowl.
Add the blitzed onion mix to the meat and beans along with the spices (cumin & coriander) and mix well, season with salt and pepper.
Shape into golf-ball sized meatballs placing them onto a baking tray (bit bigger than golfball!).  You should get around 24.
Put these in the oven at 200C for 15 mins and then reduce heat to 180C for 10 mins.
Meanwhile roughly chop the broccoli and blitz in food processor.  Place in large colander.
Blitz the kale and add into the broccoli and mix well, add in the zest of the lemon and mix through.
Boil a kettle of water and with the colander positioned over a large saucepan pour boiling water over the broccoli and kale to blanch it.  Press it with a spatula to squeeze out excess water and set aside.
Toast / dry-fry the flaked almonds and set aside.
Whisk together the juice of the lemon and the tub of creme fraiche in a jug and set aside.
Keep an eye on the meatball cooking time and at around 20 mins go ahead and cook the spaghetti.
When everything is ready, strain the spaghetti and reserve a cupful of the cooking water.
Put the spaghetti into a large platter, mix through the blanched kale and broccoli and the creme fraiche sauce with enough cooking water to coat everything well.
Place the meatballs on top, scattering over the flaked almonds.
Serve with grated parmesan and sliced lemons.
Enjoy!
Til next time, Sheila

p.s. I’ll be posting a video on my instagram and facebook pages over the coming days so check that out if you like!

Food photography Marta Miklinska, Food Styling by Jette Virdi (from cookbook Enjoy!)

White Christmas Biscuit Cake- Recipe 12 of 12 from Enjoy!

White Christmas Biscuit Cake

Food photography Marta Miklinska, Food Styling by Jette Virdi (from cookbook Enjoy!)

Food photography Marta Miklinska, Food Styling by Jette Virdi (from cookbook Enjoy!)

Ta Dah! Recipe 12 of 12.  So I set myself the task of sharing 12 recipes from ‘Enjoy!’ over 12 weeks until Christmas and here we are!!!! It really does just sneak up in the end.  I love it.  I love the lights.  I love the buzz.  I love the frenzy in town and even the panicky feeling that you’ve forgotten something.  I did tweet during the week about something that bugs me though, the idea of the ‘PERFECT’ Christmas, that’s absurd.  We’re being sold perfection as something achievable and desirable and if it does exist then it would imply that there is just one version, the ‘perfect’ version of Christmas.  But Christmas is a unique experience to us all, the things that make us buzz, the movies that we want to watch, the rituals of gift-opening etc.. they vary in every household.  I’m wishing you all a unique and real Christmas.
In light of uniqueness here’s a recipe for a Biscuit Cake instead of traditional fruit Christmas Cake.  There’s still plenty of time and if you’ve kids they’ll love getting involved in the decoration.
Note:
A ‘springform tin’ is one used for cheesecakes that has a spring release on the side so that you can remove it easily.
White Christmas Biscuit Cake
You will need:
For the biscuit cake:
110g unsalted butter, softened
110g dark chocolate (at least 70% cocoa solids)
110g caster sugar
225g McVitie’s Rich Tea biscuits
Assortment of finger biscuits and sweets, to decorate
For the topping:
5 x 58g Mars bars
3 x 100g bars of white chocolate
Method:
Line a baking tray with non-stick baking paper . Place the ring of a springform tin on the paper – you aren’t using a cake tin, just the ring with the base removed to shape the cake.
Beat the butter until it’s smooth, then beat in the caster sugar.
In a separate bowl, break the biscuits into almond-sized pieces.
Melt the dark chocolate (I use the microwave) and gradually beat it into the butter mixture until smooth. Add the broken biscuits and stir well to cover with the cake mix.
Spoon the chocolate biscuit mix into the cake ring. Press it down and out to the sides with the back of the spoon until it’s even. Place the cake in the fridge to set overnight.
The next day, remove the cake ring from the set cake. Turn the biscuit cake upside down and place it on a wire rack – the bottom will be smoother, and it will now be the top. Put some parchment paper underneath the wire rack to catch the drips from the melted chocolate.
Cut the Mars bars into small pieces and melt them in a saucepan with a couple of tablespoons of water, mixing well to form a smooth topping. Pour the melted Mars bar topping onto the biscuit cake and chill it in the fridge for 1 hour. You can keep the piece of parchment paper to use it again for the next layer of melted chocolate.
Break the white chocolate bars into small pieces and melt them in a bowl in the microwave. Remove the cake from the fridge and set the rack back over the piece of parchment paper. Pour the melted white chocolate over the chilled biscuit cake, then carefully transfer the cake from the wire rack onto a cake stand or serving plate.
Have fun decorating with Christmas-themed sweets on top and white chocolate finger biscuits around the side.
Enjoy!
& Have a wonderfully unique Christmas!! Sheila.

A Christmas Collection - selection of recipes - Sheila Kiely

A Christmas Collection

A Christmas Collection is a gathering of some of my favourite celebration food from the blog….

a. Melon & Mint      b. Pear & Black Pudding..   c.Vol Au Vent    d. Pate &
e.Roulade 
     f. Galia & Parma     g.Canapes  h.Golden Granola

Centre : Florentines 

I hope you like this selection, you can also search by ingredients over in the sidebar or Christmas if that’s the kind of food you’re after.

‘Til next time, Sheila.

Food photography Marta Miklinska, Food Styling by Jette Virdi (from cookbook Enjoy!)

Golden Granola – Recipe 11 of 12 from Enjoy!

Golden Granola
Treat yourself over Christmas to a delicious crunchy start to your day with this scrumptious golden baked granola.  Thankfully most of my kids don’t eat it & I’ll have a jar of it to sprinkle over yoghurt etc. during the holidays.  Makes for a beautiful gift if you get hold of a nice jar.

Food photography Marta Miklinska, Food Styling by Jette Virdi (from cookbook Enjoy!)

Food photography Marta Miklinska, Food Styling by Jette Virdi (from cookbook Enjoy!)

You will need:
150g porridge oats
150g combination of mixed dried fruit, nuts and seeds (you choose)
50g desiccated coconut (leave it out if you’re not a fan)
4 tbsp golden syrup or runny honey
3 tbsp rapeseed oil
Method:
Preheat a fan oven to 160°C.
Mix the oats, mixed fruit, nuts and seeds and the desiccated coconut on a baking tray.
Drizzle the golden syrup or honey and the oil over them and mix thoroughly with a fork so that nothing is left completely dry.
Toast the granola mixture in the preheated oven for 25 minutes, tossing it with a fork at 5- or 10-minute intervals as it cooks to ensure even toasting.
Leave to cool on the baking tray, then store in an airtight container.
To serve for breakfast, layer up the granola with some natural yoghurt and fruit.
Enjoy! ’til next time, Sheila.

Food photography Marta Miklinska, Food Styling by Jette Virdi

Red Onion Relish – Recipe 10 of 12 from Enjoy!

Food photography Marta Miklinska, Food Styling by Jette Virdi

Food photography Marta Miklinska, Food Styling by Jette Virdi

Simple to make.  Just add time!  As below in the picture you can see how a dollop of red onion relish can lift a simple crostini.  Great in any sandwich or even as a pizza topping and perfect on a cheese board, a jar of this would make a very welcome gift for the foodie in your life.

Caramelised Red Onion Relish
 You can store caramelised red onion relish in a jar in the fridge for a couple of weeks to use whatever way you fancy.
Makes 2 medium jars (2 x 350ml Kilner)
You will need:
6 medium red onions
2 tbsp rapeseed or coconut oil
4 tbsp balsamic vinegar
2 tbsp dark muscovado sugar (or any dark brown sugar)
Method:
Peel, halve and thinly slice the red onions. Heat the oil in a frying pan over a low to medium heat and gently soften the sliced onions for 35 minutes.
Raise the heat to medium and add the balsamic vinegar and muscovado sugar. Stir well and cook for 3–4 minutes, then set aside to cool before spooning into sterilised jars.
Enjoy!
‘Til next time, Sheila.