RECIPES

Spiced Yorkshire beef meat balls with roasted red peppers & homemade flat bread

Spiced Yorkshire beef meat balls with roasted red peppers & homemade flat bread

Serves 4
 
Meat Balls recipe
  • 500 g lean minced Yorkshire beef
  • 1 free range egg
  • ¼ teaspoon sea salt flakes (we are using Maldon)
  • 50 g soft fresh bread crumbs (Homemade bread no salt in bread)
  • 2 teaspoons ground cumin
  • ½ teaspoon cinnamon pinch of cinnamon
  • 4 cloves of fresh smoked garlic peeled and finely crushed
  • 2 finely diced red chillies.
Method – mix all ingredients together and form into meat ball shapes
 
Pan fry until golden colour and place onto a roasting tray to cover with the tomato sauce and finish cooking in the oven.
 
Use 4 tablespoons of Rapeseed oil to fry the meat balls.
 
To make the sauce
 
Yorkshire Rapeseed Oil to fry the onion and garlic mix 9 we are using Wharfe Valley Farm)
  • 1 small red onion peeled and finely chopped
  • 1 large bay leaf
  • 1 tablespoon tomato puree
  • 2 tins of chopped tomatoes (we are using Naploina with low salt)
  • 1 green pepper de seeded and cut into fine dice.
  • 200 g chick peas taken from a tin of chick peas and well washed.
  • 2 tablespoons of raisins
  • 1 tablespoon runny Honey ( we are using Harrogate Honey)
  • Zest and juice of 1 large orange
 
To make the sauce
 
Fry the chopped red onion and garlic in oil until it has softened then add the chopped green pepper and bay leaf
 
Add the tomato puree and cook out for 2 mins
 
Add all the other ingredients and allow to finish off cooking slowly for 10 mins add a little water if necessary to give a loose consistency.
 
Once the favours have come together pour over the meat balls and bake at 170oc for another 20 mins until hat and cooked through
 
Serve the tomato meat balls on the homemade flat bread with roasted red pepper and salad.
 
Roasted red peppers
 
2 small red peppers
 
Simply place the red pepper whole in a roasting tray and rub the skin with rapeseed oil and move around so the skin gets contact on the base of the tray at least 3 times during cooking. bake in a hot oven at 210ᴼc until the skin has started to go brown this will take 10- 20 mins depending n the size of you red pepper. Once cooked remove from the tray still leaving the pepper whole and place in a bowl and cover the bowl tightly with cling film and allow to steam (the bowl will fill with hot steam and helps to lift the skin from the red pepper)
 
Once allowed to cool simply peel of the skin and remove the centre core of the red pepper.
 
Disguard the seeds and skin then cut the peeled red pepper into strips for serving
 
Flat bread recipe
 
200 g Wholegrain Organic millers flour (we are using Yorkshire Millers)
 
1 tablespoon of rapeseed oil + 1 tablespoon smoked paprika
 
NO SALT + 1 teaspoon Nigella seeds
 
1 small bunch of chopped mixed fresh herbs we are using chives, basil and thyme
 
Cold water to bind+ 1 teaspoon of coriander + Large pinch of cinnamon
 
Simply mix the ingredients together and bind with cold water then roll flat with a rolling pin to the size you like and pan fry in a dry pan for 1-2 mins each side on a medium heat until cooked through- cut into wedges for serving.
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