Serve the saucy frikkadels alongside the couscous with a handful of baby spinach and fresh basil.
Frikkadels in Spicy Turmeric Sauce with Couscous and Fresh Leaves
Ingredients
- Frikkadels
- 350 g Eskort Mini Frikkadels
- Olive oil, for frying
- 250 ml (1 C) cream
- Turmeric Sauce
- 250 ml (1 C) spring onion
- 2 cloves garlic
- 1 red chilli, deseeded
- 15 ml (1 T) turmeric
- Zest and juice of 1 lemon
- 60 ml (¼ C) olive oil
- Salt and pepper, to taste
- Couscous
- 750 ml (3 C) uncooked couscous
- 5 ml (1 t) salt
- 5 ml (1 t) vegetable stock powder
- 30 ml (2 T) olive oil
- 5 L (6 C) boiling water
- Fresh Leaves
- 1 handful baby spinach
- 250 ml (1 C) fresh basil
- Allergens
- This recipe contains wheat (gluten), soya (soy) and dairy (lactose).
- Substitutions
- Mini Frikkadels (soy, gluten): Decase our Gold Medal Pork Sausages, form small meatballs with the mince and fry in olive oil until cooked and golden brown.
- Cream (lactose): Use coconut cream or Orley Whip.
- Couscous (gluten): Use quinoa or cauli-rice.
Method
- Frikkadels in Turmeric Sauce
- Blend all the ingredients together in a food processor or blender until a paste forms.
- Heat olive oil in a frying pan over moderate heat and fry the frikkadels for 5 minutes.
- Stir in the turmeric paste and swirl the pan to coat the frikkadels.
- Pour in the cream and allow to simmer for 5 more minutes.
- Couscous
- Add couscous, salt, stock powder and olive oil into a large mixing bowl and mix well until couscous is completely coated.
- Pour in the boiling water and cover with a plate or cling wrap.
- Once the couscous absorbs all the water, use a fork to fluff the grains before serving.
Serve
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