Frikkadels in Spicy Turmeric Sauce with Couscous and Fresh Leaves

Atchar Crumbed Pork Neck with Sweet Soya Mayonnaise

Prep Time


Cook Time


Total Time





  • 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 (ΒΌ 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.


  • 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 the saucy frikkadels alongside the couscous with a handful of baby spinach and fresh basil.


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