Turkey Koftas with Fig and Brown Rice Pilaf
The perfect family meal filled with flavour. Its a crowd pleaser.
I made this totally on my own. It is a simple and delicious dish.
I know we will be having this one again!
You could prepare the mince mixture for the koftas the day before and possibly the onion and garlic for the rice to make it a quick weeknight meal. Its pretty quick anyway.
We would increase some of the spices and garlic to add a bit more punch.
We cooked ours in a frying pan and inserted the skewers at the end. I worked well.
- Isabella
Ingredients
Koftas
500g turkey mince
1/2 cup of stale bread crumbs
2 spring onions sliced thinly
2 cloves of garlic crushed (I used 5)
1/4 tsp all spice (I'd use 1/2 tsp next time)
1/4 tsp ground coriander (I'd use 1/2 tsp next time)
1/4 tsp ground chilli (I'd use 1/2 tsp next time...we like it spicey)
2 tsp olive oil
100 grams of baby spinach leaves
1/3 cup greek yoghurt
1 spring onion
Fig and Brown Rice Pilaf
2 tbsp olive oil
1 small onion, chopped finely
2 cloves of garlic crushed
1 tbsp finely grated orange rind
1 tsp ground cinamon
1/2 tsp ground cummin
1/2 tsp ground corriander
1 1/2 cups of brown basmati rice (300g)
1 cup of salt reduced chicken stock (250 mls)
1 1/4 cups of water (310 mls)
1/3 cup (70g) chopped dried figs optional
1. To make the koftas, combine turkey, breadcrumbs, onion, garlic and spices in a large bowl. Roll 1/4 cup of mixture into long oval shapes (you should have 8). Place koftas on an oven tray lined with baking paper; refrigerate for 1 hour.
2. Make fig and brown rice pilaf.
Heat oil in a large saucepan over a medium high heat; cook onion and garlic for three minutes or until soft. Stir in rind and spices; cook for two minutes or until fragrant. Add rice; stir to coat. Add stock and the water; bring to the boil. Reduce heat to low; cook, covered tightly, for 30 minutes or until tender. Remove from heat; stand, covered, for ten minutes. Stir in figs. Season to taste.
3. Insert a skewer into each kofta; brush well with oil. Cook koftas on a heated gill plate, (or grill or BBQ) on medium-high heat, turning occasionally, for 8 minutes or until cooked through.
4. Serve koftas with fig and brown rice pilaf, spinach and yoghurt; sprinkle with extra spring onion.
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