The first focus for the Cupboard Challenge was to use up six Italian herb flavoured meatballs that were in the freezer. We’d eaten their compatriots with tomato sauce and spaghetti, but had not been wildly impressed – that’s why the last six were still in the freezer waiting to be cooked.
I’m happy to say they were quite delicious served up like this.
To serve two:
Curry Paste Ingredients
4 cloves garlic
2 red bird’s eye chillies (I remove the seeds – you might like to keep them in and set your mouth on fire)
1 green finger chilli (see above)
1 kaffir lime leaf
a chunk of fresh ginger, peeled
1 teaspoon galangal paste
1 teaspoon tamarind paste
Zest and juice of 1 lime
2-3 teaspoons tamari (or use soy sauce)
A good handful of fresh coriander
Approx. 150g soffritto
Approx. 2 tablespoons rapeseed/canola oil
5 tablespoons passata
1 tin coconut milk
1 chicken stockpot (I’m sure a stock cube would do just as well)
1 handful green beans
1 spring onion, chopped, to garnish
Chuck all the curry paste ingredients into the food processor and whizz until finely chopped.
Heat oil in pan (you need to use one that has a lid – the lid comes later), add meatballs and curry paste. Cook, stirring frequently, until meatballs are browned and spice mix is beginning to release those yummy oils.
Add passata, coconut milk and stockpot. Stir well, bring to the boil then lower heat. Cover pan with lid (there’s the lid!) and gently simmer for around 20 minutes, stirring occasionally.
Drain noodles, ladle on meatballs and sauce, scatter with chopped spring onion, say, “ta-da!”
So that’s what I cooked up. What would you have done with the six bland meatballs?