ok, I don't like this new format so I'll just type in this box
like the 'good old days' LOL
this dish is Lucky's fault because she's had me thinking
about gazpacho lately. tonight I wanted to make a
gazpacho with a real twist. Lets just say this was a HUGE
hit and we were both mmmmm'ing our way through
dinner.
for the sauce add to the blender:
3 fresh very ripe tomatoes
1/4 of a small red onion
2 (or more) large cloves of garlic
good squirt of olive oil
splash of vinegar
S&P to taste
now I wanted to add some Indian spices to this, but they
need to be heated up and I didn't want to heat the sauce.
so I heated a tiny saucepan with about 2 tablespoons of
peanut oil in it, and added to it
1/2 teaspoon whole coriander seed
1/2 teaspoon cumin seeds
after that sizzled for a bit I poured it through a strainer
into the blender. then added a dash or two of cinnamon.
the final touch is to add a couple heaping tablespoons of
mango chutney. give that a good whiz and let it sit.
now for the nut balls:
I used ground pork but other meats would work, and I'm
sure there is a veggie way to do this if you are creative.
instead of using breadcrumbs I smashed up a bunch of
walnuts in the mortar and pestle. it took a while but I got
there. I probably added 1 part of nuts to 4 parts of meat,
so it's quite nutty. Also added a couple tablespoons of
good curry powder, couple tablespoons of peanut oil, salt
and pepper to taste.
brown the meat balls and drain on paper towel.
I served this in a wide bowl with the sauce ladled down
first, then arranged nutballs on one side, and sauted
brocolini on the other side. The nutty/curry flavor of the
balls with the sweet rich tomato sauce is MAGIC!!
like the 'good old days' LOL
this dish is Lucky's fault because she's had me thinking
about gazpacho lately. tonight I wanted to make a
gazpacho with a real twist. Lets just say this was a HUGE
hit and we were both mmmmm'ing our way through
dinner.
for the sauce add to the blender:
3 fresh very ripe tomatoes
1/4 of a small red onion
2 (or more) large cloves of garlic
good squirt of olive oil
splash of vinegar
S&P to taste
now I wanted to add some Indian spices to this, but they
need to be heated up and I didn't want to heat the sauce.
so I heated a tiny saucepan with about 2 tablespoons of
peanut oil in it, and added to it
1/2 teaspoon whole coriander seed
1/2 teaspoon cumin seeds
after that sizzled for a bit I poured it through a strainer
into the blender. then added a dash or two of cinnamon.
the final touch is to add a couple heaping tablespoons of
mango chutney. give that a good whiz and let it sit.
now for the nut balls:
I used ground pork but other meats would work, and I'm
sure there is a veggie way to do this if you are creative.
instead of using breadcrumbs I smashed up a bunch of
walnuts in the mortar and pestle. it took a while but I got
there. I probably added 1 part of nuts to 4 parts of meat,
so it's quite nutty. Also added a couple tablespoons of
good curry powder, couple tablespoons of peanut oil, salt
and pepper to taste.
brown the meat balls and drain on paper towel.
I served this in a wide bowl with the sauce ladled down
first, then arranged nutballs on one side, and sauted
brocolini on the other side. The nutty/curry flavor of the
balls with the sweet rich tomato sauce is MAGIC!!
so happy to hear
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