SPICY TURKEY MEATBALLS WITH CREAMY CAULIFLOWER AND POTATOES
Preheat oven – Electric 180 C/ Fan 160 C, Gas 4
Servings: 4 people
Equipment
- 2 pans
- chopping board & sharp knife
- mixing bowl
- colander
- jug
- whisk
- non-stick frying pan
- Oven proof dish
Ingredients
- 500 g/1lb potatoes
- 1 small cauliflower
- 225 g turkey mince
- 1 chilli
- 3 spring onions
- 3 tbsp half fat crème fraiche
- 2 tbsp parmesan cheese
- 50 g/2oz grated cheese Gruyere goes well in this dish
- 1 tbsp cornflour
- Salt & pepper
- ¼ tsp cayenne pepper
Instructions
- Scrub potatoes and halve. Boil in salted water for about 20 mins
- Break cauliflower int florets and cook for 12 mins
- Deseed and finely chop chilli
- Finely chop spring onions
- Place turkey, chilli and spring onions in a bowl. Season and shape into 20 balls
- Heat non stick frying pan and cook meatballs over medium heat for 15-20 mins
- Reserve cooking water and drain cauliflower
- Arrange cauliflower and potatoes in shallow heatproof dish
- Scatter meatballs over
- Put 75 ml of reserved cooking water into a pan
- Mix cornflour with 2 tsp water
- Whisk crème fraiche into cooking water and simmer.
- Add 1 tbsp Parmesan and half grated cheese
- Add cornflour and whisk until thickened and smooth. Season
- Pour over meatballs and vegetables, sprinkle with remaining cheese and cayenne pepper
- Bake for 20 mins until golden and bubbling