PV GFS Turkey Polpettini With Beet Curry and Creme Fraiche

Method

Method

  1. Heat the oil, then add all the spices and cook over a low heat for 1-2 minutes.
  2. Next add the onions and garlic and cook again until the start to take a little colour on the edges.
  3. Stir in the tomato puree and stock and bring to the boil.
  4. Simmer for 5 minutes to reduce roughly by half the original volume.
  5. Add the beets and cook again gently until the stock is well reduced and coating the beetroot nicely, not too thick.
  6. Check the seasoning and adjust if needed.
  7. Place the mince, cooked onion, garlic, pine nuts, olive oil, breadcrumbs, and 2 tbsp of whipping cream into a bowl and mix well.
  8. Season well with salt and pepper.
  9. Form into 20 small balls, then chill well.
  10. Heat the oil and gently cook the meatballs for 15 minutes to lightly brown and cook through.
  11. Place the curried beets into deep bowls. 
  12. Top with the cooked turkey polpettini.
  13. Finish with a few sprigs of coriander and a small spoon of crème fraiche on top of the beetroot.

Ingredients

Prep time: 20 minutes

Cook time: 15 minutes

Serves: 4

  • 500g turkey mince

  • 1 tbsp pine nuts

  • ½ small onion finely chopped, sautéed for 15 minutes

  • 1 clove garlic, crushed

  • 2 tbsp olive oil

  • 2 tbsp whipping cream

  • 3 tbsp dried breadcrumbs

  • 1 tbsp olive oil

  • salt

  • freshly milled black pepper

  • 2 tbsp any oil will do

  • ½ tsp cumin seeds

  • ½ tsp black onion seeds

  • ½ tsp fenugreek

  • ¼ tsp dried chilli with seeds

  • ½ tsp turmeric

  • 1 red onion, finely chopped

  • 2 cloves garlic, chopped

  • 2 tsp tomato puree

  • 200mls game or chicken stock

  • 500g cooked beetroot, any colour, cut into ½ cubes

  • 150g thick crème fraiche

  • few leaves of fresh coriander