Chilli Meatballs

From Jamie Oliver's 15 minute meals

Ingredients:

Bulgur wheat:

• 300g bulgur wheat
• 1 preserved lemon
• 1 cinnamon stick

Meatballs:

• 400g lean beef mince
• 1 heaped tsp garam masala
• olive oil 
• 3 jarred red peppers
• 4 spring onions
• 1 tsp smoked paprika
• 700g passata
• bunch of fresh coriander
• 1 x 400g tin of red kidney beans
• pinch of cumin seeds
• 4 tsp fat free natural yoghurt
• 1 lime

Grilled chillies

• 4 fresh chillies

Method

1. Put 1 cup of bulgur wheat, 2 cups of boiling water, preserved lemon and the cinnamon stick into the medium pan and cover, stirring occasionally;
2. Next scrunch the mince with salt, pepper and garam masala;
3. Shape the balls and place balls into a frying pan with oil. Toss regularly;
4. If you don't have a food processor, just finely slice the spring onions. 
5. Get another frying pan and mix together the passata, paprika powder, spring onions and half of the coriander. Add some more pepper and salt for the taste of the sauce 
6. Next grill the fresh chillies. When it has those stripes, you can remove chillies from grill. 
7. Rinse and dry the kidney beans. Add the beans to your meatballs. Next add the cumin seeds to the meat balls. 
8. Slowly add the meatballs with the beans to your  pan with sauce (Jamie advices to transfer the balls to the sauce with tongs, so you can add the beans later) 
9. Remove the cinnamon stick from your 'bulgur' pan. Mash the lemon into the bulgur wheat and serve with the meatball sauce, dollops of yoghurt, charred chilies and wedges of lime, scattered with the remaining spring onions and coriander leaves. 

Bulgar Wheat and Vegetables

Preparation time: 15 minutes Cooking time: about 20-25 minutes

350 gr/ 12 oz/ 2 cups of coarse organic bulgur wheat, rinsed and drained

2 medium onions, finely chopped

1 green bell pepper, diced

15 ml / 1 tablespoon olive oil

30 ml / 2 tablespoons butter

400 gr /14 oz can of chopped tomatoes

600 ml / 1 pint / 2 1/2 cup hot vegetable or chicken stock or water

1 teaspoon salt – please adjust to your taste -

freshly ground black pepper

chopped parsley for garnish – optional-

Rinse the bulgur under cold running water, drain and set a side.

Sauté the chopped onions in olive oil and butter until soft. Add the green bell pepper and chopped tomatoes, cook for another minute. Add the stock (or water) and bring to boil.

Add the bulgur, salt and ground pepper and stir once. Cover and cook over a low heat until the bulgur has absorbed all the stock and stem holes are visible on the surface. It is important not to stir the pilaf during this time. Remove the pan from the heat. Cover the pan with a cloth or absorbent kitchen paper and the lid over the top. The bulgur will continue cooking in the steam and the cloth will absorb any excess moisture. Leave to stand covered, for at least 15 minutes before serving.

Fluff up the pilaf with a fork and serve hot, garnished with a sprinkling of chopped parsley if you would like.

Tabouli (Tabouleh)

6-8 servings

Ingredients

You should begin to soak the bulgar at least 3 hours before serving time so that it can marinate and chill.

1 C. (cup) of dry bulghar
1 1/2 C. boiling water
1 1/2 t (teaspoons) salt
1/4 C. fresh lemon juice
1 t of crushed garlic
1/2 C. chopped scallions
1/2 t dried mint
1/4 C. olive oil
Fresh black pepper
2 medium tomatoes, diced
1 packed C. of freshly chopped parsley

Method

1. Combine bulghar, boiling water and salt in a bowl.  cover and let stand for 15-20 minutes, or until the bulghar is chewable.

2. Add lemon juice, garlic, oil and mint, and mix thoroughly.  Refrigerate 2-3 hours.

3. Just before serving add vegetables and mix gently.

4. Taste and correct seasonings.