Saturday, 5 June 2010
Recipe: Chicken Köfte with Vegetables
2 portions of chicken köfte
3 medium new potatoes, scrapped, or skins left on and cut into chunks, if using small new potatoes leave whole and use 2 portions
2 portions of sweetcorn
2 portions of peas
2 portions of green beans
1 roasted red pepper
4 sundried tomatoes
2 cloves of garlic, peeled
salt and pepper
Cook the köfte how you prefer. I put them on a baking tray and baked at 200c for 15 mins. If you prefer you can use any other type of meat such as chicken or meatballs, just cook them in the normal way.
Boil the potatoes in one saucepan and the sweetcorn, peas and beans in a second saucepan and boil until cooked.
Whilst these are cooking, in a blender add the roasted red pepper, garlic cloves and sundried tomatoes and process to form a rough paste. Add olive oil to create a loose paste that can be used to coat the completed dish.
Season with salt and pepper.
Once the köfte and vegetables have cooked, transfer them to a large bowl and mix in the paste.
You may not want to use all of the paste, if this is the case, put the remainder in a screw top jar and store in the fridge. It can be used to toss with pasta or used as a dip for crisps etc.