Thursday, 31 October 2013

Recipe: Quick Köfte Casserole

This is another one of those bits and pieces type of suppers, using whatever you have in the fridge or freezer. If you have any gravy or liquid from a casserole or stew left over don't throw it away, put it in a small freezer container or plastic bag and pop in the freezer to use for such a dish as this one.

I served this with roasted potatoes and pumpkin - see

Ingredients - (serves 2)

2 medium carrots, cut in half lengthwise and then thinly sliced
1/2 large onion, peeled and cut into small chunks
2 small courgettes, cut in half lengthwise and then thinly sliced
cup of peas
couple of portions of köfte or small meatballs
1 cup of chicken stock or whatever you have available
olive oil
salt and pepper


In a large frying pan or wok heat 2 tbsps olive oil then put in all the vegetables, except the peas, and saute until they soften stirring regularly so they don't stick and burn.

Once the vegetables have softened add the köfte or meatballs, peas and stock and bring to a gentle simmer and cook for about 15 mins until the meat is cooked through, add a little hot water if the dish is looking to dry, you want a bit of sauce but not too much.  Season with salt and pepper and serve.

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