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THE PERSIAN COUSCOUS

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Sometimes it’s worth putting in a little extra time for a plate packed so full of flavour it’ll convince even the most dubious of friends of your past life in professional cookery. Dig in to our proper tasty beef and pork Smokey Balls, cooked low and slow in a rich, persian-spiced tomato sauce, served with a herby side dish of pomegranate and toasted almond couscous


Serves

Serves 4



Prep time

Prep: 15 mins



Cook time

Cook: 1.5 hours



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RECIPE

SMOKE_Couscous


smokey-balls


PERSIAN TOMATO SAUCE

Qty. Item
800g Plum tomatoes
400g Chopped tomatoes (tinned)
1 Garlic cloves
1 tsp Tumeric
1 tsp Ground cumin
0.5 tsp Ground cinnamon
2 tsp Caster sugar

COUSCOUS

Qty. Item
200ml Vegetable stock
60ml Olive oil
200g Couscous
100g Pomegranate seeds
1 Red onion
50g Almond flakes
25g Fresh coriander
25g Fresh mint
25g Fresh parsley
1 Lemon (zest)

GREAT WITH

A zingy drizzle of mint yoghurt. Just grab a little fresh mint, roughly chop and mix it through natural yoghurt to taste

METHOD

Cook the tomato sauce…

Preheat 3 tbsp veg oil in a large saucepan. Roughly quarter the plum tomatoes and cook off in the pan with a clove of garlic (diced) for 10 minutes. Add the turmeric, cumin, cinnamon and sugar, and stir well before cooking for a further 10 minutes.

Add the chopped tomatoes, stir well, cover and simmer on a low heat for 45 minutes, stirring often. If the sauce reduces too much, just add a little cold water to thin.

Cook the Balls…

While sauce simmers away, roll your Balls in a knob of butter to seal and lightly brown. Transfer the Balls into the sauce and simmer for 30 minutes. Ensure Balls are piping hot before serving.

Prep the couscous…

While the Balls and sauce simmer away, prep the couscous. Place the couscous in a large bowl and pour vegetable stock over so that it only just covers the couscous. Cover the bowl with cling film for 5 minutes, until all vegetable stock has been absorbed (note: do not add too much water and do not leave the couscous standing longer than 5-7 minutes or it will over-cook and become wet).

Once the couscous has cooked, use a fork to fluff it up. Dice the coriander, mint, parsley and red onion, and add to the couscous with the pomegranate seeds, lemon zest and almond flakes (tip: toast the almond flakes by frying them off in a dry pan, over a low heat, for a few minutes. Be careful they don’t blacken!)

To plate…

Serve all ingredients in separate bowls at the table, and allow your friends to help themselves! This dish was made to share…

OTHER RECIPES


As you might imagine, we’re big on cooking, and the flavour of each of our Balls has been designed to make sure you’re able to enjoy them in as many different dishes as possible. Sure, meatballs and spaghetti will always have a place in our hearts, but there’s so much more you could do with these hearty little morsels! So, we’ve created some interesting and unique recipes that’ll get you started! Some simple, some a little more adventurous, but all guaranteed to tantalise your tastebuds…

OUR BALLS


We use only the freshest and tastiest British meat, chosen for its quality and provenance. We then combine this with carefully chosen herbs, spices and seasoning to round-off the flavour of each Ball. The result… unrivalled meatballs made from the highest quality produce, well seasoned and uncompromising in flavour! What’s more, they’re all gluten free, ensuring as many folk as possible can dig in! We make proper hearty, wholesome and honest Balls… there’s nowt quite like ’em!