Christmas Eve platters tonight! I whipped up some lamb koftas, with tomato and bocconcini salad, and beetroot and cannelloni dip. Delish 💚
Here’s the recipe:
- 2 cans of cannellini beans
- 1/2 cup of thick Greek yogurt
- 1 clove of garlic
- 1 tbsp of tahini
- 1/4 tsp of ground cumin
- 1/4~1/2 tsp of salt
- 1/4 tsp of ground black pepper
- 1 beetroot, grated
- Lamb meatballs:
- 500 g of ground lamb, or beef/pork
- 3 cloves of garlic, finely minced
- 1 shallot, finely minced
- 1 tsp of ginger, grated
- 1 small egg, or 1/2 large egg
- 1 1/2 tbsp of arrowroot
- 1 tbsp of olive oil
- 1/2 tsp of ground allspice
- 1/2 tsp of ground cinnamon
- 1/4 tsp of ground cumin
- 1/4 tsp of ground coriander
- 1/2 tsp of salt
- 1/8 tsp of ground black pepper
- 2 tbsp of water to drizzle in
- 2 tbsp of extra virgin olive oil, plus more to drizzle
- 2 tbsp of pine nuts
- 1 clove of garlic, minced
- 1 bunch of fresh mint, chopped
- 1~2 tsp of chili flakes
- Tomato & Bocconcini Salad
- 1 punnet baby tomatoes
- 100g bocconcini
- 6 sage leaves
Drain the cannellini beans of any excess water (the dryer the better). Add beans, Greek yogurt, garlic, tahini and cumin in the food processor. Run until a very smooth puree forms. Season with salt and black pepper to taste. Transfer half to a bowl for your ‘white’ dip. For your ‘pink’ dip, add a beetroot to the food processor and whizz to combine.
Clean the food processor bowl and towel-dry it really well. Add ground lamb, garlic, shallots, ginger, egg, arrowroot, olive oil, allspice, cinnamon, cumin, coriander, salt and black pepper. Pulse until all the ingredients are evenly combined, then keep the machine running on low and start drizzling in 2 tbsp of water. Keep the food processor running for a few seconds until the mixture become “paste-like”.
Preheat the oven to 220ºC.
Line a large baking sheet with parchment paper. Form the lamb mixture into tiny meatballs, approx 1 1/2 tsp each and lay them evenly on the baking sheet. Bake in the preheated oven until the meatballs start to brown and are set in shape. Once the meatballs are set, take them out of the oven. Heat up 2 tbsp of extra virgin olive oil in a large non-stick pan on medium-high heat. Add the meatballs and brown them nicely all over. Add the pine nuts and cumin seeds and let them toast until golden brown (this will happen relatively quick!). Then add the minced garlic, fresh mint and chili flakes. Cook only for another few seconds. Re-season it with salt’n pepper.
Slice baby tomatoes and bocconcini in half, and mix together with chopped sage leaves.
Arrange the dips, meatballs and salad on a platter and serve.