Beef Koftas with Roast Capsicum Sauce

Paleo

Serves 2

Ingredients

  • 600 grams lean scotch fillet, diced
  • 1 red onion, chopped
  • 3 cloves garlic, crushed
  • 2 1/2 tsp ground cumin
  • 2 1/2 tsp dried mint
  • 1 tsp dried chilli flakes
  • 1 tsp celtic sea salt
  • Cracked back pepper
  • Olive oil for cooking
  • 1 red capsicum
  • 1 bunch brocollini, cut in half
  • 1/2 fresh red chilli, seeds removed
  • 1 tsp coconut cream (just the cream, do not shake the can, just scoop the creamy stuff from the top leaving the water at the bottom of the can)
  • 1/2 zucchini, thinly sliced
  • 20 grams roasted hazelnuts

Process

  • Put the beef into the food processor for 30 seconds
  • Add onion, garlic, cumin, mint, chilli, salt and pepper and blitz for a further 2 minutes
  • Add 2 – 3 tbsp cold water
  • Divide the mixture into 10 – 12 portions and mould into sausage like kofta’s and place in the fridge for 10 – 15 minutes
  • Grill red capsicum under the griller for 5 minutes (it is good if the skins burn), and then place in a plastic bag
  • Place koftas on metal skewers, brush with olive oil and cook on a hot bbq for 4 – 5 minutes. As it is winter and raining and freezing (and we had no gas), I cooked these in a frypan instead of on the bbq. Heat some olive oil in a large frypan, and cook koftas for 5 minutes. Remove and then place on skewers
  • Steam brocollini for 2 minutes. Heat some olive oil in a small fry pan, add zucchini and cook for a few minutes, then add steamed brocollini and stir fry for 2 minutes. Add crushed hazelnuts
  • Remove the skin from the capsicum and add capsicum flesh, chilli and coconut cream to a mixmaster to pulse together for 30 seconds. Season to taste with pepper
  • Serve vegetables on top of some roast capsicum sauce with koftas

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