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Courgetti and Beetballs Recipe by Donal Skehan

EAT. LIVE. GO by Donal Skehan. Hodder & Stoughton Publishers 2016

While the pun alone is quite satisfying, this very cool take on an Italian classic is completely vegetarian and makes for a simple and light supper. The mixture can also be formed into larger patties to make vegetarian burgers.

Serves 4

Ingredients:

– 1 tbsp olive oil
– 2 garlic cloves, very finely chopped
– 1 tsp dried chilli flakes
– 1 x 680g jar passata
– 3 large, thick courgettes, trimmed
– Large handful of fresh basil, leaves torn, plus extra to serve
– Sea salt and freshly ground black pepper
– Parmesan shavings, to serve

For the Beetballs

– 1 small onion, grated
– 2 raw beetroot, peeled and grated
– 2 large carrots, peeled and grated
– 150g porridge oats
– 1 x 400g tin chickpeas, rinsed and drained
– 3 tbsp tahini
– Sea salt and freshly ground black pepper
– 2 tbsp olive oil, for frying

Method:

1. First make the beetballs. Using your hands, squeeze all the excess liquid from the grated vegetables (you can do this by wrapping in a clean tea towel, if you prefer). Add to a food processor with the oats, chickpeas and tahini and season with salt and pepper. Blitz until you have a chunky mixture, then form the mixture into 16 bite-sized balls and set aside.
2. To make the sauce heat the oil in a large pan over a medium-high heat. Add the garlic and chilli flakes and fry for 30 seconds before adding the passata. Reduce the heat and allow to simmer for 10 minutes until slightly reduced. Season to taste with salt and pepper.
3. While the sauce is simmering, heat the oil in a large frying pan over a low-medium heat and add the beetballs. Fry for 8–10 minutes or until golden brown on all sides and cooked through.
4. Use a spiraliser to create long noodles from the courgettes (if you don’t have a spiraliser you can use a julienne peeler). When the sauce is ready, add the courgettes and basil and toss through to coat the noodles with the sauce.
5. Serve the courgetti in deep plates, topped with the beetballs. Scatter over the Parmesan shavings and remaining basil leaves to serve.

RECIPES FROM EAT.LIVE.GO BY DONAL SKEHAN

EAT. LIVE. GO by Donal Skehan. Hodder & Stoughton Publishers 2016The quick and easy cookbook from Irish TV star and Saturday Kitchen host Donal Skehan.

EAT.LIVE.GO – Fresh Food Fast is a collection of quick and easy recipes for busy and energetic lifestyles. Donal’s healthy approach to eating provides big flavour, the optimum nutrition the body needs, plus delicious treats.

Recipe extracted from Eat. Live. Go by Donal Skehan, published on 20th October 2016 by Hodder & Stoughton, £25 © Donal Skehan 2016

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