Recipes
Date posted: 01/11/2021
Ingredients
| Dale farm low fat natural yoghurt | 5g |
| Farmstead chicken breast minced | 105g |
| Coriander | 2g |
| Garlic prepacked | 0.5g |
| Parsley flat | 8g |
| Red onion | 15g |
| Onion diced | 20g |
| Orange juice | 2ml |
| Sweet potato whole | 100g |
| Red chillies | 1g |
| Everyday Favourites fancy peas | 75g |
| Everyday Favourites individually quick frozen sweetcorn | 50g |
| Case De Mare lime juice | 3ml |
| Whole piquillo peppers in brine | 33.3g |
| Casa De Mare sea salt | 0.3g |
| Everyday Favourites cracked black peppercorn | 0.1g |
| Everyday Favourites crushed chillies | 0.1g |
| Everyday Favourites ground cumin | 0.2g |
| La Espanola pure olive oil | 10ml |
| Santa Maria chipotle paste | 2g |
| schwartz piri piri seasoning | 0.5g |
| Smoked paprika | 7g |
Method
- Mix the chicken mince with peri peri seasoning, 5 grams of chopped parsley and 5 grams of smoked paprika. Roll the mince into even sized balls and chill.
- Cut the sweet potato into wedges and drizzle with oil. Roast until tender and then add chopped parsley and chilli flakes.
- Place diced onion into a pan and soften with water. Add the garlic, smoked paprika, cumin and chipotle paste. Cook for 2-3 minutes and then add the peas, black pepper, and cook for a further 4-5 minutes on a low heat.
- Add the low fat yoghurt and crush together. Keep it warm until required.
- Dice the red peppers and add diced red onion, seared corn, olive oil, orange and lime juice before folding in chopped coriander and red chilli.
- Cook the meatballs and finally, serve with the wedges, pea and chipotle crush, and red pepper salsa.