Lets get started

Well welcome to our blog! We decided to start a blog to cover all the fun & interesting things we can't cover on the website. Its a good place to keep everyone up to date with our latest news and goings on.

To get started I thought I would share a recipe with all you foodies! This is a new recipe for Kefta (meatballs) not on our website yet (we may just start posting recipes on the blog going forward rather on the website - will see how we get on). Its an easy dish to make but yummy just the same. The recipe is direct from expert Moroccan chef Fatima so you won't find this in any recipe books. If you do make these meatballs then let me know how you get on!

Rustic Moroccan Kefta with eggs

Ingredients
6 large tomatoes
4 or 5 eggs
500 gms seasoned lamb mincemeat (mixed herbs will be fine)
1/2 cup of Olive oil
pinch of salt
1 teaspoon cumin
1 teaspoon tarragon
Freshly chopped coriander
2 garlic cloves
1 bay leaf

Directions
1) Into a large tagine base, peel then grate the tomatoes - squeeze out some of the juice first (use a blender if you have one). Add to the tomatoes; half a cup of oil, a large pinch of salt, a large teaspoon of cumin, a large teaspoon of tarragon, a small handful of freshly chopped coriander, 2 grated cloves of garlic and 1 bay leaf. Mix everything together, put the tagine lid on and put on a low heat to simmer for approx 8 - 10 minutes.
2) Take the mincemeat and make small round balls (about 5 - 7 cms). Space the balls out at intervals in the tomato sauce. Continue to simmer until the the meatballs are ready (about 10 minutes). Break the eggs directly into the tagine over the meatballs and tomato sauce. Leave until the eggs are cooked.
3) Serve in the tagine with warm crusty or flat bread.

Notes
- This is made with a large tagine and serves approx 4 people. If you do not have a tagine then you can use a large deep frying pan with lid.
- In Morocco the kefta (mincemeat) comes pre-seasoned with mixed herbs. Try using a general Italian herb mix or this quick mix below. The idea is to add flavour to the mincemeat, not to strongly spice it.
- You could use either lamb or beef mincemeat.
Kefta mix - cumin, paprika, pepper, fresh parsley, fresh coriander, onion, salt.
Finely chop the parsley, coriander, onion and mix all the ingredients together.