MIDDLE EASTERN CHRISTMAS STUFFING. 14/12/13
INGREDIENTS METHOD

This can also be stuffed into your turkey if you wish.

 

Serves 10

 

150g/5 oz split peas, soaked for 1 hour

Olive oil

2 onions, finely chopped

120g/4.5 oz blanched almonds, roughly chopped

120g/4.5 oz pistachios, roughly chopped

200g/7 oz raisins or sweetened dried cranberries

300g/10.5 oz fatty beef mince

30 cardamom pods, seeds removed and crushed

Peel of 3 oranges, cut into thin matchsticks

200g/7oz fresh breadcrumbs

 

Drain the split peas in fresh cold water and bring to the boil. Cook until they’re very soft, almost falling apart, then take off the heat. Season their cooking water with a little salt, leave to cool, then drain.

 

In a large frying pan, add 3 tablespoons of oil and fry the onions for 5 minutes before adding the almonds, pistachios and raisins for a couple of minutes until the almonds are lightly golden. Remove from the pan and put to one side for a moment.

 

Add another splash of oil to the pan and turn the heat up to high. Season the beef mince, then when the oil begins to smoke, fry the beef until golden brown. Stir in the split peas, nut mixture, ground cardamom, orange peel and breadcrumbs, then take off the heat and check the seasoning. Press into a baking dish ready to be reheated for a couple of minutes just before you eat.

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MIDDLE EASTERN CHRISTMAS STUFFING. 14/12/13
INGREDIENTS

This can also be stuffed into your turkey if you wish.

 

Serves 10

 

150g/5 oz split peas, soaked for 1 hour

Olive oil

2 onions, finely chopped

120g/4.5 oz blanched almonds, roughly chopped

120g/4.5 oz pistachios, roughly chopped

200g/7 oz raisins or sweetened dried cranberries

300g/10.5 oz fatty beef mince

30 cardamom pods, seeds removed and crushed

Peel of 3 oranges, cut into thin matchsticks

200g/7oz fresh breadcrumbs

 

METHOD

Drain the split peas in fresh cold water and bring to the boil. Cook until they’re very soft, almost falling apart, then take off the heat. Season their cooking water with a little salt, leave to cool, then drain.

 

In a large frying pan, add 3 tablespoons of oil and fry the onions for 5 minutes before adding the almonds, pistachios and raisins for a couple of minutes until the almonds are lightly golden. Remove from the pan and put to one side for a moment.

 

Add another splash of oil to the pan and turn the heat up to high. Season the beef mince, then when the oil begins to smoke, fry the beef until golden brown. Stir in the split peas, nut mixture, ground cardamom, orange peel and breadcrumbs, then take off the heat and check the seasoning. Press into a baking dish ready to be reheated for a couple of minutes just before you eat.

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THE ULTIMATE CHRISTMAS SIDES. 14/12/13
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SPINACH AND CHEESE BOREKS. 06/12/13
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WILD MUSHROOM ARANCINI. 06/12/13
CHRISTMAS PALMIERS. 06/12/13
ASPARAGUS WITH TURKISH FRIED EGGS. 31/05/14
LAMB SHOULDER ROASTED WITH SPICES AND POMEGRANATE. 12/04/14
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