Tofu meatballs with lemongrass squash curry and kaffir lime butter



This recipe is packed with flavour, texture and is perfect for a dinner party or any kind of entertaining as it is a real showstopper. It has a few steps but is much easier than it looks - the meatballs are quickly processed in a blender and baked - no messy frying! The curry based is delicious and aromatic finished with a fresh kaffir lime infused butter.


INGREDIENTS


Kaffir Lime Butter:

50g butter

4 kaffir lime leaves, thin sliced

¼ tsp sea salt50g butter


Squash Curry:

½ butternut squash, sliced into wedges

1 stalk of lemongrass, finely chopped

1 red chilli, finely sliced

2 tsp ground cumin

2 tsp ground coriander

1 tsp turmeric

1 x 400ml can coconut milk

750ml veg stock

50g coriander leaves, roughly chopped


Meatballs:

5 cloves of garlic, minced

40g ginger, minced

4 spring onion, sliced

1 x 400g can brown lentils

100g silken tofu

200g firm tofu

2 tbsp tahini

2 tbsp soy sauce

1 tbsp corn starch

50g plain flour


METHOD


1. Preheat the oven to 200C fan. Arrange the squash on a baking tray lined with baking paper. Drizzle with olive oil, salt and pepper. Place in the oven for 30 mins until cooked through.

2. Heat a deep frying pan over a medium heat with the butter, kaffir lime and salt. Bring the butter to a gentle simmer for 2 mins then transfer to a bowl with the lime leaves to infuse.

3. In the same pan, warm 2 tbsp of olive oil with the garlic, ginger and spring onion, cooking gently for 5 minutes until fragrant but not coloured. Take off the heat and transfer half of the mix to a food processor with the rest of the meatball ingredients. Blend to a thick paste. Prepare a baking tray lined with baking paper. You can use your hands to roll, or use 2 tablespoons or an ice cream scoop to make 16 balls. Place on the tray and bake for 25 mins until browned and crisp.

4. Reheat the pan, adding the lemongrass, red chilli and a splash of water. Cook on a low heat for 5 minutes until softened. Add the spices and cook for 2 mins before pouring in the coconut milk and veg stock. Bring to a simmer for 10 minutes.

5. When the squash is cooked, blend half into the curry using a hand blender or transfer to a food processor. Taste and season with salt and pepper.

6. Stir through the coriander, remaining squash and top with the meatballs. Drizzle over the kaffir lime butter to serve with extra sliced chilli.


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