Indian spice meatballs tagliatelle Posted on
August 11, 2013 by
Oregano, mint, coriander, parsley…
Fresh herbs can transform any dish into an unforgettable experience, making all the flavours singing in perfect harmony just like this Indian spiced tagliatelle meatballs.
The recipe comes from the latest episode of BBC’s Celebrity Masterchef. It is a pleasure to watch John Todore cook and it is even a greater pleasure to prepare his dishes at home. I definitely recommend to any body who is curiously interested to give this recipe a try – it is a wonderfully delicious winner!
For the pasta
- 500g flour
- 2 tsp salt
- 4 free-range egg
- 3 free-range egg yolks
- 1 tbsp olive oil
For the meatballs
- For the meatballs
- 1 tbsp cumin seeds
- 1 tbsp green cardamon pods
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tsp cooking salt
- 1 tsp ground turmeric
- 5 tbsp vegetable oil
- 1 large onion, finely chopped
- ½ tsp cracked black pepper
- 100g white breadcrumbs
- 50ml milk
- 2 tbsp finely chopped flatleaf parsley
- 2 tbsp finely chopped coriander
- 2 tbsp finely chopped mint
- 2 tbsp finely chopped oregano
- 500g chicken mince
- 200ml double cream
- 2 tsp lime pickle
- 1 tbsp finely chopped parsley
- 1 tbsp finely chopped mint
- 1 tbsp finely chopped coriander
- 1 tbsp finely chopped oregano leaves
- For the pasta, add the flour and salt to a food processor. Blend in the eggs, egg yolks and olive oil. Once the mixture resembles breadcrumbs, remove from the food processor and knead for five minutes until you have a ball of smooth dough. Wrap in cling film and rest in the fridge for 20 minutes,
- Cut the dough into two pieces. For each piece, flatten with a rolling pin to about 5mm/¼ in) thickness. Fold over the dough and pass it through a pasta machine at its widest setting, refolding and rolling (not changing the setting) until you have a rectangular shape. Keep rolling the pasta decreasing the roller setting down grade by grade with each pass until you reach the penultimate setting. Repeat with the second piece of dough.
- Using the pappardelle cutting attachment, cut the pasta into thick strips. Set aside.
- For the meatballs, toast the cumin seeds, green cardamoms, coriander seeds, fennel seeds and salt in a dry frying pan set over a medium heat. Grind in a small food processor and then transfer to a pestle and mortar along with the turmeric.
- Heat three tablespoons of vegetable oil in a large frying pan and cook the ground spices and onion until softened. Season with black pepper. Transfer to a large bowl.
- Soak the breadcrumbs in the milk in a bowl. Add the chopped herbs and to the cooked onions along with the chicken mince and soaked breadcrumbs. Mix well before shaping into 20 balls with your hands.
- Add a little more vegetable oil into the frying pan and cook the meatballs for 5-8 minutes, or until cooked through and browned.
- To finish the pasta, bring a large pan of salted water to the boil. Blanch the pasta for 2-3 minutes, then drain.
- To finish the meatballs, add the cream and lime pickle to taste. Fold in the drained pasta.
- Serve in a serving bowl garnished with parsley, mint, coriander and oregano leaves.