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Date and Walnut stuffed Pork Albondigas


With  Zee Tana

Date and Walnut stuffed Pork Albondigas in Sweet Red Onion Jus with Red Cabbage and Fennel Slaw

Serves 4

Albondigas
300gm Pork Sausage
200gm Ground Pork Mince
50gm Chopped Walnuts
50gm Chopped Dates
2 Eggs
Tbsp Brown Sugar
tsp Cinnamon
tsp Ground Coriander Seeds
10gm Finely Chopped Coriander Root
Vegetable Oil for Frying

Sweet Red Onion Jus
1 Large Sliced Red Onion
10gm Chopped Dates
2 Tbsp Brown Sugar
1/4 Cup Water
Small Bunch Chopped Coriander

Red Cabbage and Fennel Slaw
1 Sliced Small Red Cabbage
1 Sliced Brown Onion
1 Sliced Fennel Bulb
1 Lemon
4 Tbsp White Vinegar
tsp Coriander Seeds
tsp White Sugar
tsp Whole Grain Mustard

Method
Take your Red Cabbage, Brown Onion and Fennel and slice thinly and set aside in a bowl. 
In a separate small bowl, mix together the White Vinegar, Whole Grain Mustard, Coriander Seeds, Lemon Juice and Zest and White Sugar, making sure the White Sugar dissolves into the liquid and pour into the Red Cabbage mixing through thoroughly.
Set aside in the fridge.
Pierce and remove the Pork Sausage from the casing and into a large bowl along with the Pork Mince, Coriander Root, Cinnamon, Ground Coriander Seeds, Brown Sugar and Eggs.
Mix through with your hands making sure the mixture has come together evenly.
Prepare a small bowl of Water and two small bowls with the Chopped Dates and Walnuts.
Wet your hands in the water and take a Tablespoon amount of the Pork mixture into your wet hand and roll into a small meatball taking a Walnut and Date and pushing them into the meatballs and reroll the meatballs back into a ball and set aside until they are all complete and refrigerate while making the Jus.
In a small pot, fry off the Red Onion slowly until it is soft and add the Brown Sugar, Chopped Dates and the Water and lower the heat until sappy and sticky.
Add the Coriander leaves and set aside for plating.
Heat the oil up in a fry pan and fry off the Albondigas in batches until golden brown on each side and plate up once complete.

Plating:
A generous helping of the Jus on the plate with a few Albondigas atop and the Slaw aside and garnish with some Coriander over the Albondigas.

(Broadcast: 2 May 2012)


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