While I found a degree of complexity to the recipe, I did not particularly find it to be any more difficult than his other cookbooks, Plenty More and Jerusaleum. More to the point is the long list of ingredients one must have. Like all of his recipes I have tested so far, Yotam chooses ingredients that I would not have necessarily thought to put together. In my mind, that is his brilliance...and THAT takes me to a new level. Tonight's fare was Lamb Meatballs with Warm Yogurt and Swiss Chard. Yotam, you had me at "lamb" and "yogurt"! Combine all that with a combination of cinnamon, coriander, allspice and mint and my tastebuds were screaming! Top it all off with fresh pomegranate and cilantro and I was drowning in a symphony of flavors.
While my wrists continue to heal I will continue to enjoy the next month of lovingly prepared meals that are scheduled to arrive, but secretly I will be dreaming of Yotam, a good glass of red wine and several hours of cooking in the evenings. How long will the "hit" last???!
150g fresh breadcrumbs
70g pine nuts, toasted
1 tsp ground cinnamon
2 tsp ground coriander
½ tsp dried mint
4 tsp ground allspice
4 garlic cloves, peeled and crushed
Coarse sea salt and black pepper
60ml olive oil
1 medium onion, peeled and finely chopped
1 red chilli, deseeded and finely diced
300g Swiss chard, stalks and leaves separated, leaves roughly shredded
300ml chicken stock
40ml lemon juice
500g Greek yoghurt
1 tbsp cornflour, mixed to a paste with 2 tsp water
1 egg, lightly beaten
Seeds of 1 medium pomegranate (optional)
20g coriander leaves, roughly chopped
Put the first six ingredients in a large bowl with half the allspice, half the garlic, two teaspoons of salt and half a teaspoon of black pepper. Mix to combine, then shape into 5cm-wide meatballs weighing 50g each. You should make about 24 balls.
Heat two tablespoons of oil in a medium saucepan, add the onions and remaining garlic and fry on a medium heat for eight to 10 minutes, stirring from time to time, until the onions have softened but not taken on any colour. Add the chilli and chard, cook for two to three minutes, until the chard has wilted, then stir in the remaining allspice, the stock and the lemon juice. Bring to a boil, then remove from the heat.
Put the yoghurt, cornflour paste and egg in a large bowl with 150ml of water. Whisk to a smooth paste, then gradually spoon in the hot chard mixture, stirring well after each addition, until well combined. Stir in two teaspoons of salt and a good crack of black pepper, and set aside.
Pour the remaining oil into a large, high-sided saute pan on a medium-high heat. Add half the meatballs and fry for four minutes, turning a few times so they brown all over. Remove from the pan and repeat with the remaining meatballs, adding a little more oil if need be.
Wipe down the pan and pour in the yoghurt sauce. Bring to a very gentle simmer on a medium-low heat – it should barely be bubbling – and stir continuously in one direction to prevent it curdling. Return the meatballs to the pan (they should just be submerged in sauce), cover and cook on a low heat for 20–25 minutes, until cooked through. Serve at once, sprinkled with pomegranate seeds, if using, and coriander.
