Balance June 2019 - 39

FOOD
PINCH
OF NOM

STUFFED
MEATBALLS

MOROCCAN
SPICED SALMON

Prep time 10 minutes, cook time 25 minutes.
Serves four

Prep time 15 minutes, cook time 20 minutes.
Serves four

FOR THE BALLS
* 500g minced beef
* 1 tsp salt
* Black pepper
* ½ tsp garlic powder
* ½ tsp dried oregano
* ½ tsp mixed herbs
* 1 medium egg yolk
* Handful of fresh
parsley, chopped
* 70g reduced-fat
mozzarella

FOR THE SALMON
* 1 red pepper,
1 yellow pepper,
deseeded & diced
* 1 red onion, diced
* Low-calorie cooking
spray
* Sea salt and ground
black pepper
* 4 skin-on salmon
fillets
* 1 lemon

FOR THE SAUCE
* 1 x 400g tin of
chopped tomatoes
* 50g tomato purée
* 1 tbsp oregano
* 1 tsp onion granules
* ½ tsp dried basil
* ½ tsp dried parsley
* 1 medium carrot
* 1 celery stick
* ½ tsp red wine
vinegar

1 Preheat the oven to 200° C, then line a
baking tray with parchment
2 Mix all of the meatball ingredients (except
the mozzarella and half of the parsley)
together in a bowl until well combined,
then divide the meatball mixture into 12
equal pieces
3 Enclose one piece of mozzarella in each
portion of the meatball mix and firmly roll each
one into a ball. Place the meatballs on the
baking tray and cook for 15 minutes
4 While the meatballs are cooking, make the
sauce. Put all of the sauce ingredients in a pan,
bring to the boil and cook over a low-medium
heat for 20 minutes
5 Blitz the sauce with a stick blender, or in a
blender or food processor, until smooth,
season to taste, then return it to the pan
6 Add the baked meatballs to the sauce and
stir well
7 Sprinkle with the remaining chopped parsley
and serve

FOR THE SPICE MIX
* 2 tsp ground ginger
* 1 tsp ground cumin
* 2 tsp ground
coriander
* 1 tsp ground
cinnamon
* 1 tsp ground
white pepper
* ½ tsp ground
allspice
* ½ tbsp turmeric

1 Combine all of the spice mix ingredients
together and set aside, and then preheat the
oven to 200° C
2 Place the peppers and onion on a baking
tray. Spray with low-calorie cooking spray
and season with salt and freshly ground
black pepper
3 Coat the top of each salmon fillet with the
spice mix and place the fillets on top of the
veg on the baking tray (you can keep any
remaining spice mix in an airtight container for
another time)
4 Cut the lemon in half lengthways and cut
one half into eight slices. Arrange two slices
on each piece of salmon and season with a
little salt. Squeeze the remaining half of the
lemon over the fish
5 Place the salmon in the oven and cook for
20 minutes, or until the fish is thoroughly
cooked through
6 Remove from the oven and serve the spiced
fish fillets with the roasted vegetables

SHAKSHUKA
Prep time 10 minutes, cook time 10 minutes.
Serves two
* Low-calorie cooking
spray
* 1 onion, sliced
* 1 red pepper,
deseeded & sliced
* 1 yellow pepper,
deseeded & sliced
* 2 garlic cloves,
finely chopped or
grated
* ½ tsp ground cumin
* ¼ tsp mild chilli
powder

* 1 x 400g tin of
chopped tomatoes
or cherry tomatoes
* Pinch of granulated
sweetener
* 1 tsp lemon juice
* 100g spinach
* Sea salt and ground
black pepper
* Handful of chopped
fresh parsley or
coriander
* 4 medium eggs

1 Spray a large frying pan with some lowcalorie cooking spray and place over a
medium heat
2 Add the onion and peppers and cook for
four-five minutes until they have started to
soften. Add the garlic and continue cooking for
four-five minutes. (This should take eight-10
minutes in total.) Add the cumin and chilli
powder and stir for a minute or so, then stir in
the tomatoes, sweetener and lemon juice. Cook
for a couple of minutes, stirring occasionally
3 Stir in the spinach, then turn the heat down
to low, cover and cook for five minutes. Season
to taste with salt and pepper
4 Sprinkle half the parsley or coriander over
the tomato mixture, then make four wells in
the mix and crack an egg into each one.
Sprinkle the eggs with some salt and pepper,
cover with a lid or foil and simmer over a low
heat for eight-10 minutes if you like your eggs
runny, or a bit longer if you prefer them firmer
5 Remove from the heat, sprinkle with the
remaining parsley or coriander, and serve

39
Balance June 2019

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