FOOD & WINE, THE MARINE

Recipe: Lamb Frikkadels with spiced tomato relish

19 May 2017

— by Verena Neumayr-Howes —

One of the signature dishes of the tapas menu at Origins, and a favourite at The Marine, these Lamb frikkadels are best served as canapés for about 12 guests. Alternatively, they could be rolled bigger to become the star of a main course, served with a super grain such as Quinoa.

Spiced Tomato Relish Ingredient

  • 400 g blanched and peeled tomatoes. Cut into 1cm cubes.
  • 80 ml canola oil
  • 100 g blanched and peeled cherry tomatoes, cut into ¼
  • 1 red and 1 green chilli diced finely
  • 250 g whole peeled tomatoes, chopped
  • 450 g white onion diced finely
  • 15 g garlic cloves finely minced
  • 300 g liquid of whole peeled tomatoes
  • 15 ml lime juice

 

Method

  1. Sauté the onions until light brown and caramelised
  2. Add all the other ingredients and bring to the boil
  3. Let simmer for about 15minutes until thickened
  4. Season with salt and pepper

Lamb frikkadel Ingredients

  • 1 kg lamb mince
  • 3 g white pepper
  • 2.5 g fennel seeds
  • 4.5 g coriander seeds
  • 70 g white onion finely Brunoise
  • 6 g Maldon sea salt
  • 45 g Mrs Balls chutney

Method

  1. On a low heat dry roast (no oil) pepper, fennel and coriander until the seeds start to pop
  2. Grind to a fine spice
  3. Sauté white onions
  4. Add the rest of the ingredients and mix together
  5. Roll into 25g balls if to be served as canapés (12 guests, 3 frikkadels each)
  6. Alternatively, the frikkadels can be rolled into 50g balls if served as a main (6 guests, 3 frikkadels each)

Basic Quinoa Recipe if served as Main

  • 250ml uncooked quinoa
  • 500ml water or broth

Method

  1. Bring quinoa and liquid to a boil in a medium saucepan
  2. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed (15 – 20 minutes)
  3. Fluff with a fork. This will yield 3 cups of cooked Quinoa
  4. Plating method & instructions
  5. Heat the spiced tomato relish on a low heat in a pot
  6. Pan-fry the lamb frikkadels in a non-stick pan
  7. Put the lamb into the oven for 5 minutes at 180 degrees
  8. Main option – If served as a main course, plate the cooked quinoa first, then spoon on the relish, followed by the frikkadel balls on top
  9. Canapé option – Plate the relish first, then place the balls on top
  10. Grate some haloumi over the balls mixed with grated parmesan cheese
  11. Place the dish back in the oven until cheese has melted
  12. Garnish with chopped peppadews, mint or basil leaves
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