Ingrediënten:
RICE
celeriac
olive oil
a few sprigs of fresh lemon thyme
1 mug (300g) of 10-minute wholegrain or basmati rice200g
baby spinach
MEATBALLS
200g higher-welfare lean beef mince
200g higher-welfare lean pork mince
½ a bunch of fresh dill
2 teaspoons caraway seeds
1 swig of vodka
4 teaspoons cranberry jam
4 tablespoons single cream
4 tablespoons fat-free natural yoghurt, to serve
Aan de slag:
- Get your ingredients out, then boil the kettle and place a lidded casserole pan on a medium heat, a small lidded pan on a medium heat and a medium frying pan on a medium heat.
- Carefully trim the knobbly end off 1 celeriac, remove the skin, then dice it into 1cm pieces.
- Put into the casserole pan with 1 tablespoon of oil, a pinch of salt and pepper, the leaves from a few sprigs of lemon thyme and a splash of boiling water.
- Put the lid on, turn the heat to high and cook, stirring regularly.
- Put 1 mug of 10-minute wholegrain or basmati rice (300g), 2 mugs of boiling water (600ml) and a pinch of salt into the small pan and put the lid on.
- Put 200g each of lean beef and pork mince into a bowl with a pinch of salt and pepper, finely chop and add most of ½ a bunch of dill, then mix and scrunch together with clean hands.
- Divide the mixture into 4, then pinch and quickly roll out 5 balls from each piece with wet hands.
- Pour 1 tablespoon of oil into the hot frying pan, add the meatballs and 2 teaspoons of caraway seeds, turn the heat up to high and toss regularly until the meatballs are golden.
- Stir 200g of baby spinach into the casserole pan, followed by the cooked rice, then season to taste.
- Add a good swig of vodka to the meatballs, carefully light it with a match (if you want), let the flames subside, then add 4 teaspoons of cranberry jam, 4 tablespoons of single cream and a few good splashes of water, and simmer.
- Season and serve with the rice, scattered with the remaining dill leaves and 4 tablespoons of natural yoghurt.
Bron: Jamie Oliver
Hoofd, vlees, eenvoudig, Zweeds