Beef & Rice Balls in Chilli Sauce

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My taste buds were swaying towards a Chilli tonight, but fed up with the same old serving of Chilli mince on top of a bed of Rice, I decided to try something a bit different. It worked a treat, a mix between meatballs and chilli….Yum! At under 500 calories per portion too this dinner is perfect and nutritious.

Serves 2 portions

For the Balls

300g Lean Scottish Mine Beef

40g Basmati & Wild Rice Mix (you can just use Basmati Long grain if you wish) Cooked

1 tsp dried Garlic Granules

1 tsp Cumin

1 tsp Dried Coriander

For the Chilli Sauce

200ml Beef Stock

1 Red onion – diced

1 tsp dried chilli flakes

200g Tinned tomatoes

200g Red Kidney Beans, chopped

Salt & Pepper

Few dashes of Tabasco Sauce

  1. Cook your rice as per packet instructions and ensure it is very soft, once cooked allow to completely cool before added to your bowl of mince.
  2. In a bowl, add Mince, Garlic, Cumin, Coriander and season with salt & pepper. Once Rice has cooled add to bowl and mix through.
  3. Heat a little oil in a pan. With wet hands take small amounts of the meat mixture and roll into balls (you should get about 12 balls), place into your pan and brown all over. Remove.
  4. Add the onions to the pan and fry until browned, then add the tinned tomatoes, chilli flakes, kidney beans and beef stock then season with salt & pepper. Bring to the boil then reduce and bring to a simmer. At this point add back the meat and rice balls and cook covered for about 15 minutes.
  5. Just before you are ready to serve, add a few splashes of Tabasco sauce for that extra kick! (please take out if you don’t like it spicy hot)

Homemade Haggis and Chicken Pakora with sauce

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Serves 2-4

Pakora Batter

150g gram flour

200ml water

1/2 tsp chilli

1/2 tsp cumin

1/2 tsp gram masala

1/2 tsp Turmeric

2 cloves garlic or 2 tsp ground garlic

small handful coriander (chopped finely)

Pinch salt

1. Put all dry ingredients into a bowl and mix together, make a well in the middle and gently add water little at a time while stirring, continue to add water until you get a smooth batter, it shouldn’t be too thick or too runny. Set aside.

Haggis Pakora

1 x 500g McSween’s Haggis, but Grants and Halls are also good. (500g serves about 3)

1. Cook as per package instructions and let cool. Make into small balls and dip into batter.

2. Gently drop into hot oil and fry for about 4-5 mins. Drain and pat excess oil off with kitchen paper.

Chicken Pakora

1 x Chicken Breast

1. Cut chicken breast into small chunks and lightly fry in a pan to brown.

2. Add some tomato paste to the left over batter mix and stir through until it turns pink, dip chicken chunks into batter and then drop gently into the oil and fry for about 3-4 mins. Drain and pat excess oil off with kitchen paper.

Pakora sauce for Chicken pakora

50g tomato ketchup

2g Mint leaves (finely chopped)

100g Natural Yoghurt

Pinch salt and chilli

50ml milk

1. Mix all the ingredients together, slowly adding the milk to produce a thin sauce. Pour into dish and set aside until ready.

Chilli sauce for Haggis Pakora

1/2 tin chopped tomatoes

Generous squirt of tomato sauce

1 tsp pepper

2 tsp paprika

1 tsp hot chilli sauce

Squeeze of lemon juice

1 beef oxo cube

1. Mix all ingredients into a pan and simmer until the oxo cube has fully dissolved. Remove and allow to cool before serving.