Here are a couple of familiar dishes with a bit of a twist from Goulburn Valley food processor SPC.
Vegan Kofta Balls in Tomato Curry
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Serves four.
Ingredients:
Kofta balls:
4 cups of chickpea flour
½ brown onion, finely chopped
1 garlic clove, finely diced
½ red chilli, finely diced
½ cup fresh parsley, chopped
2 tbsp nutritional yeast
Salt and pepper
2 tbsp extra virgin olive oil
2 tbsp water
1 cup polenta
Tomato curry:
1 tbsp extra virgin olive oil
1 brown onion, diced
2 garlic cloves, finely diced
½ red chilli, finely diced
1 tbsp cumin
1 tbsp ground turmeric
2 x 400g cans Ardmona Crushed Tomatoes
1 bunch fresh coriander, finely chopped
10 curry leaves
2 cups water
Salt and pepper
Method:
In a large bowl, mix chickpea flour, onion, garlic, chilli, parsley, nutritional yeast, salt and pepper. Add extra virgin olive oil and water to combine.
Roll kofta balls in polenta and shallow fry on a high-heat large non-stick frying pan until browned on all sides. Set aside on kitchen paper.
Make the curry sauce in the same pan. Add more olive oil and sauté onion, garlic and chilli for 2-3 minutes.
Add spices, herbs, tomatoes and cook for 10-15 minutes or until it starts to thicken.
Add kofta balls to curry sauce and cook for a further 5 minutes.
Serve with fresh coriander.
Polenta Lasagne
Serves eight to 10.
Ingredients:
Polenta:
100g butter
4 cloves garlic, chopped
1 brown onion, diced
1.2 litres milk
3 cup of instant polenta
Salt
150g mozzarella
Pork and Chorizo Sauce:
½ brown onion, diced
2 cloves garlic
1 red chilli, thinly sliced, optional
200g chorizo, thinly sliced
⅓ cup extra virgin olive oil
500g pork mince
100g butter
2 tbsp tomato paste
¼ cup red wine
1 bunch thyme
1 bunch parsley
2 tbsp paprika
1 x 400g can Ardmona Crushed Tomatoes
2 tbsp oregano
1 cup grated fontina cheese
1 cup grated mozzarella cheese
Method:
Heat butter in a saucepan, add onion and garlic and stir through. Heat until butter has melted and the garlic and onion becomes translucent. Add milk and allow to simmer on a medium temperature.
Once the milk has come to the boil add polenta and whisk for a few minutes. As the polenta thickens stir with a wooden spoon.
To make the pork and chorizo sauce, coat a large sauté pan with extra virgin olive oil and set over medium-high heat. Add the onion, garlic, chilli, chorizo and olive oil and cook, while continuously stirring, until the onion is almost translucent, this can take up to 10 minutes.
Add the ground pork and brown for 4 to 5 minutes, breaking it up with a wooden spoon. Add the paprika, salt, pepper, thyme, parsley, oregano, tomato paste, canned tomatoes and red wine. Simmer until the sauce has thickened and reduced — about 15 minutes. Taste and season.
Preheat the oven to 175°C. Pour the polenta in a dish and spread evenly. Top with the chorizo sauce and finally the cheese. Bake for 30 minutes or until the cheese has melted and become golden.
Photos and recipes: https://spc.com.au/recipes/