Slow Food Saddleback Recipes

Recipe from "Apricots on the Nile" by Colette Rossant

MEATBALLS
450g minced lamb
2 small leeks finely chopped
I tablespoon raw rice
2 eggs
1 tablespoon olive oil
1 tablespoon chopped coriander
Salt and pepper
350 ml chicken stock
Small amount of Flour and 25g butter for frying

SAUCE
175 dried apricots soaked for 2 hours
10 cloves of garlic chopped
1 teaspoon ground coriander
1 tablespoon olive oil
750ml chicken stock
Salt and pepper

Mix lamb with leeks, rice, eggs, olive oil, coriander, salt and pepper. Form balls the size of walnuts.
Place balls in saucepan, add chicken stock and simmer for 20 mins, adding water if necessary.
Drain and cool.
While meatballs are cooking, drain apricots, place in a blender with Garlic, coriander and olive oil and puree. Add chicken stock gradually to puree while blender is on a low speed. Add salt and pepper to taste. Transfer to a saucepan and simmer for 5 mins stirring with a wooden spoon.

Roll meatballs in flour, melt butter in heavy pan and sauté the meatballs for 5-6 mins until nicely browned. Pour the sauce on the meatballs and serve.

NOTE: We’ve found the apricot sauce can sometimes be a bit too tart, so we’ve sometimes added a little honey to balance out the flavour.