Wednesday, 2 December 2015

Chappli Kebabs

 I’m in the ovo- pescatarian camp these days, but for a while (during my transition away from gluten and dairy) I was on a high protein diet which involved the addition of a range of meats. Many people overlook the importance of this stage in healing, akin to the Chinese practice of prescribing chicken soup for convalescence from colds & flu. Meat provides a concentrated, quick, comprehensive and easily absorbed nutrient profile for sick people. But as healing progresses, there’s no need to remain stuck in that pattern. Its worth checking out what the Weston Price Foundation have to say on the matter, particularly the work of Dr. Sally Fallon. By ‘meat’ of course we should consider our ancestral inputs of offal, quality of supply (grass fed, free range, etc), and the absence of adulterants, particularly antibiotics, pesticides, and growth hormones. A local farm or market is obviously best. So given my new dietary status anyway, I’m just posting this up for completeness should it come in handy again. This recipe (another of Madhur Jaffrey’s) is simple, filling, and quite versatile. The kebabs can be eaten alone, as finger food, in burgers, or in the context of a main meal with rice, vegetables, etc. A few years ago, the ‘impossible’ happened and I was invited to quite a cool party in a remote farmhouse with a bunch of drugged up ravers and party people.

My mate made up a bunch of these burgers and accidentally left them in the fridge uncooked; oops. When we got back in the small hours, bedraggled and worse for New Year wear, we remembered them & got the grill going. They rescued us from post party blues, hangovers, and provided a warming sustaining start to the New Year which kept us talking & boozing long into the night. They basically got the party started again far better than a nose full of cocaine ever could. They’re pretty good with leaf salad, mango chutney & flatbreads.

450g/1lb minced beef
4 tsp chickpea flour
1 tbsp ground coriander seeds
2/3 green finger chillies
¾ tsp salt
¾ tsp whole cumin seeds
6 tbsp finely chopped onion
4 tbsp fresh coriander, chopped
6 cherry tomatoes, quartered
vegetable oil

Combine all ingredients in a bowl, form into patties, place on a baking tray and grill until cooked through.

North Utsire

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