Feta-Stuffed Lamb Meatball Soup with Walnut Pistou

Mark — Tue, 22 Feb 2011 17:45:26 +0000

This is the soup that I cooked on the airwaves on Feb. 13th for KLCC’s Food For Thought Show.

Remember, T= Tablespoon, t= teaspoon.

Meatballs:

1# ground lamb

1 egg

2t walnut oil

2t salt

1/2t white pepper

5oz feta, cut into small cubes

2T Olive oil for frying

Mix all together EXCEPT the feta. Using wet hands, form the meatballs into 1-1/2” balls and push a cube of feta into each, forming the lamb around them. Fry in olive oil on medium heat until done, about 8 minutes.

Rice:

1c basmati

1t salt

1-1/2c chicken stock

1T sumac

Add rice, salt and stock; bring to a simmer, 20 minutes. Let stand for another 20 before mixing in sumac.

Pistou:

2 bunches Italian flat-leaf parsley

1c walnuts, toasted

¼ feta

3T walnut oil

Zest of ½ lemon

Juice of ½ lemon

Salt to taste

Combine all except olive oil and zest in food processor, stream oil and whirl until smooth. Add more oil, lemon, salt to taste. Mix in zest, refrigerate for 30 min.

Soup:

2T olive oil

1 yellow onion, small dice

1c carrot, small dice

1c celery, small dice

1T tomato paste

2 cloves garlic, minced

1t ground cumin

1t oregano

1/4c white wine

2 qt. chicken stock

Heat oil, add onion and salt, cook until well sweated. Add carrots, celery, cook 5 min. Add garlic, cumin and oregano, cook 5 min. Add paste, cook 5 min. Add white wine, stock. Simmer 15min.

Add meatballs; bring back to simmer, 10 minutes, until balls are heated through and feta starts to get soft inside. Add rice, simmer 10 min.

Serve in bowls, garnish with Pistou on top. Eat.

Food Safety

admin — Fri, 05 Feb 2010 22:31:56 +0000

Welcome to my blog and our first posting! Ive chosen food safety because I think it’s important (obviously) and because I think it’s a topic that is undervalued and often, overlooked. At Carte Blanche, we not only provide our clients with mouth-watering food, but also with the peace of mind that comes with using a top notch caterer, certified and safe!

Here are some safety tips for you to implement in your own kitchen:

Shop at a reputable store or food provider; buy fresh foods, canned foods free from dents and produce free from bruises or insect damage.

Store food promptly; wrap well.

Use leftovers in a day or two, or freeze them for later use.

Discard foods that have expired use-by dates.

Resist the temptation to sample raw foods, such as tasting cookie dough.

Wash utensils before re-using them. Same goes for cutting boards.

Choose a meat thermometer and use it regularly.

Keep the kitchen clean – make sanitizing your kitchen a habit. Mix one tablespoon of unscented laundry bleach with one gallon of warm water; use rubber gloves and a clean cloth to sanitize kitchen surfaces and cutting boards. Commercial kitchen cleaning products also can be purchased. Store sanitizing mixture out of children’s reach.

Wash–or replace–kitchen sponge often. Wash dishcloths in hot water with bleach.

Keep pets out of the kitchen and/or away from food preparation areas.

Are you feeling ill? Let someone else do the cooking.