Feasting in the Famine: Little hands of change.... (& Stuffed Beef Koftas)

My recipe blogging has been rather non-existent of late. However that is not for lack of creating. Quite the opposite. Lately there has been a change in the wind through our kitchen.
I have a new person to cook for.
Little hands that have been reaching for morsels of food, mushing them around little gums and, yes; all over the floor...

This wee lady has been with us for quite some time now, but in the more recent months she has begun to enjoy cooked and chewable meals. Suddenly my interest was piqued; which foods 'nourish' the body? What balance of variation does she need? What kind of effect will different foods have in her system? How do I nurture a respect and appreciation of food?
Coming up with and creating meals for a growing body has inspired in me a new desire to craft "healthy" dishes, yet ones which also celebrate the joy of cooking and lack nothing of flavour and delight.
Granted, she doesn't yet eat the exact meals my husband and I enjoy, yet the inspiration to "eat better" has crossed over into our dinners as well. I'm still in the initial stages of research, discussions, and experimentations but I'm finding my passion for cooking is only heightening as I move forward. A few of the trials undertaken have included grain-free quiche, almond milk, refined-sugar and gluten free baking, 'activating' nuts and seeds, dairy and refined-sugar free ice cream...

Grain-free Quiche

Homemade Almond Milk

Banana, Date & Coconut Cake (Refined-sugar, wheat and dairy free)

"Activating" Nuts & Seeds

Banana, Coconut & Cocoa Ice "Cream" (sugar and dairy free)

However the recipe I'm keen to share in this post is a concoction enjoyed just last night; Beef Koftas.

I've been a keen foodie for quite some time. While we don't have a TV (by choice) I eagerly look up OnDemand on a frequent basis to enjoy the latest episode of Masterchef Australia. It's dramatic, it's high-flying, it's stress and flair... but it's wonderful. I love it!!

Friday night, amongst many other activities, aired a small segment in the Emirates First Class Kitchen. The chef pieced together a Lamb Kofta dish which looked simply delicious. While a recipe wasn't shared, I kept my eyes glued to the screen, mind ticking over, processing a way to replicate something similar at home with a healthy spin. So thus arose the creation. It may not be an "every night" kind of dish, but last night an important game of rugby heralded a special meal...

Stuffed Beef Koftas with Qunioa Salad and a Pumpkin Toss

(serves 2-4 depending on how hungry you are!)

Koftas

400g premium beef mince

3 cloves garlic, crushed

1 tsp cinnamon

1 tsp cumin powder

1 egg

1/4 cup ground almonds

Small handful fresh italian flat-leaf parsley, finely diced

sea salt & pepper

2 handfuls baby spinach

2 tbsp pine nuts

olive oil or butter for cooking

1/2 cup beef stock

Qunioa Salad

1 cup quinoa

2 cups liquid (water or stock - I used liquid beef stock)

sea salt to taste (not required if using stock)

6 dried apricots

6 prunes

1 tbsp diced fresh chives

Pumpkin Toss

1/4 pumkpin, cut into 1-2cm cubes

1 tbsp olive oil

sea salt

1 large handful baby spinach, torn

2 tbsp diced feta (optional)

Preheat oven to 180'C.

For the Pumpkin Toss:

Put the pumpkin - tossed with olive oil and sea salt - in the oven, cook till browned and slightly crispy (will take about 30-40mins)

When the pumpkin has finished cooking, toss through baby spinach and feta (if using).

For the Quinoa Salad:

Rinse quinoa well (to reduce bitterness). Add quinoa and liquid to rice cooker - cook until completed. Dice apricots, prunes and chives, toss through quinoa when finished cooking.

For the Koftas:

Mix together mince, garlic, cinnamon, egg, almonds, parsley, salt and pepper in a bowl. Set aside.

Dry toast the pine nuts in a pan until browned and fragrant (happens quickly so be careful not to burn) Add the spinach and remove from the heat immediately. Season with salt. Mix together well as spinach wilts.

Shape mince around your forefinger to create an oval-like shape with a hole in the centre. Fill the gap with the pine nut and spinach mix. Then close over the gap with more mince.

Heat oil or butter in pan. Briefly cook the koftas to seal and brown the outside (turning frequently). Then transfer to a pan (on baking paper) and cook in the oven for 15mins.

Meanwhile, add the beef stock to the used pan and allow to cook down (reduces to approx 1/4 cup) - set aside to use as sauce when serving.

Plate up as desired, pouring the sauce over the koftas. Enjoy!!!