Phew! I’ts been more than a week since my last post.
I’m exhausted, emotionally unstable (blame it on the full moon), I don’t have an appetite (sorry can’t cook if I’m not hungry) and besides that I just can’t seem to get ahead of my workload….
Anyway, I’ve discovered a bottle of Robertson’s spice for rice in the back of my grocery cupboard and thought I should make some spicy rice to go with the Rosemary Kofta’s.
If you don’t have spice for rice you could simply add 3 ml turmeric and 2,5 ml chilli powder to your rice while cooking.
For the Rosemary koftas
600 g Beef mince
6 sprigs of Rosemary
Salt and pepper to taste
5 ml of chopped rosemary
5 ml paprika
1/2 cup of Brown bread crumbs ( whiz up one slice of bread in a food processor)
Oil for frying
Remove the leaves from the Rosemary sprigs leaving a tiny bit behind at the end of each sprig.
Use 5 ml of the rosemary leaves that was removed and chop finely.
Mix all the ingredients together for the koftas. Shape the meat by hand into a sausage and stick the Rosemary “skewers” in the middle of your kofta.
Fry in a hot pan until done.
For the Spicy rice
2 cups of cooked rice (Cook with rice spices)
1 carrot (thin julienne slices)
1/2 cup of fresh or frozen peas
handful of flat leave parsley (roughly chopped)
1 tbsp garlic butter
Olive oil for frying
Slice your onions and caramelize in the olive oil. Add the Julienne carrots and saute’ for a few minutes, add the peas and saute for another 3 – 4 minutes. Add the garlic butter to the veggies and season with salt and ground pepper. Add your cooked rice to the veggies and mix through. Garnish with chopped flat leave parsley.