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Mexican style Tomato Soup Serves 6
2 onions, quartered
2 cloves garlic, peeled
1 tablespoon olive oil
2 teaspoons cumin powder
1 teaspoon chilli powder
3 x 400g can chopped tomatoes
500ml water
1 teaspoon brown sugar
1 tablespoon vinegar
2 x 400g cans red kidney beans, rinsed,
drained
Sour cream and flour tortillas to serve
1. Using the processing bowl fitted with the
processing blade, process onions and garlic
until just chopped.
2. Heat oil in a large saucepan, add onions
and garlic and cook on a medium heat
until onions start to soften; add the cumin
and chilli powder and cook, stirring,
until the spices become fragrant. Add
the tomatoes, and water; simmer for 20
minutes. Remove from heat.
3. Stir through the sugar, vinegar and beans;
allow to cool.
4. Using the processing bowl fitted with the
processing blade, process the soup in two
batches until smooth.
5. Return soup to saucepan to heat through;
serve with sour cream and warm flour
tortillas.
Lamb Meatballs
3 cloves garlic, peeled
2 tablespoons finely grated lemon rind
¼ cup mixed fresh herbs
¼ cup lemon juice
sea salt flakes and black pepper to taste
1kg lamb meat roughly cut into large pieces
(no bones)
1. Using the processing bowl fitted with the
processing blade, process the garlic, lemon
rind, herbs, lemon juice, sea salt flakes
and black pepper on speed 3 for 5-10
seconds.
2. Add the lamb meat to the mixture in the
processing bowl and process on speed 5
for 30-40 seconds or until you have a fine
mince.
3. Remove the processing blade and with wet
hands roll the mince mixture into small
balls.
4. Place meatballs onto a tray lined with
baking paper and cover with plastic wrap.
Allow meatballs to rest in the fridge,
preferably overnight or for at least 30
minutes before use.
5. Pan fry the meatballs in batches and serve
with a mint yogurt sauce.
Mint Yogurt Sauce
Freshly chopped mint with a good quality
plain yogurt.
Recipes continued