John Myers
Contents
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Ingredients
Garlic Lemon Dip
- 300 g Turkish yogurt
- 2 Garlic cloves
- 1 Lemon
- Fleur de sel
- Freshly plucked thyme leaves
Curry quinoa
- 125 g Quinoa
- 1 tbsp Ginger, freshly grated
- 1 Shallot, finely chopped
- 2 Garlic, finely grated
- 2 tsp Curry, English mix
- 500 ml Vegetable stock
- Salt
- Pepper
- Oil
Curry meat rolls
- 400 g Ground beef
- 2 slices Whole grain toast
- 1 Egg
- 1 tbsp Dijon mustard
- 2 tsp Curry, English mix
- 1 Lemon
- Salt
- Pepper
- Clarified butter
Instructions
Garlic Lemon Dip
- Put the yogurt in a bowl and finely grate the garlic. Finely grate the lemon peel and add it as well. Mix everything well and season with fleur de sel and lemon juice and then leave to rest in the refrigerator for 2 hours.
Curry quinoa
- Wash the quinoa and drain well. Heat some oil in a saucepan and then sauté the shallot, garlic and ginger as well as the curry for about 4 minutes and then add the quinoa and roast for a few minutes and then deglaze with the vegetable stock and then turn the stove on to the lowest setting put.
- Let the quinoa swell on the low heat for about 20 minutes and then season with salt and pepper.
Curry meat rolls
- Put the toast in a bowl and add the minced meat. Now add the egg, mustard and curry and season with salt and pepper. Finally, finely grate the lemon peel and add about 3 - 4 tablespoons of lemon juice and knead everything to a homogeneous mass.
- Now form small rolls and fry them in clarified butter until crispy.
Finisch
- Place the quinoa on a plate with the help of a serving ring and add the meat rolls. Pour the dip over the meat rolls and sprinkle a few fresh thyme leaves over them.
Nutrition
Serving: 100gCalories: 113kcalCarbohydrates: 2.4gProtein: 9.2gFat: 7.5g
