"Blenditarian" - now that's a strange word. But if you tried to set yourself a goal of eating less meat, or more vegetables, this could be a tasty and filling way to achieve both...
The term was coined by the Australian Mushroom Growers Association (AMGA) as part of its "Mushrooms + Mince = The Blend" message, whereby you add the mighty mushroom to traditionally minced meat dishes, hence a "Blenditarian".
It could apply to recipes for spaghetti, tacos, burgers, meatloaf, balls and more, making your meals not only more nutritious, but more delicious, too.
The natural umami flavour of the mushrooms is the perfect match for meat, giving meals the extra meaty flavour as well as a boost of juiciness. So much so, that AMGA has partnered with Aussie celebrity chef Adrian Richardson of Good Chef Bad Chef and Secret Meat Business, to offer a simple and tasty solution for Australians to cook healthier, more plant-forward meals at home, using a combination of mushrooms and minced meat.
But you know, new year new you; why not consider this Tandoori beef and mushroom blended kofta balls recipe below?
Tandoori beef and mushroom blended kofta balls
- Preparation time: 20 minutes
- Cook time: 40 minutes
- Serves: 4
- This recipe blends 25 per cent mushrooms and 75 beef mince
Kofta ball ingredients:
- 600g beef mince
- 200g white button mushrooms, finely diced
- 1 small brown onion, finely diced chopped
- 1/2 cup breadcrumbs
- 1 tsp cayenne pepper
- 2 eggs
- 3 large garlic cloves, finely diced
- 1 tag ginger, grated (or 1 tsp minced ginger)
- 1/2 cup coriander, chopped
- 1/4 cup spring onion, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground garam masala
Sauce ingredients
- Spice mix:
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground garam masala
- 1 tsp ground turmeric
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground garam masala
- 1 tsp ground turmeric
- 1 tbsp paprika
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly chopped ginger
- 5 garlic cloves, sliced
- 1 red onion, sliced
- 150g butter
- 500mL tomato passata
- 1 bunch coriander, roughly chopped
- 1 cup of cream
- 1/2 cup water
- 2 spring onions, sliced
- Salt & pepper
To serve
- 1 lime, juiced
- Papadums
- Plain yoghurt
1 - To make the koftas, place all of the meatball ingredients into a large bowl and use your hands to combine. Roll palm sized balls, around 3-4cm in diameter, and set aside.
2 - In a large hot pan over medium-high heat, add a dash of extra virgin olive oil and sear balls, rotating on each side until they are golden brown. Remove and set aside.
3 - In the same pan, sauté the garlic, ginger and onions until translucent, and add the remaining spice mix, mixing just for minute or so to awaken their aroma. Stir in three-quarters of the butter, being careful not to burn it.
4 - Pour in the passata and two-thirds of the cream, and half the coriander. Stir to combine.
5 - Add the kofta balls back to the sauce, cover with the lid and turn down to low heat to simmer for 25-30 minutes. Add a little water if needed.
6 - Before serving stir through remaining coriander, spring onions, remaining butter and remaining cream.
Serve with plain yoghurt, a squeeze of lime and papadums.
For more Mushroom + Mince = The Blend recipes visit www.blenditarian.com.au
