Ingredients
SERVES 4
Ingredients for the sorghum
–200 g sorghum
– 1/2 lemons
– parsley or coriander to taste
– EVOO to taste
– salt to taste
– pepper to taste
Ingredients for the veggie meatballs
– 600 g yellow potatoes
– 1 courgette
– 1 small bell pepper
–1 small eggplant
– 1 red Onion
– 1 egg
– 2 tablespoons grated Parmesan cheese
– 1 bunch parsley
– 4 mint twigs
–corn flour for instant polenta to taste
– rice flour if necessary to taste
– peanut oil for frying to taste
– EVOO to taste
– soy sauce to taste
– salt to taste
– pepper to taste
Ingredients for the curry cream
– 2 red peppers
– 1 garlic clove
– 1 teaspoon red curry paste
– EVOO to taste
– salt to taste
Directions
Sorghum Preparation
Pour the sorghum into a saucepan with ab—300 ml of water and a pinch of salt. Bring to the boil and continue for 30 minutes until the water is completely absorbed. Meanwhile, prepare the vinaigrette by mixing the juice of the lemon, the coriander, some extra virgin olive oil and salt and pepper to taste. Once the sorghum is cooked, remove from heat, pour the vinaigrette on top and mix well. Finally, cover with a lid and allow cooling.
Veggie Meatballs Preparation
Cut all the vegetables into small pieces, salt them and steam them. Alternatively, boil the vegetables and squeeze them into a clean dishtowel once drained! Steam them for about 15 – 20 minutes; they should be soft on the tines of the fork. Drain the vegetables and let them cool down, in the meantime break the mint and parsley in a bowl, add the parsley, salt and pepper, the egg and finally the dry vegetables! Turn well crushing a little bit; add a little bit of cornflour. You will see that in a few seconds you will get a soft compound but at the same time compact. At this point, prepare your vegetable meatballs: take 1 tablespoon of dough, form a small ball then pass it in the cornflour mixed with rice flour. Prepare all your meatballs this way. To cook, fry them in a high-sided saucepan with plenty of elongated seed oil and a little soy sauce. Fry for about 1 minute and a few pieces at a time (4 – 5 meatballs maximum) drain on absorbent paper!
Curry Pepper Cream Preparation
Wash and cut the peppers into strips. Grill or cook them in a pan.
Peel the peppers and put them in the mixer, add the curry paste, salt, oil and garlic clove and blend everything. Let it rest in a bowl.
Final serving
Create a base of sorghum in a plate (3 or 4 spoonfuls), add a couple of veggie meatballs seasoned with some curry pepper cream on top.