Turkey on a plate – My Whisk and I

3 egg whites
190ml caster sugar
7,5ml rose water
rose petals

Preheat your oven to 120℃ and line two baking sheets with baking paper.
Trace circles with an 8cm diameter on the baking paper and then flip the baking paper over on the tray.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment.
Whisk the whites to soft peaks.
Turn the mixer to high and start adding the sugar one tablespoon at a time and waiting for the sugar to be incorporated before adding the next spoonful.
Whisk for 5 minutes or until you have a very stiff, glossy mixture.
Drizzle over the rose water and fold in with a spatula.
Spoon the meringue mixture into a piping bag fitted with a 5mm nozzle.
Pipe the meringue on the inside perimeter of each circle.
Now spread the meringue from the outside of the circle to its centre, forming an even disc.
Bake in the oven for 1 hour 15 minutes. Turn off the oven but do not open the door for another hour.
Carefully remove the discs from the baking paper.
Wet your finger, touch a rose petal and then stick the petal on the disc.
Serve the meringue discs with a cup of mint tea or use as a decoration for a dessert.

500g lamb mince
4 slices white bread, crusts removed
60ml milk
1 small onion, finely chopped
10ml chopped parsley
10ml chopped mint
2 cloves of garlic, minced
5ml salt
5ml ground cumin
5ml ground coriander
100g feta cheese, cubed (1,5cm x 1,5cm)

Sauce:
1 x 400g tin chopped tomato
5ml salt
10ml sugar
60ml cream

For the meatballs:
Preheat your oven to 180℃.
Place the minced meat in a large mixing bowl and break it up with your hands.
Break up the bread, add it to the bowl and pour over the milk. Mix well.
Now add the onion, parsley, mint, garlic, cumin, coriander, salt and a few good grindings of black pepper. Mix again.
Scoop 30ml of the meat into your hands, form a ball and press it flat in your palm.
Place a feta cube on the mince and bring the sides up and around it. Roll the mince ball between your hands to seal.
Place the balls on an oven tray and keep going until you have no meat left.
Drizzle a few drops of olive oil over the meatballs and bake in the oven for 15 minutes.

For the sauce:
Add the tomato, salt and sugar to a liquidiser and blitz until smooth.
Pour the sauce into a saucepan set over medium-high heat and simmer for 15 minutes.
Add the cream, stir through and add the meatballs.
Simmer for a further 20 minutes.
Serve the meatballs with rice or bulgar wheat.

Tag: Turkey on a plate

Rose-Meringue Discs

Meatballs stuffed with feta / Köfte