IKEA Project 5: The Veggie Ball cook-off

November 9, 2015 | Recipe, Sponsored

Disclosure: This is a sponsored collaboration with IKEA, however all ideas, opinions, and thoughts are my own. 

So just when I thought all my Ikea posts were done, I got asked to participate in an extra surprise challenge – a cook-off!

Ikea recently added a new item to their menu (and shop) in the form of some yummy veggie balls, so we were tasked with creating our own recipe using the balls. Really, anything that involves food is fine by me. So before I knew it a big bag of frozen veggie balls were being couriered to my door, just in time to throw them in the oven for Arlo’s dinner (he approves by the way!).

But that’s not going to be my recipe. I wanted to create something I was excited to eat! So I chose to make a delicious lamb curry with veggie skewers :) YUM.

Lamb curry with veggie skewers

I first tasted this curry at a friend’s place and have since made it a couple of times at home. It’s always pretty yum, but the addition of the veggie balls gives it a really nice taste and texture. You can choose to eat them straight off the skewer, or take them off and dunk them into the curry sauce.. either way is good :)

Lamb curry with veggie skewers

So here’s the recipe.. it’s been adapted from this one here. I’ve changed a few little things, as well as halved the recipe as there was only 2 of us eating it.

Lamb Curry with Veggie Skewers

IKEA Vegetable Balls (4-8 per person)
Skewers
Vegetable oil
400g lamb cubes
1 onion, chopped
2 garlic cloves, minced
1/2 green chilli, finely chopped
1 1/2 tsp grated ginger
1/2 tbs ground tumeric
3/4 tbs garam masala
3/4 tbs ground cumin
1/2 tbs chilli powder
1/2 tbs plain flour
3 tomatoes, chopped
200mL coconut milk
300mL chicken stock
A handfull of baby spinach leaves
1/2 pomegranate, seeded
Plain yoghurt
Coriander
Cooked rice to serve

* Tip – prepare and measure out the ingredients before starting, it’ll make it easier as you go.
* I used this cast-iron casserole pot instead of a saucepan, but if you’ve only got a saucepan that’s fine – just simmer it on the stove for an hour instead of putting it in the oven like I mention below.

1. Preheat the oven to 160°C.

2. Heat a cast-iron casserole pot (or large saucepan) over high heat and add one tablespoon of vegetable oil. Add the lamb and cook for 3-4 minutes, or until the lamb is golden-brown all over. Remove and set aside.

3. Reduce the heat and add another tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden and softened.

4. Add the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. Then add the flour and cook for a further minute.

5. Add the tomatoes and coconut milk and bring to a simmer.

6. Add the lamb and enough chicken stock to just cover the lamb. Stir well, scraping the bottom of the pan to release any of the good bits that are stuck there.

7. Once the curry has come to a simmer, put the lid on and carefully transfer it to the oven to cook for 1 hour, or until the lamb is tender and cooked through. If you’re doing this in a saucepan, just put the lid on and simmer for 1 hour.

8. When there’s 15 minutes remaining in the cooking time, put the veggie balls on a tray and into the oven.

9. Once the balls are cooked, take them out and thread onto skewers, being careful because they’ll be hot to handle.

10. Skim off any excess fat from the surface of the curry, then add the spinach. Stir until the spinach has wilted.

11. Serve the curry in bowls with steamed rice. Garnish with yoghurt, coriander and pomegranate, and of course your veggie skewers. Dig in!

Lamb curry with veggie skewersLamb curry with veggie skewers

Thanks so much to the lovely team at Ikea! It’s been so much fun, and I’ve loved testing out the new veggie balls :)

Hope you’ll give this recipe a go too, it’s totally worth it!! x

Lamb curry with veggie skewers

Recipe: Super-Duper-Extra-Amazing Chocolate Cupcakes

May 17, 2012 | Recipe

I’m not sure if you can tell from this photo, but these cupcakes are incredible. Like… really. Super chocolatey, moist, tasty.. and totally bad for you, but who cares! These are an indulgence totally worth the extra kilometre I’ll have to run later. I didn’t help the matter when I put a pile of whipped chocolate cream on top.. but hey, if I’m going to feel guilty, I might as well make it worth while.

I came across this recipe on The Little Teochew and thought it sounded like a winner, but instead of making one big cake (or even 6 small cakes like the original recipe calls for), I made cupcakes. Apart from that, the only things I did differently to the recipe were that I only put in 1 cup of sugar, and about a third of the amount of chocolate chips. Wouldn’t want to overindulge you know. I then baked them for about 20 minutes.

I’ll list the adjusted recipe here, but if you’d like to see the one for the whole cake go here, and for the 6 smaller cakes here. The original recipe came from Tish Boyle.

1. Position a rack in the center of the oven and preheat the oven to 175°C (350°F). Fill a muffin tin with cupcake papers in preparation.

2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.


3. In the bowl of an electric mixer, beat the butter at medium speed for 2 minutes, until very creamy. Gradually beat in the sugar. Increase the speed to medium-high and beat for 3 minutes, until the mixture is well blended and light. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.

4. In a small bowl, stir together the buttermilk, Kahlua (or rum), and vanilla extract. At low speed, add the dry ingredients to the butter mixture in three additions, alternating it with the buttermilk cream mixture in two additions, and mixing just until blended. Remove the bowl from the mixer stand and stir in the finely chopped chocolate or miniature semisweet morsels. Divide the batter into the prepared cake papers.

5. Bake the cakes for 20 to 25 minutes, until a cake tester inserted into the center of a cake comes out clean. Cool the cupcakes on a wire rack.

For the icing, all I did was whip some cream with a little bit of powdered sugar and cocoa added. Best to only ice them when you want to eat them.

Om nom nom. Now if you’ll excuse me, I’ve got whipped cream to wash off my face.