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Lettuce bowls with Original meatballs, cous cous and chipotle dressing

  • Lettuce bowls filled up with flavourful spiced cous cous, with meatballs and chipotle dressing.
  •  400g pack of Smorgasbord Original Swedish Meatballs
  • 1 large iceberg lettuce
  • Feta cheese

COUS COUS INGREDIENTS

  • 1 cup water
  • 1 cup instant couscous
  • 1/2teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 1/2 red bell pepper diced
  • 1 tomato diced
  • 1 onion diced
  • 1 tablespoon of lemon juice
  • 1 tablespoon of sherry vinegar
  • Handful of sultanas
  • 1 packet of fajita spices or any other spice mix that you fancy (you can also use stock)

 

CHIPOTLE DRESSING INGREDIENTS

  • 3 tablespoons red wine vinegar
  • 1 and a half tablespoons honey
  • 1/2  cup extra virgin olive oil
  • 1/4 teaspoon dried oregano
  • 1 teaspoon of salt
  • 1/4 teaspoon of freshly ground black pepper
  • 1  chipotle pepper in adobo sauce (if you can´t find this, chipotle chilli paste works just as well and can be found at major supermarkets)
  • 1 small garlic clove, chopped or pressed

METHOD

  1. Firstly, Our chef recommends to always quickly blanch the sausage in boiling water for few minutes, then rinse and pat dry, * this is to avoid the shrinking during the frying process.*
  2. Put a sauté pan over medium heat and add half of the olive oil and the nob of butter, when hot but not smoking. Add the apple and fry off a little until it takes a little colour but remains crunchy with a touch of softness. When you reach that texture, remove and set aside.
  3. In that same pan, add the remainder of the oil, the Smörgåsbord meatballs and the sausage and fry together, mixing occasionally. When the meatballs begin to become golden, add onion, ginger, and garlic and continue to cook for few minutes more until the onion starts to toast and soften. Make sure not to burn the mixture.
  4. Once nicely browned, add the stock and cook off until it thickens and becomes syrupy, and starts to coat the meat. Stir through the chive and add the apple back and serve straight away. This dish pairs perfectly with a lovely side of buttered curly kale .