This unique pairing is celebrated for its rich flavours and contrasting textures, offering a delightful blend of savoury and sweet tastes.
We look to Culinary Columnist and Executive Chef, Paul Watters to share his minced turkey meatballs with apple and rosemary stuffing and a melted halloumi and sugar snap salad, perfect for a little indulgence.
The Meatballs
500g lean turkey mince
2 large onions (peeled and diced fine)
4 large apples (quartered, cored and diced)
2 sprigs of rosemary (picked off the stem and chopped)
2 cups of fine breadcrumbs
2 tablespoons of butter
2 tablespoons of Mr Frank’s tropical Sirrachi seasoning (Cajun spice alternative)
1 egg
Salt and pepper for seasoning
1 200g of halloumi cheese (diced )
The Salad
2 handful of sugar snaps (cooked and cooled down)
8 cherry tomatoes (halved)
1/4 of a cucumber (sliced)
1 red onion (sliced)
4 handfuls of mixed leaves
The Coatings
1 cup of breadcrumbs (mix 1 tablespoon of spice mix)
2 eggs beaten
1 cup of plain flour
The firecracker mayo
1 cup of mayonnaise
1/2 teaspoon of Mr Frank’s tropical Sirrachi seasoning (Cajun spice)
1/2 teaspoon of smoked paprika
1/2 teaspoon of chilli flakes
Salt and pepper to season
Picked dill to garnish
While it may seem intricate, this recipe is actually uncomplicated and delightful. It can be enjoyed as an appetizer or main course and is likely to become a favourite among family and friends.
Start by preparing a filling with apples, onions, and rosemary. Melt the butter, then add the onions, rosemary, and a pinch of seasoning, cooking for a few minutes. Incorporate the apples and continue cooking on medium heat for another five minutes.
Stir in a cup of breadcrumbs and combine thoroughly (a little water helps bind the mixture). Once the stuffing is prepared, let it cool. After it has cooled, blend it with turkey mince and the remaining ingredients, leaving out the halloumi cheese.
Ensure all ingredients are mixed thoroughly.
Take a portion of the mixture and form it into a ball about the size of a ping pong ball. Using your thumb, make an indentation in the center, insert a piece of halloumi cheese, and then close it up. Reshape and repeat.
After shaping the balls, move on to the coating step. Set up three separate bowls for flour, beaten eggs, and breadcrumbs. Roll each ball in flour, shake off any excess, dip in eggs, and then coat with breadcrumbs.
They can be refrigerated for a day or cooked immediately by frying in a bit of oil in a medium-sized frying pan over medium to high heat for approximately eight minutes until they turn golden brown.
To Present: Arrange the salad in a large bowl or central plate. Place the meatballs on top (a suggestion is to cut one in half to highlight the melted halloumi). Add a spoonful of mayonnaise on top, sprinkle with spices, and garnish with fresh dill before serving.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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