Ravish Magazine

Summer Recipes: Spiced Beef Bonbons with Creamy Pepper Sauce and Curried Buckwheat Couscous

Joanne Brook-Smith

Bold, comforting, and bursting with spice, these Beef Bonbons with Creamy Pepper Sauce and Curried Buckwheat Couscous are a knockout dish from Culinary Columnist and Executive Chef Paul Watters.

Bringing together richly seasoned meatballs, crispy potato bonbons, and a silky pepper sauce, this recipe is a masterclass in texture and flavour. Balanced with a gently spiced couscous and buckwheat base, it’s a hearty yet elegant plate perfect for dinner parties or standout weekend meals. Here, Paul shares his step-by-step guide to recreating this impressive dish at home.

Ingredients

For the Beef Balls:

Method:

  1. In a large mixing bowl, combine all ingredients and mix thoroughly.
  2. Shape into evenly sized meatballs and set aside.

For the Potato Bonbons:

Method:

  1. Peel and boil the potatoes for 15 minutes or until tender.
  2. Drain well, return to the pan, and heat briefly to dry them out.
  3. Mash the potatoes with salt, pepper, and milk, then allow to cool completely.
  4. Once cool, set up a breading station with three bowls:
    • Bowl 1: plain flour
    • Bowl 2: beaten eggs
    • Bowl 3: breadcrumbs mixed with smoked paprika
  5. Shape the mashed potato into small bonbons. Dip each one in flour, then egg, then the breadcrumb mixture.
  6. Reshape if needed, and refrigerate for 1 hour to firm up.
    • Tip: Place a layer of cling film on a plate, add the bonbons, and cover with another layer of cling film.

For the Creamy Pepper Sauce:

Method:

  1. Bring the chicken stock and pepper to the boil.
  2. Mix the gravy powder with water to form a paste and slowly whisk it into the boiling stock.
  3. Add the cream gradually, whisking until smooth. Set aside.

For the Buckwheat & Giant Couscous:

Method:

  1. Cook the buckwheat and couscous (in bags if pre-portioned) in boiling water for 8 minutes.
  2. In the same pan, wipe clean with kitchen roll.
  3. Add butter, oil, and curry powder. Cook gently for 1–2 minutes to release the flavour.
  4. Add the drained buckwheat and couscous to the pan and cook for another 4 minutes.

Cooking the Meatballs & Bonbons:

  1. Preheat the oven to 180°C (350°F).
  2. Heat a drizzle of oil in a large frying pan over medium-high heat.
  3. Cook the meatballs for around 5 minutes, turning to colour all sides. Transfer to an ovenproof dish.
  4. Wipe the pan clean, then repeat with the potato bonbons.
  5. Transfer both to the oven and bake for 10 minutes.

To Serve:

  1. On each plate, spoon the curried couscous and buckwheat around the edge.
  2. Pour a little of the creamy pepper sauce into the centre.
  3. Add the meatballs and bonbons on top.
  4. Garnish with freshly picked mint and serve immediately.

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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