Weekday Ramadan dinners

SWEDISH MEATBALLS

Ingredients

For the meatballs —

2 large eggs

½ cup milk

1 cup fine bread crumbs

2 red onions (grated)

1 kg minced red meat of your choice

1 tsp ground allspice

1 tsp paprika

½ tsp ground nutmeg

½ tsp ground cardamom

Salt and freshly ground pepper to taste

Butter to grease

For the gravy —

2 tbsp olive oil

2 red onions (chopped)

2 tbsp salted butter

4 cups broth of your choice

1 cup fresh cream

Salt and freshly ground pepper to taste

Chives to garnish

Method

For the meatballs —

Start by preparing a slurry. In a big mixing bowl, crack two large eggs and start whisking, gradually incorporate the milk. Add the fine bread crumbs and the grated red onions to the slurry before adding the minced meat. Start mixing the meat in with the slurry using a wooden spoon or hands to get best results.  Mix all the dry spices in a bowl (ground allspice, paprika, ground nutmeg, ground cardamom, salt, pepper) and add it to the minced meat mixture. Once all the ingredients are well incorporated, cover the meat and let it rest for 30 minutes.

When rested, they are ready to be made into meatballs. A small ice-cream scoop or a tablespoon can be used to get similar sized meatballs. While making the meatballs, set the oven to 180°C to preheat the oven. Once the meatballs are made, transfer to a flat baking tray that has been greased with butter. Bake for 20 minutes. Once cooked through, leave out to cool and rest for 30 minutes. The meatballs can be reserved and frozen to be used later during the week.

Tip: You can also make burger patties with the meat mixture and freeze it for later.

For the gravy —

Place a medium sized skillet on low heat. Once the skillet is hot, add the olive oil and cook the onions until they start to sweat. Add the butter and keep cooking, make sure the onions do not burn and are caramelised. When the onions start browning, add the broth slowly, one cup at a time. This helps the process of reduction. Keep cooking till the broth is almost down to two cups and add the fresh cream, stir well. Add the salt and pepper while cooking, keep stirring so the cream does not curdle. Add the meatballs to the gravy and coat them with the gravy well. Garnish with freshly chopped chives.

The meatballs can be served with mashed potatoes and a berry jam, the traditional way. However, it can be used to make versatile dishes, since the meatballs can be frozen, it is an easy fix for a weeknight meal. The meatballs are extremely filling. It can be cooked in a variety of sauces or gravies, accompanied by pasta, rice, vegetables or salad of choice.

CITRUS GLAZED SALMON/BONELESS FISH

Ingredients

100-200g salmon/boneless fish

1 tbsp olive oil

Salt and freshly ground pepper to taste

For the citrus glaze —

1 tbsp butter

1 cup orange juice

¼ cup lime juice

Orange and lime zest

Dried rosemary

Salt and freshly ground pepper to taste

Method

Pat dry the fish and place a medium skillet on low heat. Add the olive oil and wait till the oil is hot. Fry each side of the fish for 2 minutes, and while frying, season with salt and pepper. Cook for longer if the fish still looks raw. Once the fish is fully cooked, place on a plate and let it rest.

Over medium heat, in the same skillet, add 1 tablespoon butter, the zest of orange and a lime. Then add the dried rosemary and the citrus juices, keep cooking on medium heat until it has reduced to a light syrup. Add salt and pepper before adding the fish back onto the skillet, cover with fish with the glaze and serve with a salad or fresh vegetables for a light and nutritious meal.

Photo: Sobia Ameen