Easy festive buffet fare from regular demo chef Katherine Frelon
For the cranberry and pomegranate sauce:
1 tbsp olive oil
3cm peeled ginger, roughly chopped
3 cardamom pods, lightly cracked
½ tsp cinnamon
½ tsp turmeric
½ tsp ground coriander
½ tsp ground star anise
1 litre of cranberry juice
750ml pomegranate juice
200ml chicken stock
Juice of ½ lime
For the meatballs:
1 tbsp olive oil
2 medium onions, peeled and finely chopped
2 cloves garlic, chopped
3cm piece of ginger, grated
1kg ground turkey
20ml soy sauce
10ml fish sauce
2 fresh red chilies, deseeded and finely chopped
80g soft dried cranberries
1 avocado, peeled de-stoned and smashed
2 tbsp fresh coriander, chopped
3 tsp pomegranate molasses
Blitz all the sauce ingredients together until smooth. Heat in a pan and reduce until it becomes slightly sticky.
For the meatballs, line a baking sheet with parchment paper and set aside. Heat a large skillet with a splash of the oil. Add the chopped onions and cook until softened, then add the garlic and ginger and cook for 1 min. Take the pan off the heat and set aside to cool down a little.
Transfer the ground turkey to a bowl. Add the soy sauce, fish sauce, chopped chillies, dried cranberries, avocado, coriander, pomegranate molasses, salt and pepper. Mix, then add the cooled onions and garlic. Combine everything together with your hands then shape into meatballs. Place the meatballs on the prepared baking sheet. You can freeze at this stage or keep in the fridge for 1 day.
Heat a little more oil over a medium-high in a large skillet. Add the meatballs and brown on all sides (you may need to do this in stages).
Add the meatballs to the reduced pomegranate sauce and continue cooking until the meatballs are cooked through and the sauce is sticky. Careful not to overcook the turkey though, as it can become slightly dry.
Recipe: Katherine Frelon