Kofta all stunning in pink

These flavour packed little meatballs are versatile: you can serve them on their own as finger food or at a picnic; you can turn them into a evening meal by combining them with flatbread, pita or couscous salad.

Make a double batch and keep some in your freezer – pull them out in the morning and have them waiting for you when you get home from work for an effortless meal.

The other week I hosted a baby shower and discovered you can also make them fabulously pink!


…just as tasty plain…

(the basic kofta recipe is slightly adapted from ”Kitchen Classics: Picnic Hamper”
the inspiration for adding beet came from the blog “Off the Spork” and was in turn based on Nigel Slater recipe)
approx. 30

½-1 onion
2 garlic cloves
1/2 fresh red chili
2 tbsp fresh mint
1 tbsp fresh parsley
500g lamb mince (or beef and pork)
1 tsp coriander powder
1 tsp cumin powder
¼ cinnamon powder
1 tbsp tomato puree
a few dashes Worcestershire sauce
salt, pepper

For red meatballs:
150-200g raw beetroot


  1. (For pink meatballs: peel and shred or grate the beetroot. Make sure you wear gloves.)
  2. Chop onion, garlic, chili, mint and parsley.
  3. Combine all the ingredients. (Do not overwork them meat.)
  4. Form little balls (using about 1 ½ tsp of meat at a time.) It is advisable to fry one ball to check the taste. I usually find myself adjusting the seasoning.
  5. You can let the balls sit in the fridge for an hour to make them easier to fry without them falling apart. (Although I usually do not bother).
  6. Fry the meatballs on all sides until just cooked.
  1. The meatballs can be made ahead and even frozen.
  2. If frozen, defrost (in the fridge).
  3. Place in an oven dish and cover tightly with aluminum foil.
  4. Heat at 180C for approx 10 minutes.


Serve with

  • Dip Sauce: Yoghurt, grated cucumber, chopped mint, salt pepper.
  • Bread: Spelt Yoghurt Flatbread or Pita
  • Or a filling salad: Couscous salad for example

Or as part of a pink-themed baby shower


I adore meals that involve a table full of small individual dishes; different flavours and textures that you assemble on your plate.

A tortilla meal is not about refined and delicate cuisine; the food is hearty and the side dishes plain. At the same time it makes for a fabulous informal feast.

This pork dish is ridiculously easy to prepare and so fabulously succulent! Dig in!

Pork Carnitas - so tender

4 servings

3 tablespoons olive oil
500g  boneless pork shoulder
ground black pepper
1 large onion
½ red chilli
2 cloves garlic
100 ml (1/2 cup) chicken broth


  1. Heat the oven to 170C.
  2. Heat the oil in a oven proof pot with a well fitting lid.
  3. Cut the pork in bite size pieces. Add to the pan.
  4. Season with salt and pepper.
  5. Fry the pork until browned.
  6. Cut the onion into thin slivers. Add and cook until translucent.
  7. Chop the chilli and add.
  8. Mince the garlic and add.
  9. Cook until softened. (You could also remove the meat from the pan and then fry the remaining ingredients.)
  10. Add chicken broth.
  11. Cover, place in the oven and cook for 1 hour. Check every 20 minutes adding water if necessary.
  12. Once cooked adjust seasoning with salt and pepper if necessary.


Serve with