I like to mix and match food all the time, and this is no exception. I have mixed a type of pasta, which looks like rice grains, with Pinto beans to look similar to Rice and Peas, a Jamaican dish, and Fried Meatballs and a zingy Beetroot Salad. it looks like it shouldn’t work but it does!
250 grams of Orzo Pasta(This pasta can be found in the world foods section of your supermarket or mediterranean store.)
About 200 grams of Pinto/Rosecoco Beans-Soaked overnight, and cooked until tender OR 2 cans of Pinto/Rosecoco Beans.
2-3 Teaspoons of Thai Red Curry Paste, or to tasteGood Splash of Fish sauce(Omit if unable to consume for whatever reasons.)
400 grams of Mince(I used Pork, but you can use any that you prefer..)
1 Teaspoon of Garlic Powder and Onion Powder
1-2 Teaspoons of Dried Basil
Salt to taste
1 Packet of Cooked Beetroot(Not the type soaked in vinegar!)
1 Teaspoon of Garlic Powder(Optional)
Cooked Garden Peas, which have been blanched*
Juice of upto 1 Lime, or as needed(The idea is to blend all the flavours together so that there is a sweet and sour taste.)
1 Teaspoon of Dried Sage
1 Spring Onion
2 drops or to taste of Sesame Oil-Be careful though, as adding too much can overpower the other ingredients!
Firstly deal with the mince. Put in a bowl, along with the seasonings, and mix thoroughly.Set another bowl, with breadcrumbs and another with beaten egg if needed.Shape the meat into small meatballs, and dip in egg and then breadcrumbs, and set on a baking tray. When you have coated all in breadcrumbs, place in an oven at 180 degrees, and cooked for 15 minutes.
Meanwhile, cook the orzo pasta to packet instructions, and open the cans of beans.
Also, place some peas in a pot to boil for about 6-8 minutes. When the peas have been cooking for that time frame, strain the peas and place them in a bowl of cold water. This will stop them from cooking any further and this is called Blanching*. This will make sure that the peas still have some bite to them, and keep flavour as well.
When the orzo is cooked to your specifications, fry the curry paste in some oil, and then add the beans, and fish sauce to taste. Then add the pasta to the pan and stir until mixed through. Add a trickle of water,to stop sticking and then take off the heat. Check on or take out the meatballs, which may be cooked by now. Keep warm.
Roughly chop the beetroot, and place in a bowl, along with the blanched peas-which should be strained.
Pour some of the lime juice, sesame oil, garlic and sage. Mix well. Place the different items on the plate, and serve immediately. For even better results with the beetroot salad, make the salad the day before. Chilling it overnight, helps the flavours develop. The flavours should be sweet, aromatic, sour and salty. Enjoy!