Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Scandi-Style Meatballs with Fennel, Beetroot and Dill
This dish was born out of a shopping trip with my friend Danielle, where we ate meatballs, insane quantities of lingonberry jam, mashed potatoes (me) and chips (her) before attempting to navigate the three-floored heaven/hell that is the North London IKEA. She very kindly brainstormed this dish with me on the bus home, transforming it from a slightly odd traybake involving rhubarb into the rather lovely recipe below.
|fennel bulbs, very finely sliced|
|medium beetroot, grated|
|cannellini beans, drained and rinsed|
|chicken stock, made with 1 stock cube or little plastic tub, plus 300ml water|
|minced free-range pork|
|fresh dill, chopped, plus a handful to serve|
|soured cream, to serve|
From the book