RECIPES
Little and large TV Masterchef Matei Baran presents recipes from his new book Big Chef Mini Chef, created with the help of his son Armin in aid of the Cystic Fibrosis Trust Pictures: Stephen Beecroft
E L L A’ S T U R K E Y M E AT BA L L S WITH LINGUINE CARBONARA Serves 4 INGREDIENTS 2 white onions 6 garlic cloves 500g minced turkey 1 tsp turmeric salt and pepper small bunch fresh dill 1 egg, lightly beaten 500g linguine pasta olive oil 100g diced pancetta 400ml double cream 100g parmesan, grated or shaved METHOD For the turkey balls, pre-heat the oven to 160C/Gas 3. Finely dice 1 onion and 4 cloves garlic. Place in a bowl with the turkey mince. Add turmeric, salt and pepper, and mix really well. Add chopped dill and the egg, and mix again. Form mixture into small balls and place on a greased oven tray. Bake in the oven for 25 mins. For the pasta, bring a deep saucepan of water to the boil. Add salt and a splash of oil, add the pasta, cook until soft with a little bite, stirring from time to time so it doesn’t stick together.
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Drain the pasta and stir through a drizzle of olive oil. For the carbonara sauce, finely dice the remaining onion and garlic. Put a little olive oil in a frying pan, place over a moderate heat, add the pancetta, onions and garlic and fry until crisp and golden. Remove excess fat, pour the cream over and reduce by half. Add the pasta to the carbonara sauce, mix and divide into 4 bowls. Place 3-4 turkey balls on top of each and sprinkle over grated or shaved parmesan.
