the Ingredients
The Lamb Meatballs
Special Equipment
Instructions
- Place the block of feta in a heat-proof dish. Use a stovetop smoker or a DIY foil tent with the Manuka chips to smoke the feta for 10–15 minutes until fragrant. Once smoked, place the feta in a food processor with the double cream and cream cheese. Blitz until completely smooth and aerated. Set aside.
- Combine soaked panko, lamb, Chilli Smoked Salt, shallot, garlic, and spices. Roll into balls and sear in a hot pan until caramelised. Remove and set aside.
- Grill the halved vine tomatoes, corn, and carrots until charred and blistered. The Salsa: Whisk the sumac, red wine vinegar, smoked salt, and light olive oil in a bowl. Cut the charred corn off the cob and toss into the dressing with the carrots and the oodles of coriander.
- In the meatball pan, sauté the shallot and garlic. Deglaze with red wine; reduce by half. Add tinned pomodorini and thyme. Simmer for 10 minutes. Add the charred vine tomatoes to the pan. Discard thyme and blitz the sauce until smooth. Stir in the balsamic. Reduce a little more.
- Return meatballs to the smooth sauce and simmer for 5–8 minutes. To Plate: Spread a heavy layer of Smoked Feta Cream. Top with meatballs and sauce. Pile the Sumac-Corn-Carrot Salad on the side, Finish with lemon zest and more coriander
The Manuka Smoked Feta
The Meatballs
The Grill & The Salsa
The Sauce Reduction & Blitz
Final Assembly
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