Are you ready? Brace yourselves. I’m not even braced. The Stud, after nearly two years of dating, told me I made one of the best meals I’ve ever made. And I cook a lot—almost every single meal we consume, three times a day, nearly five to six days out of the week.
My darling sister bought me the Hemsley + Hemsley cookbook for my recent birthday. Have you heard of them? The Hemsley + Hemsley sisters are nutrient dense pioneers for this generation, focusing on a wonderful balance of meatless meals and high quality animal protein-based dishes. They embrace slow food with love, discuss food combining, nut and seed activation, and more, while showcasing recipes that are gluten free. It isn’t really Paleo—they include legumes and dairy. It isn’t really Sally Fallon and the Weston A. Price Foundation (not a huge fan, I was rubbed the wrong way at a conference years back), since H+H is anti-refined sugar and gluten. It’s somewhat Whole30 friendly, but, followers may struggle with the desserts and quinoa recipes—which are plentiful in the book.
It’s their own approach, and over the past year or so, I’ve been working to find my own, too. I think it’s important we all do. I also think it’s an inevitable journey when you begin to recognize foods that do not serve purpose to you. My body likes some carbs. #sorryimnotsorry It also likes even more greens.
I’ve loved their accessible, real, clean, way of cooking since I’ve lusted over their insta for nearly six months (you guessed it, tagging my sister along the way until, alas the cookbook was mine). I’m so thrilled to have this resource at my fingertips on my shelf. I ended up making two dinners, so we could eat for the weekend as I had shifts at the restaurant. I’m going to share with you the first of the two, I have found both online so I feel comfortable sharing it with you all.
Recipe Report Card:
Difficulty: A (easy)
Amount of Pantry Staples Used: B+
Stud approved: A
Taste profile: A
Final grade: A
Lamb Meatballs and Cauliflower Tabbouleh aka The Studsitizer
from Hemsley + Hemsley
2 cauliflowers (I used one large one)
1tbsp ghee or butter
2 red onions, or 2 bunches spring onions, finely chopped (I used 1/4 c. green, ½ c. red onion)
4 large tomatoes, diced
3 large handfuls fresh parsley, finely chopped
Large handful fresh mint leaves, finely chopped (I omitted)
Juice of 1 lemon
6tbsp extra virgin olive oil
Toppings, such as chopped radishes, nuts or seeds – almonds, pistachios or sunflower seeds (optional)
500g (1lb 2oz) minced lamb or beef (don’t go for lean mince) (I used a mixture of total of .80# of lamb, .40# of beef)
1 small onion, finely chopped (1/4 c. red onion, only used one large red onion for the whole recipe)
3 garlic cloves, diced
1 tsp sea salt
1⁄2tsp black pepper
Large pinch ground cumin (1/2 tsp)
Large pinch ground cinnamon (1/2 tsp)
Pinch of ground chilli or a little fresh chilli (optional) (1/8 tsp)
Cayenne (Not in original recipe but we love spice, so I just added 1/8 tsp)
1tbsp ghee, for frying
First make the tabbouleh Remove cauliflower leaves and the tough ends of the stalk. Grate cauliflower into rice-size pieces using the slicing attachment of a food processor or the coarse side of a hand-held grater.
Put the grated cauliflower in a saucepan, lid on, with a couple of tablespoons of water and the ghee or butter. Steam over a medium heat. The cauliflower should take roughly 4-6min to cook – not too soft! – check there is enough water at the bottom of the pan so it doesn’t burn. Drain any excess water and tip the steamed cauliflower into a large serving bowl.
While the cauliflower cools, combine rest of tabbouleh ingredients. Taste for seasoning.
In a large bowl, combine all the meatball ingredients, except the ghee, and mix well.
In a wide saucepan over a medium heat, add a little ghee and fry a small piece of the meatball mixture to check seasoning. Adjust mixture as necessary. Roll small pieces of the meatball mixture – roughly 11⁄2tsp – to make about 20 balls. You can make them any size you like, but the larger they are, the longer they’ll take to cook. *definitely suggest the smaller meatballs! Ended up cutting the larger ones in half.
Heat up a little more ghee and, over a medium-high heat, fry the meatballs in a few batches until lightly browned on all sides and cooked through – this should take about 6-7min.
Serve the meatballs with the tabbouleh and your choice of toppings scattered over the top.
Make ahead options:
You can always brown the meatballs in advance and finish them off in the oven later if you’re having people round. The tabbouleh tasted better the next day, so can be prepared a day in advance.
1. Served with hummus and harissa paste.
2. Made The Stud quinoa