This recipe was inspired by a masterclass from fitness and nutrition expert, Shawn Stevenson of The Model Health Show podcast. Shawn Stevenson is a fitness and nutrition expert who used food as medicine to cure his "incurable" spinal disease and went on to launch The Model Health Show to inspire others to use food to solve their own health challenges. In this episode, Shawn talks about tactics you can use to ensure you are getting the sleep your body needs. One tactic is to increase your turmeric intake. Turmeric has an active compound called curcumin which has the potential to significantly decrease anxiety and oxidative stress that is caused by a lack of sleep. Turmeric also has anti-angiogenesis properties, which means it can potentially cut off blood supply to cancer cells.
UTENSILS YOU WILL NEED:
- rice cooker
- food processor
- frying pan
- a large bowl and a small bowl
INGREDIENTS FOR OUTER RICE SHELL:
- 2½ cups of Wuyi Rock oolong tea liquor (use a strong Wuyi Rock oolong tea, such as Cassia Bark/Rou Gui)
- 1½ cups of Indian basmati rice
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon pepper
salt to taste
- 1/2 a cup of cold mashed potato
INGREDIENTS FOR MEAT FILLING:
- 1 large handful of beef or lamb mince
- 1 small onion, diced
- 3 sprigs of coriander, chopped finely
- 2 tablespoons of sliced almonds
- 1 tablespoon of currants
- 1/4 teaspoon of turmeric powder
- 1/4 teaspoon of cumin powder
- 1/4 teaspoon of coriander powder
- 1/4 teaspoon of cardamom powder
- 1/4 teaspoon of pepper
salt to taste
- chilli powder to taste
- extra virgin olive oil for frying
- a sprinkling of leftover steeped green tea leaves (optional)
COOKING METHOD FOR MEAT FILLING:
1. Fry onions in frying pan until soft.
2. Add remaining ingredients and cook through.
COOKING METHOD FOR OUTER RICE SHELL:
1. Place all ingredients except the mashed potato in a rice cooker and cook through.
2. Once cooked, take the rice out and place in food processor to blitz until fine.
3. Take rice out of food processor and put in a large bowl. Add mashed potato and knead with your hands until thoroughly combined.
4. Shape rice and potato mixture into round balls just slightly bigger than the size of a golf ball. Then, using your thumb, hollow out the middle to create a space for the meat filling. Place a small bowl of water next to you during this step, as you will need to constantly wet your hands to stop the rice and potato mixture from cracking and sticking to your hands.
5. Spoon meat mixture into the hole in the rice shell (about 3/4 full), then pinch the ends of the rice shell together and seal well.
6. Shallow fry the filled up rice shells until golden brown. Drain oil and serve.