Meatballs in a Mild Chilli Sauce
This recipe is all mine - I made it up as I went along ::g::.
For the meatballs
(makes about 15 meatballs)
250g beef mince
2 cloves of garlic (grated)
1/2 medium onion (you use the other half for the sauce)
Few leaves of fresh basil
parmesan chesse (I just broke a block off about 2 inches wide by an inch long by about 3/4 inch high - sorry, I forgot to weigh it)
2 slices of thick white bread
salt and pepper
oil (for frying)
For the Sauce
1 large can of chopped tomatos
2 cloves of garlic
1/2 medium onion
2 beef stock cubes (oxo)
1/2 tube tomato puree
chilli paste to taste
corn flour (about two level dessert spoons)
salt and pepper
Food processor (you could do it by hand but it will take longer)
deep frying pan
Heat a splash of oil in the frying pan so that it is hot, but not sizzeling hot.
Chop the onion finely and add it to the pan and sweat the onions slowly until they are soft.
Take the onions out of the pan and divide them in half.
In the food processor use the blade attachment and turn the slices of bread into crumbs. Put aside in a dry bowl.
Place the beef, half the sweated onions, the garlic, the cheese, the basil and the salt and pepper in the food processor and whizz until the ingredients are combined. Turn the mixture into a bowl.
Add the egg to the mince mixture and combine with a spatula. Now add the bread crumbs a bit at a time until they are all combined in. I start this process with a spatula and then dive in with my hands once it's not too sticky anymore so that the crumbs mix in well.
Form the mixture into balls about an inch across.
Heat some more oil in the frying pan, this time so that it is very hot.
Add the balls to the frying pan and fry off on all sides until browned (this gives them a better flavour and more bite when added to the sauce).
Remove the balls from the pan and put aside.
Return the second half of the onions to the frying pan and heat gently.
Chop the 2 cloves of garlic and add to the pan.
Add the chilli paste.
Saute for a minute or so.
Add the chopped tomatos.
Put the stock cubes, corn flour and tomato puree into a bowl or jug and add a little water to make a paste.
Add about 3/4 pint of water to the paste and mix together.
Add this to the pan and stir until combined with the other ingredients.
Cook for a few minutes until the sauce is thickening and then taste the sauce. If it is not hot enough for you add more chilli and keep tasting until it is right. This is when you add seasoning as well to your own taste, and you can add a little more water if the sauce is too thick.
Once the sauce is perfect for you, add the meat balls, tossing them in the sauce. Put a lid on the pan and allow to bubble gently for about 10 mins. Open it every now and then to give it a stir and make sure nothing is sticking to the bottom. If you wanted you could always pop it in the oven at this point to keep warm.
I served them with rice last night, but I'm using them as part of a tappas style menu on Saturday.
Zabaglione recipe 2
This recipe I found on another website, but I'm afraid I forget where, and the instuctions were a little highbrow ::g::. It made it sound far more complicated than it is. The other Zabaglione recipe I posted yesterday is nice, but this is absolutely wonderful (not as sweet).
- 6 egg yolks
- 1/3 cup sugar
- 3/4 cup Marsala wine
- ground cinnamon
- vanilla extract
- 1 1/2 cups double cream, whipped
- Whisk, either a large balloon wisk or an electric one (I used an electric one due to the arm problem ::g::, but when I had it in a resturant they used a big balloon whisk and it did not take any longer)
- large pyrex or metal bowl (something that conducts heat well)
- large saucepan
- Heat about an inch of water in the bottom of the saucepan.
- Combine the egg yolks and sugar in the bowl.
- Add the Marsala, a pinch of cinamon and a drop of vanilla to the egg mixture and whisk in.
- Place the bowl over the gently simmering water (the bowl should not touch the water).
- Whisk until the mixture is 2-3 times its original volume and pale in colour. The recipe I used recommended whisking for about 10 mins over the heat, but with an electric whisk on a low setting I whisked for about 7 mins.
- Take the mixture off the heat and allow to cool (I placed the bottom of the bowl in cold water to speed the process up).
- Whip the cream to the soft peaks stage (no further or it won't mix in properly).
- Fold in most of the cream to the custard mixture (you may need to use a whisk to get it to mix properly) and pour into glasses or bowls.
- Use the little cream you have left to decorate the top of the Zabaglione (if you whisked it too much the cream will sink - I know I watched mine do exactly that ::g::. Still tasted nice, but didn't quite have the presentation I wanted ;)).