Category Archives: Onion

Recipe: Italian Meatballs

Italian Meatballs hot from the oven
Italian Meatballs hot from the oven

Ingredients;

1Kg lean beef minced
2 slices of lightly toasted bread
2 tablespoons of dried oregano
1/2 teaspoon of cumin seeds, ground
1 Chile pepper, finely diced
1 handful of fresh rosemary, finely chopped
1 handful of fredh basil, finely chopped
1 egg yolk
1 large onion, finely dliced
1 teaspoon of french mustard

Serves 8

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Lightly toast the 2 slices of bread and whizz them in a blender to make breadcrumbs.

Next finely dice the onion, and fry it gently with a teaspoon of french mustard until soft, then let them cool, while you finely chop the chile, Rosemary and Basil.

Next put your meat into a large bowl and add the chile, rosemary, basil, oregano, cumin, egg yolk, the (now cooled) onion and the breadcrumbs and mix it all together, just get your hands into it and scrunch it all together.

Wet your hands and take some of the mixture and roll it into a ball about the size of a golfball and set it onto a sheet of greaseproof paper and repeat until you have used all the mixture.

Next get a frying pan onto a medium heat, add a little olive oil and fry the meatballs gently, rolling them round the pan so they cook (and colour) all the way round.

At this point you can either bag and freeze the meatballs in portions for use later or you can follow one of these 2 options.

I’m in a hurry

Once your meatballs are cooked, turn the heat right down and pour some Italian tomato sauce over them in the pan. Allow this to heat up while cooking up some pasta. Once the pasta is cooked, drain it and gently stir in the meatballs and sauce, then serve.

I’m not in a hurry

Heat your oven up to 200C, place your meatballs in an oven tray and cover with Tomato Sauce. Take a Mozzarella ball and either chop it into chunks or just rip it up and sprinkle this over the meatballs. Take a handful of fresh Basil leaves, rip them up and sprinkle them over the top, then grate a handful of parmesan over the lot.

Place this in the oven for about 20 minutes or until all the cheese melts and colours nicely. Then serve on a bed of fresh pasta and garnish with some fresh basil.

Recipe: Basil and Tomato Soup

Great on a cold winters day

Ingredients;

1 anchovy
1 clove of garlic – very finely sliced
1 small onion – finely diced
1 large carrot chopped roughly
2 sticks of c
elery chopped roughly
500g of ripe tomatoes – cores removed and chopped roughly
3 large handfuls of fresh basil – leaves ripped up roughly, stalks kept and chopped finely
400g tin of plum tomatoes
1L chicken stock
Olive oil
Salt and Pepper to taste

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In a large saucepan, gently fry the anchovy and garlic until the anchovy breaks up and starts to vanish. Do not let the garlic burn, but a little bit of browning is okay.

Add the carrot, onion and celery and fry gently till soft – about 10-15 mins.

Add the fresh tomatoes and let them stew for about 5 mins while stirring slowly.

Next add the tinned tomatoes and stir.

Add the chicken stock – enough to cover the mix and bring to the boil, then simmer for 20 mins, stirring at 5 minute intervals.

Take this opportunity to tidy up, trust me it’s easier than having a messy kitchen to clean and tidy later!

Finally, add the basil leaves and chopped stalks and continue to simmer for another 10-15 minutes.

At this point, allow it to cool for a few minutes and season well with salt and pepper.

Now, it can get messy if you’re not careful, grab a ladle and push it down into the soup gently so you fill it with liquid, but try not to get any of the solids in it, using this method remove (and keep) as much of the liquid as possible, this will allow you to control the ‘thickness’ of your soup in the next step.

Next pour the remaining ‘soup’ into a blender, avoid an enormous mess akin to a Freddy Krueger slashfest by NOT over filling the blender and also placing your hand on top of the blender when starting it. Blend it until it’s smooth and creamy looking and pour into a saucepan, keep doing this until all the soup has been blended and you should have a bowl of really, really thick soup. Now start stirring this and adding back in the liquid that you removed until you get the ‘thickness’ you want and you’re done. If you add all the liquid back and your soup is still too thick use some more stock to thin it a little more.

Simply heat the soup and garnish with a drizzle of olive oil or cream, a small sprig of basil and serve with some chunky ultra fresh bread or Crostini with pesto.