Pork meatballs

Enough for 4 people. I froze half of mine for a later meal.

  • 1 large slice of stale bread;Pork_meatballs
  • 1 large portobello mushroom;
  • 1 medium sized onion;
  • 1 clove garlic;
  • 1 small red chilli deseeded;
  • Small bunch of mixed herbs (eg parsley, rosemary & thyme);
  • 500g pork mince;
  • 1 tbsp tomato ketchup;
  • 3 ‘shakes’ of Worcester Sauce;
  • Black pepper;
  • 3 tsp tahini;
  • Oil;
  • Plain flour.

Finely chop the bread, mushroom, onion, garlic, chilli and herbs (I used my Cuisinart Mini-Processor).

Thoroughly mix the chopped ingredients with the pork in a large bowl. Mix in the ketchup, Worcester Sauce and black pepper.

In small bowl, gradually combine a small quantity of cold water with the tahini, until it becomes slightly runny. Thoroughly mix this into the pork mixture.

Using a plate of flour, take ping-pong ball sized piece of the mixture in your floured hands, and roll in the flour until ball shaped. Place on a flour tray. I made made 24 meatballs from this mixture.

Oil a baking sheet and place the balls on it, brushing or spraying them with more oil.

Bake at 200C (Gas Mark 6) for about 20 minutes, until they begin to brown.

I served twelve of my meatballs in a pasta bake, made with penne (3 ‘handfuls’ of dried penne (cooked)), 1 quantity of Tomato Sauce, topped with grated cheddar, and cooked in the oven for 20 minutes at 180C (Gas Mark 4). This will feed 2-3 people.

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Christmas pudding bread pudding

Xmas_Bread_Pudding_Tile

A Christmas leftover recipe (Christmas pudding and brandy butter), which (if frozen) allows you to re-experience Christmas in small bites over the coming months. It’s based on my recipe for Bread Pudding.

Makes 12 ‘modest’ pieces:

  • 4 large ‘thick cut’ slices of stale wholemeal bread
  • 400g leftover Christmas Pudding
  • 100g leftover brandy butter (make sure it is a ‘fridge’ temperature so you can grate it into the above ingredients)
  • 1 tsp mixed spice
  • 1/2 tsp ground cinnamon
  • 1/8 nutmeg grated
  • 300ml milk
  • 1 large egg (beaten)

Cut the bread into small cubes and put into a large bowl. Crumble in the Christmas pudding, grate in the brandy butter, add the spices and ensure the ingredients are well mixed. Stir in the milk and egg. Then scrunch the mixture with your fingers, ensuring that the bread is broken up and the pudding evenly distributed. Leave to soak for 15 minutes.

Heat the oven to 170C/Gas Mark 3. Line the bottom of a cake tin with silicon paper (I used a tin about 20cm x 10cm). Transfer to the cake tin, smoothing the top. Bake for about 1.5 hours until firm and golden brown (cover with foil if browns too much).

When cooked, turn out onto a wire rack (removing the paper). Cut into squares. If freezing separate squares with silicon paper.

I think this is equally good, cold just like a cake; or hot with custard.