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.

Grilled prawns

BBQ_Prawns

Big, whole prawns are best for this quick dish. I used the Big Prawn Company big & juicy tiger prawns which only seem to be available from Waitrose and Ocado. Currently £5.99 for 220g (the box says ’10 prawns’, but mine contained 11!). Enough for 2:

  • 10 large, raw prawns (defrosted)
  • 1 tsp chipotle paste (the type I used was very hot, so quantities will vary)
  • 2 tsp olive oil
  • 2 tsp tomato ketchup
  • 1.5cm cube of ginger grated
  • 1 clove garlic crushed
  • 1 tsp curry powder
  • Juice of 1/2 a lime

Partially shell the prawns – leave on the heads and the last bit of the tail, but remove the rest of the shell from the body.

Mix together the chipotle paste, the olive oil, the ketchup, the ginger, the garlic, the curry powder and half the lime juice. Spread the mixture on the prawns.

Heat the grill, and cook for about 2 minutes on each side, or until the prawns are fully cooked.

Serve sprinkled with the remaining lime juice. I served the prawns with rocket, avocado and cherry tomato salad.

 

Avocado pears

Most supermarkets now sell certain fruit as ‘perfectly ripe’. I’m not sure that the title is particularly truthful, although it’s probably fair to say that there is more chance of ‘perfectly ripe’ fruit ripening properly than the alternative (often labelled ‘for ripening at home’).

I’ve considered carrying out some kind of guerilla action involving sticky labels saying “you must be joking”, but I don’t really want to be banned from all the local supermarkets.

I do have specific complaints about avocados. The ones that aren’t ‘perfectly ripe’ are often as hard as bullets, and if put in fruit bowl with some bananas (that well recommended way of ripening fruit) they often go from being rock hard to brown and stringy, without ever passing through that ‘perfectly ripe’ phase somewhere in between.

My other issue is, that if you buy ‘perfectly ripe’ avocados, you always have to buy two. I did this the other day because I wanted to make guacamole (using one avocado) to go with chilli con carne. I decided to use the other avocado to make a rather 1960s salad: Prawn with (the pretentiously named) marie-rose sauce, avocado and rocket.

Not a great deal of effort went into this (for 2):Prawn_Salad

  • 150g frozen cooked prawns (defrosted)
  • 2 tbsp mayonnaise
  • 1 tbsp plain yogurt
  • 2 large squirts of tomato ketchup
  • A good squeeze of lemon juice
  • 1 ripe avocado (cut in half, stone removed, and the flesh removed from the skin and sliced)
  • Rocket
  • 2 tbsp oil and vinegar dressing
  • Cayenne pepper

Combine the mayonnaise with the yogurt, and mix in the tomato ketchup and lemon juice (the sauce should be a light pink colour). Mix in the prawns.

Toss the rocket and avocado slices in the salad dressing. Arrange the rocket and avocado on two plates. Spoon over the prawn mixture, and light dust with cayenne pepper.