Fusilli & Meatballs


Fusilli & Meatballs

Fusilli & Meatballs

Lunch for 4

Ingredients for the mincemeat:

Preparing the meatballs

Preparing the meatballs

  • 500g mince beef
  • ½ medium onion
  • 3 garlic cloves
  • Salt
  • Pepper
  • Curly parsley

Ingredients for the Tomato Sauce:

  • 10 tomatoes
  • ½ medium onion
  • Ketchup

For the pasta:

Fusilli

Fusilli

  • 500gr Fusilli pasta
  • Curly parsley

Method:

Start by the meatball: Remove all packaging from the meat and place in a bowl.

Finely chop half of a medium onion, garlic, a handful of curly parsley and add to the mince. Also season with salt & pepper, then combine well using your hand.

Ready meatballs

Ready meatballs

Now form the meatballs as big or small as you’d like. And place them in the saucepan you will be using for the tomato sauce. You would have noted that there is no eggs or bread crumbs added here as they are not really necessary. Meat has a natural binder.

Now place the pan on a medium heat making sure to very gently turn each meat ball from side to as the meat browns. Allow 1-2 minutes per side. Once this is done, remove the meat from the pan leaving the pan on the heat.

As the meat cooks, it will release fat and we are going to use that fat to make the tomato sauce.

For the sauce, chop the remaining half onion and fry it in the meat fat for 2 minutes on high heat.

Now add the chopped tomatoes, stir and cover for 10 minutes.

for the sauce

for the sauce

After the 10 minutes, stir the content of the pan, then add the meatballs and ketchup.

Stir and add 200ml water or stock if you wish.

Adjust the seasoning, stir and leave to simmer for another 10-15 minutes.

Now time to cook the pasta.

Follow the instruction on the package.

Boil the water with a table spoon of oil and salt. Just before serving, chop the remaining Parsley, add the pasta and toss.

Plate and serve.

Enjoy.

 

 

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Nutter Scallops salad – Luxury!


Scrunk scallops, but SWEEEET!

Shrunk scallops, but SWEEEET!

Ideal for a light dinner or brunch for 2

Ingredients:

  • 150g beansproutsFoodnutter scallops salad
  • 100g beetroots
  • 60g macadamia – crushed
  • 20g red onion cut in wedges
  • 150 Peruvian scallops (Waitrose)
  • 60g watercress
  • 1 sprig of thyme

For the vinaigrette:

  • 2 tablespoons ketchup
  • 3 table spoons olive oil
  • 2 spoons malt vinegar
  • 5 tablespoons whole milk
  • Salt + pepper
  • 1 garlic clove

Method:

Remove the beansprouts from the package and put them in a heatproof bowl. Using the kettle, boil some water (about 500ml) and pour over them for literally 2 minutes. Drain with a sieve and rinse immediately with cold water. Set aside.

Clean and cut the beetroots and onion in wedges, set aside. Remove and rinse the watercress leaves.

Wash the scallops, dust with salt & pepper and also thyme.

caramelised scallops and onion

caramelised scallops and onion

caramelised scallops and onion

Mix the vinaigrette by adding all the elements in a jar with a lid. Shake vigorously taste and adjust seasoning.

In a frying pan with 2 tablespoons of olive oil, brown the scallops and the onions for 4 minutes, 2 minutes on each side. The scallops are supposed to be cooked only 1 minute on each side, but by leaving them in longer, they release a caramel like sweet substance. “The caramel” will also add to the sweetness of the red onion wedges while it browns. The result will be a sweet salad with warm scallops and onions without added sugar.

Assembling the salad

Assembling the salad

Now in a big bowl, combine the beansprouts, watercress, macadamia, onion and scallops. Toss and plate up then, drizzle the vinaigrette just before serving. This is such a sweet crunchy and slightly peppery from the still almost raw red onion… this salad is a festival in the mouth with 3 different types of crunchiness (onion, watercress and sprouts, then the frank crunch from the macadamia!) and 3 types of sweetness (scallops sweetness, beetroots and ketchup). I certainly enjoyed it! Can you tell I love my greens?

Enjoy this with a glass or 2 of wine followed by dessert.

See you next time!

Sweet scallops salad - Served

Sweet scallops salad – Served