Monday, 1 February 2010

Little lamb meatballs

Another made up as I go along recipe- this one had an easy start.
  1. Slice some juicy tomatoes in half, a couple of garlic cloves and red onion
  2. Drizzle with olive oil, and sprinkle with basil, salt and pepper
  3. Put in a high oven for 10 minutes and then turn the oven off and leave overnight.
You won't believe how amazing these taste in the morning, they develop a really intense flavour and a sweetness you don't get from normal roasting.

The next day...
  1. Fry pieces of aubergine and red pepper in olive oil in a heavy based pan for a few minutes.
  2. Throw in a pint of veg or chicken stock and simmer away.
  3. When tender, add the tomatoes and blitz, but not to oblivion, just so half of it is smooth.

You can use this now as a pasta sauce, the aubergine makes it really silky, or you can use for the meatballs...

  1. Fry some onion and garlic in a pan until soft, then add cumin, S&P and a little harissa.
  2. When cooled a little, add an egg, mix and then add the minced lamb with your fingertips and form into little balls.
  3. Fry until golden and then add to the sauce.

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