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Meatballs from the Missus

Serves: 4

Makes approx: 12-14 Meatballs

Meatballs – Ingredients

500g Lean Mince

2 Slices of Bread

3 Dessert Spoons of Freshly Grated Parmesan

1.5 Teaspoons of Dried Basil

1.5 Teaspoons of Dried Oregano

2 Teaspoons of Pesto (Basil)

2 Cloves of Crushed Garlic

Chopped Chillies (optional)

Salt

Pepper

Method

Place the bread into a blender and blend to breadcrumbs. Add the mince and all the ingredients and blend until mixed. Warm a frying pan with some olive oil and make the meatballs (as a guide take one dessert spoon per meat ball). Fry the meatballs until brown on both sides. Once brown, place to one side.

Sauce – Ingredients

3 Tins of Tomatoes

2 Tablespoons of Olive Oil

2 Dessert Spoons of Tomato Puree

1 Garlic Clove Chopped

Chorizio or Kabanos Chopped (optional)

1.5 Teaspoons of Dried Basil

1.5 Teaspoons of Dried Oregano

3 Teaspoons of Pesto (Basil)

2 Garlic Cloves Crushed

Chopped Chillies (optional)

2 Teaspoons of Salt

1 Teaspoon of Pepper

Pinch of Sugar

Glass of Red Wine (optional)

Method

Blend the tomatoes until smooth. Take a large saucepan and gently warm the olive oil, once warm add the chopped garlic and gently fry (the garlic should remain white to a light golden colour). Carefully add the blend tomatoes and all the remaining ingredients. Once this is done, add the meatballs that you have prepared and put the lid on. Bring to a gentle simmer (approx 10 mins). After the mixture starts to bubble, take the lid off and turn the heat down and let the sauce reduce for 30-45 minutes. The sauce should reduce by a quarter and should be rich and thick. Taste and season with more salt if necessary.

Serve with pasta, bread or both with a sprinkling of parmesan and a cheeky bottle of red!

Quick Sausage Supper

Serves 4 | I love good quality sausages on their own but it is still nice to do something a little different with them and this can be ready in the time it takes your veg to cook.

Ingredients:

a little oil

8 of your favourite sausages

1 red or white onion peeled and cut into wedges

2 eating apples cut into 8ths and cored but leave the skin on

1 tbsp redcurrant jelly

 ½ pt water

½ chicken stock cube

2 tbsp grain mustard

salt and pepper

2 sprigs rosemary

Method:

1.In a large frying pan heat the oil and fry the sausages for about 5 mins.

2.Add the onion and fry until going brown.

3.Tuck in the apples, turn the heat up until they too start browning. Be gentle to keep them whole.

4.Add the redcurrant jelly and break it up so it melts.

5.Add water, stock cube, mustard, seasoning and rosemary.

6.Bring to the boil for a few minutes until the sauce has reduced a little.

7.Turn the heat down and simmer gently for about 10 mins adding a little more water if necessary and turning the sausages and apple once.

Variations

Replace sausages with sliced pork tenderloin.

Use honey grain mustard instead of redcurrant jelly and mustard.

Stir in a dollop of crème fraîche or cream just before serving.

Creamy Chicken with Vegetables

Serves 4 but easy to halve or increase | A whole meal cooked in one dish saving on the washing up. Just put it on the table and let everyone help themselves.

Ingrdients:

150g small carrots – cut into bite size if larger

200g small leeks- cut into bite size if larger

500g new potatoes sliced 1cm

small bunch fine asparagus or 2 sm courgettes sliced 1cm

4 chicken breasts

2 tbsp oil

salt and pepper

2 tbsp Dijon or grain mustard

snipped chives or chopped tarragon or parsley

200ml crème fraîche

1.Heat oven to 200ºC, gas 6.

2.Boil carrots, leeks and potatoes in salted water for 5 mins and drain.

3.Place in a large roasting tin or dish with the asparagus.

4.Add the salt and pepper and oil and mix.

5.Place the chicken on top and roast for about 25 mins until the juices run clear.

6.When cooked allow to rest for a few minutes while you make sauce.

7.Warm the crème fraîche with the herbs, mustard and some salt and pepper.

8.Serve the sauce with the chicken and vegetables.

Variations:

Use chicken thighs or drumsticks instead of breasts.

Add pesto to the sauce instead of mustard.

Throw in some cherry tomatoes after 15 mins.

New Forest Burgers

Much tastier than mass produced and you know where the meat has come from.

Make a larger quantity and freeze them for an easy meal or impromptu BBQ.

Ingredients:

500g good quality minced beef

1 small onion finely chopped

1 egg

salt and pepper

Method:

1. Place all the ingredients in a bowl and mix well (hands are best!)

2. Divide into 4/5 and shape with your hands.

3. Grill, fry or BBQ for 4-5 mins on each side.

Variations:

Use minced lamb or pork.

Add some fresh or dried herbs (rosemary or mint for lamb, sage for pork).

To give a kick add fresh or dried chilli or a splash of Tabasco.

Shape around soaked BBQ skewers.

Make mini burgers for young children or if serving other meats.