First up, meatballs. I had intended to make them last night, but Julia was hungry, time was short, the night was cold and the chip shop was soooo tempting.
I had mushy peas with mine and followed up with an apple and a pear. I’d had a banana with my breakfast cereal and salad with lunch so that scraped my five a day. This is important as five a day, which was once sufficient, has now become ten. I didn’t know there were ten sorts of fruit and veg, and until last week certainly had no intention of ever eating 10 sorts in one day.
Getting 10 sorts of fruit and veg into me takes a technique that is closer to loading a cannon than it is to cookery. However, it’s something I will have to work on.
I have a simple meatball recipe. Meat, breadcrumbs, milk, egg and stuff. In this case the meat was minced pork and the “stuff” was a chopped spring onion and parsley. The milk to dampen the breadcrumbs and the egg all contribute to making a nice, tender meatball. You can do without them, but the end product is more suitable for playing golf than eating.
The bread crumbs may look a bit strange but don’t worry, the bits are just chopped up grains because I used the crusts of a seeded loaf to make the crumbs.
You can season it I suppose but the pork ones always seem to be OK with just herbs. I do season the beef ones a bit, normally using Worcestershire sauce or black pepper. You can also use dried herbs and grated parmesan.
Mix it all together with your hands and roll into balls the size of a walnut (a walnut in its shell, to be precise). Either poach it in a tomato sauce (about 40 minutes) or oven bake for 20 minutes at 180 C, 350 F or Gas Mark 4.
Meatballs – ready for the oven
The ingredients
Cooked and eady to eat
I based the bean burger recipe on one by Mark Bittman that was passed on to me by Laurie Graves.
My recipe was a tin of chickpeas, half an onion, parsley, a good shake of chilli powder, a teaspoon of cumin, an egg, some brown linseed (which was just hanging about needing to be used) and enough oats to make the mixture dry enough to work. I made six burgers but we will only eat four for tea.
Mixed and formed
The ingredients
We ate them with roasted vegetables and stir-fried black kale, as pictured in the featured image. They still need a little work but are already much better than the previous recipe I was using and as good as any I’ve eaten recently when eating out.
