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Posts from the ‘Recipes’ Category

10
Nov

Albondigas : Spanish Meatballs with Chickpeas In Tomato Sauce

INGREDIENTS:

  • 1kg Ground Pork Mince (or 50/50 pork/beef)
  • 2 Large onions diced
  • 3 Chorizo’s (Peel one and slice the other two)
  • 2 rashers fatty bacon
  • 300g Chickpeas soaked in water overnight (Or sub 1 can of chickpeas drained)
  • 3 cups of diced tomatoes (or 2 cans)
  • 1Tb Garlic Paste
  • 6 cloves garlic thinly sliced
  • 2 Tb White Wine Vinegar
  • 1 Tb Smoked Paprika
  • 1 whole dried chilli (optional)
  • Salt (~1Ts total)
  • 1-2 Anchovies  mashed to paste.
  • 1 Egg beaten
  • 1 large handful of fresh flatleaf parsley
  • Olive Oil (Spanish if available)
  • Salt and Cracked pepper to taste

METHOD:

  • Drain the soaking chickpeas then add to a pot of hot water and bring to boil. Turn down heat and simmer for 30 minutes then drain and keep aside. (You can skip this if you are using canned chickpeas.
  • While the chickpeas are cooking, blend together 1 chorizo (skin removed), 1 diced onion, 1 Tb garlic paste and the rashers of bacon along with a couple of twists of black pepper.(If you don’t have a blender/stick mixer, just chop it all up as finely as you can with a knife.)
  • Heat frypan and cook this meat mixture, moving it around the pan to break up any lumps. Cook until all large pieces are broken up and the moisture from the onion has dissipated.
  • Remove from pan (no need to wash pan as you’ll be using it soon), allow mixture to cool slightly then add to raw ground pork mince along with the finely chopped parsley, anchovies and beaten egg.
  • Mix together with your fingers and form round meatballs slightly bigger than golf balls.
  • Fry meatballs on high heat turning every minute or so till outside is sealed. Try and keep the meatballs slightly undercooked.
  • Transfer each batch of cooked meatballs to a bowl (to catch the juices)
  • In a deep casserole dish /saucepan, fry the two sliced chorizos on med heat with a few tablespoons of olive oil until the fat and spices from the sausage start to colour the oil. Add the second diced onion and cook till onion becomes translucent. Add in the sliced garlic and fry for 2-3 minutes before adding cooked chickpeas and smoked paprika. Keep frying on med for further 3-5 min till all the flavours have fused.
  • Add in the three cups of diced tomatoes, 1Ts of salt and the white wine vinegar. You can also add the whole dried chilli if you choose.
  • Add in meatballs and their juices that have collected in the bowl, then top up the pot with the chicken stock /water till meatballs are covered. Add in 6 Tb of olive oil (Optional, but it brings out a serious amount of flavour to the dish). Simmer for 20-30 mins stirring occasionally until the liquid has cooked down to a thick tomato sauce.
  • Serve with a large crusty loaf of bread to mop up the sauce.

 

Drain the soaking chickpeas then add to a pot of hot water and bring to boil. Turn down heat and simmer for 30 minutes then drain and keep aside. (You can skip this if you are using canned chickpeas.

While the chickpeas are cooking, blend together 1 chorizo (skin removed), 1 diced onion, 1 Tb garlic paste and the rashers of bacon  along with a couple of twists of black pepper. (If you don’t have a blender/stick mixer, just chop it all up as finely as you can with a knife.)

 

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23
Aug

Makin’ Bacon (Home Made Smoked Bacon In A Weber Kettle)

We all know bacon is awesome. I’ve always wanted to cure my own bacon and came across some organic pork belly on special and thought it an opportune time to make my own from scratch. Well almost, as raising pigs in the city isn’t going to happen in a hurry!
 
** I chose not to use sodium nitrite. Seriously, humans have been curing meats without it for centuries. Sure botulism can occur but that’s more from poor food handling and I’m extremely confident with natural food preservation methods and common sense. If they can make cured smallgoods without refrigeration in bygone eras we should be able to do it nowadays with no issues. So…. Make your cure and have it ready. Pull pork out of fridge. Rub it thoroughly.  Put it straight back in fridge. Do not let it sit uncured on the bench for extended periods of time. (You can do that after it’s cured!)
 
I recommend Googling a few recipes for cures. There’s thousands of variations and after all that I ended up making my own recipe. Make more cure as you want to pack it on and the ingredients are cheap. Or simply make a bit more as you need it over the week of curing.
 
INGREDIENTS:
1 Large Pork Belly
 
Cure:
2:1 by weight salt to sugar.
So 200g sea salt to 100g brown sugar.
NOTE: Weight is the key word here. Not volume. As grain size can differ greatly.
 
Optional: (These are not necessary to cure bacon but you can add them for a hint of flavour.)
Black Peppercorns crushed
Coriander Seeds crushed
Red Chilli flakes
Bay leaf powder
Dried Oregano
Dried Fennel Seeds
 
 
PIG NIPPLES !
As some of you may know most of the pork sold to you comes from sows. Apparently the meat is just more delicious from the female pig.
 
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17
Jul

Brie Stuffed Burgers – Rissoles

I got a hold of a large 1.2kg wheel of double Brie and so the following month resulted in a variety of Brie related dishes.

 

INGREDIENTS:

  • 1kg Ground Beef
  • 2Tb Dried Oregano
  • 1 Red Capsicum /Bell Pepper diced finely.
  • 1 Onion finely diced
  • 1Tb Garlic powder (Optional)
  • 1 Ts Salt
  • 1Ts Cracked Black Pepper
    ______
  • 200g Double smoked bacon
  • 200g Brie Cheese (Camembert or any other cheese will work too)

 

METHOD:

I smoke my own bacon which meant the bacon was already cooked. If you’re using regular bacon then lightly saute it in a pan to cook it and then drain and allow to cool.
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