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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 AnchoviesĀ  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 baconĀ  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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13
Sep

Low Carb Sugar Free Blood Orange and Strawberry Icecream Recipe

NOTE: You can make regular sugar laden ice cream by substituting 1 cup of sugar for the sweeteners and only using none or at most 1 Tb of vodka.

Every time I’ve made sugar free ice cream it always freezes too hard when stored in the freezer. To overcome this I did a bit of research and it seems it’s the sugar in ice cream that greatly increases the chances of your ice cream being soft as the sugar molecules cause the water molecules to freeze into tiny soft crystals rather than larger rigid ones and lowers the overall freezing point of your mixture. Another method would be to use a small amount of alcohol as alcohol doesn’t freeze. As much as I love this sort of stuff I’m guess you’re going “Blah, blah, blah, too much science”, right?

The heap of rain that fell in Autumn and the subsequent dry very sunny winter months following that, resulted in a glut of strawberries this season in Brisbane. Strawberries are nice and all but I refuse to pay the $4-6/punnet that normally gets charged for them. Mainly because I rarely bite into them and taste anything but a watery lacklustre fruit, much like when you get a watermelon that’s not sweet. The conditions this year have been great for the consumer as we’ve been able to buy punnets for around $1/each (I even got some at 50c/each!) This season with the cheap strawberries I did actually try a few and managed to get a batch that was so sweet and delicious and only $1- Unfortunately the majority of the growers had pretty tasteless produce and even around the $1 mark I was disappointed with most of this season’s strawberry purchases.

With a fridge full of strawberries I decided to make some ice cream and experiment with my newfound knowledge on freezing points.

INGREDIENTS
1kg Strawberries
1 Blood Orange (Zest and Juice)
1cup Milk
600ml Cream
4 Egg Yolks
1Cup Erythritol (Sugar substitute)
1 Cup (Sugar Equiv) Stevia/Splenda/Sweetener
1/2 Ts Plain Gelatine
2Tb Vodka

METHOD
-Wash and hull your strawberries.


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