Posted in My Favourite Dishes, Slow Cook, Uncategorized

Lamb and Fennel Meatballs

Meatballs.png

A cracker of a recipe that is normally my request when I go home from my mum. This recipe originally started as a Good Housekeeping one, but has been adapted by my mum over the years and eventually passed down to me. Serve with redcurrant jelly, rice and some green bits! Sorry for weird photo angle, don’t think my boyfriend is ever going to make it as a food photographer!

Serves 6

1 hour

1kg lamb mince, 6 spring onions, 2 fennels, 100ml white wine, 100ml cream, 100ml yogurt, 100ml milk, lamb stock cube, corn flour, 3 cloves garlic, oil, salt, pepper, chilli flakes, cumin seeds, fennel seeds

Preheat oven to 180c. Start by blending together in a food processor the spring onions, lamb mince, 1tsp of fennel seeds, pinch of chilli flakes and salt and pepper (may need to do this is batches depending on the size of your blender). Once blended roll into walnut sized balls.

Using a large frying pan, pre heat a generous glug of oil. Add the meat balls and brown all over (again this may need to be done in batches). Don’t worry if they are not cooked all the way through, they will be going into the oven later. Once browned lift out the meat balls and rest. Turn the heat up to high and in the pan the meatballs have just cooked add 2tbsp of cumin seeds and pinch of chilli flakes. After about a minute add 1 tbsp of cornflour mix together and add a crushed stock cube. Add 100ml of wine and bring to the boil, once the liquid has halved, then add the yogurt and 100ml of water. You may need to add some more water here if it is looking a little dry. Bring to the boil, then add the meatballs, slice fennel and sauce into an oven proof dish and cook for 20 minutes, turning the meatballs halfway through (DON’T WASH THE PAN YET!).

After 20 minutes tip the sauce back into the pan and allow the sauce to simmer for 5 minutes, then add the cream and tip back into the meat balls.

Cook for a further 10-15 minutes, serve with rice or spaghetti and greens and it is really good with cranberry sauce/red currant jelly!

Posted in My Favourite Dishes, Quick Cook

Garlic Prawns with Summer Salad

prawns good

Now there have been a WHOLE two days of sun in Manchester it is time to get the shorts and suncream out and eat yummy summery food. While this is an indulgent dish, it came to £3.20 in total, so not break the bank wild-woho!

Prawns, lemon, butter, garlic, chilli flakes, lecture, rocket, pointed red pepper, cherry tomatoes, mozzarella, olive oil, balsamic glaze, bread to serve

15 mins

Preheat oven to 190c. Start by slicing a pointed red pepper into strips and pop in the oven with a handful of tomatoes and a drizzle of oil. Next, slice the lettuce for the salad and place on a plate with the rocket. Heat a frying pan and melt a generous knob of butter, finely chop 2-3 garlic cloves and add to the melted butter, take care not to burn. After a few minutes (ensuring the garlic isn’t brown) add the prawns and a pinch of chilli flakes. Turn up the heat slightly and fry for a further 4-5 minutes until the butter is starting to brown, then add a squeeze of lemon. While the prawns are cooking add a few slices of mozzarella to the peppers in the oven. Once the mozzarella is soft add to the salad, and top with balsamic glaze, serve with some crusty bread, squeeze of lemon and a glass of wine. (Remember to mop up the sauce from the pan, thats where all the best bits are!)

Posted in Quick Cook, Uncategorized

Spanish(ish) Omelette

Spanish-tortilla-Recipe

A spanish(ish) omelette because a true Spaniard would only have potatoes, onion and garlic (maybe bacon and definitely not paprika!). I’ve added a bit more veg to add a bit of colour and make it a more rounded meal.

eggs, oil, onion, red pepper, bacon, potatoes, tomatoes, cheddar cheese, paprika, chilli flakes, salt, pepper, salad or veg to serve

20 minutes serve 3-4

Start by chopping up about 300gm of potato into small 2-3cm cubes. Boil for about 10 minutes or until soft. While the potatoes are cooking, add a generous glug of oil to a frying pan, once warm add 1tbsp pf paprika and 1/2 tsp of chill flakes, stir for about 30seconds then add one finely chopped onion and soften. Next add a finely chopped red pepper and 2 slices of cubed bacon. Stir until the bacon is cooked, add the potatoes, halved cherry tomatoes and mix together, cook on a highest for a couple of minutes until brown. Mix together 6 eggs in a separate bowl and pour ontop of the mix, top with a generous hand full of cheese and allow to cook in the pan for a couple of minutes. Then put the mixture under the grill (take care not to melt the handle of your pan!) until the cheese in golden and the eggs are firm, season and enjoy!

 

(Thank you http://norfolkchillifarm.co.uk/blog/chilli-recipes/spanish-tortilla-recipe/ for the photo, having camera issues at the mo!)