Baked melting mozzarella stuffed nduja meatballs

Like meatballs? Like melting cheese? Yes, of course you do! You’d be mad not to! Well this is your ticket to an easy, crowd pleasing dinner. I try to use the best quality mince I can as you really do taste the difference compared to cheaper ones on offer. This recipe calls for a mixture of beef and veal mince but you can use one variety if you prefer. Veal mince keeps the meatballs moist and it is worth a try if you have not tried it before. It has a more subtle flavour than beef and I also love using it in spaghetti bolognese.

Now this is not the first time I have used nduja in recipes on this blog and it certainly won’t be the last. This soft, spicy Calabrian beauty’s popularity has risen over the last few years and is now readily available in delis and supermarkets. The lovely people at Duchy Charcuterie very kindly sent me some of their award winning nduja to try and I was smitten. Compared to some other ndujas I have cooked with in the past, this one is more mellow but still packed with flavour. You can find out more about the nduja from Duchy Charcuterie from marc@duchycharcuterie.co.uk.

Red pepper and nduja are a match made in heaven so I have laced the tomato sauce with roasted pepper. The ready roasted jarred peppers are always in my cupboard on hand and are perfect for a quick fix. They soften into the sauce beautifully but of course can be substituted with fresh red peppers if you like.

IMG_20160521_210009

Ingredients- serves 4
200g beef mince
200g veal mince
Salt and pepper to season
2 mozzarella balls- cut into small chunks
2 tbsp nduja
1 tbsp olive oil
1 red onion- finely chopped
2 garlic cloves
2 tins of chopped tomatoes
3 jarred roasted red peppers- sliced
Handful of freshly torn basil to finish- optional

1. Kick off by choosing the correct pan that can be used to fry off the meatballs and that is suitable for popping in the oven- purely a washing up saving device! Get started by making the meatballs and this can be done in advance. Take the two types of mince and add the nduja into it; season well. Some nduja is more solid than others so I tend to pinch small pieces off and then distribute through the mince mixture. Squish together well to bring the mixture together- the meat will bind after a bit of working and that’s when it is ready to shape so it holds. I find that using egg to bind mince can result in a stodgy meatball but trust me that these will still keep their shape! You are after meatballs which are slightly larger than a golf ball. Take the mince, flatten it in the palm of your hand and then pop a cube of mozzarella in the middle before wrapping the mince around it. Repeat until all the mince has been used. Make sure the cheese is well wrapped as you don’t want it oozing out. Pop the balls on a tray and chill until you’re ready to cook.

2. Take the pan of choice and add a glug of olive oil. Heat to medium and take the meatballs in batches and fry until golden on the outside. Remove from the pan and set aside whilst you make the tomato and red pepper sauce. Preheat the oven to 180c/ 160 fan in preparation.

3. If there is a lot of fat from the mince then drain some off to leave about a tablespoon of it. Don’t throw it all away as it is full of flavour! Over a medium heat, add the onion and cook until softening. As garlic cooks more quickly, add this in a minute or two before the onion is done. Pour in the chopped tomatoes and sliced roasted red pepper and bring to a simmer. If using fresh peppers you may like to add the pepper in first and cook for a couple of minutes before adding the tomatoes.

4. Add the golden meatballs back to the pan and arrange so they are not all crammed in and they have space between. Bake in the oven for 25-30 minutes until the meatballs are cooked and the sauce is nicely reduced. Finish with some roughly torn basil if you like and serve. These meatballs are as delicious with pasta as they are with a hunk of bread so it’s up to you!

Baked melting middle nduja meatballs- pimp up your midweek dinner!

 

 

 

Advertisements

Spiced lamb kofta with quick pickles and yogurt dressing

When the sun starts coming out, minds start turning to BBQ weather and when the first opportunity will be to eat al fresco. Well fingers crossed this will happen very soon but in the meantime there is no reason you can’t enjoy these lamb kofta indoors. Kofta are easy to make and children can also help out! I served the lamb kofta layered on warmed flatbread along with pickled cabbage, carrot and chillies drizzled with a cool, refreshing yogurt dressing. I will admit that I did use shop bought flatbreads on this occasion to save time but feel free to make your own if time allows.

I have separated the recipe into its constituent parts so you can plan ahead. the dressing and pickles can be made ahead of time. The dressing can sit in the fridge overnight but I would tend to make the pickled carrot and cabbage on the day so they retain some crunch.

IMG_20160316_192733

Ingredients- serves 4
For the kofta
400g lamb mince- I used 20% fat mince
1 small red onion
2 garlic cloves- crushed
1 tbsp ground cumin
1 tbsp ground coriander
1/2 tbsp chilli powder (optional)
Large handful of fresh mint leaves- finely chopped
Salt and pepper to season

For the pickles
1 small red cabbage- shredded
1 large carrot- grated
3 tbsp.white wine vinegar
1 1/2 tbsp caster sugar
Jarred mild to medium green chillies

For the yogurt dressing
100ml plain Greek style yogurt
Handful of fresh mint leaves- finely chopped
2 tsp ground cumin
1 tbsp olive oil
2 garlic cloves- crushed
1/2 tsp salt

1. Get started by making the dressing. All you need to do is combine all the ingredients, cover and leave in the fridge  until you need it. Simple!

2. Again, the kofta recipe itself is also straightforward. Take a pan and a very small amount of vegetable oil over a medium heat. Add in the onion and garlic and cook until softened. Remove from the heat and cool. Take the mince and add the spices. mint and seasoning to it. Chilli can be added if you like a bit more heat but it is delicious without so you can taste each spice. When the onion and garlic mixture is cool, add this to the mince and use your hands (clean of course!) to squidge and squish it until firm. Cover and place in the fridge for half an hour whilst you do the pickled veg.

3. I pickled each vegetable separately so each retained its colour. Take two bowls and add the cabbage to one and the carrot to the other. Add 2 tbsp white wine vinegar and 1 tbsp sugar to the cabbage and 1 tbsp vinegar and 1/2 tbsp to the carrot. Mix well to combine and set aside for at least half an hour; stir from time to time.

4. When you are ready to get cooking simply shape the kofta into small balls or sausage shapes; make sure they are as unform in shape and size as you can so they cook evenly. Heat a little oil in a frying pan over a medium heat. Add the kofta and cook for around 10 minutes until golden on the outside and cooked through. Sometime I like to start them off on the hob and then finish them in the oven which also frees a bit of hob space up if you need it. For this heat the oven to 200c/ 180 fan and cook to finish them off.

5. Now for the assembly! Take 4 flatbreads and reheat either in a dry, hot pan or griddle. Place one on each person’s plate and layer with the pickled vegetables, kofta and yogurt dressing. This is perfect for feeding a crowd as everyone can load up their own flatbread as they like. A little crumbled feta is also a delicious addition!

Flatbreads loaded with spiced kofta- roll on BBQ season!

 

Veal, porcini and cavolo nero ragu

This veal, porcini and cavolo nero cannelloni was inspired by a recent trip to a local Italian restaurant where I had order envy! One of my fellow diners ordered a sumptuous veal cannelloni so I thought, ‘why not make a classic even more special?’. Veal mince is more widely available now and gives a lighter flavour but is still delicious. You will see that I have given you the recipes for the ragu and béchamel sauce but the photo is for the veal ragu served with spaghetti- ‘why?’ I hear you cry! Simple as this: time was short and hunger was high! We all get impatient from time to time but really do try it as a cannelloni!

IMG_kgz1n

Ingredients- serves 4
For the filling
Olive oil
400g veal mince
1 red onion- finely chopped
1 carrot- finely chopped
2 garlic cloves- crushed or finely chopped
1 tbsp tomato puree
100ml white wine
25g dried porcini mushrooms- rehydrated
Fresh thyme
400g chopped tinned tomatoes
300ml beef stock
100g cavolo nero
Dried or fresh lasagne sheets
Freshly grated parmesan

For the béchamel sauce
500ml milk
1 onion- halved
2 bay leaves
2 cloves
50g butter
50g plain flour

1. I make the veal sauce in advance so it has plenty of time for the flavours to develop. Take a large pan and heat a glug of oil over a medium/ high heat. When the oil is hot, brown the veal mince. You may need to do this in two batches so the meat browns nicely. Remove from the pan and set aside.

2. If the veal has released a fair bit of natural fat then drain a little away. Return the pan to a medium heat and cook the onion, garlic and carrot for until softening but not so the onions are catching too much colour. Add the tomato puree and stir so it is well combined before cooking for a minute or two before adding the porcini mushrooms and thyme.

3. I have chosen to use a dry white wine in this recipe to keep it lighter but feel free to use red if you would like. Add the wine to the pan and heat until reduced by half; this will deglaze the pan as well as adding flavour. Pour in the stock and tomatoes and bring to a boil before lowering to a simmer. Cover the pan and cook for an hour, stirring occasionally. After the hour is up I then add the cavolo nero before giving it another half an hour or so. Season well.

4. Whilst the sauce is simmering away, you need to make the béchamel sauce which is going to top the cannelloni. For the sauce, secure the bay leaves to the onion halves using the cloves- this way you don’t have to go fishing around the saucepan to find the cloves later on! Add the milk to a small pan and bring to a boil before removing from the heat and allowing the flavours from the bay and clove to infuse for around 20 minutes.

5.Take another pan and melt the butter and flour together until a paste, or roux, is formed. Remove the onion, clove and bay from the pan containing the milk and slowly add the milk to the pan with the roux. Keep stirring so lumps don’t form! Simmer and stir until it thickens before removing it from the heat ready to pour over the cannelloni.

6. When the veal sauce is thick and reduced, you can get going on forming the cannelloni. Take the lasagne sheets and cook for a couple of minutes, drain and allow to cool until you can handle them. Each pasta will vary in time slightly so do refer to the packet instructions. Place a line of the veal sauce to one end of the lasagne sheet (not right on the end, leave a small gap) and roll. Place the pasta tube, seal side down, into a baking dish and repeat the process until the veal sauce has been used. Tuck each tube in snuggly. Pour over the béchamel sauce and grate over a little fresh parmesan. Bake in a 200c/ 180fan preheated oven for 20-30 minutes until golden and bubbling.

Veal, porcini and cavolo nero ragu which is fit for a king- a twist on an Italian classic!

 

 

Epic morcilla laced burgers

Now let’s get this straight, this burger won’t win awards based on its beauty but it will win all the plaudits for it’s taste and probably make you a lot of friends! Morcilla is the star of the show here and really helps to bring out the flavours of the beef. I also added some additional spices to compliment the meats.

I have used morcilla from Brindisa (www.brindisa.com) which has the perfect meatiness to spice ratio. While you’re here, also check out this stunning quail recipe which also uses morcilla or to find out more about it: http://whatchloecooked.co.uk/2015/02/06/spanish-style-marinaded-quail-with-morcilla-and-pepper-potatoes/.

wpid-2015-03-08-10.02.58.jpg.jpeg

Ingredients- makes 4-5 burgers
500g beef mince- I used 20% fat
100g morcilla
1 tsp smoked paprika
1 tsp cayenne pepper
Handful of flatleaf parsely- chopped
Salt and pepper to season

1. This couldn’t be must more straightforward (unless of course someone else made these for you!), take a large bowl, combine all the ingredients and bring it together. Feel free to play around with the levels of spice but be sure not to overdo it- remember the morcilla is the star of the show here! I give the mince a decent squidge around so it firms up and binds well. You may have noticed that there is not an egg or breadcrumb in sight to help the meat come together- I have never found the need to use either. The morcilla I used has some rice which also helped it come together. When the meat is ready, shape it into patties and they are then ready to fry in the pan.

2. Heat a little oil in a non- stick frying pan or griddle, if you prefer, and cook to your tastes. I gave them 2-3 minutes on each side which was spot on. Serve in a good bun and I also added some maple bourbon gherkins and salad which was fabulous!

Morcilla laced burgers- a great twist on the classic!