This is an easy recipe that I knock together in about half an hour and serves around 6 people.
Meatballs in Tomato sauce:
Ingredients:
1 kg mince
3 large eggs
3 slices brown bread, not fresh
1 large onion
1 can tomato paste
1 can tomato and onion mix
1 clove garlic
2 serving spoons peppadew
Itallian herbs
Barbeque spice
Any other spices you prefer
3 Serving spoons of your favourite chutney
Olive oil for baking pan and saucepan.
Method
Crumb the bread into a large mixing bowl, dice the onion and add to breadcrumbs, add spices/herbs to taste and crushed garlic if used, add the mince, chutney and 3 eggs and mix until evenly distributed. Form balls from mixture and place in lightly oiled baking pan. Place under griller for 10 miutes a side while preparing the sauce.
The Sauce
A dash of olive oil in a saucepan, saute onions and add peppadew, add tomato paste, can of tomato and onion and a dash of Italian herbs, simmer slowly while you make sure the meatbals brown under the griller.
When meatballs are brown add the sauce to the baking pan and let them all simmer in a 300C oven for 30 minutes.
Serve on a bed of spagetti with a tossed salad.
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Monday, August 16, 2004
Monday, August 02, 2004
Bombay Bolognaise
Tonight I bring a simple adaptable recipe to the web, Bombay Bolognaise... you Italians out there dont throw a tantrum, this is great... One of my staple recipes that I get asked to make often... and it all happened by accident... check the link for the story...
Ingredients;
1 kg mince
1 pack of spagetti
1 Big Onion or two smaller
1 can All Gold Indian diced tomatoes (The Bombay Bit)
1 can tomato puree, those 70g no name ones are fine
1 cube beef stock, if you have herb and garlic stock cubes one of em as well. Italian herbs, paprika, olive oil or any other good cooking oil, access to the larder in case of other ingredients not mentioned are needed!
Da pasta
Start by getting the pasta on the stove, a big pot for the cooking of is needed, the bigger the better. Fill the pot with warm water... it boils quicker that way... add a dash of oil and a teaspoon of salt to the water, once it is boiling vigorously add the pasta and stirr a few times to prevent it sticking... cook until al dente.
Da Bolognaise
Start by slice 'n dicing the onion/s, get a fair sized saucepan or nice cast iron pot for this, add a dash of oil and saute the onions, add the mince as soon as the onions are done, add the stock cube/s, pakrika and a dash of whatever else you add to your mince. Then add the canned goods... check for tartness and add a bit of sugar to cut the tomato tartness. Some Chutney may be called for as well but may be added later upon serving. Add some Italian herbs and stirr the whole lot a few times untill cooked.
Finale
The pasta should be done before the bolognaise, serve this in a fair sized bowl and then add the bolignaise over the pasta... garnish with some parmesan or any other cheese at hand and call the kids! maybe they will leave some for the grownups, if not do another session! Goes well with a big salad... and a good red wine.
Ingredients;
1 kg mince
1 pack of spagetti
1 Big Onion or two smaller
1 can All Gold Indian diced tomatoes (The Bombay Bit)
1 can tomato puree, those 70g no name ones are fine
1 cube beef stock, if you have herb and garlic stock cubes one of em as well. Italian herbs, paprika, olive oil or any other good cooking oil, access to the larder in case of other ingredients not mentioned are needed!
Da pasta
Start by getting the pasta on the stove, a big pot for the cooking of is needed, the bigger the better. Fill the pot with warm water... it boils quicker that way... add a dash of oil and a teaspoon of salt to the water, once it is boiling vigorously add the pasta and stirr a few times to prevent it sticking... cook until al dente.
Da Bolognaise
Start by slice 'n dicing the onion/s, get a fair sized saucepan or nice cast iron pot for this, add a dash of oil and saute the onions, add the mince as soon as the onions are done, add the stock cube/s, pakrika and a dash of whatever else you add to your mince. Then add the canned goods... check for tartness and add a bit of sugar to cut the tomato tartness. Some Chutney may be called for as well but may be added later upon serving. Add some Italian herbs and stirr the whole lot a few times untill cooked.
Finale
The pasta should be done before the bolognaise, serve this in a fair sized bowl and then add the bolignaise over the pasta... garnish with some parmesan or any other cheese at hand and call the kids! maybe they will leave some for the grownups, if not do another session! Goes well with a big salad... and a good red wine.
Wednesday, January 01, 2003
La raison de cette folie - Soft Shin and Sweet Potato
This serves as a repository and link to some of the best food I have made from the net as well as recipes I have concocted... The best will be mirrored on my recipe website as well.
Here was the last of my own recipes from my blog Ramblings from a Blue Dot, a delicious casserole/one pot dish using an unsung cut of meat...
Soft Shin with Sweet Potato
Soft Shin with Sweet Potato:
750g soft shin
750g sweet potato
500g carrots
Large onion
Packet of oxtail soup
Dried fruit 250g (optional)
Marinade:
A pinch of dried garlic, pinch of aniseed (this can be pungent so rather use very little), 2 tablespoons of whole coriander, some cooking oil or olive oil (about 3 tablespoons) and a tablespoon of vinegar. Grind the spices and garlic in a mortar and pestle... sprinkle over meat on both sides after placing in a dish, sprinkle oil and vinegar over meat... let it all rest in the refrigerator for at least one hour, turning from time to time.
Preperation:
Dice the marinated soft shin and prepare the vegetables also (unless you bought ready prepared like I did). Nuke the veggies in the microwave for around 6 minutes to par cook.
Heat a pan or saucepan with some olive oil and proceed to brown the meat, add the onion to glazed state before adding 2 cups of water (cover the meat) and simmmer while preparing the soup.
Add 250ml of water to a bowl and add the soup powder... stir and let it stand for a few minutes while you add the carrots and sweet potatoes on top of the meat, adding some veggie sprinkle at the same time. One can also add some dried fruit at the same time, I used some apricots. Stir the soup one last time and pour over the veggies and replace the lid... let it all simmer on very low heat for at least one hour... this gives you time to make some rice to go with the dish and knock together a salad. One can also do this dish in a casserole in the oven, 45 minutes should do the trick at a med. temp (150 odd).
Enjoy!
Here was the last of my own recipes from my blog Ramblings from a Blue Dot, a delicious casserole/one pot dish using an unsung cut of meat...
Soft Shin with Sweet Potato
Soft Shin with Sweet Potato:
750g soft shin
750g sweet potato
500g carrots
Large onion
Packet of oxtail soup
Dried fruit 250g (optional)
Marinade:
A pinch of dried garlic, pinch of aniseed (this can be pungent so rather use very little), 2 tablespoons of whole coriander, some cooking oil or olive oil (about 3 tablespoons) and a tablespoon of vinegar. Grind the spices and garlic in a mortar and pestle... sprinkle over meat on both sides after placing in a dish, sprinkle oil and vinegar over meat... let it all rest in the refrigerator for at least one hour, turning from time to time.
Preperation:
Dice the marinated soft shin and prepare the vegetables also (unless you bought ready prepared like I did). Nuke the veggies in the microwave for around 6 minutes to par cook.
Heat a pan or saucepan with some olive oil and proceed to brown the meat, add the onion to glazed state before adding 2 cups of water (cover the meat) and simmmer while preparing the soup.
Add 250ml of water to a bowl and add the soup powder... stir and let it stand for a few minutes while you add the carrots and sweet potatoes on top of the meat, adding some veggie sprinkle at the same time. One can also add some dried fruit at the same time, I used some apricots. Stir the soup one last time and pour over the veggies and replace the lid... let it all simmer on very low heat for at least one hour... this gives you time to make some rice to go with the dish and knock together a salad. One can also do this dish in a casserole in the oven, 45 minutes should do the trick at a med. temp (150 odd).
Enjoy!
Subscribe to:
Posts (Atom)
