MEATBALLS WITH GOATS CHEESE AND FRESH TOMATO SAUCE
25g (1oz) dry white bread, crusts removed
•
30 ml (2 tbsp) milk
•
1
/
2
onion,
chopped
•
350g (12oz) pork or lamb, cut into chunks
•
15 ml (1 tbsp)
chopped fresh marjoram
•
30ml (2 tbsp) chopped fresh parsley
•
10 ml
(2 tsp) dark soy sauce
•
a pinch of sugar, optional
•
salt and pepper
•
15 ml (1 tbsp) vegetable oil
•
100 g (4 oz) goats cheese, diced
For the fresh tomato sauce
450g (1 lb) fresh flavoursome tomatoes
•
1
/
2
onion
•
1 clove garlic (optional)
•
25g (1 oz) butter
•
225ml (7
1
/
2
fl oz) chicken stock
•
7.5 ml spoon (1
1
/
2
tsp)
sugar
•
15ml (1 tbsp) tomato purée
•
8 fresh basil leaves, roughly chopped
•
salt and pepper
•
20g (scant 1 oz) cornflour (optional)
Fit the
metal blade
in the bowl. Cut the bread into cubes. Process into crumbs.
Place in a bowl, cover with the milk and leave to soak for 10 mins. Chop the onion
using pulse. Add the meat, herbs, bread, soy sauce, sugar and seasoning. Process
for about 20 seconds until finely chopped, but take care not to over process. Shape
into walnut-sized balls and chill in the refrigerator for about 1 hour. Heat the oil and
fry on a medium heat for 10 – 15 mins.
Meanwhile make the tomato sauce. Skin the tomatoes by placing in boiling water for
a few minutes. Skin, cut in half and deseed. Clean the bowl and fit the
metal blade
.
Chop the onion and garlic for 15-20 seconds. Melt the butter in a large pan. Cook
the onion and garlic on a gentle heat for about 5 minutes until soft. Remove from the
heat. Add the tomatoes, chicken stock, sugar, tomato purée, basil leaves and
seasoning. Mix the cornflour with a little water and stir into the pan. Gently bring to
the boil, stirring continuously until the sauce thickens. Cover and simmer for 30
minutes. Purée the tomatoes in the
liquidiser
until smooth. Reheat and adjust the
thickness, if necessary.
Makes about 600ml
(1 pint) of sauce.
Place the cooked meatballs in an ovenproof dish and pour over sufficient tomato
sauce to cover them. Top with the diced goats cheese and bake in a preheated
oven at 200°C/400°F (Fan oven 190°C), Gas mark 6 for about 30 minutes until
piping hot. Serve with bread and salad.
Makes about 20 meatballs
.
Try this:
Served the cooked meatballs on a bed of spaghetti with the
hot tomato sauce.
Desserts
TIRAMISU
Serves 5-6
200 ml (7 fl oz) hot water
•
3 tbsp instant coffee
•
5 tbsp Marsala or rum
•
36 sponge fingers (1 x 200 g packet)
•
3 eggs, separated
•
250 g (9 oz)
Mascarpone cheese
•
30 g (1 oz) caster sugar
•
cocoa powder
Dissolve the instant coffee in the hot water. Add the Marsala or rum. Leave to cool.
Soak the sponge fingers in the coffee and alcohol mixture and use one third of them
in the bottom of a 17cm (6
1
/
2
inch) soufflé dish. Beat the egg yolks, caster sugar and
Mascarpone in the bowl fitted with the
whisk.
Process for 1 minute. Pour the
mixture into a large mixing bowl. Clean the Odacio bowl and beat the egg whites for
1
1
/
2
minutes with the
whisk
until stiff. Gently fold the egg whites into the egg mix
until well mixed. Pour one-third of it over the sponge fingers. Add a second layer of
soaked sponge fingers. Cover with one-third of the mixture. Top with the remaining
soaked sponge fingers and remaining mixture. Leave to set in the refrigerator for at
least 12 hours. Dust with sieved cocoa powder.
Cook’s note on Whipping Egg Whites:
Best results are obtained when whipping
2 – 7 egg whites. Make sure the bowl and whisk are absolutely clean. Remove the
pusher and process for about 1
1
/
2
minutes to 2 minutes, depending on the number
of egg whites, until they are stiff. In common with other food processors, the volume
is less aerated than using an electric mixer or hand whisk.
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