Meatballs with Tomato Sauce
Photo © Anne-Marie Minhall
As discussed in our last podcast, Robert bought me a signed Rick Stein cookbook for Christmas - Simple Suppers.
S I G N E D
Check out the lovely message! I was so thrilled!
It's time to take a proper look inside this lovely book.
We have ..
Fast Suppers
Fish Suppers (it is Rick after all)
One-Pot Suppers
Veggie Suppers
Suppers for One
Suppers for Two
Suppers with Friends
Something Sweet
Lots of smashing things to cook & as Mr Stein says: "Every chef has used the word 'simple' in one way or another to describe recipes & here I am using it too. My take on simple suppers is like the analogy of the iceberg or the swimming swan - while some of the recipes are just plain simple, others seem very straightforward but there's a lot more going on underneath."
This evening I'm going for the One-Pot Meatballs with Tomato Sauce with Orzo ..
Except that ..
I'm going a little leftfield though & I'm confident that Rick won't mind.
There's leftover haggis to use up &, instead of orzo, a new pasta for me to try. Messicani which looks to be a little like macaroni but circular & swirly - a little classier.
Here then is my adaptation of Rick Stein's recipe ..
200g Premium Sausages, skins removed & discarded - I chose my local butcher's Venison & Red Wine ones
50g Haggis, cooked
1/2tsp Fennel Seeds, coarsely ground
1/4tsp Chilli Flakes
2 tbsp Olive Oil
125g Messicani
2 Garlic Cloves, chopped
30ml White Wine
200ml Passata
Salt & Pepper
To serve
Parmesan, grated
Basil Leaves, torn
Mix the sausage meat, haggis, fennel seeds & chilli flakes in a bowl and shape into balls about the size of cherry tomatoes
Heat 2 tablespoons of the oil in a shallow casserole dish or a large pan with a lid & fry the meatballs until lightly browned all over
Transfer them to a plate and set aside
Add the remaining oil to the pan, add the pasta & fry for a couple of minutes. Add the garlic & fry for a minute, then pour in the wine & bring to the boil. Add the passata & 325ml of water, season & bring to the boil again. Turn the heat down to a simmer & cook for 2–3 minutes
Add the meatballs, season with salt & pepper, then cover the pan with a lid & leave to simmer for about 10 minutes. Remove the lid & cook for a final couple of minutes until the pasta is done & the sauce is thickened
Serve with plenty of freshly grated Parmesan cheese & torn basil leaves
Photo © Anne-Marie Minhall
The passata brings sweetness, the sausage (& haggis in my case) meatballs are tender, juicy & warming.
I feel this is going to be a well-thumbed cookbook & a good friend in the kitchen.
Thanks Rick .. (& Robert).
AMM
