| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Sami |
Food networ, Food4 |
1 |
servings |
INGREDIENTS
| 10 |
|
Garlic cloves; halved lengthways |
| 1 |
|
Chilli; seeded and finely |
|
|
; chopped |
| 3 |
|
Black olives in brine; drained and |
|
|
; slivered off their |
|
|
; stones, up to 4 |
| 4 |
|
Dry pack sundried tomatoes; diced *use |
|
|
; scissors), up to 5 |
| 100 |
ml |
Stock |
| 50 |
ml |
Dry red wine; up to 75 |
| 1 |
|
400 gram can chopped tomatoes |
| 4 |
lg |
Fresh ripe tomatoes; peeled, cored, |
|
|
; seeded and roughly, |
|
|
; up to 5 |
|
|
Chopped |
|
|
Salt and freshly ground pepper; to taste |
| 1 |
tb |
Tomato puree; up to 2 |
| 4 |
|
Fresh basil leaves; shredded, up to 5 |
| 500 |
g |
Extra-lean pork tenderloin; trimmed and minced |
| 3 |
tb |
Lemon juice; plus extra to taste |
|
|
Grated zest of 1/2 lemon |
| 1 |
tb |
Chopped fresh coriander; parsley and mint |
| 1 |
ts |
Ground cumin and ground coriander |
| 1/2 |
ts |
Ground paprika |
|
|
Several dashes of Tabasco sauce |
|
|
Good pinch of chilli powder; or to taste |
| 2 |
|
180 g aubergines; roasted, peeled and |
|
|
; chopped |
|
|
Salt and freshly ground black pepper |
| 1 |
tb |
Balsamic vinegar |
| 1 |
tb |
Lime juice |
| 1 |
|
Garlic clove; crushed |
| 1 |
|
Red chilli; seeded and finely |
|
|
; chopped |
| 1 |
|
Mango; diced |
| 1 |
|
Head fennel; diced |
|
|
Cucumber; peeled seeded and |
|
|
; diced |
| 1 |
sm |
Red onion; diced |
| 3 |
|
Spring onions; sliced |
| 2 |
tb |
Chopped coriander and flat leaf; up to 3 |
|
|
; parsley |
| 2 |
tb |
Shredded fresh mint; up to 3 |
INSTRUCTIONS
MEATBALLS
MANGO AND FENNEL SALSA
Combine the garlic, chilli, olives, sundried tomatoes, stock and wine in a
heavy-bottomed non-reactive frying pan. Simmer, uncovered, for 7-10
minutes, until the garlic is very tender and the liquid is almost gone.
Don't let it burn - add more stock during the cooking, if necessary.
Stir in the canned tomatoes, and simmer for 5-7 minutes. Add the fresh
tomatoes and season with salt and pepper. Simmer for 5-7 minutes more, then
stir in the tomato puree and basil. Let simmer for another 5 minutes, then
serve with freshly cooked pasta or other grains.
Piquant lemon herb meatballs: In a large bowl, thoroughly mix together all
of the ingredients. Fry a tiny piece of the mixture in a non-stick pan and
taste for seasonings, adding more salt, pepper, chilli powder or lemon
juice, as you want for a good, spicy flavour.
Form the mixture into small patties and place on a platter. Spritz a
non-stick frying pan with oil-water spray, and heat. Pay fry the patties in
batches (they should be well spaced) for about 2-3 minutes on each side
until they are well browned and just cooked through.
Mango and fennel salsa: Put the vinegar, lime juice, garlic and chilli in a
bowl, mix well and leave to marinate for 10-15 minutes.
Add the mango and the fennel with a scattering of snipped fennel strands,
the cucumber, onions and herbs. Mix with two spoons, gently tossing
together all the ingredients.
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