Tomato, chilli, garlic sauce and piquant lemon herb meatball

1 servings

Ingredients

Quantity Ingredient
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 millilitres Stock
50 millilitres Dry red wine; up to 75
1 400 gram can chopped tomatoes
4 larges Fresh ripe tomatoes; peeled, cored,
; seeded and roughly,
; up to 5
Chopped
Salt and freshly ground pepper; to taste
1 tablespoon Tomato puree; up to 2
4 Fresh basil leaves; shredded, up to 5
500 grams Extra-lean pork tenderloin; trimmed and minced
3 tablespoons Lemon juice; plus extra to taste
Grated zest of 1/2 lemon
1 tablespoon Chopped fresh coriander; parsley and mint
1 teaspoon Ground cumin and ground coriander
½ teaspoon 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 tablespoon Balsamic vinegar
1 tablespoon 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 small Red onion; diced
3 Spring onions; sliced
2 tablespoons Chopped coriander and flat leaf; up to 3
; parsley
2 tablespoons Shredded fresh mint; up to 3

Directions

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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