Spicy Spanish Meatballs

For the meatballs:

·                                 1 onion, finely chopped

·                                 300 g lean minced beef

·                                 50 g fresh breadcrumbs

·                                 1 tsp chopped fresh oregano

·                                 ½ tsp ground cumin

·                                 1 egg, beaten

·                                 oil, for frying

For the sauce:

·                                 1 red chilli (chopped)

·                                 1 tbsp olive oil

·                                 1 onion, finely chopped

·                                 2 cloves garlic, finely chopped

·                                 175 ml beef stock

·                                 400 g canned chopped tomatoes

·                                 1 tbsp. tomato puree

·                                 1/2 cup chopped red pepper

·                                 1 tablespoon chopped chives

·                                 Sprigs of basil

Mix the onion, beef in a mixing bowl. Add the breadcrumbs, oregano, cumin and ½ teaspoon each of salt and pepper and mix well.

 Add the egg and mix thoroughly. Roll the mixture into small balls.

 Heat the oil in a frying pan, add the meatballs and fry for 5 minutes, turning occasionally, until browned. Set aside.
 

Finely chop the chilli. Heat  the oil in a pan. Fry onion, chill and red pepper and garlic. Add in stock, tomatoes, tomato puree, and  salt and pepper .Bring to the boil and simmer for 5 minutes.

  Add the meatballs to the sauce and simmer for 10 minutes to heat through.

Serve. Sprinkle with chopped chives and sprigs of basil.

 

Fillet Steak Flambed in Cognac with Crushed Potatoes and Chives

2 pieces  Fillet steak (150g each)
2 tablespoon groundnut oil
1/2  glass of Cognac
200g new potatoes
25g salted butter
1 teaspoon lemon juice
1 tablespoon chopped chives
A handful of Rocket leaves (garnish)
Salt and pepper (seasoning)
Balsamic vinegar reduction (decoration)


Wash the potatoes and cut in half, leaving the skins on. Cook in a pan of boiling salted water until tender.

Season the steaks with salt and pepper. Heat a frying pan to hot, add the groundnut oil and sear the steaks on both sides.

Pour in the cognac with the pan is really hot to flambe the steaks with the cognac and transfer to the preheated oven to 220°C / Gas Mark 7 and  continue cooking for approximately 4-6 minutes.

Drain the potatoes. Season with butter, salt and pepper. Add chopped chives and lemon juice. Lightly crush the potatoes with a fork.

Dress 2  plates with balsamic vinegar

Divide the potatoes between the plates, using a  ring mould. Cut the steaks into thick slices and place on top of the potatoes.

Garnish with Rocket leaves.

Summer Herb and Tomato Chicken Casserole

Serves 4



4 pieces chicken joints (skin removed)
 
6 fresh large tomatoes (chopped)

2 tablespoon tomato puree

1 handful chopped herbs (basil, thyme, oregano and parsley)

2 clove garlic (chopped)

1 teaspoon brown sugar

6 shallots (chopped)

1 cup white wine

100g sliced mushrooms

1 small courgette (diced)

3 tablespoon olive oil

2 tablespoon flour

Salt and pepper

1. Sprinkle the chicken joints with salt and pepper. Dredge with flour.
2. Heat the olive oil in a pan. Brown the chicken on both sides. Drain and set aside.
3. With the remaining oil the pan, sweat the shallots and garlic. Add in mushrooms, herbs, white wine, tomato puree, chopped tomatoes and sugar.Simmer for 10 minutes to make the sauce.
4. Transfer the chicken into a slow cooker. Pour over the sauce. Cover and cook on High heat for 1 hour.
5. Stir in the diced courgette. Cover and cook for  further 10 minutes.
6. Season to taste. Garnish with freshly chopped herbs.