All posts by Heather

Meatballs in Tomato Sauce with Goats Cheese

Lamb, Main Courses, Pork

  • 25g/1oz fresh or slightly stale breadcrumbs
  • Milk
  • 340g/12oz minced pork or lamb
  • 1 tbsp chopped fresh oregano or marjoram
  • 2 tbsps chopped fresh parsley
  • 2 tsp kecap manis or substitute with dark soy sauce and a pinch of sugar
  • Salt and pepper
  • Olive oil, for frying
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 tbsp olive oil
  • 2 x 400g/14oz cans of chopped tomatoes
  • 1 tbsp tomato puree
  • 1-2 tsp sugar
  • 8-10 fresh basil leaves, shredded
  • 100g/31/2 oz goat’s cheese, diced

1. Preheat the oven to 200C/400F/Gas6. Soak breadcrumbs in milk for 10 minutes; squeeze dry. Mix with the pork, herbs, kecap manis, salt and pepper. Roll into walnut sized balls.

2. Heat enough oil to cover the base of a heavy frying pan. Fry the balls over a medium heat until cooked. Drain on kitchen paper.

3. To make the tomato sauce, gently fry the onion and garlic in olive oil. Add all remaining ingredients, except the basil and cheese, and cook until reduced to a very thick sauce. Stir in basil.

4. Place meatballs in a shallow serving dish, spoon over the sauce and scatter with goat’s cheese. Bake for 30 minutes until sizzling. Serve with hot bread and salad.

Bean & Mint Salad

Holidays, Salads, Side Dishes, Starters, Vegetarian

  • 420g/1 tin butter beans
  • 175g feta cheese
  • Large bunch of mint
  • 175g baby plum tomatoes, halved
  • 1 red onion, sliced
  • 3 tbsp olive oil
  • 75g pecan nuts, chopped
  • Juice of 1 lemon
  • Sea salt and freshly ground black pepper

Preparation time: 10 minutes

1. Drain the beans and crumble the cheese. Remove the stalks from the mint and chop the leaves.

2. Mix together all the ingredients and serve.

Serves 4

Great-Greek Lamb with Puntaletti

Lamb, Main Courses

  • 675g/11/2lb boneless leg or shoulder of lamb, cut into 4cm/11/2 cubes
  • 2 large onions, sliced
  • 2 tbsp fresh lemon juice
  • 5-6 fresh oregano sprigs
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tbsp olive oil
  • 2 tbsp tomato puree
  • 900ml/11/2 pints boiling water
  • 225g/8oz puntaletti(small nib shaped pasta)
  • Seasoning
  • Fresh oregano sprigs to garnish
  • Parmesan shavings to garnish

Puntaletti, also called orzo or misko, is tiny pasta, similar in shape to rice grains.

1. Preheat the oven to 180C/350F/Gas4. Spread the lamb and onions in a large casserole or small roasting tin. Sprinkle with the lemon juice, oregano, cumin, coriander and seasoning; mix well. Drizzle over the oil and roast, uncovered, for 1 hour.

2. Mix together the tomato puree and boiling water until the puree is dissolved. Pour over the lamb and return to the the oven for 30 minutes. Sprinkle over the puntaletti, cover with a tightfitting lid or double-thickness foil and cook for 25-30 minutes until the puntaletti is tender. Taste and adjust seasoning.

3. Serve hot from the dish garnished with oregano sprigs and parmesan shavings.

Serves 4

Camembert & Onion Parcels

Family Favourites, Starters, Vegetarian

  • 50g/2oz butter
  • 2 spanish onions, sliced
  • 2 tbsp light muscovado sugar
  • 1 tsp white wine vinegar
  • 400g packet filo pastry
  • 1 Camembert cheeses, about 250g/9oz, cut into 6 pieces
  • 6 tsp cranberry sauce
  • Seasoning

1. Melt half of the butter in a pan, then add the onions, sugar and vinegar. Cook over a low heat for 25 minutes, stirring occasionally, until the onions are carmelised.

2. Preheat the oven too 200C/400F/Gas 6. Melt the remaining butter. Cut the filo pastry into 24 15cm/6in squares. Layer four squares, one on top of the other, making a half turn each time to form a star shape. Brush each square with butter as you work; repeat with the remaining pastry to make five more stars.

3. Place a piece of cheese in the centre of each star, then top with the onions and a teaspoon of the cranberry sauce. Draw up the pastry to enclose the filling; pinch well to seal. Brush with melted butter, place on a greased baking sheet and bake for 10-15 minutes until golden brown; serve immediately.

Golden Parmesan Chicken

Chicken, Main Courses

  • 350g/12oz aubergine
  • oil
  • 50g/2oz freshly grated parmesan cheese
  • 10ml/2 level tsp dried marjoram
  • 6 skinless chicken supremes, about 700g/11/2lb total weight
  • 1 egg
  • 225g/8oz onion
  • 2 garlic cloves
  • 400g/14oz can chopped tomatoes
  • 15ml/1 level tbsp tomato paste
  • pinch sugar
  • salt and pepper
  • 175g/6oz mozzarella cheese
  • crisp green salad to serve

Preparation time: 20 minutes
Cooking time: 1 hour

1. Thinly slice the aubergine. Brush each side with a little oil and grill for 2-3 minutes or until golden on each side. Place on kitchen paper to absorb any excess oil.

2. Meanwhile, mix the grated parmesan cheese with 1 level tsp of marjoram. Dip the chicken in beaten egg and then in the cheese mixture. Place on a flat baking sheet. Cover and chill in the fridge for 10-15 minutes.

3. Roughly chop the onion. Heat 1 tbsp oil in a nonstick saute pan and gently cook the onion and crushed garlic until softened and golden. Stir in the tomatoes, tomato paste, remaining marjoram, a pinch of sugar and seasoning. Bring to the boil and simmer for 1 minute. Pour into a 2 litre/31/2 pint shallow ovenproof dish.

4. Place the chicken, aubergine slices and mozzarella cheese in overlapping rows over the sauce.

5. Bake at 190C/375F/Gas 5 for 40-45 minutes or until the chicken is cooked through and the cheese is golden brown. Serve immediately with a crisp green salad.

Serves 6