Thursday, 31 October 2013

Beef & Lamb Meatballs with Broad Beans

OK, last one of these recipes from this fantastic book Jerusalem and it's a real winner. I normally try not to post too much cooking that isn't mostly, if not entirely, my own - but these were just the best damn meatballs I've ever had. And speaking as the Fatboy that I am, lord knows that I've had one or two meatballs in my time. This is a great dish for a dinner party, or for date night...basically you should cook this for anyone that you're trying to impress. It's delicious and it's simple, and it's full of green things that are sure to satisfy the health-conscious amongst you. Although if that is your thing you might just be on the wrong blog...
The best meatballs all have two or more different kinds of meats. The Italians love a good beef/pork combo and up until recently those loveable Swedes over in IKEA even threw a bit of horse into the mix (full disclosure, I tried the 'new' meatball recipe recently: not as good - I say bring back the horsies). This recipe actually calls for a mix of beef (about 300g) and lamb (150g), and they just work beautifully together. Combine the meat with a diced red onion, 120g breadcrumbs, 2 crushed garlic cloves, 1tbsp each of cumin and baharat spice mix, 2 tsp of chopped capers and 1 beaten egg.
Throw in a pinch of salt and plenty of black pepper, then mix in 2 tbsp each of chopped parsley, mint and coriander. The recipe calls for the same of dill, but dill's on a very short list of foodstuffs I despise, so not gonna go there. If you're gonna buy lots of fresh herbs and you want to make sure they keep for a while in the fridge, wrap them in damp kitchen towel and then make sure they're sealed tight in a bag or tupperware. Look how helpful I can be when I feel like it.
Form into balls that are as big or as small as you and your mouth can handle - mine were roughly the size of golf balls. Tasty, meaty golf balls. Heat olive oil in a frying pan, then sear your meatballs over a medium heat for about 5 minutes, or until they're brown all over.
Please would everyone just take a moment to look at the smallest spring onion I have ever seen.
And back to the meatballs. Once they've been fried off, remove them from the heat and set aside. Next turn your attention to your broad beans - a foodstuff that used to be on said list, but has since progressed onto my (much longer) list of favourite foodstuffs. A rare feat indeed. Stick 350g of broad beans - either fresh or frozen - in a pot of heavily salted, boiling water and blanch for 2 minutes. Drain and refresh under cold water then remove the skins from about half of the beans. Heat some olive oil in the same pan that you seared the meatballs in then add 4 whole thyme sprigs 6 sliced garlic cloves (LOTSA garlic up in here), and 8 sliced spring onions (world's smallest or otherwise). Add the unshelled broad beans, 1 1/2tbsp of lemon juice, 80ml chicken stock and a bit more S&P. Cover the pan and let it all simmer away on a low heat for 10 mins.
Return the meatballs to the pan, add another 420ml of stock, cover again and leave to simmer for another 30mins or so. These meatballs are so moist and juicy, they literally drink all of this herby stock. It's a real treat. Just before you're ready to serve add the remaining broad beans, 1 tbsp of lemon juice and another 1/2 tbsp of each of the herbs to freshen it all up a bit. Try and tell me it doesn't get any better than that. Now all of this writing has made me hungry. I'm off to the chippy.

Ingredients
olive oil
350g broad beans, fresh or frozen
4 sprigs of thyme
8 garlic cloves
8 spring onions
2 1/2 tbsp lemon juice
500ml chicken stock
300g beef mince
150g lamb mince
1 red onion
120g breadcrumbs
2 1/2 tbsp fresh parsley
2 1/2 tbsp fresh mint
2 1/2 tbsp fresh coriander
1 tbsp baharat spice mix
1 tbsp cumin
2 tsp capers
1 egg

1 comment:

  1. The benefits of eating beef is plentiful. Meat which includes red meat category, has a plentiful nutrient content yanag. But red meat is not necessarily free from risks.

    Just like other Resep Rawon Daging foods, red meat every day, especially beef is not recommended. Moreover, if we consume excessive portion, Risk seperto cholesterol, high blood pressure and stroke always haunt.

    However, although there Cara Membuat Biji Salak are risks, we do not avoid beef. Provided that what we eat tailored to the needs of the body. Moreover, the processed beef is many kinds, such as burgers, sausages, or nuggets.

    The risk of eating beef will increase along with its processing is not suitable, such as excessive roasting, to have this desired color. Due Cara Membuat Tahu Telur to the higher karsiogenik substances, which cause cancer growth.

    Here are some of the risks of excessive consumption of beef which we quoted from Boldsky:

    1. Alzheimer's
    Mereah meats such as beef, rich Resep Martabak Telur in iron, and a very good moment of growth. However, researchers believe that if the protein of beef, named Tau and beta-amyloidal, which accumulated can affect the performance of the brain, and interfere with brain cells that can lead to Alzheimer's.

    2. Cardiovascular Disease
    Red meat can not be separated from high cholesterol and fat, can lead to high risk of cardiovascular Resep Lasagna Panggang disease, which is a blockage in the blood salurah. But do not be afraid, as long as we are healthy digestion, digestive tract bacteria will break down fat and cholesterol than beef, which is named Carnite.

    3. The risk of colon cancer
    Many studies have shown a high risk for those who frequently consume red meat, for developing colon cancer, it can also be due to lack of fiber consumption.

    4. Diabetes Type 2
    Berlebian beef consumption will increase the risk diabets, about 50 percent. Therefore, we do not letagihan to eat beef.

    5. Processing is
    Many food manufacturers are fraudulent in the processing of beef, they sometimes label their products with a composition of 100% beef, but many mix that we do not want in it. So avoid eating processed beef.

    6. Obesity
    This is the "disease" most suffered by the global community today. The beef is high in fat, it is very popular, especially children, and sometimes parents late when children affected by obesity, and it is difficult to prevent

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