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If you've found yourself staring into your fridge wondering what to make next, we've got you covered. This delicious meatball tagliatelle will be a hit with the whole family and if you're feeling fancy try our spelt green risotto for a date night dish.
An Italian twist on Swedish-style meatballs, this recipe is inspired by the classic flavours of Scandinavia. Handmade pork meatballs sit in a beautifully light yet creamy, white wine and stock sauce that is peppered with fresh dill and parsley. Served over fresh tagliatelle, it is a meal the whole family will enjoy.
INGREDIENTS
Scandinavian-inspired Pork Meatballs
• 1 tablespoon butter
• 1 large onion, very finely diced
• 1 large garlic clove, crushed
• 1 tablespoon dried mixed herbs
• 700g pork mince
• 15g fresh parsley, finely chopped
• 15g dill, finely chopped
• 100g fresh breadcrumbs
• Sea salt and cracked black pepper
• 1 free range egg, lightly whisked
White Wine and Stock Sauce
• 50g butter
• 100g flour
• 100ml white wine
• 750ml chicken/beef stock
• 40g redcurrant jelly
• Sea salt and cracked black pepper
• 10g fresh parsley, finely chopped
• 10g fresh dill, finely chopped
• 100ml single cream
• 750g fresh pasta
METHOD
Preheat the oven to 200C/ Fan 180C/ Gas Mark 6
1. Melt the butter in the casserole over a medium heat. Add the finely diced onion to the pan and gently fry for 4 - 5 minutes until the onions start to soften. Add the crushed garlic and mixed herbs and fry, stirring continuously, for a further 1 minute.
2. Once the onions have softened nicely, remove from the heat and allow to cool.
3. In a large bowl, place the pork mince, chopped parsley, dill, breadcrumbs and the cooled onion mixture. Add a generous pinch of salt and a crack of pepper before pouring in the egg.
4. Using a wooden spoon, combine all the meatball ingredients thoroughly (but not overworking the mixture otherwise your meatballs will become tough), before dividing the mixture equally into 24. Roll each piece of mixture in the palm of your hands to form 24 round balls. Place on a lined baking tray and bake in the oven for 15 - 18 minutes until the meatballs are nicely coloured on the outside.
5. In the meantime, make the sauce. Melt the butter in the casserole used to fry the onions (this will add extra flavour to the sauce). Whisk in the flour to create a roux. Stirring continuously, allow the flour to cook off for 2 - 3 minutes to create a paste.
6. Slowly add the stock, continuously whisking to avoid a lumpy sauce. When the mixture thickens, add a little more stock. Repeat this until all the stock has been added. Whisk through the redcurrant jelly to sweeten. Season generously with salt and pepper before taking off the heat. Whisk through the herbs and single cream to finish the sauce. Place the meatballs in the sauce to keep warm whilst you cook the pasta.
7. Cook the pasta according to packet instructions. Once cooked, drain and put in the pan with the meatballs and sauce. Gently stir together before serving immediately.
Cook’s notes
• Have your baking tray lined and ready to place your prepared meatballs on, this makes it easier when you have dirty hands from meatball rolling.
• Moisten your hands with either water or a little oil before rolling out your meatballs - this prevents the mixture from sticking to your hands.
• Using chicken stock in your sauce will make for a slighter sauce, both in colour and flavour. Beef stock is a little more traditional and makes for a richer sauce. For a happy medium, use half and half.
A creamy risotto-inspired dish with extra bite that is packed full of nutrients and flavour. This healthier take on an Italian classic is the perfect midweek meal for all the family.
Spelt is an ancient grain known not only for its versatility, but also for being a great source of fibre, protein and soluble vitamins making it easily digestible.
INGREDIENTS
• 1 tablespoon butter
• 1 large onion, diced
• 1 large garlic clove, crushed
• 1 tablespoon dried mixed herbs
• 375g pearled spelt, washed and drained
• 100ml white wine
• 700ml vegetable stock
• 150g asparagus spears, cut in half
• 150g frozen peas
• 40g Parmigiano-Reggiano, grated, plus extra for serving
• 1 heaped tablespoon soft cream cheese
• 15g parsley, finely chopped
• Salt and pepper
• 1 lemon, zest for serving
METHOD
1. Place the saucepan over a medium heat on the hob and melt the butter. Add the onion and fry for 5 minutes until soft. Add the garlic, along with a pinch of salt, and the mixed herbs. Fry for a further 3 minutes.
2. Add the washed spelt and stir to coat with the buttery onion mixture. Pour in the wine and allow the alcohol to evaporate off for a minute. Pour in the stock and simmer gently for 20 minutes, stirring occasionally.
3. In the last 5 minutes of cooking add the chopped asparagus spears and peas. Once all the liquid has been absorbed, take off the heat and stir through both cheeses and parsley. Season with salt and lots of black pepper.
4. Spoon equally into 4 bowls and finish with a little more parmesan and lemon zest. Serve alongside seasonal greens or a fresh green salad.
Cook’s notes
• If you don’t have spelt, then this recipe works perfectly with pearl barley too.
The deep, rich flavours of chocolate and red wine have long been a classic combination. This pavlova is a great alternative to the traditional berry-based dessert, offering decadence and indulgence. The meringue’s brownie-like texture inside is paired perfectly with the softly poached pears that are beautifully stained with the red wine syrup. This dessert is a real showstopper.
INGREDIENTS
Meringue
• 6 egg whites
• 300g caster sugar
• 30g cocoa powder
Poached Pears
• 350ml red wine
• 100g caster sugar
• Cinnamon stick
• Thyme
• 4 conference pears
Cream
• 600ml double cream
• 1 teaspoon vanilla extract
• 1 tablespoon icing sugar
• 90g dark chocolate
METHOD
Preheat the oven to 120C/ Fan 100C/ Gas Mark 1
1. In a very clean bowl, whisk the egg whites until firm and fluffy. Using a tablespoon, slowly add spoonful’s of sugar whilst continuously whisking.
2. Once all the sugar is incorporated, add the cocoa powder and continue to whisk until firm and glossy peaks form.
3. Line the base of the Signature Cast Iron 30cm Shallow Casserole with a circle of parchment paper and stick using a little of the meringue. Spoon the meringue into the casserole and smooth using the back of the spoon to cover the base of the casserole.
4. Place in the oven without the lid for 1 hour 45 minutes before turning off the heat and leaving to fully cool in the oven.
5. In the meantime, poach the pears. In a pan over a medium heat, add the wine, sugar, spices and thyme and gently simmer until all the sugar is dissolved - this will only take a couple of minutes.
6. Peel the pears, keeping the stalks intact. Lower carefully into the red wine syrup ensuring the pears are totally submerged. Gently simmer over a medium heat for 25 - 30 minutes until the pears are tender - test using a small sharp knife.
7. When the meringue is fully cooled and you are nearly ready to serve, make the cream. Simply whisk together the cream, vanilla and icing sugar to soft peaks and then spoon into the centre of the meringue.
8. Once soft, remove the pears and leave to cool. Increase the heat and allow the syrup to reduce to a thick sauce, discarding the cinnamon stick and thyme. This will take approximately 5 - 8 minutes. Slice the pears in half and then into quarters lengthways.
9. When ready to serve, place the pears on top of the cream and spoon over a little thickened red wine syrup. Finish with grated dark chocolate and serve to the table in the casserole with a jug of the remaining syrup.
Cook’s notes
• The ripeness of your pears will determine how fast they cook and soften in the red wine syrup. Slightly firmer pears are better as this allows them time to absorb all the delicious syrup without disintegrating.
