Category: harissa

Categories
bread harissa lamb oregano parsley tomato

leon meatballs

leon meatballs

I was overjoyed to discover there was a Leon on my “doorstep” – Bluewater to be precise. Well it’ s not in London, so that’s a start. The family and I went there and tried out a bunch of things. It was little unconventional but healthy, hearty and good fun. The hands-down dish of the day was the meatballs, who have been praised by all sorts, including some Gordon Ramsay chap.

I was ecstatic to discover the recipe on the Guardian website. Trying it myself, it was a recipes of ups and downs. The sauce was a disaster, calling for 1½ tablespoons of harissa. Even taking it down to a teaspoon was still volcanic. Maybe I possess the hottest harissa on the planet, I don’t know. The sauce was ruined though, burning hot. The meatballs themselves was lovely though – the clever bit is torn-up soggy pitta breads, giving a earthy, toasted flavour that’d be really hard to put your finger on if you didn’t know what was in them.

So meatballs = yes, sauce = no.

(Incidentally, the leftovers made for a mean moussaka the following week topped with grilled aubergine and bechamel!)

Want more ideas for leftovers? Or what to cook with the things lurking at the back of your fridge? Check out Gumbo, a recipe search engine that I recently discovered. Gumbo helps you discover new recipes using the ingredients you have in your kitchen, thereby reducing your food waste. What a great way to make the most with what you already have.

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Leon meatballs

Servings 6 people
Author Gary @ BigSpud

Ingredients

For the meatballs

  • 6 pitta breads
  • 120 ml milk
  • 1 kg minced lamb
  • A small bunch of parsley finely chopped
  • A small handful of mint finely chopped
  • 1 tsp dried oregano
  • 2 cloves of garlic chopped

For the sauce

  • 30 ml olive oil
  • 3 cloves of garlic crushed
  • 2 x 800g tins of chopped tomatoes
  • 1 teaspoon harissa
  • A handful of basil chopped
  • A handful of parsley chopped
  • Salt and pepper

Instructions

  • Rip the flatbread into pieces and soak in the milk for 10 minutes. Then put the bread into a mixing bowl, add the mince and stir in the parsley, mint, oregano, garlic and some seasoning.
  • Mix well, then roll the mixture into walnut-sized balls.
  • On a griddle pan, brown the balls quickly - it's all about colouring them and not cooking them through ... five minutes total cooking time with about three turns on the griddle.
  • To make the sauce, heat the olive oil in a heavy-bottomed pan and gently fry the crushed garlic. Tip in the chopped tomatoes and harissa and simmer for 25-30 minutes, until the sauce has reduced. Put in the meatballs and continue to simmer for a further 20 minutes with a lid on until the sauce looks about right.
  • Lastly, stir in the herbs and have a final seasoning check.
Categories
butter beans carrots garlic harissa lamb

spicy lamb steaks with garlic butter bean mash and roast carrots

I was fortunate enough to be sent some lovely bits and bobs by the Welsh lamb board, and asked to write up a recipe. It was an easy ‘yes’ from me, as I am a massive fan of Welsh lamb, with it’s rich meatiness and deep savoury grassy notes. And this lamb was truly delicious, some of the best tasting lamb I’ve ever had. I’ve served it here with some spice; the strong lamb flavour can stand up to some heat and bashing around.

For a change I matched it with some butter beans mashed with some garlic. The simmering takes the edge off the garlic’s harshness – do give it a try.

For more Welsh lamb recipes, go have a snoop around Eat Welsh Lamb.

Spiced lamb steaks with mashed butter beans and roast carrots (serves 2):

For the lamb:

2 Welsh lamb leg steaks

1 teaspoon sweet smoked paprika

1 teaspoon dried thyme

½ a grated nutmeg

1 tablespoon olive oil

For the carrots:

5 carrots, halved

5 agen prunes, roughly torn

1 tablespoon cumin seeds

1 tablespoon olive oil

For the bean mash:

1 tin butter beans

4 cloves garlic

Large sprig of rosemary, leaves picked

Juice of half a lime

To serve:

1 tablespoon creme fraiche

¼ teaspoon harissa paste (or as much as you can take!)

  1. Pre-heat the oven to 180°C.
  2. Get some water on to boil and chuck the carrots in. Par-boil for about 6 minutes, or until just tender.
  3. Meanwhile, get a frying pan over a very high heat (ideally, use a pan you can transfer to the oven). Season the lamb well on both sides and rub in the paprika, thyme and nutmeg. Smear in some oil and pop in the frying pan. Fry for about 2 minutes, or until golden brown on one side. Flip it over and put the pan in the oven. Depending on the size and thickness of your lamb these need to go in for about 12 – 15 minutes. Make sure you allow the lamb to rest out of the oven for about 5 minutes before serving.
  4. When the carrots are tender, add them to a roasting dish with the prunes and cumin and toss in a little oil. Pop in the oven along with the lamb. These will take about 20 minutes, but do give them a stir half way through cooking to coat in the flavours.
  5. While the lamb and carrots are in the oven, get on with the butter beans. Pop the whole tin, juice and all, in a saucepan and bring to the boil along with the garlic cloves and rosemary. When the beans are tender (about 5 – 6 minutes), turn off the heat and add the lime juice. Check for seasoning and mash it up a  little. Ideally you’ll have some squished beans and some whole beans. Keep warm while you finish everything else.
  6. To serve, stir the harissa into the creme fraiche and put on the side as a dip.
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