(serves 4)
1 tbsp olive oil
3 tbsps butter
1 tbsp black mustard seeds
1 tsp ground cumin
1 white onion, finely chopped
2 cloves garlic, finely chopped
1/2 tsp sea salt
2 red chillies finely chopped
1 tsp garam masala
1 cup creme fraiche
whole milk to thin
asparagus, sugar snap peas, broccolini, baby pak choi
Melt the butter and oil together and add everything except the creme fraiche, stir over medium heat until onion is soft. Then add the creme fraiche, mix well, and set aside. Saute the asparagus and broccolini until cooked through, then add the peas and pak choi (be careful not to overcook them as they are very delicate). Heat the sauce again and serve everything piping hot.
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(serves four, twice)
meatballs:
2 tbsps sunflower or other vegetable oil
1 kilo (about two pounds) pork mince
125 grams (about half a cup) ricotta cheese
generous tbsp Italian seasoning
large handful flatleaf parsley, finely chopped
large pinch sea salt
sauce:
generous splash red wine
5 clove garlic, minced
1 white onion, minced
3 soup-size cans tomatoes
large handful basil leaves, rolled and chopped into ribbons
Pour oil in a large, wide, heavy-bottomed frying pan. Mix all meatball ingredients and form into balls of about an inch in diameter. You’ll end up with about 24 meatballs. Set aside and heat oil till nearly smoking. Turn on extractor fan and open garden doors! Fry meatballs in a single layer, in more than one batch, if necessary, for a couple of minutes on each side, just to brown. Don’t worry about cooking them through; they’ll poach in the sauce. You just want a crust.
Set meatballs on a plate covered with paper towel, and pour wine into pan. Scrape up all lovely bits from bottom, and then add garlic and onion, cook just till soft, then add tomatoes and basil and cook…
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