We had some leftover Haggis from Burns night. Leftovers in this household means a whole new meal that we often enjoy as much if not more than the original 'feast'. The Haggis I had bought from my local butcher was turned into a delicious meatball and pasta supper.
200g lean mince pork
200g lean minced beef
leftover Haggis (I used about half a medium one)
1 onion finely chopped
1 clove garlic finely minced
1 cup fresh breadcrumbs
150g Parmesan cheese finely grated
1 free range egg
1 tbsp fresh chopped parsley
1 onion finely chopped
1 clove garlic finely minced
1 stick celery chopped
Tbsp olive oil
1 tin chopped or plum tomaotes
1. Pre heat the oven to 180c fan. Drizzle a baking tray with olive oil.
2. Finely chop the leftover Haggis. Mix this with the minced beef and minced pork, add the chopped onion, minced garlic, parsley, salt, pepper and breadcrumbs. Mix well in a large bowl, use your hands to do this and then add the egg and mix again.
3. Roll individual pieces of the mix into balls, you can make these big or small depending on what you prefer. Place on the tray. Bake in the oven for about 20 minutes, turn after 10 minutes.
4. Make the tomato sauce. Sweat a chopped onion, a chopped stick of celery and garlic in olive oil until soft. Add the tinned tomatoes and seasoning and simmer for about 20 minutes. Use a stick blender to pulse the sauce, and pass through a sieve if you like your sauce smoother and finer.
5. Add the cooked meatballs to the tomato sauce and let them simmer while you cook the pasta. Serve hot with a sprinkling of Parmesan cheese.
(If you have any meatballs left over they make a great sandwich inside a baguette or roll)
Serve with whatever pasta you like, we had spaghetti.
Meatballs In Tomato Sauce With Spaghetti
Beef Mince Recipe
Beef mince makes many low cost and delicious family meals. These meatballs are really simple to make with few ingredients. Served with a simple tomato sauce they make a filling and comforting supper. Simple enough for a midweek supper. The whole dish with the tomato sauce and pasta cost about £6.
Beef mince is versatile for many different recipes. Meatballs are surprisingly easyto make and taste delicious. Ring the changes by using different herbs and spices
Chilli con Carne
Burger And Chips
Beef mince is best purchased from a local butcher where they can tell you the exact source of the meat. With the recent horsemeat scandal, people are being a bit more careful was to where their meat comes from.
It is also a good reason for making your own home made meatballs rather than buying them ready made. And of course you know exactly what is in them and you can control the level of salt. No added E colours or preservatives either!
Below is one of the Hairy Bikers talking about the horse meat scandal
Meatballs – Popular Everywhere!
There are many different styles of meatballs from many different countries. The recipes vary according to local ingredients and traditions. – and how they are cooked. It would appear that meatballs have been around a long time – possibly even dating back to Roman times. Meatballs have probably often been used as a way of making meat go further by combining it with other, lower cost ingredients such as breadcrumbs, oatmeal, rice or cheese and creating different flavours with herbs and spices. The combinations are endless.
Simple, Easy Meatball Recipe
These meatballs are baked in the oven. I prefer this since they need attention whilst in the oven. I prefer it to frying since there is no additional fat and there is less risk of them falling apart or losing shape. They are simpley flavoured with mixed herbs and garlic. You can alter the flavour by using your favourite spices, but these taste pretty good with minimum flavouring.
The sauce is a simple tomato, onion and pepper sauce with basil. I think it is the simplicity that makes this dish taste so good! Serve with pasta – I think spaghetti is best but any pasta shape will do.
Easy Meatballs With Tomato Sauce
500g / 1lb lean beef mince
2 cloves garlic, crushed
15g fresh wholemeal breadcrumbs
1 teaspoon mixed herbs
1 teaspoon tomato puree
1 egg, beaten
pinch salt and pepper
1 onion peeled and finely chopped
1 tablespoon olive oil
1 pepper deseeded and chopped
1 teaspoon dried basil
1 x 400g / 14oz can chopped tomatoes
400g / 14oz pasta shapes / spaghetti
Pre-heat the oven to 180 degrees C
Lightly grease a baking tray
Place the meat, breadcrumbs, garlic, mixed herbs and tomato puree in a bowl
Stir well and season with salt and pepper
Add the beaten egg and stir well
Use your hands to bring the mixture together
Make about 16 small golf sized balls
Arrange them on the baking tray
Bake in the oven for about 30 minutes
Meanwhile make the tomato sauce
Heat the oil in a saucepan
Add the onion and cook for a few minutes
Add the pepper and cook for a further 5 minutes
Add the tomatoes and basil
Bring to the boil and gently simmer for 15-20 minutes, stirring occasionally
Meanwhile cook the pasta
Half fill a large saucepan with boiling water
Add the spaghetti and gently push into the water as it softens
Cook for 12-15 minutes until cooked to your liking
Serve out the pasta
Place the meatballs on top
Pour the sauce over
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I loved this. I love any dish that can be cooked in one pot and prepared in under 10 minutes.
This is another recipe from the 'Nigellissima' cookbook. I guess it's called an Italian traybake because the recipe states to use Italian sausages, I used pork chipalattas, which meant mine wasn't Italian in the least.
Next time I would add more potatoes and as I used chicken breasts they overcooked slightly in the 50 minute cooking time. But it was delicious, the potatoes were golden and chewy with the juices from the chicken and sausages. After an afternoon out in fresh and chilly November weather it was a perfect dinner to sit down to.
3 baking potatoes (approx 750g/1lb 11oz total), unpeeled and cut into 2cm/¾ in chunks
8 chicken thighs, bone in and skin on
8 Italian sausages (approx 750g/1lb 11oz total)
small bunch (6 or 7 sprigs) fresh rosemary
zest 1 unwaxed lemon
1 teaspoon sea salt flakes or
½ teaspoon pouring salt
4 x 15ml tablespoons/60ml olive oil
Preheat the oven to 220C/gas mark 7.
Put the potatoes in a large, shallow baking tray and add the chicken thighs and sausages. If using 2 trays, divide everything between them (and also swap the trays over and turn them round halfway through cooking time).
Arrange about 4 sprigs of the rosemary among the chicken and sausages, then finely chop the needles of another 2 sprigs, to give you about 2 teaspoons of finely chopped needles, and sprinkle these on to the chicken pieces.
Zest the lemon over everything, and season with the salt and a good grinding of pepper. Drizzle with the oil and bake for 50-60 minutes, or until the chicken skin and sausages are golden and the potato pieces are cooked through. It’s fine to let all of this stand for up to 30 minutes once cooked, prior to serving.
Sausage and me. Now there's a match made in meat heaven. I'm talking about a proper, meaty, quality banger over here - be it a pork sausage made by a North Yorkshire butcher, spicy and herby lamb merguez picked up at a Tunisian market, the chorizo that the Spanish love so dearly or those rustic Italian salsiccias I've been raving about already before.
And when you combine sausage with pasta... Then we're getting pretty damn close to a happily ever after. No wonder then, that the trip to Hanko ignited a hunger (how is that even possible? After 4 portions of pasta?!) that refused to be satisfied.
Thankfully my regular butcher didn't fail me this time either. Hakkarainen at Hakaniemi market hall had exactly the kind of Italian sausages that had a lovely heat courtesy of fennel and chilli. Otherwise I would have added some ground fennel seeds into the pan with the sausages - pork and fennel are just that great together. Obviously you can use any quality sausage you fancy. A serious food blogger would have whipped up her own sausages, but lacking the machinery, patience and hand-eye-coordination I... didn't.
As great as this is, made from roasted tomatos, I decided to give roasted peppers a go. And they work wonders with pasta too!
For three (or two very generous portions)
2-3 portions of pasta (spaghetti, bucatini, linguini)
3 roasted peppers (for instructions see here)
1-2 garlic cloves (depends on the spiciness of your sausages)
1/2 chilli (again, depends on your sausages and can be omitted if desired)
1 tbsp tomatp concentrate
1 tsp sugar
1 tsp pimento/ paprika (sweet)
appr. 1 tbsp butter/ oil
4 good sausages (à 60-70 g)
a bunch of basil
Cook pasta according to the instructions on the packet.
Roast peppers. Sauté finely chopped onion, garlic and chilli in a pan in a little bit of oil/ butter. Add pimento.
Blizz these in a blender together with peppers and tomato concentrate to a smooth puré. Add some water/ vegetable stock if needed (I had roasted mine already the day before so the liquid that had seeped out of them was enough).
Squeeze the sausage meat out of the casing to nuggets the size of small meatballs. Sauté in a pan and add a bit of oil/ butter if needed.
Once they have a nice colour, pour in the pepper puré. Bring to boil, check seasoning and (if needed) add a little sugar. Season and fold in a handful of basil leaves.
Toss in the pasta and serve.
When you keep a record of what you cook, in the form of a blog (or any other form), you slowly begin to realise that you have definite eating habits and penchants for certain foods... The evidence is right there in front of you, so cannot be denied.
Apparently I like beans.
There's probably a recipe in there somewhere, but I'm not sure I'm the one to discover it.
The original joy at the evenings drawing in and being able to put the salad spinner away in favour of the crock pot - has faded. I'm fed up with it already and long for Summer. Mind you, I think the great British public are all longing for Summer, as we didn't actually get one this year. Or a Spring. Somewhere around April we were being told that we were in the midst of the worst drought in blah-blah years... and someone with a warped sense of humour must have been listening - because it started to rain and I have no memory of it stopping.
So... I decided to cook a casserole that had a taste of Summer in it.
No matter the weather. Only 8 more weeks and I'm going to Egypt.
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Prep time - 5 minutes
Cooking time - 30 minutes
You will need
A medium frying pan/skillet with lid
6 Italian Style Sausages
1 tbsp olive oil
1 large onion - chopped
1 green pepper - sliced
2 cloves garlic - crushed
400g can chopped tomatoes
400g can cannellini beans - drained and rinsed
2 tbsp sun dried tomato paste/puree
2 tbsp fresh thyme leaves
Freshly ground black pepper
Grill the sausages under a medium grill until cooked.
While the sausages are grilling, in the frying pan heat the olive oil and soften the onion, pepper and garlic over a medium heat for about 8 minutes. It helps to pop the lid on.
Add the chopped tomatoes, passata and sun dried tomato paste and bring to a gentle simmer. Pop the lid on and simmer for about 10 minutes.
Cut the cooked sausages in half, at an angle (bias). Add the beans and thyme to the pan and stir through the tomatoes to combine - add the sausages and cook for a further couple of minutes until everything has heated through. Season to taste with salt and pepper.
Serve with brown rice or mashed potato.