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Meatball Pasta Bake

Meatball Pasta Bake

It’s not a recipe as such today, more alone the lines of assembly instructions.

We like a Pasta Bake once in a while. We like hand pressed Meatballs. So what could possibly go wrong? I mean it’s not like Mackerel Ice-cream…. The 20% fat Minced Beef was on offer at £1.60 for 500g and the slightly higher fat content than we would generally use meant that the Meatballs were moist and tender.

So Assembly Instructions:-

(1) Grate lots of Cheese and set aside.
(2) Mix whatever Herbs you fancy with your mince and form into balls. It’s a while since we had this meal, but there will certainly have been grated Garlic ( Probably our Lacto-Fermented version ) and mixed Herb, Salt and Pepper in there somewhere.
(3) In salted water boil some Pasta (Gluten free in our case) and once tender drain and set aside.
(4) Make a Tomato based sauce. A tin of chopped Tomatoes, Tomato Puree, Salt, Pepper, Herbs etc. and simmer to reduce.
(5) Fry the Meatballs on all side to brown and then reduce the heat and turn for 20 minutes or so.
(6) Heat the oven to 180c.
(7) Add the Pasta to an oven proof dish.
(8) Artistically place the Meatballs at regular interval on the Pasta. Or just bob them in. It really isn’t supposed to be a pretty dish!
(9) Pour the Tomato sauce over the Meatballs.
(10) Add plenty of grated Cheese and place in the oven for 20 minutes.
(11) Pop to finished product under the grill for 5 minutes to brown the melted Cheese.
 

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Chicken Kiev with Mlynti

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Category: Recipes

Chicken Kiev with Mlynti recipe

Yesterday we went to Ukraine on our round the world for £4 or less virtual tour. Beetroot plays a big part in Ukrainian cuisine, so here is Sue’s take on Mlynti – Beetroot Pancakes & Chicken Kiev.

Ingredients for the Mlynti:-

320g GF flour
2 tsp Sugar
50ml Butter Milk
1 tsp of salt
375 ml milk
1 Egg
300g fresh Beetroot
Vegetable oil

Method for the Mlynti:-


(1) Boil beetroots in a large pan of water. Peel and shred them and then add the Buttermilk to the prepared beetroot.
(2) Pour into a blender and whip it at high speed.
(3) Cool to 35°C and add an egg. Mix everything carefully.
(4) Combine salt, sugar and flour in a separate bowl and whip.
(5) Combine all the ingredients into a batter.
(6) Leave the batter for 30 minutes.
(7) Heat vegetable oil in a pan. Fry the pancakes on both sides at medium heat.


Ingredients for the Kiev:-

1 Chicken Breast per person
Garlic Butter
Juice of a lemon
1 Egg, beaten
Oil to fry
(GF) Flour
(GF) Breadcrumbs
Salt & Pepper

Method for the Chicken Kievs:-
 

(1) Freeze the Garlic Butter rolled in a sausage shape in cling film.
(2) Beat the Chicken out with a rolling pin and season with Salt & Pepper.
(3) Place the Garlic butter in the centre, add a squeeze of Lemon Juice and wrap the meat around it.
(4) Place back in the fridge to stop the Garlic Butter from melting too much.
(5) Flour on all sides.
(6) Dip each Kiev in the beaten Egg and then roll in Breadcrumbs to coat evenly.
(7) Fry on all sides over a low heat to brown the Breadcrumbs.
(8) Place in a pre-heated over at 180c for about 20 minutes.

We filled our Mlynti with a little soft Blue Cheese and served with a fresh dressed salad. The  Mlynti were really good. Well to be fair the whole meal was really good. We’ll not be having issues with Vampires here today though…...

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