Sunday, 2 June 2013

MEATBALLS 3 WAYS: CLASSIC, SPINACH, LENTIL / VEGAN FRIENDLY (JUNE MENU)


WIKI NOTE: The ancient Roman cookbook Apicius included many meatball-type recipes. Early recipes included in some of the earliest known Arabic cookbooks, generally concern seasoned lamb rolled into orange-sized balls, and glazed with egg yolk and sometimes saffron. The Chinese recipe of "Four Joy Meatballs" (四喜丸子—Si Xi Wanzi) is derived from Lu Cuisine, also called Shandong Cuisine. It is originated from the native cooking styles of East China's Shandong Province. Its history can date back to Qin Dynasty (221 BC to 207 BC).

MEATBALLS 3 WAYS 
  • 1. CLASSIC MEATBALLS 
YOU WILL NEED: *vegan recipe
150g mixed minced meat (pork and/or beef) /*soya mince
125g stale bread
2 eggs /*2 tablespoons chickpea flour and 2 tablespoons water, to dip in batter
Half onion
2 garlic cloves
A handful of chopped parsley
Rosemary, to taste
Salt, to taste
Black pepper, to taste
Wheat flour (plain or all-purpose), to dip in batter
Bread crumbs, to dip in batter
Olive oil, to fry

LET´S COOK!
1. Put the mixed minced meat or soya mince, chopped onions, chopped cloves of garlic and chopped parsley into a big bowl. Mix everything with a wooden spoon.
2. Cut the stale bread into thick slices. Put into a bowl. Cover with water and wait for a while.Strain the contents and add into the big bowl. Mix with a wooden spoon.
3. Beat an egg and add it into the bowl. Add salt / black pepper / rosemary, to taste. Mix everything well. Divide the mix into small balls.
4. Beat an egg in a bowl. Put the flour in a plate/bowl. Put the breadcrumbs in a different plate/bowl. First, coat the meatballs with the flour. Second, dip them into the beaten egg. Third, coat them with the breadcrumbs. It is a triple action.
NOTE: If you make lots of meatballs, you can freeze them. It is always a good moment for meatballs.
5 . Heat the olive oil in a small saucepan. Fry the meatballs, until golden brown for each side. Remove from pan and drain with kitchen towels.

  • 2. SPINACH: VEGGIE MEATBALLS
YOU WILL NEED: *vegan recipe
150g of chopped spinach
125g stale bread
Several generous handful of grated cheddar cheese /*grated tofu
Half onion
2 egg /*2 tablespoons of chickpea flour + 2 tablespoons of water, to dip in batter
Nutmeg, to taste
Salt, to taste
White pepper, to taste
Plain white flour, to dip in batter
Bread crumbs, to dip in batter
Olive oil, to fry

LET´S COOK!
1. Put the chopped spinach, chopped onion, handful of grated cheddar cheese and chopped parsley into a big bowl. Mix everything with a wooden spoon.
2. Cut the stale bread into thick slices. Put it into a bowl. Cover with water and wait for a while.
3.Strain the contents. Add into the big bowl. Mix with a wooden spoon.
4. Beat an egg and add it into the bowl (optional). Add salt / black pepper / oregano, to taste. Mix everything well. Divide the mix into small balls.
5. Beat an egg in a bowl. Put the flour in a bowl/plate. Put the breadcrumbs in a different bowl/plate. First, coat the meatballs with the flour. Second, dip them into the beaten egg. Third, coat them with the breadcrumbs. It is a triple action.
NOTE: If you make lots of green vegeballs, you can freeze them. It is always a good moment for meatballs.
6. Heat the olive oil in a small saucepan. Fry the green vegeballs, until golden brown on each side. Remove from pan and drain with kitchen towels.

  • 3. LENTIL: VEGGIE MEATBALLS
YOU WILL NEED: *vegan recipe
150g of cooked lentils
125g stale bread
1 courgette
A couple of garlic cloves (optional)
2 handfuls of bread crumbs
2 medium onion or chives
2 eggs /*2 tablespoons of chickpea flour and 2 tablespoons of water, to dip in batter
Ground cumin, to taste
Salt, to taste
Black pepper, to taste
Plain white flour, to dip in batter
Sesame seeds, to dip in batter
Olive oil, to fry

LET´S COOK!
1. Soak the lentils for about 12 hours in cold water. Then drain them with a strainer. Put them in a saucepan cover of water and cook them over medium heat until the lentils are very tender. Drain them again and let them cool.
NOTE: You can use a can of lentils, but first rinse them well with water and then drain them. The final result is not quite as good as with dried chickpeas.
2. Once they are cooled, put them in the blender, and add a handful of bread crumbs.
3. Mix everything with the blender until you obtain the desired creamy texture.
4. Put the mix into a big bowl. Add a handful of grated cheddar cheese, chopped courgette, chopped onion and chopped garlic. Mix everything with a wooden spoon.
5. Cut the stale bread into big slices. Put into a bowl. Cover with water and wait for a while.Strain the contents. Add it into the big bowl and mix with a wooden spoon.
6. Beat an egg and add it into the bowl (optional). Add salt / black pepper / ground cumin, to taste. Mix everything well. Divide the mix into small balls.
7. Beat an egg in a bowl. Put the flour in a bowl/plate. Put the breadcrumbs in a different bowl/plate. First, coat the meatballs with the flour. Second, dip them into the beaten egg. Third, coat them with the sesame seeds. It is a triple action..
NOTE: If you make lots of yellow vegeballs, you can freeze them. It is always a good moment for meatballs.
8 . Heat the olive oil in a small saucepan. Fry the yellow vegeballs, until golden brown on each side. Remove from the pan and drain with kitchen towels.

  • LET'S MAKE A TAPA - MEATBALLS 3 WAYS EN BROCHETTE!
1. Serve three meatballs (one of each) on a brochette (wooden skewers) as a tapa per person.
NOTE: wooden skewers (catering). 
2. Plus a selection of sauces (tomato sauce, barbecue sauce, ...) 
NOTE: The best way to eat the multicoloured balls is by dipping them into the sauce.


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