SO QUICK AND SIMPLE AND A WONDERFUL LUNCH THANKS TO ALL THOSE FABULOUS PRODUCERS THAT GIVE US WONDERFUL JAMON SERRANO AND CHORIZO FROM ESPANOLA WITH LOVE
MOST LOVELY PORK AND BEEF MEATBALLS IN A RED WINE TOMATO
SAUCE WITH ONIONS, GARLIC, PAPRIKA AND CAYENNE
SAUCE WITH ONIONS, GARLIC, PAPRIKA AND CAYENNE
CHORIZO PAN FRIED AND FINISHED OFF IN A RED WINE AND TOMATO REDUCTIONWITH SMOKED PAPRIKA AND CAYENNE
INGREDIENTS
FOR THE MEATBALLS
225g twice ground chuck steak beef
225g twice ground chuck steak beef
225g twice ground prime pork belly
1 shallot fine diced
1 clove garlic fine diced
2 tins of Italian plum tomatoes chopped
100ml red wine
100ml red wine
1 tbsp red wine vinegar
1 tsp sugar
Salt and pepper
1 tsp smoked paprika
1 pinch cayenne pepper
ooil and knob of butter
Salt and pepper
To make the tomato sauce, take the onion and garlic and gently pan fry in some ooil and butter until soft, not coloured, add the red wine vinegar, red wine and the sugar, simmer and reduce a little now add the plum chopped tomatoes and simmer for five minutes, add the cayenne and paprika and season to taste, blend to a smooth consistency, take out half of the sauce and leave to one side, this is for the chorizo dish, leave ticking over just under a simmer.
To make the meatballs mix both meats together by hand, season well, with these cuts of meat no added flavour is needed, as the meat itself is full of flavour. Take a golf ball size of meat and firm together in to a ball, sear in batches the meatballs in ooil and add to the gently just simmering tomato sauce to cook for approx 20-30 minutes, taste and adjust seasoning if needed. The tomato sauce should be nice and thick and pulpy, if not remove the meatballs and reduce the tomato sauce till thick, re-add the meatballs and serve.
CHORIZO IN RED WINE & TOMATO SAUCE
Take the chorizo and gently pan fry both sides, no ooil needed as the chorizo has plenty once both sides are seared, add to the tomato sauce that you have left to one side from the meatballs recipe, I do like to add any of the left over cooking juices too for extra flavour.
Salt and pepper
To make the tomato sauce, take the onion and garlic and gently pan fry in some ooil and butter until soft, not coloured, add the red wine vinegar, red wine and the sugar, simmer and reduce a little now add the plum chopped tomatoes and simmer for five minutes, add the cayenne and paprika and season to taste, blend to a smooth consistency, take out half of the sauce and leave to one side, this is for the chorizo dish, leave ticking over just under a simmer.
To make the meatballs mix both meats together by hand, season well, with these cuts of meat no added flavour is needed, as the meat itself is full of flavour. Take a golf ball size of meat and firm together in to a ball, sear in batches the meatballs in ooil and add to the gently just simmering tomato sauce to cook for approx 20-30 minutes, taste and adjust seasoning if needed. The tomato sauce should be nice and thick and pulpy, if not remove the meatballs and reduce the tomato sauce till thick, re-add the meatballs and serve.
CHORIZO IN RED WINE & TOMATO SAUCE
Take the chorizo and gently pan fry both sides, no ooil needed as the chorizo has plenty once both sides are seared, add to the tomato sauce that you have left to one side from the meatballs recipe, I do like to add any of the left over cooking juices too for extra flavour.
No comments:
Post a Comment