The light evenings are here at last but I won’t tempt fate by including any salad recipes! Instead, I am giving you some interesting mince recipes. Rhubarb is also at it’s peak now so I have also included one recipe for you to try.
For the Meatballs
Tomato Sauce
Serves 6. Halve the tomatoes and discard seeds or open the tins. Place in a sieve set over a bowl to catch the juice. Reserve the juice. Chop tomatoes finely.
Heat the oil in a large, heavy-based pan. Add the shallots and garlic and cook on a low heat for 10 minutes until the onions have softened, but not browned.
Turn the heat to high. Add the tomatoes and reserved juice and fry for 2 minutes. Add the wine, sugar, basil, salt and pepper; bring to the boil, stirring. Simmer for 20 minutes until slightly thickened. As the sauce begins to reduce, lower the heat slightly, so it doesn’t stick to the base of the pan.
Make the meatballs: soak the bread in the milk for 5 minutes. Place the beef in a mixing bowl with the parsley, garlic, lemon rind, nutmeg, salt and black pepper, and mix with a fork Squeeze the excess milk out of the bread and crumble into the meat mixture. Using your hands, add the egg and mix again, until the mixture becomes a smooth paste. Using dampened hands, form the mixture into small balls. Dust lightly with flour.
Heat the oil in a large frying pan; add the meatballs and fry over a high heat, turning continuously, until browned on all sides. This takes about 2-3 minutes. Reduce the heat and continue to cook for 2 minutes, turning occasionally until just cooked. Using a slotted spoon, transfer to a plate. If your pan is small, cook the meatballs in two batches; use two tablespoons of oil each time.
Heat tomato sauce in a heavy-based pan and when it starts to bubble, turn the heat right down and add the meatballs, Cook for 4 minutes, or until well heated.
Sprinkle with parsley and serve with pasta or rice.
In a large non-stick wok or saucepan, dry fry the mince until it changes colour, about 4-6 minutes. Add the onion and garlic and cook for a further 2-3 minutes. Add the stock, rice, potato, curry paste and season. Bring to boil and simmer for 15 minutes. Add the remaining ingredients and simmer for approximately 5 minutes until the rice is cooked and water absorbed. Serve with crusty bread or poppadoms.
Serves 4. Cut the rhubarb into 2.5cm/1 inch pieces. Place in a pan with the orange juice and rind, ginger and half of the sugar. Bring to the boil, then reduce the heat and cook for 5-8 minutes until tender. Cool, then chill.
Mix the breadcrumbs with remaining sugar and butter. Spread on a sheet of foil and toast until lightly browned.
Fold the rhubarb into the crème fraiche or yoghurt. Divide among four serving bowls and chill for 30 minutes. Sprinkle with the crumb topping and serve.