Speedy Supper Suggestions
I hope your week has gone well. Mine has been considerably inconvenienced by the unwillingness of my laptop to fire up. I am not very efficient at “backing up” my data on to a disc or a memory stick, so haven’t access to a lot of recent pictures, recipes and other files. “So?”, I hear someone say. So – this week, courtesy of my wife’s laptop and my camera, you get two pictures I happened to take a couple of days ago, and the recipes, which I was working on. The first one takes advantage of the wonderful Cyprus potato (I am not surprised at the stories of the success of local potato farmers with young women visiting Ayia Napa) which has no peer in the world in my opinion. 1. Put all ingredients, except beaten egg, into a bowl. 2. Mix well, adding a little of the egg until you have a nice mix that can be shaped into balls. 3. With a dessert spoon, take a spoonful of mixture and form into a ball. 4. Put all your meat balls on to a plate, cover with cling-film and leave in the refrigerator for at least one hour.
5. When you are ready to cook, roll each meatball in flour and gently put into hot oil in your frying pan. 6. Cook gently, turning from time to time until nice golden-brown all over. 7. Serve with warm (they are very nice served in pairs, with cooking juices, inside a
or a bread roll). Serve with a chopped Arab or Greek salad, yogurt or hummus and a fruity young red wine. By all means substitute lamb or pork for the beef. Scandinavians like their meatballs a mix of beef and pork.