Kitchen Gar­den Cook

Country Life Every Week - - Contents -

Me­lanie John­son adds some zing with this sea­son’s new spring onions

Serves 4

In­gre­di­ents

Meat­balls 2 medium sweet po­ta­toes, cut into wedges 3tb­spn maple syrup 200g chicken breasts 60g moz­zarella 3 finely chopped spring onions 75g fresh white bread­crumbs A hand­ful chopped fresh basil 1 lightly beaten egg

Pesto 2 hand­fuls basil leaves 100ml olive oil or more if needed to loosen 75g al­monds 75g grated Parme­san 1 clove gar­lic Juice of 1 lemon plus 1tspn zest

2 spi­ralised cour­gettes

Method

Pre­heat your oven to 180˚C/350˚f/gas mark 4. Ar­range the sweet-potato wedges on a bak­ing sheet, driz­zle with olive oil and maple syrup and roast for 25 min­utes or un­til ten­der.

Peel away the skins and put the flesh in a food pro­ces­sor along with the chicken and moz­zarella. Pulse the mix­ture, but don’t take it so far that it be­comes a paste, then stir in the chopped spring onions, bread­crumbs, basil, beaten egg and some sea­son­ing. Mix well and scoop out in small mounds, rolling each one into a ball with your hands.

Heat some olive oil in a pan over a medium heat and fry the meat­balls, tak­ing care not to over­crowd the pan. Cook in batches if nec­es­sary and, once done, keep them warm in the oven.

Make the pesto by sim­ply blitz­ing to­gether the basil, olive oil, al­monds, Parme­san, gar­lic, lemon juice and zest in a pro­ces­sor un­til they cre­ate a paste, sea­son­ing to taste. Stir the pesto gen­er­ously through the spi­ralised cour­gette.

Serve the meat­balls hot, with the cour­getti salad on the side.

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