Meatballs with yogurt dressing
SERVES 6-8
FOR THE MEATBALLS
500g minced beef
500g minced pork
2 onions, finely chopped
4 garlic cloves, grated
2tbsp thyme leaves, chopped
2 red chillies, finely chopped
3 eggs
100g breadcrumbs
50g plain flour
200ml whole milk
Sea salt and freshly ground black pepper
1-2tbsp extra virgin olive oil
2-3tbsp butter
FOR THE YOGURT DRESSING
400ml Greek yogurt
2tbsp lemon juice
2tbsp chopped dill
2tbsp chopped mint
2tbsp chopped parsley
1 To make the meatballs, mix the minced meats, onion, garlic, thyme, chillies and eggs together and beat well. Stir in the breadcrumbs and flour and beat again. Lastly, mix in the milk and season with about 2tbsp salt and some pepper.
2 Preheat the oven to 180ºC/350°F/gas mark 4. Use a spoon and one hand to shape the meatball mixture into small, round balls. Heat the olive oil and butter together in a large frying pan, add the meatballs and fry on all sides until golden brown. Transfer to an ovenproof dish and finish cooking in the oven for 10 minutes.
3 While they’re cooking, make the dressing. Mix the yogurt and lemon juice with the herbs and season to taste with a little salt and pepper. Serve with a potato salad, if desired.
SERVES 4
500g ready-made puff pastry
1 egg, lightly beaten
4-6 crisp Romaine salad leaves, to serve
1 bunch of chervil, finely chopped
FOR THE FILLING
300g asparagus spears
1tsp butter
1 small shallot, finely chopped
100ml dry white wine
200g shelled peas
100ml double cream
Sea salt and freshly ground black pepper
1 Preheat the oven to 180˚C/350˚F/gas mark 4.
2 Roll out the puff pastry to 5mm thick and cut out 8 circles, 9cm in diameter. Place on a baking sheet lined with baking parchment and brush with the beaten egg.
3 Using a knife tip, score a pattern onto each. Bake for 15-20 minutes until well risen and golden brown. Take out of the oven and leave on a wire rack to cool.
4 Meanwhile, make the filling. Cut the asparagus into 2cm chunks. Heat the butter in a sauté pan, add the shallot and sauté for a few minutes, then add the wine and asparagus and simmer for 5 minutes.
5 Add the peas and cream and season. Simmer for 3 minutes, then take off the heat. Cut the puff pastry rounds in half and place the salad leaves and chervil inside with the filling.