ROLL ’EM UP
Angela Casley serves up delicous bundles of flavour
SLOW- COOK BEEF CHEEK AND HERB DUMPLINGS
Makes 12
The key to these is to not rush the slow cooking of the cheek for tender, delicious meat. An idea is to have beef cheeks for dinner and put in an extra one to make these the following day. They are great to make and freeze at the breadcrumb stage.
400g piece beef cheek
1 onion, chopped
2 cloves garlic, crushed
1 Tbsp each chopped fresh rosemary, thyme and parsley
1 cup red wine
1 cup chicken stock
2 large potatoes
1 Tbsp butter
Salt and pepper to taste
To coat
¼ cup flour to dust 1 egg, lightly whisked 1 cup breadcrumbs Chutney to serve
1. Preheat an oven to 160C. Sear the beef cheek in a frying pan until browned. Place it in a casserole with the onion, garlic, herbs, wine and stock. Cover and place into the oven for 3½ hours. Stir a couple of times during cooking. It is done when the meat just falls apart. Remove from the oven. Take the cheek from the liquid and shred into a bowl. Add ½ cup of the cooked onions and garlic to the meat, mashing it in for all those good flavours to combine. Discard the rest.
2. Peel and boil the potatoes in a pot of salted water until soft. Drain and mash with 1 Tbsp butter. Add the shredded meat, combine well, check the seasoning again and cool.
3. Take small handfuls of the mixture and roll into balls. Place on a plate and refrigerate for 20 minutes.
4. Remove from the fridge. Dust the balls with flour, then dip into egg and roll in the breadcrumbs. Refrigerate until ready to cook.
5. Half fill a pot with flavourless oil. Cook the balls a couple at a time, turning for even cooking. (This stage can be done ahead of time then reheat in the oven.)
LAMB & FETA MEATBALLS WITH SMOKY EGGPLANT HUMMUS
Serves 4
There are two ways to roast your eggplant: on the gas element or in a hot oven. The gas will give it a nice smoky flavour. If you don’t use all the hummus, leave a little in the fridge to add to a cheese platter or sandwich at a later date.
450g lamb mince
1 clove garlic ½ cup fresh breadcrumbs ½ cup chopped mint 100g crumbled feta
1 tsp dried oregano
1 egg yolk
¼ tsp salt and freshly ground pepper 1 Tbsp oil for cooking
Hummus 1 eggplant
420g tin chickpeas
¼ cup tahini
1 clove garlic
Zest of ½ lemon
¼ cup lemon juice
2 Tbsp olive oil
Salt and pepper to taste
To serve
2 cups rocket leaves Lebanese breads for wrapping
½ cup pomegranate seeds Yoghurt
1. For the meatballs, place the mince, garlic, breadcrumbs, mint, feta, oregano, egg yolk, salt and pepper in a large bowl and mix well. Roll into walnut-sized balls and set aside until ready to cook.
2. On a gas hob, scorch the eggplant all over, turning for even cooking. The outside will blacken. Remove and allow to cool before scooping out the inside.
3. For the hummus, place the chickpeas, tahini, garlic, lemon zest, juice and olive oil into a kitchen processor. Add the cooled aubergine then blitz until well combined and smooth. Season with salt and pepper.
4. To cook the meatballs, heat the oil in a large frying pan. Add the balls, turning until cooked through.
5. To serve, spread some hummus on a plate, and top with the meatballs and pomegranate. Serve with warm bread, rocket and a dollop of yoghurt.
FENNEL AND GRUYERE ARANCINI BALLS
Makes 12-15
Fennel provides a subtle surprise flavour and crunch alongside the oozy gruyere cheese in these delicious deep-fried arancini. Add a dollop of aioli for an extra touch.
1 Tbsp olive oil
20g butter ½ onion, chopped finely ½ head fennel, chopped finely 2 garlic cloves, crushed
1 cup risotto rice
½ cup white wine
3 cups chicken stock
10g butter
½ cup grated parmesan cheese 50g gruyere cheese, cut into cubes 2 eggs, whisked with a fork
1 cup breadcrumbs
1 dash oil, for cooking
½ cup aioli, to serve
1 Tbsp chopped parsley, to garnish
1. Heat the oil and butter in a mediumsized pot. Add the onion, fennel and garlic, cooking for 5 minutes until softened but not browned.
2. Add the risotto rice and stir through for 2 minutes. Pour in the wine, and cook until it has been absorbed. Add the stock one cup at a time, allowing it to be fully absorbed before adding the next cup. When all the liquid is absorbed, remove from the heat. Stir through the butter and parmesan then allow the mixture to cool completely.
3. Roll the cooled mixture into balls, with a cube of gruyere in the centre of each.
4. Dip the balls into egg and breadcrumbs, place on a tray and refrigerate until ready to cook.
5. Either cook the arancini in a deep fat fryer or half-fill a pot with oil and cook in batches for 2 or 3 minutes, turning if necessary.
6. Serve with a small bowl of aioli for dipping and a sprinkle of parsley.