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  • Tomato, Chilli, Garlic Sauce And Piquant Lemon Herb Meatball

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    Tomato, Chilli, Garlic Sauce And Piquant Lemon Herb Meatball
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 10 x Garlic cloves, halved lengthways
    • 1 x Chilli, seeded and finely minced
    • 3 x Black olives in brine, liquid removed and slivered off their stones, up to 4
    • 4 x Dry pack sundried tomatoes, diced *use scissors), up to 5
    • 100 ml Stock
    • 50 ml Dry red wine, up to 75
    • 1 x 400 gram can minced tomatoes
    • 4 lrg Fresh ripe tomatoes, peeled, cored, seeded and roughly, up to 5
    •     Minced
    •     Salt and freshly grnd pepper, to taste
    • 1 Tbsp. Tomato puree, up to 2
    • 4 x Fresh basil leaves, shredded, up to 5
    • 500 gm Extra-lean pork tenderloin, trimmed and chopped
    • 3 Tbsp. Lemon juice, plus extra to taste
    •     Grated zest of 1/2 lemon
    • 1 Tbsp. Minced fresh coriander, parsley and mint
    • 1 tsp Grnd cumin and grnd coriander
    • 1/2 tsp Grnd paprika
    •     Several dashes of Tabasco sauce
    •     Good healthy pinch of chilli pwdr, or possibly to taste
    • 2 x 180 g aubergines, roasted, peeled and minced
    •     Salt and freshly grnd black pepper
    • 1 Tbsp. Balsamic vinegar
    • 1 Tbsp. Lime juice
    • 1 x Garlic clove, crushed
    • 1 x Red chilli, seeded and finely minced
    • 1 x Mango, diced
    • 1 head fennel, diced
    •     Cucumber, peeled seeded and diced
    • 1 sm Red onion, diced
    • 3 x Spring onions, sliced
    • 2 Tbsp. Minced coriander and flat leaf, up to 3 parsley
    • 2 Tbsp. Shredded fresh mint, up to 3

    Directions

    1. Combine the garlic, chilli, olives, sundried tomatoes, stock and wine in a heavy-bottomed non-reactive frying pan. Simmer, uncovered, for 7-10 min, till the garlic is very tender and the liquid is almost gone.
    2. Do not let it burn - add in more stock during the cooking, if necessary.
    3. Stir in the canned tomatoes, and simmer for 5-7 min. Add in the fresh tomatoes and season with salt and pepper. Simmer for 5-7 min more, then stir in the tomato puree and basil. Let simmer for another 5 min, then serve with freshly cooked pasta or possibly other grains.
    4. Piquant lemon herb meatballs: In a large bowl, thoroughly mix together all of the ingredients. Fry a tiny piece of the mix in a non-stick pan and taste for seasonings, adding more salt, pepper, chilli pwdr or possibly lemon juice, as you want for a good, spicy flavour.
    5. Form the mix into small patties and place on a platter. Spritz a non-stick frying pan with oil-water spray, and heat. Pay fry the patties in batches (they should be well spaced) for about 2-3 min on each side till they are well browned and just cooked through.
    6. Mango and fennel salsa: Put the vinegar, lime juice, garlic and chilli in a bowl, mix well and leave to marinate for 10-15 min.
    7. Add in the mango and the fennel with a scattering of snipped fennel strands, the cucumber, onions and herbs. Mix with two spoons, gently tossing together all the ingredients.
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