albondigas - spicy lamb meat balls

tasty and quick way of preparing minced lamb: 

spanish with an arabian influence

for 4

For the albondigas:

40g bread, torn into pieces
3 tbsp milk
125g thinly sliced Serrano ham, finely chopped
600g lamb mince
2 garlic cloves, crushed
1½ tsp (7g) cumin seeds (or ground cumin)
1½ tsp (7g) ground coriander
¾ tsp (3.5g) hot paprika
2 tbsp (36ml) chopped fresh flatleaf parsley
¾ tsp (3g) salt
¾ tsp (3g) freshly ground black pepper
2 tbsp olive oil, for frying

For the sauce:

3 tbsp olive oil
150g shallots, finely chopped
3 garlic cloves, crushed
½ tsp crushed dried chillies
2 tbsp tomato puree
200ml fino sherry
200ml chicken stock
½ tsp salt
freshly ground black pepper

Accompaniments: 

600g potatoes (eg King Edward)

Handful flat-leaf parsley leaves

Method

• For the albondigas, soak the bread in the milk for five minutes, then squeeze out the excess milk. 
• Place the bread, ham, lamb mince, garlic, spices, chopped parsley and seasoning into a bowl and mix until well combined. 
• Shape the mixture into approximately 30 meatballs (ie about 25g each).  Set aside while you prepare the potatoes and sauce.
• Clean and dice potatoes (leaving skins on - remove any eyes and blemishes)
• Oven bake poatoes in sunflower oil at 180C for 45 minutes.  Turn every 10 minutes or so until they are golden brown.
• Meanwhile for the sauce, heat the olive oil in a frying pan and fry the shallots, garlic and chilli for 8-10 minutes, or until softened.  
• Add the tomato puree, sherry, stock, salt and pepper and simmer, stirring now and then, until the sauce has reduced and thickened. If started immediately after the potatoes it should be ready at the same time.
• Returning to the meatballs, heat the olive oil in a large frying pan and fry the meatballs for 4-5 minutes, or until golden-brown all over. (Do this in about 3 batches, then transfer to an open dish in the oven: this will allow the oil to drain from the balls. The last batch should be finished before the potatoes.) 
• When the potatoes are almost ready, take out the meatballs, divide between warmed plates, pour over the sauce, and take out the potatoes and add to the plates.  Dress with the parsley leaves.

chicken sofrito

lovely moist chicken recipe, a Spanish Sepphardi dish via Jerusalem and Ottolenghi

for 4 (for 6 use a 2.3kg chicken and increase everything else by 50% and cooking time by 30mins)

sunflower oil
1 chicken about 1.5kg
2 tsp paprika
1/2 tsp turmeric
1/4 tsp sugar
2 1/2 tbsp lemon juice
1 whole lemon, chopped up
1 large onion, halved and sliced
750g potatoes, cut into 2cm dice
garlic cloves, unpeeled (Ottolenghi uses 25! but less is fine and I've also had it successfully without)
salt and pepper

• 'Butterfly' the chicken by cutting with a sharp knife vertically between the breasts until fully opened up.
• Pour 1 tbsp oil into a large lidded pan, sear the chicken skin side down for 4-5 minutes. Turn and sear the other side for about 2 minutes.
• As you do this, season all over with the paprika, turmeric, sugar, 1/3 tsp salt, 1 tsp ground pepper and 1 1/2 tbsp lemon juice.
• Add the onion, lid the pan, and let the chicken cook in its juices for an hour on a low heat on the hob or in the oven at 160 degC (you may need to add a little boiling water if it dries out - check from time to time).
• Meanwhile, fry the potatoes and garlic in batches for about 6 minutes each, till potatoes are golden brown.  
• When cooked for an hour, remove the chicken and place the potatoes, garlic and lemon in the pan, mixing in with the juices.  Return the chicken, replace the lid and continue cooking for another 30 minutes.
• The chicken should then be falling off the bone and the potatoes soft and juicy.  Pour over the remaining 1 tbsp lemon juice when you serve.

sprouts tofu and shiitake salad

a great winter salad -- good served warm or cold

serves 4

marinade:
   2 tbsp sweet chilli sauce
   1.5 tbsp soy sauce
   2 tbsp sesame or ground nut oil
   1 tsp balsamic vinegar
150g firm tofu
500g brussels sprouts
100g spring onions, sliced
1/2 tsp dried chilli flakes
120g shiitake mushrooms, quartered
15g fresh coriander leaves, coarsely chopped
1 tbsp sesame seeds
 sunflower oil for frying

• Marinade the tofu.  Mix marinade ingredients. Cut tofu into cubes about 1cm in size, and stir into the marinade.
• Trim the bases off the sprouts and cut each into three thick slices.
• In a large non stick saucepan, heat sunflower oil to a good heat, add a little salt, and fry about half the sprouts in a single layer for about 2 minutes on each side.  Don't stir too much, but allow to become well browned, almost burned in a few places.  Remove to a large bowl and repeat with the remainder.
• Now add a little more oil and saute the mushrooms, spring onions and chilli flakes for about 2 minutes. Remove and add to the bowl.
• Using tongs lift half the tofu pieces into the pan, reducing to medium heat, and fry (careful of spitting) about 2 minutes on one side, then turning once for 2 minutes on the other side.  Remove and add to the bowl.  Repeat with the remainder.
• Return all the cooked ingredients to the pan, add the tofu marinade, and half the coriander.  Toss all together.
• Serve, garnished with the remaining corander and sesame seeds.