AUTUMN proper is upon us. Whilst the days can still have glorious sunshine, there’s deffo a downturn in the mercury as the nights draw in.
500g best minced beef
1 clove garlic, peeled and finely crushed
1 tbsp fresh chopped parsley
2 tsp fresh thyme
Sea salt and freshly ground black pepper.
2 tbsp extra virgin olive oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1 red pepper, seeded and chopped
750mls rustic chunky passata
1 tbsp sundried tomato paste
- Mix the beef with garlic and parsley in a bowl. Season.
- Bring mix together with hands to bind. Nip off chunks and roll into even sized balls. Arrange neatly in an ovenproof dish just big enough to take them snugly.
- Heat oil in a pan and add onion, garlic and red pepper over low heat. Cook till soft but not browned.Stir occasionally Pour over passata and stir in sundried tomato paste. Bring to bubbling. Taste for seasoning.
- Pour sauce over the meatballs in the dish. Top with grated cheese and season with extra freshly ground black pepper.
- Cover with foil and bake in a pre-heated oven Gas 4 350F 180C For 20 minutes or until meatballs are cooked through and sauce is bubbling.
- Serve with cooked pasta or rice.
Ingredients (Serves 4)
4 dessert apples
3 tbsp soft brown sugar
3 tbsp sultanas
2 tbsp raisins
1 tbsp diced candied peel grated zest of a lemon
1 tsp ground ginger
½ tsp mixed spice good splash of apple juice or water
- Core the apples with an apple corer or use a sharp knife to cut out a cylinder from the centre of each apple. Make sure you get all the pips.
- Score the skin each apple around it’s circumferance Place in a buttered ovenproof dish.
- Mix the butter with the sugar, fruit, candied peel, lemon zest and spices in a small pan.
- Heat gently till the butter melts.
- Spoon some of the fruit mix into the centre of the apples.
- Scatter the remaining fruit and melted butter around and add a splash of apple juice or water to the dish.
- Bake in a pre-heated oven Gas 5 375F 190C for 15 minutes or until the apples are tender and pulpy but not completely collapsed.
- Serve in warmed bowls - with custard!