And another cook off: pork and prawns balls in aromatic broth. It is a bit of a foreign taste to my Mediterranean roots, but still delicious enough to me go back to it over and over again. Nothing that I would cook for myself, though. Never having cooked them before, the broths seem too complex and the flavours seem to be quite hard to get in the right proportions.
But, this Hairy Dieter’s version seemed achievable. A lot of work, but still, within my possibilities… Halfway through the process, there was a lot of huffing, puffing and fiddling around. Indeed it soon become a full blown mess, which included the mixer to go on strike to never work again. To make matters worse, it wasn’t as delicious as one would expect after all process. Well, maybe I haven’t “followed the recipe to the letter”, as The Hairy Dieter’s strong recommend, but after all this effort, I was somehow expecting something a bit more elevated… It is very unlikely I will try it again.
Pork and prawns balls in vegetables and noodles aromatic broth (adapted from Dave Myers and Si King’s The Hairy Dieters: How to Love Food and Lose Weight)
For the broth
- 2 liters chicken stock
- 2 lemongrass stalks
- 4 chillies (2 cut across, 2 deseed and thinly sliced)
- 6 kaffir lime leaves, dried or fresh
- 2 long shallots, thinly sliced
- 50g fresh root ginger, peeled and thinly sliced
- 4 garlic cloves, peeled and halved lengthways
- 4 tablespoons of fresh lime juice (1 1/2 limes)
- 3 tablespoons of Thai fish sauce
- 2 medium carrots peeled and cut to thin ribbons with a vegetable peeler
- 1 small red pepper, thinly sliced
- 1 small yellow pepper, thinly sliced
- 150 chestnut mushrooms
- 150 mangetout
- 50g fine vermicelli rice noodles
- large handfull of fresh coriander
For the pork and shrimp balls
- 250g lean minced pork
- 100g cooked peeled prawns, thawed if frozen
- 1/2 long shallot peeled and finely chopped
- 2 garlic cloves, finely chopped
- 1 chili, finely chopped
- 1 tablespoons of cornflour
- fine salt to taste
- 2 tablespoons of finely chopped fresh coriander leaves
Start with the broth, pour the stock in a large saucepan. Bring to a simmer and add the lemongrass stalks. Split w of the chillies lengthways almost all the way through and pop them in the pan.
Add the lime leaves, half the sliced shallots and finally, all the ginger and garlic. Bring the broth to a low simmer and cook gently for 20min. Remove the pan from the heat and leave to stand for about 30min.
While waiting for the broth to cool down, start the balls. Put the minced pork and prawns in a large bowl. Add the chopped shallots, garlic, deseeded chilli, cornflour, salt and lots of freshly ground black pepper in food processor. Blend to make a tick, slightly textured purée. Add the coriander leaves and it another quick blitz until just combined. Take out the processor blade the roll the pork and prawn mixture into 20 small balls.
Strain the infused stock through a sieve into a clean pan. Stir in the remaining sliced shallot, lime juice and fish sauce. Stir in the remaining chillies, very finely chopped. Bring to a gentle simmer and add to the pork balls. Let it cook for 5 minutes, allowing the liquid to bubble gently. In the meanwhile, cut the carrots into large ribbons using a vegetable peeler. Deseed the peppers and slice them thinly; clean and slice the mushrooms. Trim the mangetout and cut them in half diagonally. Still the carrot strips, mushrooms, mange tout, peppers and noodles into the broth and let it simmer for 3-4min more, or until the pork balls are cooked through and the vegetables and noodles are just tender, stirring occasionally.
Ladle the broth into deep bowls and scatter the coriander on the top.
So, for over 40 years, I consistently refused all cooking classes my Mother ever offered. I am even (semi) proudly self taught. My
poor suffering testers guests are all alive and still show up for dinner every now and again. What would make me, food-blogger wannabe, take cooking classes all of a sudden? Have I gone softie, in my old age?
Well, not really… The analytical and brainy answer would be something along the lines of filling the gaps in my culinary knowledge. Which is fancy to say I have no clue about Italian cuisine, including pasta and its sauces, pizzas and risottos… It is not the kind of thing Portuguese and Spanish tend to cook , and, lets face it, not its secrets are exactly passed along generation to generation. It can try, but clearly, it is not my forté…
The right brain answer was – of course – because I wanted to. I had heard so much about the Laughing Lemon and learnt so much with his blog and posts on the Englishforum.ch, that it seemed even disgraceful to have missed his classes for years.
It was probably one of the best things I did to fill my culinary knowledge gaps. And, it was not only educational – it was also great fun. With infinite patience, Jack showed us different methods for making a pasta sauce, and explained which pasta types are appropriate for each sauce style. To make it even better, we even had time for a demonstration of old vs new cuisine techniques (and eat them). I can promise you the Internets if filled with pages and fora discussing this particular issue – should a pesto be made with a mortar or a blender? Which one of the methods gives a better pesto? Does it matter, really? The battle of pesto was served…
The class was divided in two: the Team Mortar, with all the persons who had a bad day at work; the Team Blender, with all the persons who were calm, cool and collected. Both teams got the usual ingredients: fresh basil leaves, garlic, pine nuts, olive oil, salt and Parmesan cheese. And, this was what happened:
The crushed garlic, basil, pine nuts and salt were dropped in a big mortar. Then each of the team members used the pestle to grind the ingredients down to a paste. After 20min of great effort, the cheese was folded in and evenly mixed with the green paste (a lot more grounding, needless to be said). Finally, the olive oil was added little by little, mixing with a wooden spoon until well incorporated in the mix. At the end, Team Mortar had a green paste with some floaters and pellets.
Chit-chated for 28 min, and then suddenly realized Team Mortar was * almost * done. Quickly placed the ingredients in the blender, and buzzed it three times (app) until it was homogenized. Then checked for consistency and taste (a little more salt), buzzed a few more times, and a perfect smooth and green mixture was obtained.
Everyone tasted both pestos and voted as honestly as they possibly could. It was a close draw, but the smoothness and consistent taste stilted the scales in favor of the Blender Team. It seems that normally, the Team Mortar wins, but not with this tough crowd.
For more information about the Laughing Lemon cooking classes can be found here.
Comfort food for a bitterly cold day… For the this dish, I pulled recipes from 2 different books. The meatballs are a modified version of Carlos Horrillo and Patrick Morcas‘ take. The tomato sauce is the famous tomatada by David Leite I use ever so often.
Spaghetti and meatballs in a tomato sauce with basil
Ingredients for the meatballs
- 2 yellow onions, chopped
- 500g ground beef and pork
- 2 eggs, beaten
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried persil
- 1 teaspoon dried parsley
- Salt and pepper freshly ground
- Olive oil to taste
- Flour as needed
Ingredients for the tomato sauce
- 3 tablespoons of olive oil
- 2 medium yellow onions cut in half lengthwise and sliced into thin half moons
- 2 springs fresh flat leaf parsley
- 1 bay leaf
- 2 garlic gloves minced
- 1 kg very ripped tomatoes, seeded and chopped* (or a couple of canned tomato, preferably san marzano, chopped, juices reserved).
- 2 to 3 tablespoons of double concentrated tomato paste, to taste
- 1 small fresh medium red hot chilli pepper, such as Serrano, stemmed, seeded and chopped (it optional. Sometimes, I just add a few drops of piri piri sauce).
- Freshly grounded salt and black pepper to taste.
- Fresh basil
- Boiling water
- A little bit of olive oil
Heat the stove the 190 oC (=375 oF).
Place a large heavy base, non stick frying pan on a low heat with 2 dashes of olive oil. Add the sliced onions, a pinch of salt and pepper then sauté gently until soft and tender. When it is done add the minced garlic and let it fry for a 1 minute more. Set aside to cool.
In a bowl combine the meat with the herbs, the eggs and the caramelised onion. Once the mix has aggregated, roll the meatballs with your hands. Roll them in flour so all the surface is coated.
Place a large heavy base, non stick frying pan on a low heat with 2 dashes of olive oil. Gently brown the meatballs, about 5min, adding more olive oil if needed. Reserve the frying pan.
Place the meatballs in a baking tray coated with olive oil and put it in the stove for about 30min or until they feel solid.
In the meanwhile, start the tomato sauce. Use the frying where you browned the meatball. Add more oil if necessary, and heat the oil until it shimmers. Add the onions, parsley and bay leaf and cook until nicely golden, about 15min. Add the garlic and cook for 1 min more.
Turn the heat to medium low, stir in the tomatoes and their juices, the tomato paste and chilli pepper, if using. Bring to a simmer, cook, lid ajar, stirring occasionally, until the tomatoes break down, about 30min.
Once the tomato sauce is done and the meatballs are out of the stove, you will need to combine both. Just drop gently the meatball in the frying pan, making sure the surfaces are coated. Let it simmer gently for about 20min.
In the meanwhile, boil spaghetti. Fill a large pot with water and bring it to a boil. If cooking dry spaghetti, use a mimimum of 500ml of water for each 100g. of dry spaghetti. Once the water is boiling, you will need to add the spaghetti. Reduce the heat so that the water is on a slow boil. Let it cook as said in the package. When ready, drain and add some olive oil to avoid sticking.
On a plate, put the spaghetti and on top the meatballs and the tomato sauce. Add a basil leaf for decoration and extra flavor.