Meatballs with cherry tomato sauce and tagliatelle
Watch recipe7:27 mins 7 Minute Supper - Meatball Tagliatelle
Get dinner on the table in under half an hour with this quick and easy recipe using beef mince from The Hairy Bikers
Ingredients
For the meatballs
*
250g/9oz beef mince
*
½ tsp fresh thyme leaves
*
2 spring onions, finely chopped
*
salt and freshly ground black pepper
*
1-2 tbsp olive oil, for frying
For the tomato sauce
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1 tbsp extra virgin olive oil
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2 cloves garlic, finely sliced
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½ tsp dried chilli flakes
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1 x 400g/14oz can cherry tomatoes
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5 basil leaves
To serve
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200g/7oz fresh tagliatelle, cooked according to packet instructions
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freshly grated parmesan
*
basil leaves, to garnish
Preparation method
1.
For the meatballs, tip all of the meatball ingredients, apart from the oil, into a bowl. Season with sea salt and freshly ground black pepper, then use your hands to thoroughly mix everything together. Divide the mixture into ten evenly sized pieces and roll each piece into a ball, then flatten slightly so they will cook more quickly.
2.
Heat the olive oil in a large frying pan over a medium heat then add the meatballs and fry for 5-6 minutes, turning once or twice, or until golden-brown on both sides and cooked through.
3.
For the sauce, heat the olive oil in a saucepan over a medium heat, add the garlic and chilli and fry for one minute. Tip in the tomatoes, increase the heat to high, and simmer for five minutes to reduce slightly then season with sea salt and freshly ground black pepper.
4.
Finely shred the basil leaves and stir them into the sauce.
5.
To serve, spoon the hot tagliatelle into a wide bowl, place the meatballs on top, pour over the cherry tomato sauce, scatter with parmesan and garnish with a sprig of basil.
chef by Heston Blumenthal
Coffee and chocolate sauce
Ingredients
340g/12oz unrefined sugar
570ml/1 pint water
40 coffee beans
180g/6oz cocoa powder
pinch of salt
*
60g/2oz of the best quality bitter chocolate you can find
Preparation method
1.
Place the sugar in a pan over a medium heat. Brush the sides of the pan with a pastry brush dipped in a mug of cold water. Continue this process until the sugar caramelises. (You will probably end up using a third of the water).
2.
Add the rest of the water, coffee beans, cocoa powder, salt and chocolate.
3.
Bring to the boil.
4.
Pass through a very fine sieve and allow to cool.
5.
Serve cold.
chef by Hugh Fearnley-Whittingstall
Neck of lamb with lemon and thyme
Ingredients
*
2 tbsp olive oil
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1kg/2¼lb scrag end of neck of lamb, on the bone, or chops from the neck end, or both
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juice of 1½ lemons, plus a little thinly pared rind
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6-8 sprigs of thyme
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a wine glass of water, or lamb stock
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salt and fresh ground black pepper
To serve
*
white bread
*
Greek-style tomato and onion salad
Preparation method
1.
Heat the oil in a heavy-based saucepan. Add the lamb and allow it to sizzle and spit, turning occasionally until lightly browned all over.
2.
Add the lemon juice, thyme, water or stock, a little salt and plenty of pepper. Bring to the boil then turn down the heat to a gentle simmer and place a lid on the pan. Cook gently, turning the meat over occasionally, for about 50 minutes, until the meat is tender.
3.
Serve with plenty of good white bread and a perhaps a simple Greek style tomato and onion salad.
chef by Ian Matfin
Braised turbot with oysters, mussels and basil butter sauce
Ingredients
For the braising liquid
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50g/2oz butter
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100g/4oz shallots, sliced
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pinch salt
*
200g/7oz button mushrooms, sliced
*
300ml/10fl oz dry vermouth
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50ml/2fl oz water
For the mussels
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50g/2oz butter
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50g/2oz onions, chopped
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10g/½oz fresh parsley stalks
*
5g/¼oz fresh tarragon stalks
*
1 tsp white peppercorns
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1 bay leaf
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5 sprigs fresh thyme
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250ml/9oz dry white wine
*
1kg/2lb 4oz mussels, cleaned, beards removed, rinsed under cold running water (discard any mussels that don't close tightly when tapped)
For the oysters
*
12 raw oysters
For the sauce
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250g/9oz butter
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2 carrots, peeled, finely chopped
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2 courgette skins, chopped into 1cm/½in pieces
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50g/2oz peas, out of their pods
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50g/2oz broad beans, out of their pods, inner membrane removed
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3 plum tomatoes
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15 fresh basil leaves, finely chopped
For the turbot
*
100g/3½oz butter, softened
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1 lemon, juice only
*
4 x 80g/3oz turbot fillets
Preparation method
1.
For the braising liquid, melt the butter in a pan until foaming, then add the shallots and a pinch of salt. Cook the shallots for 2-3 minutes, or until softened but not coloured.
2.
Add the mushrooms and cook for 2-3 minutes, or until the mushrooms are softened, then add the dry vermouth. Cook over a medium heat for 5-6 minutes, or until the liquid has reduced by half. Add the water and bring to the boil, then remove from the heat and set aside.
3.
For the mussels, melt the butter in a large pan until foaming, then add the onions and cook for 2-3 minutes, or until softened but not coloured. Add the parsley stalks, tarragon and peppercorns and cook for a further 2-3 minutes. Add the white wine and bring to the boil, then add the mussels and cover with a lid. Cook for 3-4 minutes, stirring occasionally, until the mussels have opened. Discard any that have remained closed. Reserve the cooking liquid.
4.
For the oysters, open the oysters with a small sharp knife, being careful not to rip the flesh. Carefully remove the membrane from the top part of the shell. Scrape the oysters out of the shell into a bowl, then strain through a fine sieve. Clean the oysters under cold running water and set aside.
5.
For the sauce, cook the finely chopped carrots and courgette skins in a pan of boiling salted water for 3-4 minutes, or until tender, then drain and refresh in ice cold water.
Technique: Learning to chop: finely chopping celery
Learning to chop: finely chopping celeryWatch technique1:24 mins
6.
Cook the peas and broad beans in a pan of boiling salted water for 4-5 minutes, or until tender, then refresh in ice cold water.
7.
Cut a thin piece off the bottom of each tomato, then score the tops with a sharp knife. Place the tomatoes into a pan of boiling water for 10 seconds, or until the skin starts to peel away, then refresh in a bowl of ice cold water. When cooled, peel off the outer skins and chop the flesh into quarters. Remove the seeds, then chop into 1cm/½in cubes and reserve.
8.
Preheat the oven to 200C/400F/Gas 6.
9.
For the turbot, mix the butter and lemon juice together in a bowl until smooth. Brush the turbot with the lemon butter and season with salt and freshly ground black pepper.
10.
Pour the prepared braising liquid into a lidded oven-proof pan and add the turbot. Bring to a simmer, then cover with a lid and place into the oven to cook for 4-5 minutes, or until the fish is cooked through. Remove the fish from the pan and leave to rest on warm plates for 4-5 minutes.
11.
For the sauce, strain the braising liquid through a fine sieve into a clean pan, then return to the heat and add the butter. Cook over a medium-low heat for 4-5 minutes, or until the sauce starts to thicken slightly. Stir in the chopped carrots, courgette skins, tomatoes and basil. Spoon the vegetables into four serving bowls.
12.
Place the oysters and mussels into the sauce, pour over a little of the cooking liquid from the mussels and warm through.
13.
To serve, place a turbot fillet on top of the vegetables in each of the bowls, and place the oysters and mussels around the fish. Spoon the sauce over the turbot and serve.
chef by James Sommerin
Jerk chicken salad
Ingredients
*
1 bunch spring onion, sliced finely
*
handful flatleaf parsley
*
1 tsp chilli flakes
*
1 lime, juice only
*
1 tsp mixed spice
*
2 chicken breasts, boneless, skinless, sliced thickly
*
2 tbsp olive oil
*
1 bag salad leaves
*
1 tbsp white wine vinegar
*
100g/3oz mixed seeds and nuts
Preparation method
1.
Place half the spring onion into a bowl with the flatleaf parsley, chilli flakes, lime and mixed spice. Using a hand blender, blend until smooth.
2.
Toss the chicken into the bowl and stir to coat.
3.
Heat a frying pan until hot, then add one tablespoon of olive oil and the chicken and stir fry for 2-3 minutes.
4.
Add the rest of the spring onions and cook for a further two minutes.
5.
Meanwhile, toss the salad leaves with the olive oil and vinegar and place on a serving plate.
6.
Add the chicken and scatter over the nuts. Serve.
