I was going to cook the duck which I had taken from Nina's fridge when I emptied in. However, I looked at the use by date and discovered that it had been in Nina's freezer since 2005 so I thought better of it. However, I do have pork mince in the refrigerator and I have found this recipe from Nigel Slater that sounds interesting. I have decided not to tell anyone about the ingredients until after they have eaten it. Read ahead and you may understand why!
Pork meatballs with anchovies
Ingredients
couple of good handfuls of pork mince (about 500g/17½oz)
good handful fresh white breadcrumbs
1 lemon, zest only
small handful freshly grated parmesan
handful flatleaf parsley, roughly chopped
handful thyme, leaves only
8-10 canned anchovies, drained, chopped
salt and freshly ground black pepper
few good glugs of fruity olive oil
enough hot chicken or vegetable stock to come halfway up the patties
Swiss chard leaves, to serve
Preparation method
- Preheat the oven to 200C/400F/Gas 6.
- Mix together the pork mince and breadcrumbs in a mixing bowl with the lemon zest and parmesan. Add the herbs and the anchovies, season with a little salt then more generously with freshly ground black pepper.
- Using your hands, mix together well and then form the mixture into 6-8 large patties.
- Heat the oil in a large frying pan, then fry the patties until brown on both sides. Place in a shallow ovenproof dish and cover with enough stock to come halfway up the pork patties. Cook in the oven for 20 minutes. They will have crisp tops but be deliciously moist underneath.
- Serve them in a shallow bowl with some steamed Swiss chard with some of the stock they were cooked in.
1 comment:
This was surprisingly good. I say surprisingly since a lot of people don't like anchovies and I think that I was serving this to at least 3 people who might not have tried it had they known that they were in it. It did taste a bit fishy so next time I think that I will put in less fish.
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