There’s something rich and satisfying about the lightness of this meal. I know, that’s a terrible contradiction in terms and makes me sounds as though I’m waffling just to sound indulgent and intelligent - like so many do - but it’s true. The first part that is: the bit about the lightness giving richness.
In spite of the broth being made from just an onion and, basically stock water, it’s so delicious and fulfilling. The meatballs leach out their meaty juices and flavour the broth with their spice. That’s why only chicken or vegetable stock is used. Anything bolder would overwhelm the delicacy.
Although I’m not an advocate of calorie counting, if shared between two there is only a measly 482 calories each, which, let’s face it is next to nothing for a supper or evening main course.
For the Meatballs
500g lean minced beef
1tsp ground turmeric
1tsp ground coriander
1/2tsp ground cinnamon
Pinch of salt
Pinch of ground black pepper
For the Broth
1tsp olive oil
1 small onion, very finely sliced
2 garlic cloves, very finely sliced
Zest of ½ orange
1 x 400g can cannellini beans
750ml chicken or vegetable stock
1 fat red chilli, deseeded and cut in half
The leaves from 2 sprigs flat leaf parsley
Salt and pepper to season
Berry and Mascarpone Pancake Cake
For the Pancakes
225ml whole milk
4 large eggs, separated
225g plain flour
1tsp baking powder
50g melted butter
For the Filling
350g mascarpone cheese
100g icing sugar
Zest of 2 lemons
175g strawberries, quartered
50g caster sugar
I’m not even going to try and insist on the importance of mince pies at christmas. These though are simply the best. Not only is the mincemeat sensationally light and full of flavour, but what really makes these is the method of rolling the puff pastry in icing.
This makes enough mincemeat for 24 pies, but the following recipe only makes 12. It can be kept for weeks in a sterilised jar in the fridge.
The method with the pastry is exceedingly simple, though sounds a little tricky. This instagram video makes is perfectly clear: http://instagram.com/p/gsbeAgJfSo/
For the Mincemeat
For the Pastry
Hello - i have only just read this. Sorry and thank you x
My view for breakfast (at www.johnwhaite.com)
This may sound like a truly bizarre combination of flavours, but believe my reassurance that it is a truly brilliant combination.
I urge you to try and make this using a pizza stone; they really aren’t expensive and are such a great investment.
Ingredients - makes 4
For the Dough
For the Topping
Fig, Stilton, Quince and Prosciutto Pizza ready for baking (at www.johnwhaite.com)
Why not come along to a baking day with John in London?
Food Bloggers! Come and join Great British Bake Off winner John Whaite for a day of baking, and a chance to ask John Your questions!
Details found at the link below:
Malaysian Devil Chicken
I love spicy curries, but sometimes Indian curries give that near fatal heat without much else. This Malaysian version not only ticks the heat cravings, but it does so in a kind way; with a comforting sweet and sour delivered from the vinegar and sugar. You really do need a food processor, or at least a handheld liquidizer, to blend the curry paste.
Ingredients - For the Paste
For the Curry
Method - The Paste