Ikea Meatball Better Version

Ingredients

400g lean minced beef
1 egg, beaten
1 small onion, finely chopped or grated
85g fresh white breadcrumbs
1 tbsp italian herbs
1 tbsp each olive oil and butter
2 tbsp plain flour
400ml hot beef stock (from a cube is fine)

Method

1. In a bowl, mix the mince with the egg, onion, breadcrumbs, italian herbs and seasoning(plus a tsp of nutmeg powder). Form into small meatballs about the size of walnuts – you should get about 20. Put in the oven 200C and cook for 30mins.
2. Melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Add a splash of cream and serve with cranberry jelly, greens and mash.

Original recipe is from this website: http://www.bbcgoodfood.com/recipes/10365/classic-swedish-meatballs

Simple Seafood Chowder

Ingredients

• 1 tbsp vegetable oil
• 1 large onion, chopped
• 100g streaky bacon, chopped
• 1 tbsp plain flour
• 600ml fish stock, made from 1 fish stock cube
• 225g new potato, halved
• pinch mace
• pinch cayenne pepper
• 300ml milk
• 320g pack fish pie mix (salmon, haddock and smoked haddock)
• 4 tbsp single cream
• 250g pack cooked mixed shellfish
• small bunch parsley, chopped
• crusty bread, to serve

Method

1. Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
2. Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
3. Add the mace, cayenne pepper and some seasoning, then stir in the milk.
4. Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.

http://www.bbcgoodfood.com/recipes/2121649/simple-seafood-chowder

Five Spice Crispy Duck Legs

INGREDIENTS

8 duck legs (at room temperature)

4 large sprigs rosemary

8 cloves garlic, peeled

3 teaspoons sea salt

3 teaspoons Chinese five spice powder

Jammy Sauce

2 tablespoons cherry jam (or redcurrant jelly)

300 ml red wine/port or (fresh orange juice)

4 tablespoons water

PREP

* Pre-heat oven to 200C/400F/gas 6. Mix salt and 5 spice powder.

* Place legs, flat side down, in a large roasting tin in a single layer.

* Prick all over with a fork/sharp knife to release fat during cooking and crisp the skin.

* Rub spice mix into each leg. Poke a piece of rosemary and garlic under each one.

COOK

* Roast for 50 minutes. Check twice to see they’re browning but not too dark. 

* Pour fat off each time.

* Meantime, melt jam, marmalade or jelly in a small pan on low heat. Add wine or juice and water. * Whisk to integrate. Simmer a few minutes. Taste and add more wine/jelly if needed for sharp/sweet contrast. 

* Set aside. Finish the duck.

* Reduce heat to 180C/gas 4. Tip sauce over legs into the tin. Roast 15 minutes until jammy and crispy. Check sauce doesn’t dry out. Make a quick bit extra if needed. Remove. Rest it for 5 minutes.

PLATE

Place a leg (or 2) on plates with a spoonful of sauce, a pile of fried roast-style potatoes and a heap of leaf and pear salad.

Courtesy from : http://www.samstern.co.uk/recipe/five-spice-crispy-duck-legs-with-sticky-sauce/