Delicious UK – (01)January 2021

Porkandfennel
meatballswith
whole-wheatpasta,
parmesanandlemon
SERVES 4

A great meatball should
be well flavoured enough to
fit any occasion at a moment’s
notice – from a hearty pasta
to a drinks platter for when
friends drop by.

TO FREEZE Allow to cool, then
layer between non-stick baking
paper in an airtight container.
Freeze for up to 3 months.

• 400g (14 oz) dried wholemeal
  (whole-wheat) spaghetti


• 1 tablespoon finely grated
  lemon rind


• Finely grated parmesan, baby
  basil, sea salt and cracked
  black pepper, to serve

PORK AND FENNEL MEATBALLS

• 1 cup (70g/2½ oz) wholemeal
  (whole-wheat) fresh
  breadcrumbs


• ¼ cup (60ml/2 fl oz) milk


• 2 teaspoons fennel seeds,
  plus ¼ teaspoon extra


• 1 teaspoon sea salt
  flakes


• 550g (1 lb 2 oz) pork mince*


• 2 teaspoons honey


• ¼ cup (20g/¾ oz) finely
  chopped flat-leaf parsley
  leaves


• 2 tablespoons extra virgin
  olive oil


• 2 sprigs rosemary

To make the pork and fennel
meatballs, in a small bowl,
place breadcrumbs and milk.

Mixtocombineandsetasidefor

2 minutestosoak.Placefennel

andsaltina mortarandpestleand

gentlycrush.

Ina largebowl,placepork,

breadcrumbmixture,fennelsalt,

honeyandparsleyand

mixtocombine.Rollheaped

tablespoonfulsofmincemixture

intoballs.

Heata largenon-stickfryingpan

overmedium-highheat.Addthe

oil,rosemaryandextrafennel

andcookfor2 minutesoruntil

fragrant.Addthemeatballsand

cook,turningoccasionally,for

8-10minutesoruntilbrownedall

overandcookedthrough.

Cookthepastaina large

saucepanofboilingsalted

waterfor8 minutesor

untilaldente.Drainand

addthelemonrindto

thepastaandmixto

combine.

Toserve,dividepasta

betweenbowlsandtopwiththe

porkandfennelmeatballs,pan

juices,finelygratedparmesan,

babybasil,saltandpepper.

*Ifyouprefer,youcouldswapthe

porkforchickenmince.

Stickymisochicken

roastedonsoyaubergine

SERVES 4

FOOD

TEAM’S

TIP

Buy brown rice vinegar

in larger supermarkets

and Asian supermarkets.

• 2 x 350g (12¼ oz) medium
  aubergines, thinly sliced
  
  
  • 1 tablespoon sesameoil
  
  
  • 2 tablespoons soy sauce
  
  
  • 1 tablespoon honey
  
  
  • Basil leaves, to serve
  
  
  
  

STICKY MISO CHICKEN

• ⅓ cup (95g/3¼ oz) whitemiso
  paste (shiro)


• 1 tablespoon sesameoil


• 1 tablespoon soy sauce


• ¼ cup (60ml/2 fl oz) mirin
  (Japanese rice wine)


• 2 tablespoons firmly packed
  brown sugar


• 1 tablespoon brown rice
  vinegar


• 6 x 125g (4½ oz) chickenthigh
  fillets, trimmed and halved

Preheat oven to 220°C (425°F).

Place the aubergineson

a largebakingtraylined

withnon-stickbaking

paper,overlappingthe

slicesslightly.Ina bowl,

combinesesameoil,soy

sauceandhoney.Drizzle

overauberginesandroast

for15-20minutes.

Tomakethestickymisochicken,

placethemiso,oil,soy,mirin,

sugarandvinegarina largebowl

andwhisktocombine.Addthe

chickenandtosstocoat.Setaside

untilreadytouse.

Whenaubergineshavecookedfor

15-20minutes,toptheaubergines

withthemisochickenandany

remainingmarinade.Cookfor

a further15-20minutesoruntil

thechickeniscookedthrough

andtender.

Servetoppedwithbasil

leaves.→

PLEASE NOTE:

ALL OVEN

TEMPERATURES

A R E F O R

FAN OVENS

NUTRITIONALINFO

EverydayFresh:Mealsin

Minutesdoesn’tinclude

nutritionalinformationfor

itsrecipes,sowe’veleft

themoutjustthisonce.

deliciousmagazine.co.uk 111

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