delicious UK – April 2018

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OFFER
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Adventure: 80
Classic American
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THE DIG-IN

FRIDAY NIGHT SUPPER

WhenJamesMartinheadedStatesideforhisnewbookandTVseries,hesetouttoshow

usallhowgreatthecountry’sfoodis andthegoodol’USofAdidn’tdisappoint.This

larger-than-life Texan recipe is the pinnacle of crowdpleasers – an ideal end-of-week treat

Cheesy Texas meatballs

SERVES 6. HANDS-ON TIME 40 MIN

MAKE

AHEAD

Make the meatballs and

sauce 2-3 days ahead and

keep in separate, covered

containers in the fridge. Reheat the

sauce, then add the meatballs and

cook as in the recipe, adding a little

extra cooking time if you’re cooking

themeatballs from fridge-cold.

FOOD

TEAM’S

TIP

Youcouldreducethesugar

if you wish (and use less

chilli if you don’t like spicy

food).ThesearelargeAmerican-

sizemeatballs–ifyoupreferyou

could roll 24 smaller balls.

• 1kgleanbeefmince


• 2 tbsp panko breadcrumbs


• 1 medium free-range egg, plus
  1 yolk PHOTOGRAPHS: PETER CASSIDY.

STYLING: REBECCA NEWPORT

•1tbspdijonmustard

• 200g cheddar, finely grated

FOR THE SAUCE

•2tbspoliveoil

• 1 onion, finely chopped
  •8garliccloves,crushed


• 2redpeppers,diced


• 6 tomatoes, quartered
  •400gtinchoppedtomatoes
  •400mlblackcoffee(notinstant)
  •4tbspdarkbrownsugar
  •2tspblacktreacle


• 100ml tomato ketchup
  •4tbspredwinevinegaror 2 tbsp
  Worcestershiresauce
  •1redchilli,sliced


• 1 tsp dried oregano


• 3 star anise
  •2tspsmokedpaprika


• 400g tin kidney beans,
  drained

Forgetpolitics–it’sthepeoplethatmakeAmerica

great.ThefolksImetonmyjourneycouldn’thavebeen

morefriendlyandtheproducecouldn’thavebeenbetter

tocookwith.Forthat,America,Iwanttothankyoufor

oneofthebesttripsofmylifeandforallowingme(Ihope)

to help to change people’s perception of Stateside food.

IcamebacktotheUKthinking,sure,theyhavesomeodd

thingstoeatovertherebuttheyalsohavesomeofthebest

foodintheworld.AndifyoumakeatriptotheUSA

followingthesameruleIdid–nevereatanything

biggerthanyourhead–you’llcomebackonlya

fewpoundsheavierthanwhenyouleft,with

your opinion of US food changed forever.

YOU’LL ALSO NEED...

•Largefrying/sautépanorshallow

flameproofcasserole that fits

under the grill

1 Tomakethesauce:heattheoilin

the pan/casserole and fry the onion

and garlic for a few minutes. Stir

in the diced peppers, then add the

fresh and tinned tomatoes, coffee,

brownsugar, treacle, tomato

ketchup, vinegar (or Worcestershire

sauce), chilli, oregano, star anise,

smoked paprika and kidney beans.

Bringtotheboil,thenturndownthe

heatandsimmerfor10minutes.

2 Putthebeefminceinalargebowl.

Addthebreadcrumbs,egg,egg

yolk and mustard, and season well

with salt and pepper. Mix everything

togetherthoroughly.Dividethe

mixtureinto12equalportions,then

shapeintoballsusingyourhands.

3 Removeanddiscardthestaranise

fromthesauce,thentasteandadjust

theseasoning.Dropthemeatballs

intothesauceandsimmergentlyfor

5-10 minutes, turning occasionally.

4 Heat the grill to medium-high.

Once the meatballs are cooked,

sprinkle a small pile of the grated

cheese over each meatball and

grillforacoupleofminutesuntil

bubbling and golden. Serve the rest

ofthegratedcheeseontheside.

PER SERVING593kcals, 25.8g fat

(11.8g saturated), 51.3g protein,

34.8g carbs (24.5g sugars), 1.77g

salt,7. 8 g f ib r e

WINE EDITOR’S CHOICECalifornian

orChileancabernetsauvignon,or

a cool, refreshing bottled lager.

72 deliciousmagazine.co.uk