Spanish Style Meatballs served with Roasted Red Pepper Sauce Recipe

Spanish Style Meatballs served with Roasted Red Pepper Sauce (Serves 6)

A lovely tapas style dish, enriched with sweet roasted red pepper...

Ingredients: 1 Onion (Peeled & Finely Chopped)
                          250g Beef Mince
                          250g Pork Mince
                          50g Fresh Breadcrumbs
                          1 Egg
                          2 Cloves of Garlic (Peeled & Finely Chopped)
                          Small Handful of Fresh Parsley (Finely Chopped)
                          1 Teaspoon Dried Oregano
                          1 Tablespoon Olive Oil
                          8 Sprigs of Fresh Thyme (Finely Chopped)
                          Pinch of Saffron
                          200g Roasted Red Peppers (Diced)
                          1 Teaspoon Paprika
                          75ml Passata
                          75ml Water
                          Ground Black Pepper
                          Salt

Method:

1. For the meatballs, in a small pan fry half the onion and 1 clove of garlic for 5-10 minutes on a medium heat until softened. Allow to cool slightly.

2. In a medium sized bowl mix together the minces, breadcrumbs, parsley, oregano, salt and ground black pepper. Whisk the egg and pour into the mix. Bind all the ingredients together with your hands before rolling into small balls.

3. In a large frying pan, fry the meatballs in batches on a low to medium heat browning evenly before taking out and allowing to drain on kitchen paper.

4. To make the sauce, in the same frying pan fry the remaining onion and garlic on a medium heat until softened. Add the paprika, saffron, roasted red peppers, passata and water. Allow the sauce to cook for 20 minutes.

5. Once the sauce is ready, place the meatballs back into the sauce to warm through for 10 minutes. Season the sauce to taste with salt and ground black pepper before serving.

Chicken, Chorizo & Butterbean Stew Recipe

Chicken, Chorizo & Butterbean Stew (Serves 4)

A flavoursome, family meal with the essence of Spain...

Ingredients: 500g Chicken Breast (Diced)
                          150g Chorizo (Diced)
                          1 Onion (Peeled & Sliced)
                          1 Bay Leaf
                          4 Sprigs of Thyme
                          100g Roasted Red Pepper (Sliced)
                          1 Tablespoon Paprika
                          Pinch of Saffron
                          150g Passata
                          3 Cloves of Garlic (Peeled & Finely Chopped)
                          350ml Chicken Stock
                          200g Butterbeans
                          A Small Handful of Parsley (Roughly Chopped)

Method:

1. In a large casserole pan, sweat off the onion, garlic, bay leaf, thyme and chorizo in a tablespoon of vegetable oil on a medium heat for 5-10 minutes.

2. Once the onions have softened, add the diced chicken breast and seal off the outside of the chicken.

3. Add the roasted red pepper, paprika, saffron, passata and stock. Bring up to a simmer, than down the hob to a low-medium heat. 

4. Leave to cook for 20 minutes, before adding the butterbeans.

5. Cook for a further 20 minutes, so the chicken and butterbeans are cooked through and the sauce has thickened.

6. Take the stew off the heat, before seasoning to taste with salt and ground black pepper. Than stir in the chopped parsley.

7. Serve immediately.