We have been busy as usual, running a number of courses to start Autumn off with a blast of flavour! Now we are also working with the Cheltenham Chamber of Commerce, promoting our stunning open plan venue and kitchen studio to businesses in Cheltenham as a place to hold their future corporate and team building events.
Recipe of the Week:
This is one of many delicious dishes made on the tapas evening course and is meant to be accompanied by the others as they complement each other so well, however, this dish is one of the best in my opinion. They are essentially smaller versions of spicy meatballs and with the addition of a side dish, would make a great overall meal.
Albondigas Recipe: Makes approx. 40 Meatballs
40g thin slices white bread
3 tbsp milk
125g thinly sliced Serrano ham, finely chopped
600g lamb mince
2 garlic cloves, crushed
1½ tsp cumin seeds, freshly ground
1½ tsp coriander seeds, freshly ground
¾ tsp hot paprika
2 tbsp chopped fresh flat leaf parsley
¾ tsp salt
¾ tsp freshly ground black pepper
2 tbsp olive oil, for frying
For the sauce
3 tbsp olive oil
150g shallots, finely chopped
3 garlic cloves, crushed
½ tsp crushed dried chillies
800g chopped tomatoes
200ml fino sherry
200ml chicken stock
2 bay leaves
½ tsp salt
freshly ground black pepper
handful chopped flat-leaf parsley
extra virgin olive oil
For the albondigas, soak the bread in the milk for five minutes, and then squeeze out the excess milk.
Place the bread, ham, lamb mince, garlic, spices, parsley and seasoning into a bowl and mix until well combined.
Shape the mixture into approximately 40 meatballs.
Heat the oil in a frying pan and fry the meatballs for 4-5 minutes, or until golden-brown all over.
For the sauce, heat the olive oil a frying pan and fry the shallots, garlic and chilli for 8-10 minutes, or until softened.
Add the tomatoes, sherry, stock, bay leaves, salt and pepper and simmer gently, stirring now and then, for one hour, or until the sauce has reduced and thickened.
Add the meatballs and simmer gently for five minutes or until heated through. Discard the bay leaves.
To serve, spoon the meatballs onto a plate, scatter with a little chopped parsley and drizzle with a little more olive oil.