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Tag Archives: herbs

“Parsley Sage Rosemary and Thyme” Meatballs

Here’s a really quick and tasty meatball dish. The meatballs are baked, with cherry tomatoes which makes a simple sauce. You can also customise the meatballs by adding chili, cheese or more sauce. They’re great served on crusty bread as mini burgers too!

The meatballs are very herby, cooked with rosemary and sage, and served with more rosemary, thyme and parsley. Hence the name – my homage to the Simon and Garfunkel version of “Scarborough Fair”, a favourite song of mine. I love the live version on the album Live 69 http://www.simonandgarfunkel.com/music/live-1969/.

Ingredients 

1 onion

500g good quality minced beef (I used wagyu beef mince – wonderful flavour)

1/2 tsp rosemary sprigs 

1/2 tsp sage leaves

1 egg, beaten

2 tsp Worcestershire sauce 

1 tsp balsamic vinegar 

1 tsp Dijon mustard 

Sea salt and freshly ground pepper

2-3 tbls breadcrumbs or a good couple of handfuls 

12 cherry tomatoes 

6-8 truss cherry tomatoes

1/2 tsp chopped thyme leaves 

1/2 tsp torn parsley leaves

Method

Pre-heat the oven to 220 degrees C non fan forced, 210 degrees C fan forced.

Chop the onion finely, or blitz in a food processor.

Put the beef mince in a large mixing bowl, breaking up the mince with a spoon. You could do all the mixing using your hands if you wish. Add the chopped onion, rosemary sprigs and sage leaves, which have been finely chopped.

Add the beaten egg, Worcestershire sauce, balsamic vinegar, Dijon mustard, salt and pepper. Add the breadcrumbs, mixing to combine so that the mixture holds together. You will need to use your judgement about how much of the breadcrumbs you add to give you a good consistency to make meatballs.

Roll the mixture into golf ball sized balls. Place them side by side, fairly snugly, into a baking dish. Cut the cherry tomatoes in half and push them as many halves as you like into the spaces between the meatballs. Scatter some more rosemary springs over the top with more salt and pepper.

Bake in the pre-heated oven for 20 minutes until the meatballs are brown and cooked, but still nice and moist in the middle, if you cut one open.

You could serve as is, but it’s nice to add some more cherry tomatoes. Blister some truss cherry tomatoes in a hot frying pan by dry-frying for a couple of minutes. 

Serve the meatballs with the blistered tomatoes, scattered with thyme and parsley.

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Sticky Roasted Cherry Tomatoes with Herbs

IMG_2126Sweet, sticky cherry tomatoes slow baked with fresh herbs. The flavour really intensifies with the long cooking! Serve on their own, as part of a salad, as a side dish with scrambled eggs for instance, or heaped on crusty bread as part of an antipasto platter.

Ingredients

15 cherry tomatoes, halved

2 tbsp extra virgin olive oil

1 tsp salt

1 tsp caster sugar

Ground black pepper

A handful thyme sprigs and/or rosemary sprigs

1/2 tbsp aged balsamic vinegar

Salad greens and Irish soda bread to serve

Method

Preheat the oven the 130 degrees C. *

Place the tomatoes cut side down in baking dish, sitting them snugly next to each other. Scatter with the fresh herb sprigs. Sprinkle over the salt, sugar and black pepper. Pour over the extra virgin olive oil, making sure all the tomatoes are covered.

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Place the tomatoes in the oven, then cook for 1.5 hrs or until the tomatoes are soft and slightly shriveled.

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Remove from the oven, dress with the aged balsamic and leave to cool.

Serve at room temperature, as a side dish or salad.

Or as I did with radicchio lettuce and my Irish soda bread with black treacle: https://thequirkandthecool.com/2013/04/27/irish-soda-bread-with-black-treacle

*If you wanted to cook the tomatoes really slowly, cook at 100 degrees C for 2.5 – hours.IMG_2090

 

Hot Smoked Chili Salmon

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I have been researching how to hot smoke salmon fillets at home on the barbecue and it’s really easy!

I have adapted a Jamie Oliver recipe and have made it even easier than his pretty simple instructions. Here is the link to his recipe:

http://www.jamieoliver.com/recipes/fish-recipes/hot-smoked-salmon-with-an-amazing-chilli-salsa

I made the smoker using an aluminum foil container, instead of the tin Jamie suggests. I used hickory wood chips rather than sawdust to create the smoke. Otherwise I pretty much followed his instructions, although I found I needed to cook the fish a little longer than he suggests.

Ingredients

Enough hickory chips to line the base of the smoker container
A few sprigs of fresh rosemary
A  few sprigs of fresh sage
1 x 200 g wild or organic salmon fillet, skin on
Sprinkle of sea salt
Sprinkle of sugar
1 tsp sambal oelek or chili paste
Olive oil

Acquire an aluminum foil container with a cardboard lid. Cover the lid with foil and pierce holes in rows. Find a wire rack that will fit inside the container.

Place several handfuls of hickory chips into the container, followed by the rosemary and sage sprigs. IMG_9325

Place the wire rack in the container, so it sits about halfway down.

Sprinkle the salmon fillet with salt, sugar and chili and rub with a drizzle of olive oil. Then lay it skin side down on top of the wire (this acts like a grill rack) and put the lid on the container.

IMG_9346Place it on the barbecue, over a medium heat, and cook for 10 to 15 minutes. After a couple of minutes it will start to smoke.

When the fish is ready, turn the heat off and leave it to sit for 5 minutes before opening the container. This will allow any residual smoke and heat to penetrate the fish. Lift the salmon fillet out and place on to a serving plate.

I served the salmon fillet with coconut rice – see recipe in previous salmon post:

https://thequirkandthecool.com/2014/03/11/hot-smoked-salmon-fillet-with-coconut-rice-and-greens/

And also with a little dipping sauce made with kecap manis and sweet chili sauce.

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