Moulinex DFC1 manual Meatballs with Goats Cheese and Fresh Tomato Sauce, Tiramisu, Pint of sauce

MEATBALLS WITH GOATS CHEESE AND FRESH TOMATO SAUCE

25g (1oz) dry white bread, crusts removed • 30 ml (2 tbsp) milk • 1/2 onion, chopped • 350g (12oz) pork or lamb, cut into chunks • 15 ml (1 tbsp) chopped fresh marjoram • 30ml (2 tbsp) chopped fresh parsley • 10 ml (2 tsp) dark soy sauce • a pinch of sugar, optional • salt and pepper •

15 ml (1 tbsp) vegetable oil • 100 g (4 oz) goats cheese, diced

For the fresh tomato sauce

450g (1 lb) fresh flavoursome tomatoes • 1/2 onion • 1 clove garlic (optional) • 25g (1 oz) butter • 225ml (71/2 fl oz) chicken stock • 7.5 ml spoon (11/2 tsp) sugar • 15ml (1 tbsp) tomato purée • 8 fresh basil leaves, roughly chopped • salt and pepper • 20g (scant 1 oz) cornflour (optional)

Fit the metal blade in the bowl. Cut the bread into cubes. Process into crumbs on speed 2 for about 20 seconds. Place in a bowl, cover with the milk and leave to soak for 10 mins. Chop the onion using pulse. Add the meat, herbs, bread, soy sauce, sugar and seasoning. Process on speed 2 for about 20 seconds until finely chopped, but take care not to over process. Shape into walnut-sized balls and chill in the refrigerator for about 1 hour. Heat the oil and fry on a medium heat for 10 – 15 mins.

Meanwhile make the tomato sauce. Skin the tomatoes by placing in boiling water for a few minutes. Skin, cut in half and deseed. Clean the bowl and fit the metal blade. Chop the onion and garlic on speed 2 for 15-20 seconds. Melt the butter in a large pan. Cook the onion and garlic on a gentle heat for about 5 minutes until soft.

Remove from the heat. Add the tomatoes, chicken stock, sugar, tomato purée, basil leaves and seasoning. Mix the cornflour with a little water and stir into the pan. Gently bring to the boil, stirring continuously until the sauce thickens. Cover and simmer for 30 minutes. Purée the tomatoes in the liquidiser on speed 2 until smooth. Reheat and adjust the thickness, if necessary. Makes about 600ml

(1 pint) of sauce.

Place the cooked meatballs in an ovenproof dish and pour over sufficient tomato sauce to cover them. Top with the diced goats cheese and bake in a preheated oven at 200°C/400°F (Fan oven 190°C), Gas mark 6 for about 30 minutes until piping hot. Serve with bread and salad. Makes about 20 meatballs.

Try this: Served the cooked meatballs on a bed of spaghetti with the hot tomato sauce.

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Desserts

TIRAMISU Serves 5-6

200 ml (7 fl oz) hot water • 3 tbsp instant coffee • 5 tbsp Marsala or rum • 36 sponge fingers (1 x 200 g packet) • 3 eggs, separated • 250 g (9 oz) Mascarpone cheese • 30 g (1 oz) caster sugar • cocoa powder

Dissolve the instant coffee in the hot water. Add the Marsala or rum. Leave to cool. Soak the sponge fingers in the coffee and alcohol mixture and use one third of them in the bottom of a 17cm (61/2 inch) soufflé dish. Beat the egg yolks, caster sugar and Mascarpone in the bowl fitted with the whisk. Process on speed 2 for 1 minute. Pour the mixture into a large mixing bowl. Clean the Odacio bowl and beat the egg whites on speed 2 for 11/2 minutes with the whisk until stiff. Gently fold the egg whites into the egg mix until well mixed. Pour one-third of it over the sponge fingers. Add a second layer of soaked sponge fingers. Cover with one-third of the mixture. Top with the remaining soaked sponge fingers and remaining mixture. Leave to set in the refrigerator for at least 12 hours. Dust with sieved cocoa powder.

Cook’s note on Whipping Egg Whites: Best results are obtained when whipping 2 – 7 egg whites. Make sure the bowl and whisk are absolutely clean. Remove the pusher and process on speed 2 for about 11/2 minutes to 2 minutes, depending on the number of egg whites, until they are stiff. In common with other food processors, the volume is less aerated than using an electric mixer or hand whisk.

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