MEATBALLS

Ingredients:

For the meatballs:

1 onion, very finely chopped

1 sprig of rosemary

2 tbsp extra virgin oil

500g veal mince

Fresh nutmeg

1 heaped tbsp salted capers, soaked in water, and very finely chopped

Fresh black pepper

Fresh white pepper

Sea salt

1 egg (free range of course)

1 tbsp of dried breadcumbs, mixed with a splash of milk

For the Agrodolce:

2 tbsp extra virgin olive oil

1 garlic clove, peeled and whole

60 ml wine (red or white)

1 fresh bay leaf

60ml Balsamic vinegar

60ml water

1 tbsp sugar

Fresh chopped parsley

Method:

Begin by cooking the onion and the whole rosemary sprig in the oil, very gently until the onion is golden brown and beginning to break down. Take your time with this step. It should take about 30 minutes. Discard the rosemary sprig - it is only there for fragrance. Add the onion to the veal and combine with all the other meatball ingredients. Season well. The only way you will know if you have the seasonings right is by tasting the mixture. If the idea of raw meat frightens you, then just cook a teaspoonful in a bit of oil. But I really could not be bothered with that, so I just taste it in its crude form. Shape into little meatballs.Heat the remaining oil in a pan large enough to fit the meatballs comfortably and brown them well. Turn down the heat to low, splash in the wine, add the bay leaf and garlic and pop the lid on. Braise for 45 minutes. Check from time to time all is well and the pan isn’t burning. If the pan appears to be drying out, add some water.Turn the heat to high, add the sugar and allow it to melt and caramelize. Throw in the balsamic and water and boil furiously until syrupy.Sprinkle with parsley and serve immediately with lots of bread to soak up the dark and sexy sauce. Serves two.Note- I would not use an expensive Balsamic vinegar (the type that costs $300).That would be a waste. An inexpensive one from the supermarket is fine for this dish.

MEATBALLS OF CHICKEN

Ingredients:

For the broth:

1 kilo corn fed, free range, organic chicken wings

1 onion, peeled, cut into chunks

1 carrot, peeled, cut into chunks

1 celery stalk, cut into chunks

1 garlic clove, peeled but kept whole

Peppercorns- black and white

Cardamom pods

Cumin seeds

Fresh ginger, cut into slices

Saffron threads, a large pinch

Turmeric

Whole dried red chili

Sea salt

Fresh lime or lemon, juice and zest, finely chopped

For the dumplings:

I small onion, finely chopped

1 garlic clove, finely chopped

1 tbsp extra virgin olive oil

250g minced chicken

100g chickpea flour

All of the spices above

Method:

Place all of the ingredient (except your chosen citrus) for the broth into a stockpot. I used about 5 grams of each spice, more or less. Find the balance you like. I also crushed the spices very lightly to release the aromas, with the mortar and pestle.Cover with cold water. Bring just to the simmer, and cook very slowly for 2- 3 hours. I never boil my stock; I keep the temperature below a simmer. This keeps the stock crystal clear.
Strain when you are happy with the flavour and discard all the solids. You can season the broth with chicken stock cube instead of salt. There is nothing wrong at all with this practice- my grandmother does it, and so do restaurants I have worked in.In the meantime, you can prepare the dumplings.Sauté the onion and garlic in the olive oil gently, for about 15 minutes to soften.
In a bowl mix together with a wooden spoon, the chicken, chickpea flour, the softened onion and garlic.
Add to the mixture, all of the same spices that went into the broth. Use only pinches of each one and make sure they are finely ground. Again find the balance you like. Season well with salt.
Roll them into small meatballs.
Poach them in simmering water for 15- 20 minutes or until cooked through. Drain them using a slotted spoon.To serve: place the hot meatballs into a soup bowl, however many you like. Top with the boiling chicken broth. Sprinkle the citrus zest over each bowl and add a squeeze of the juice too. Delicious. Makes about 4 –6 serves.

SPICY & SWEET LAMB DRUMSTICKS

Components:

4 Lamb shanks

Olive oil or duck fat

1 red onion, finely chopped

2 garlic cloves

1 red pepper, coarsely chopped

(Remove the skin if you like- I use a potato peeler)

1 dried red chili, finely chopped

1 tsp Spanish sweet paprika

1 tsp Spanish smoked paprika

1-2 pieces cassia bark or cinnamon sticks

1 tsp dried Greek oregano

150ml red wine

400g tin Italian tomatoes

Stock, to cover

Honey, a generous drizzle

Sea salt

Toasted pine nuts

Process:

Heat up a spoonful of olive oil or duck fat in pot large enough to hold the lamb shanks. Brown the lamb on all sides and remove to a plate.

Put the onion, garlic and peppers, chili and oregano into the same pot. Lower the heat and cook the aromatics until they have softened- about 15 minutes.

Add the paprikas and cook for a further minute.

Place the shanks back into the pot. Splash in the wine and add the tomatoes too (I don’t bother chopping them). Add enough stock to submerge everything.

Cover the pot and simmer until the meats are tender and almost falling of the bones. It is important to cook everything very, very slowly. And patience is definitely required- mine took about 6 hours to reach the fork- tender stage. It is also a good idea to keep an eye on how the flavours are developing during cooking. You may want to remove the cassia or cinnamon once its reached the right point.

When everything is nice and tender leave it in a cool place until the next day.

When you are ready to serve the following day, scrape away most of the fat (leave some).

Put the pot over a low heat and reheat gradually. This dish needs to be reheated slowly- the meat is dense and takes time to heat through properly.

Once the temperature is right, drizzle over a generous amount of honey to flavour and sweeten the stew. Check for saltiness too.

Sprinkle over with pine nuts and parsley. Serves 4 carnivores.

BEEF MILANESAS

Components:

500g sliced beef or boneless, skinless chicken (free range)
2 eggs, lightly beaten (free range)
2 garlic cloves, finely chopped
Parsley, finely chopped
Sea salt
Fresh black pepper
Dried, fine breadcrumbs
Vegetable oil, for deep-frying

Process:

If using beef make sure you have selected slices which are free of sinew and about 5mm thick. Chicken thighs need to be flattened to an even thickness (I use a rolling pin to bash them into shape).
Combine the chosen meat, garlic, parsley, egg, salt and pepper. Allow to marinate for about 15 minutes.
Take each piece of meat, allowing the excess egg to drip back into the bowl.
Dip the meat into a plate of breadcrumbs. Use the heel of your hand to press the breadcrumbs firmly into the meat. Repeat until all the meat is crumbed.
Discard the excess egg. The meat at this stage can be refrigerated.
Shallow fry the milanesas in oil until golden brown. Drain on kitchen paper.
Serve warm with lemon wedges, ideal for two people.

BLOODY BEEF

Ingredients:

For the marinade:

½ tsp cardomom

1 dried chilli, crushed

½ tsp cinnamom

½ tsp cumin

1 garlic clove, finely chopped

1 tsp finely chopped ginger

Fresh black pepper

1 tsp fish sauce

1 tsp oyster sauce

1 tsp dark soy sauce

3 tbsp vegetable oil

For the dressing:

½ blood orange, juiced

½ blood orange, zest finely julienned

1 lime, juiced

½ lime, zest finely julienned

Salt

Fresh black pepper

About 10 vietnamese mint leaves

About 10 mint leaves

A generous drizzle of extra virgin olive oil

500g of Porterhouse steak

Method:

Combine all the marinade ingredients in a large bowl.Add the steaks to the marinade. Make sure the marinade coats the entire surface of the steaks.

Cover the bowl and leave to marinate for a long time in the fridge or for a short time at room temperature. The meat needs to be at room temperature to cook.Heat a pan over a high heat.

When it is very hot, remove the excess marinade from the meat and sear the meat for 2 minutes each side. The meat should brown nicely. The pan will smoke a bit, it is a good idea to turn the exhaust fan on.

Now take the steaks and wrap them in 2 layers of foil, sealing them well. Place this aluminium parcel on wooden board and leave it to rest for 20 minutes. It is important that the meat should rest on a wooden surface, as wood holds heat.

In the meantime, prepare the dressing ingredients-do this at the last minute, as I have mentioned before, the flavours of citrus begin to change quickly.

Unwrap the meat and slice it thinly.

Combine with the dressing ingredients and any juices from the meat.Arrange the meat on a platter and serve immediately. This will serve 2 people on high protein diets (now that’s butch).

KANGAROO FILLET WITH BASIL OIL AND CARAMELIZED ONION

Ingredients:

Basil oil-15g basil
1 green chilli (long and mild), deseeded
Sea salt
Black pepper
Pinch sugar
Extra virgin olive oil (mild)

Caramelized Onion
2 large red onions
2 tbsp extra virgin olive oil
4 anchovy fillets, finely chopped
1 tsp cumin
2 tsp sugar
500g kangaroo fillets
Extra virgin olive oil
Sea salt
Fresh black pepper

Method:

Basil oil-
Grind the basil leaves and green chilli in a mortar and pestle to a paste. Add enough oil to create a fluid condiment. Season with salt, pepper and sugar. Set aside.

Caramelized Onion-
Slice the onions 1cm thick. Place them in a wide saucepan with the olive oil, anchovy and cumin. Patience is required here (but not much effort). Over the lowest heat cook the onions for 1 hour, until soft and reduced. Cover the pan, so the onions sweat and braise in their own sweet juices. After 45 minutes add the sugar. During the process, stir from time to time and make sure the onions do not burn by adding small amounts of water. Keep warm.

Bring the kangaroo to room temperature. Rub the fillets with olive oil. Heat a pan over a very high heat. Sear the fillets for 1 minute each side. Wrap in a double layer of foil and leave to rest on a wooden board.After 20 minutes, unwrap the kangaroo. Sear again over a high heat for 1 minute each side, to complete the cooking. The meat will be rare. Slice the meat. Arrange on a platter and season with salt and pepper. Drizzle over the basil oil and serve with the caramelized onion. Serves 2.

Note-
I also serve a Beetroot and Horseradish salad. And by this I mean canned baby beetroots, drained, rinsed and sliced tossed with extra virgin olive oil and horseradish from a jar. I know this sounds lazy, but it works with all the other components. You can of course cook your own beets and use freshly grated horseradish.

BEEF SAUSAGES BAKED WITH POTATO, ONION & BAY

Ingredients:

6 first rate beef sausages

5 small King Edward potatoes, halved

3 small onions, halved

4 bay leaves

Thyme sprigs

Duck fat

Sea salt

Fresh black pepper

A few drops of Muscat vinegar

Dijon mustard, to serve

Method:

Preheat the oven to 180c.Place all the ingredients except the vinegar and mustard in a baking dish in one layer. Use the duck fat to anoint the individual pieces of sausage and vegetable.Sprinkle the potatoes and onions with a touch of salt and pepper. Bake for 1 hour.During this time, turn the sausages and vegetables over as they brown, making sure everything cooks evenly.Five minutes before removing from the oven, sprinkle a few drops of vinegar into the cut side of the onions.Serve straight from the tin with Dijon mustard. Enough for 2 people.

WAGYU AND WHIPPED HORSERADISH CREAM

I was curious to try the famous wagyu beef (literally “Japanese cattle”). My butcher has been offering this prime breed of beef and I must say I was impressed with the clean flavour and melt in the mouth texture of this divine Asian cow. For someone who does not really like beef (I find the taste of beef dirty), that is saying a lot. Actually, it was the best beef I have ever tasted and I think we will probably be eating more beef in my household as a result (we eat more kangaroo than any other red meat)My butcher suggested that two minutes cooking each side was sufficient- I do not like being told what to do, so I cooked for one minute each side. And it was perfect.

Ingredients:

2 wagyu porterhouse steaks

2 slices of premium smoked bacon

1 garlic clove, peeled

Olive oil

Sea salt

Fresh black pepper

A handful of rocket leaves

For the cream

100ml crème fraiche

1 tsp horseradish (from a jar, I will get around to trying the fresh stuff one day)

1 tsp of very finely chopped onion

Sea salt

Fresh black pepper

Method:

Bring the steaks to room temperature and rub them with a touch of olive oil. Have ready two sheets of foil to wrap your steaks once you have seared them.Heat a few drops of olive oil in a pan and cook the bacon slices until lightly browned on both sides. Remove them to the pieces of foil.Add the garlic clove to the rendered bacon fat in the pan and cook until lightly golden.Discard the garlic- it has done its job by lightly flavouring the fat in the pan.Now you are ready to sear your “wagyu”.The pan needs to be hot. Add the steaks and cook for one minute each side. They should brown nicely in this time. Be careful of overcooking this expensive meat-you will only end up with a pan of rendered beef fat and a dry piece of meat. It only needs to cook just long enough for all the gorgeous fat to just melt and seep through the flesh.Place the steaks on top of the bacon slices, double wrap in the foil and place on a wooden board. Leave for 20 minutes. During this time the bacon will infuse its deep flavour throughout the beef.In the meantime, prepare the horseradish cream. Mix together all the ingredients for the cream. Using a baby whisk, lightly whisk the cream. This will only take about 30 seconds. Refridgerate and set asideToss the rocket leaves with a touch of olive oil. (I hate it in restaurants when you are presented with a garnish of plain lettuce).Scatter them other two plates and serve the steaks with the bacon underneath.Season with a touch of salt and black pepper.The horseradish cream is served as an accompaniment. Serves 2.

BACON

The four ingredients selected- bacon, plum tomatoes, potatoes and swedes.
I bought all my ingredients (except the swede) from our local organic market- the tomatoes and bacon were both especially delicious. I did have trouble sourcing the swede. It is summer here, so that may explain the absence. Luckily Cristina, was able to stumble on the elusive root, at the city markets.My original idea was to make a soup, or a stew. Finally I added sausages to the mix and created my own version of Bangers and Mash. It was just the thing and the sausages and bacon added something different to our mostly vegetable based summer meals. I hope you like it.

Components:

400g fresh plum tomatoes, halved
2 garlic cloves, peeled
Extra virgin olive oil (fruity rather than peppery)
500g excellent quality sausages (I used miniature pork and veal ones)
A splash of red wine
250 swedes, cut into cubes (peeled weight )
250g floury potatoes, cut into cubes (peeled weight)
Gruyere cheese, to taste100ml cream (35% milk fat)
Sea salt
Fresh white pepper
2 slices bacon (organic is superior- no scary chemical additives)
Fresh chopped parsley

Process:

Turn the oven to 180c. Place the tomatoes in a tray, cut side up. Drizzle over with olive oil and add the whole garlic cloves as well. Bake for about 20- 30 minutes or until cooked and slightly collapsed. Allow to cool and remove the skins. Roughly mash the tomatoes and garlic into a bowl.Heat a little olive oil in a pan and brown the sausages for a few moments. Splash in the wine and cover the pan. Braise the sausages gently for 20minutes or until tender. Add the reserved tomato sauce and continue to simmer for a few moments more.In the meantime, steam the potatoes and swede cubes separately. The swede will take twice as long as the potatoes. I lost count of the time, so judge for yourself. Pass the vegetables through a mouli to create a fine puree. Add the cream, gruyere, sea salt and white pepper. Heat gently, beating well to incorparate all the elements.Grill the bacon until lightly brown and crisp.Serve the sausages with the potato and swede puree, topped with crispy bacon. Sprinkle with parsley for the final touch.

ARGENTINE MEATLOAF

This is another one of my granny’s recipes, which I’ve fiddled around with to suit my own tastes and needs. I must say however, that it’s also the first time I’ve ever baked and eaten “meatloaf”. There’s a first time for everything, I guess.It’s not the most glamorous looking preparation, but it is easy and tasty. My granny uses beef only, but I’ve added some pork, just because I think pork is nicer to eat than beef. I like to serve this cold the day after baking, sort of like a rustic terrine. It’s easier to cut into slices when cold too.I choose to serve my grandmothers time honoured meatloaf, with my partners very modern rocket and mango salad. I like the idea of bringing those two dishes together. A meal inspired by the two great loves of my life- my Grandmother Marta, and my partner, Mike.

Components:

500g minced beef

500g minced pork

1 carrot, peeled and grated

1 green apple, peeled and grated

1 garlic clove, finely chopped

1 tsp dried Greek oregano

1 tbsp chopped fresh parsley

2 free range eggs, mixed together

Sea salt

Fresh black pepper

Process:

Heat the oven to 180c.Combine all the ingredients together well.Place into a lightly greased 21 cm loaf tin and pat the mixture down well.Bake for about 30-45 minutes or until just cooked through.Carefully pour away all of the fat from the tin.Cut into slices and serve hot or cold.Enough for 4–6 people

MELTINGLY TENDER ASSADO ( SLOW ROASTED )

“Asado” is the South American word for meat barbequed on a grill over hot coals. The most popular cut of meat to grill for asado is beef rib. Morcilla (blood sausage), chorizo (spicy beef and pork sausage), spatchcocked chicken, and suckling pigs can make an appearance from time to time, depending on the occasion. Asado is traditionally served with Chimichurri (herb & vinegar sauce) and Tomato Salsa. I will post recipes for both condiments tomorrow and the day after.The alpha male traditionally grills the asado and the women organize the condiments and salads. As I am (insert sarcastic gay accent) so butch and masculine, you can probably figure out which task I assumed when I lived at home.I wouldn’t have the slightest clue how to light a fire, heat coals or stand by an outdoor barbeque with tongs in hand turning pieces of beef ribs and sausages. Maybe one day my father will teach me how to be a “real” man…Actually I don’t even like eating asado. I find the traditional Argentine cut of beef ribs unappetizing- too much fat, too much gristle, too much bone and not enough tender meat. But Argentines and Uruguayans love it. So who am I to argue with millions of fanatical South Americans over their beloved national barbeque?My version, I must admit, is more “Domestic God” than “Gaucho”. I prefer to slow roast my beef ribs in the oven- the result being meltingly tender, slightly sticky meat. My father’s head will probably spin like Linda Blair’s in “The Exorcist” when he reads this. But even though my method is not traditional, I promise it is marvelously tasty.For this recipe try to find a butcher who cuts ribs the Argentine way- that is cut crosswise, across the bone rather than along the bone (see the picture below).

Components:

Per person

1/2 kilo Argentine style beef ribs

Sea salt

Olive oil

Process:

Heat the oven to 150c.Season the ribs with salt and drizzle with a touch of oil.Place the ribs into a baking dish. I use a ceramic dish with a lid. The ribs should fit closely.Cover the dish with its lid and slow roast for 2 hours. The ribs will be tender (almost be falling from the bones, but not, if that makes sense) and well coloured. If you find the meat hasn’t sufficiently browned, turn the oven to the highest setting and allow the meat to colour and crisp a little.Serve with Ensalada rusa, Chimichurri and Tomato Salsa.