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Pork & Ricotta Meatballs with Cabbage & Lemon
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sean
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Joined: 28 Oct 2004
Posts: 41658
Location: North Devon
PostPosted: Sun Nov 29, 15 4:08 pm    Post subject: Pork & Ricotta Meatballs with Cabbage & Lemon  Reply with quote    

From Yotam Ottolenghi in the Guardian. I used cottage cheese 'cos for some reason nobody in Torrington stocks ricotta. I also cut the salt back as I find his quantities too high for my palate. (It's also possible that my bacon is saltier than his of course.) Not sure that my timings were as precise as the recipe either. Jolly good though, even BW was impressed.

Serve with rice. Serves six.

500g minced pork
1 garlic clove, peeled and crushed
1 medium onion, peeled, half coarsely grated, half finely diced
5g tarragon leaves, roughly chopped
1½ tsp caraway seeds, toasted and lightly crushed
⅛ tsp ground cloves
100g ricotta
50g fresh white breadcrumbs
1 egg, lightly whisked
Salt and freshly ground black pepper
3 tbsp olive oil
2 small savoy cabbages, trimmed, stalks removed and each cut into six wedges (1kg net weight)
160g smoky bacon lardons
500ml chicken stock
Shaved skin of 1 lemon, plus 1½ tsp lemon juice, to serve
80ml double cream

Mix the pork, garlic, grated onion, tarragon, spices, ricotta, breadcrumbs and egg with half a teaspoon of salt and lots of pepper. Form into balls just under 5cm wide and 45g in weight – you should end up with 18.

Heat two tablespoons of oil in a large nonstick pan on a medium-high flame, and fry the meatballs for seven minutes, turning a few times, until golden-brown all over (they should all fit in the pan, but cook in batches if need be). Remove from the pan and set aside.

Heat the oven to 220C/425F/gas mark 7. Bring a large pan of salted water to a boil and add the cabbage wedges. Blanch for two minutes, until semi-cooked and still bright green, then drain, shaking out as much water as you can. Put in a bowl with the last tablespoon of oil and a third of a teaspoon of salt. Mix to coat, then spread out on a baking tray lined with baking paper and roast for 12 minutes, until the outer leaves are crisp and golden-brown. Remove and keep in a warm spot.

While the cabbage is in the oven, return the saute pan to a medium-high heat – don’t wipe it, as you want the oil. Add the diced onion and lardons, and fry for seven minutes, until the bacon is crisp and the onion soft. Add the stock, lemon skin, a quarter-teaspoon of salt and lots of pepper. Bring to a boil and cook for nine minutes, to reduce and thicken the liquid. Stir in the cream, then add the meatballs and cook for six minutes, stirring often, until cooked through and the sauce has thickened.

Serve two cabbage wedges and three meatballs per portion, with the sauce spooned over and a final drizzle of lemon juice.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41658
Location: North Devon
PostPosted: Sun Nov 29, 15 4:31 pm    Post subject: Reply with quote    

The roasted cabbage was excellent. I'll do that again with other stuff.

Nick



Joined: 02 Nov 2004
Posts: 33630
Location: Hereford
PostPosted: Sun Nov 29, 15 5:26 pm    Post subject: Reply with quote    

Ive just been given Nopi. It looks amazing.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41658
Location: North Devon
PostPosted: Sun Nov 29, 15 5:30 pm    Post subject: Reply with quote    

It's on my Christmas list.

Nick



Joined: 02 Nov 2004
Posts: 33630
Location: Hereford
PostPosted: Sun Nov 29, 15 7:26 pm    Post subject: Reply with quote    

It comes with a mystery free gift.

Chez



Joined: 13 Aug 2006
Posts: 35842
Location: The Hive of the Uberbee, Quantock Hills, Somerset
PostPosted: Mon Nov 30, 15 9:44 am    Post subject: Reply with quote    

This looks fab, thanks.

joanne



Joined: 28 Oct 2004
Posts: 7085
Location: Morecambe, Lancashire
PostPosted: Mon Nov 30, 15 10:51 am    Post subject: Reply with quote    

I've done roasted cabbage before, it's yummy as is roasted broccoli or cauliflower.

This could easily be made Gluten Free as well so looks like a good one to have in the repertoire.

tahir



Joined: 28 Oct 2004
Posts: 43902
Location: Essex
PostPosted: Mon Nov 30, 15 10:56 am    Post subject: Re: Pork & Ricotta Meatballs with Cabbage & Lemon Reply with quote    

sean wrote:
I also cut the salt back as I find his quantities too high for my palate.


I've eaten at one of his restaurants, unbelievably salty

Nick



Joined: 02 Nov 2004
Posts: 33630
Location: Hereford
PostPosted: Mon Nov 30, 15 8:35 pm    Post subject: Reply with quote    

Lots of ricotta, bacon and stock. I added no salt, even to the rice, and it was salty enough.

Fennel instead of caraway. Ace, thank you.

Nick



Joined: 02 Nov 2004
Posts: 33630
Location: Hereford
PostPosted: Wed Dec 30, 15 5:25 pm    Post subject: Reply with quote    

sean wrote:
It's on my Christmas list.


Were you a good enough boy?

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41658
Location: North Devon
PostPosted: Wed Dec 30, 15 5:28 pm    Post subject: Reply with quote    

Yep. Some good-lookng stuff in there. Most of it doesn't seem as complicated as the reviews suggest.

Nick



Joined: 02 Nov 2004
Posts: 33630
Location: Hereford
PostPosted: Wed Dec 30, 15 5:29 pm    Post subject: Reply with quote    

I agree, on all fronts, with the caveat that I've not read any reviews. Did you get the free gift card?

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41658
Location: North Devon
PostPosted: Wed Dec 30, 15 5:32 pm    Post subject: Reply with quote    

Yep.

Nick



Joined: 02 Nov 2004
Posts: 33630
Location: Hereford
PostPosted: Mon Apr 25, 16 10:05 am    Post subject: Reply with quote    

sean wrote:
Yep.


Finally, it's turned up. Speed, thy name is not Ottolenghi.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41658
Location: North Devon
PostPosted: Mon Apr 25, 16 12:48 pm    Post subject: Reply with quote    

I'd forgotten all about it.

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