Darjeeling, Bergamot and Walnuts


Cranberry-Feta Meatballs

For my own remembrance, what was cooking tonight and will be again on some occasion in the near future ;-)

In a bowl combine:

1 tsp - 1 tbsp fresh rosemary finely chopped
1 tsp - 1 tbsp chives finely chopped
1 medium sized onion finely chopped
1 tsp - 1 tbsp oregano
2 cloves organic garlic
90g feta cheese

Note: Pre-heat a teflon frypan to "5 of 9" setting with 4 tbsp rapseed, sunflower, or olive oil.

Don't stop adding! Keep adding, there's more! (to that same bowl):

1/3 cup dried cranberries, diced
5 grinds of pepper
500g organic ground beef

Meatballs need to be salty, so add about 2 tsp of salt, or let's say the meat forms a 20cmx20cm area, then about 20 salt crystals per cm^2. Thats how I estimate it: by crystals per cm^2.

Massage well. Form into ~8 balls about the size of a kiwi, slightly flatten, and place in the pan.

Drop 3 drops of Worcestershire sauce on top of each ball.

Cover and let cook ~8-10 min.

Add 3 tbsp red wine to the juice, flip the balls and give at least 30sec for sauce to return to boil, then moisten the balls by spooning the wined juice on them.

Cover and cook another 8-10 min.

With a total of 8 balls, serves 4 with 2 balls each.

Serve with Spaetzle or Tagliatelle larghe covered with diced parsley and walnut oil, and steamed vegetables (zucchini, carrot, cauliflower, green asperagus.

Of and I forgot to mention, you need to add to the above:

1 splash of darjeeling
1 mash of bergamot
1 dash of walnuts

-- (c) 2010 DBW, all rights reserved.

No comments:

Post a Comment