Ingredients (serves 4-6 people)
For the meatballs:
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 500-600g mince (beef, pork or a mix of both)
- 100g breadcrumbs
- 1 egg
- 50ml milk or single cream
- 1/4 tsp nutmeg
- Salt and pepper
For the sauce:
- 25g butter
- 25g plain flour
- 100ml white wine
- 500ml beef stock
- 2tbsp single cream
Serve with creamy mash and lingonberry jam or redcurrant jelly
- Preheat oven to 200C/180C Fan
- Add all the meatball ingredients to a large bowl or mixer and mix until combined.
- Roll meatballs about the size of golf balls and place on a baking tray. Cook for around 20 mins or until browned
- Once the balls are in the oven, get your mash going. Peel and boil your potatoes.
- Now for the sauce. Add the butter to a large frying pan (make sure it will hold the meatballs later) and once it melts, add the flour. Mix together to make a roux and stir for a few minutes.
- Add the white wine and whisk vigorously until it’s all incorporated.
- Gradually add the beef stock, mixing along the way to avoid lumps.
- Let the sauce thicken up on a low heat and then add the cream and salt and pepper to taste.
- Add the meatballs to the sauce and simmer for 5-10mins while you mash up your potatoes.
Gennaro Contaldo’s recipe, goes perfectly with my fresh pasta
- 250g beef mince
- 250g pork mince
- 1 sprig of rosemary
- 1 medium onion
- 1 carrot
- 1 stick of celery
- 150ml red wine
- 2tbsp puree
- 900ml-1ltr beef stock
- Heat 2-3tbsp olive oil in a high sided frying pan on a medium-high heat.
- Add the mince, season with salt and pepper, and use a whisk to break it all up. It will stick to the pan at first but it will come off as it cooks.
- Cook for 5mins, then add the rosemary sprig
- Cook until the liquid has evaporated and the meat is brown and golden
- Add the wine and let it bubble away for a minute
- Add the vegetables and stir, then add the puree. Let this cook for 2-3mins.
- Add the beef stock and stir.
- Turn down to a low simmer and cook for around 90mins or until it’s thickened up.
- Serve with your choice of pasta 🙂
Serves: 4 people
Prep time: 15mins
Cooking time: 2hrs 30mins
Chef’s Tip: Delicious when served with log stem broccoli and my Perfect Roast Potatoes
Ingredients for the Meat
- 1.3-5kg Gammon joint (unsmoked or smoked, it’s your preference)
- 1 large or two small carrots
- 1 onion or 1 leek
- 2 sticks of celery
- Handful of peppercorns
- 4 bay leaves
- Choose your Glaze (simply multiply the measurements up or down if you need more/less)
- 65ml water
- 65ml orange juice (smooth)
- 65ml honey
- 65g muscovado sugar (soft brown sugar)
- 65g light muscovado sugar
- 65ml treacle
- 65ml golden syrup
- 65ml water
- Place the gammon in a large pan of cold water that just covers the joint. Roughly chop the veg, and add along with peppercorns and bay leaves and bring to the boil. Then reduce the heat to a low simmer and cover for the cooking time for your joint. (25min per 500g, plus 20min).
- Periodically skim the froth off the top if necessary.
- Remove the meat pan from the heat and let it stand for 20-30mins to absorb the flavours
- Preheat the oven to 190C/170C Fan/Gas Mark 4
- At this point, you can make your glaze. Simply add all of the ingredients to a pan and bring to a fast simmer/almost boil. Simmer it until the glaze resting time is up.
- Take the meat out of the pan and place it in a roasting dish with a little bit of the liquid to stop it from sticking.
- If your gammon join has skin and a fat layer on it, use a knife to remove it.
- Brush glaze all over the joint and then pour two thirds of the rest all over it (save some for serving).
- Cook in the oven for 30mins, re-brushing with the glaze every 10mins.
- You might want to cook it for a bit longer if the glaze isn’t quite sticky enough 🙂