Venison Meatballs

I apologise in advance about the deterioration in my photography from now on until the spring. Light isn't great in the kitchen and with the nights drawing in this means I don't take as good photos. But I'm slowly learning how to use our camera properly and in turn I should be a bit better at taking pics.

A few weekends ago on Something for the Weekend (my favourite Sunday lie-in programme), Simon Rimmer made some delicious looking Venison Meatballs. I've been meaning to make it for some weeks now. Our lovely butcher Stuart ordered in some venison in for me and then minced it.

I've always been undecided about venison. It's more of a psychological "argh, I'm eating bambi" issue rather than not liking the taste. Saying that, watching Babe has never stopped a craving for a bacon butty. The ragu was delicious and rich and would be just as good as just a basic ragu without meat. I'll certainly be using the ragu recipe again. I think Hubby enjoyed the venison more than I did, but then again he doesn't have any issues with eating any animal!

Venison Meatballs
Serves 2-3

SAUCE

1 onion, finely chopped
1 small carrot, finely chopped
2 garlic cloves
75g tomato puree
225ml red wine
225ml chicken stock (or venison stock if your lucky to have some)
1 heaped tsp dried rosemary

MEATBALLS

1 egg
65ml milk
300g venison mince
50g breadcrumbs
1 garlic clove
30g parmesan, grated

1) First, start on the sauce. Gently fry carrots, onion and garlic in a deep saucepan until softened. Stir in tomato puree and cook on a low heat for 5 min.

2) Pour in stock, wine and rosemary and simmer for 45 min.

3) While the sauce is cooking make the meatballs. In a bowl whisk together egg and milk then add the remaining meatball ingredients. Using you hands combine all the ingredients well.

4) Roll the meatballs to the size of a plum and chill for 20 min.

5) Fry the meatballs until browned both sides, then add the meatballs to the ragu. Finally simmer for 5 min.

Beef & Pesto Ragu

We've just returned from a lovely holiday where we ate out a lot. When we come back from holidays I always find it hard to get back into the swing of cooking again, so finding a copy of Delicious on the doormat provided some much needed inspiration.

Included in this months Delicious was a supplement all about feeding your family for £5, something that lots of places seem to be doing at the mo. I tweaked the recipe for Pepper & Pesto Lamb with paste slightly to account for ingredients I already had in. For the 2 of us the ingredients came to less than £3. It was nice, but there was something missing and I'm not sure what. It didn't have the depth and flavours that my bolognaise has.

Tonight I'm leaving Hubby to his own devices as I'm off to gawp at David Tennant In Hamlet. I can't wait!

Beef & Pesto Ragu
Serves 2

250g beef mince
1 small onion, diced
1 tsp garlic paste
1 red pepper, diced
250ml passata
1 tbsp pesto
120g pasta

1) Gently fry onions until softened. Add mince and brown.

2) Once mince has browned add red pepper, passata and pesto. Simmer for 25min.

3) Cook pasta and stir into sauce.

Ragu of Tiny Meatballs

The Easter weekend is nearly over and I can't believe how fast it's gone. My Simnel Loaf went down really well, I'll be making it again next Easter. At least I'm now on a 2 week holiday before going back to work (one of the few advantages of working in a school). As I gave up biscuits for lent I can see a surge of biscuit baking ahead!

Saturday night we camped out with Hubby's cousins. It was the first camping trip of the year. I admit I was a bit apprehensive at first, when we settled in for the night frost was beginning to form on the tent. However once we snuggled into our sleeping bags we were soon warm. At 6am I had to get up to shake an inch of snow off the tent, just a shame it had all melted by 8am.

A few weeks back I stumbled upon Katie at Other People's Foods post on Jamie Olivers Ragu of Tiny Meatballs. I've made various meatballs before, but they have always been really disappointing. However these look so delicious I decided to give meatballs another go.

Both of us really enjoyed them and to make it even better we have another portion for tomorrow night. The only slight alteration I would make to it in the future is to only put zest of 1/2 a lemon in.

Congratulations to Niri who won the Hotel Chocolat Easter egg.

A Big Hug in a Bowl - Creamy Mushroom Pasta

Tonight I'm cooking for one as Hubby is on his way back from Ireland. I hate and I'm useless at cooking for one. Too often do I end up having a bowl of cereal because I don't have the motivation to make anything else. Well tonight I decided I should make an effort. With some mushrooms and creme fraiche in the fridge I set about making a creamy mushroom pasta dish. I really enjoyed it and it was like a big hug from inside while I wait for Hubby to return.

Now, should I leave the remainder pancake batter for Hubby when he gets back, or do I whip up a batch of pancakes now?...the Nutella is calling...

Creamy Mushroom Pasta
Serves 1

splash of olive oil
handful of mushrooms
1 clove of garlic, chopped
1 tsp parsley
1 huge big dollop of creme fraiche
80g spaghetti, dried

1) Get pasta on the boil. Gently fry the mushrooms in the olive oil until softened. Stir in garlic and fry for another minute. Stir in creme fraiche and parsley.

2) Once pasta has cooked mix it in with the sauce and serve.

Chicken in a Tomato Sauce

Tonight's tea was originally meant to be fajitas, but with hubby changing his mind I made a chicken in tomato sauce and served it with a random assortment of pasta. Why is it when your cupboards look full, you don't have enough of something to make a full meal?!?

Chicken in a tomato sauce
Serves 2/3

2 chicken fillets, diced
1 red onion, diced
1 pepper, cut into strips
1 clove of garlic, crushed
1 tin of tomatoes
1 tbsp mixed herbs
dash of Worcestershire Sauce
seasoning
olive oil

1) Fry onions, peppers and garlic in olive oil until onions are softened. Add chicken and cook until browned.

2) Tip in the rest of the ingredients and cook for 20-25 min.