Moroccan Meatballs with Chickpeas by Jill Dupleix

Mum gave me a photocopy of this recipe from Good Living back in August 2009.  I've made it many times usually on a weekend when there's a bit more time.  It's such a great meal, no need for rice/couscous as it is extremely filling - some spinach or greens on the side is a good accompaniment.  Serve with a dollop of yoghurt.

Meatballs

2 thick slices white bread, crusts removed

100ml milk

500g lean minced lamb

1 small onion, grated

2 tbsp chopped parsley leaves

2 tbsp chopped coriander leaves

2 tsp ground cumin

2 tsp ground cinnamon

1 tsp salt

Chickpeas

2 tbsp olive oil

1 onion, halved and finely sliced

2 garlic cloves, crushed

2 x 400g canned tomatoes, chopped

2 tbsp tomato paste

1 cup water

400g canned chickpeas, drained

2 tbsp finely chopped parsley

2 tbsp chopped coriander

1 tsp ground cumin

1 tsp paprika

1 tsp ground ginger

1/2 tsp salt

Heat oven to 200 degrees.

Soak the break in milk for five minutes then squeeze out excess milk.

Mix the bread with the meat in a bowl.

Add the onion, parsley, coriander, cumin, cinnamon and salt and knead it with your hands until well mixed.

Roll the meat into golf ball-sized balls, place on a lightly oiled baking tray and bake for 15 minutes until lightly browned.

To make the sauce, heat oil in a frypan and cook onion for five minutes.

Add garlic, tomatoes and their juices, tomato paste, water and bring to the boil.

Add chickpeas, parsley, coriander, cumin, paprika, ginger and salt, stirring, and simmer for 15 minutes.

Add meatballs and simmer for 10 minutes until the sauce thickens.

Makes 16 to 18 meatballs.

Serves 4.

Recipe by Jill Dupleix.

Served on a bed of baby spinach

Poached Salmon and Risoni Salad

Delicious meal for a lunch or dinner on a hot night, also very quick and easy to prepare.  It is meant to serve 4-6 people but if you need large serves I would double the recipe to feed 6.  I made it with a little extra spinach and some extra peas - was delicious.

1 tbsp salt
1/2 tsp white peppercorns
1 bay leaf
400g salmon fillets, skin removed
200g risoni
85g (1/2 cup) peas (frozen are fine)
Grated zest and juice of 1 lemon
55g baby spinach leaves
2 tbsp chopped fresh flat-leaf (Italian) parsley
2 tsp chopped fresh dill
1 tbsp extra virgin olive oil
A large pinch of caster (superfine) sugar
Freshly ground black pepper

Put the salt, peppercorns and bay leaf in a large deep frying pan with 750ml (3 cups) of water and bring to the boil.
Simmer for 5 minutes, then remove from the heat.
Add the salmon, cover and leave for 15 minutes.
Lift the fish carefully of of the stock.
When cool enough to handle, flake the fish into pieces, picking out any bones.
Cook the risoni in a large pan of boiling salted water until al dente, adding the peas and lemon zest for the last 2 minutes of cooking.
Rinse under cold running water and drain well.
Put the risoni, peas, salmon, spinach, parsley and dill in a large bowl.
Whisk together the lemon juice, olive oil and sugar to make a dressing.
Add the dressing to the salad and toss gently.
Season with sea salt and black pepper.
Serves 4-6.

Recipe by Bill Granger.

Bill Granger's Ham Lasagne

This is a great meal, delicious with a salad and large enough to feed 6-8 people.  If I use a foil lasagne tray (from the supermarket) the quantities below will make two smaller lasagnes - one for the freezer.

My only change to this recipe is that I don't normally need 600g lasagne sheets - I usually use about 375g, which is one packet of the fresh Latina sheets.

3 x 400g tins chopped tomatoes
500g cherry tomatoes
3 garlic cloves, crushed
2 tbsp olive oil
sea salt
600g fresh lasagne
12 thick slices leg ham
750g fresh ricotta
450g fresh mozzarella or bocconcini, sliced
100g parmesan cheese, grated
freshly ground black pepper
1 tbsp olive oil, extra

Preheat the oven to 180 degrees.
Empty the tins of tomatoes into a saucepan with the cherry tomatoes and bring to the boil.
Reduce the heat to low and simmer for 20-25 minutes.
Add garlic, olive oil and a generous pinch of salt and cook for another minute.
Cut lasagne sheets to fit a 25cm x 35cm ovenproof dish.
Lightly grease the dish with olive oil and spread with three tablespoons of the tomato sauce.
Top with a sheet of pasta and then and eighth of the tomato sauce.
Tear and scatter an eighth each of the ham, ricotta and mozzarella over the sauce.
Repeat the layers until the pasta, sauce, ham and cheese have been used up.
Sprinkle parmesan, salt and pepper over the top and drizzle with the extra olive oil.
Cover lasagne with foil and bake for 20 minutes.
Remove foil and bake for another 30 minutes or until brown.
Scatter with basil leaves to serve.
Serves 6.

Recipe by Bill Granger from Simply Bill, page 40.