Dinner prep

Regular followers will know by now that I like to prep my as much as I can in advance so that come dinner time, I have as little to do as possible, allowing more time to sit and drink wine on a weekend ๐Ÿฅ‚๐Ÿท.

Today is no exception.


A slight tweak to the ingredients in the recipe (see earlier post for recipe) because I’m working with what’s in my veg rack – red pepper, red onion & courgette.


I’ve also added a bit of garlic and chopped chilli when cooking the chicken for a bit of added kick ๐ŸŒถ๐ŸŒถ


The smells that come from the pan when preparing this dish are soooo tempting! 


So now that’s the chichen and veg stage of the recipe done. I will reheat it later when the pasta is cooking. 

Spaghetti Bolognaise

Spag Bol is a firm favourite in the Fennell household, though I do find it a very messy affair! 

In fact, I think many an artist has been inspired following a meal of spag bol… I am convinced spaghetti  is the paintbrush of choice for Jackson Pollock! 

 Many years ago, following the announcent by my sister that she was “with child” I enthusiastically embarked on a Winnie the Pooh cross stich… 

For some reason I picked the biggest, most complex pattern available! For over 12 months I stitched blood sweat & tears over this bloody piece of cloth! To this day I can’t see an image of Winnie the Pooh, Tigger or Eeyore without feeling a bit sick!! (Sorry AA Milne, no offence). 

FINALLY, a tad later than planned (his 1st birthday rather than his birth) it was finished. I couldn’t have felt prouder than if I’d created the Bayoux tapestry.

Lovingly, I hand washed it and laid it out to dry in front of the fire.

Then we had SPAG BOL for dinner ๐Ÿ˜ณ

Who knew, spaghetti could flick sauce that far! To this day I don’t know who’s dinner ended up on that cross stitch but I can tell you this… 14 years on it’s still on it ๐Ÿ˜œ  

Elfy Living Meatballs – Syn Free recipe

Sunday night chez Fennell is ALWAYS pasta night and tonight is no exception… This dish was AMAZING, if I do say so myself! (To be fair, you never hear Nigella say, “well it was ok, but I’ve done better”) 

 


Meatballs – (I buy 500g of each meat & freeze 1 portion of meatballs before cooking)

250g 5% fat minced beef 
250g lean minced pork 
Smoked paprika 
Chilli powder
Oregano
Mixed herbs
Salt n Pepper

Mix all the ingredients together using your hands! (I find this gets a really even mix and I like to pretend I’m Demi Moore in Ghost) 

Divide mixture in half. Repeat until you have 16 even chunks (32 if using double ingredients) & roll into round meatballs. 

For the sauce

Garlic
Red onion chopped (optional speed) 
Red pepper chopped (optional speed) 
Worcestershire sauce
Passata 
Chilli flakes
Mixed herbs
Chicken/ beef stock pot

Using fry lite (olive oil, chilli or garlic) and Worcestershire sauce, fry garlic till turning golden. Add onion & peppers at this stage (if using) and fry till soft. Add Passata (I favour napolina), chicken stock, chilli flakes & mixed herbs. 

Bring the sauce to a gentle simmer then drop in meatballs, stir well and simmer for 20 – 30 mins till meatballs are cooked through!

Serve with any cooked pasta (dry not fresh to keep this syn free). 

If you want an extra speed boost in this meal, add small chopped broccoli florets (or spinach) to your pasta when it’s cooking! 

I never fry my meatballs first! I like them to stay soft and juicy. I can guarentee you, 20 – 30 minutes simmering in a hot sauce will ensure these meatballs are cooked through! 

I haven’t poisoned anybody yet (well, not unintentionally that is AND you can’t prove anything – they will never found the bodies ๐Ÿ™Š)