The weekend started with another trip to Ruby & White for some more meat - I think it's going to prove quite difficult to resist! Lunch was a lovely, summery salad of canteloupe melon with parma ham and creamy mozzarella, scattered with a few basil leaves and dressed with a little olive oil and lemon dressing.
For dinner, I made meatballs based on a Nigel Slater recipe:
- Mix 300g pork mince, a handful of lardons, a chopped shallot, some chopped lemongrass, chopped red chilli and a handful of fresh chopped coriander. And shape into small (walnut-sized) balls - today I made 10.
- Gently fry a few mushrooms with some sliced garlic and chilli in a wok.
- Add about 500ml chicken stock and a bashed stalk of lemongrass. Throw in a good handful of fresh peas and simmer.
- Fry the meatballs in vegetable oil for a few minutes until cooked through and nicely caramelised on the outside.
- Boil a few noodles. Add some chopped mint, coriander and basil to the broth.
- Serve a pile of noodles in the bottom of a large bowl with the meatballs on the top and the broth poured over.
The first time I came across the idea of meatballs in soup, it seemed a bit odd, but it's actually a really good combination - substantial (with the meatballs and noodles), but fresh and herby too.
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