PORK, LEMON AND THYME POLPETTINE
As Nigel Slater describes them in his Kitchen Diaries 1 – ‘a meatball to beat them all!’
This is one of my favourite supper dishes of the meat variety. Perfect served with noodles.
Please give these a go. You will be so glad you did!
70gm white breadcrumbs
500 gm pork mince
Parsley leaves – large handful
Several sprigs of fresh thyme
2 heaped tbsp of grated parmesan
A little flour
Optional – 5 anchovy fillets
40 gm butter
200 ml chicken stock
Pop the mince and breadcrumbs into a large mixing bowl. Grate the zest of the lemon into the mixture then halve the lemon and squeeze in all the juice. Add chopped parsley leaves and the thyme stripped from their sprigs. Now add the parmesan – and the anchovy fillets chopped – or of not a good grind of sea salt. Now add several good grinds of black pepper.
Using a dessert spoon make about 18 small balls of the mixture. Sprinkle the flour on a board and add each meatball to it as you make them.
Roll them lightly in the flour. Add the oil to a wok – or large frying pan. Fry the balls on a medium heat for about 4 or 5 minutes, until crispy golden.
Lower the heat and let them cook through for about another 8 minutes. Try not to move them now.
Then spoon off most of the fat and add the hot chicken stock. Leave to bubble for 2 or 3 minutes.
I now added some finely shredded raw vegetables – bits I had left over – a few bits of broccoli, a couple of cabbage leaves, half a carrot. Whatever you fancy! Or you could leave them out too! Tis up to you.
I also now added my lightly cooked noodles to the dish and stirred round gently to soak up the flavours.
Thank you again to Nigel Slater for this fab recipe idea. Magnifico!
And a Happy Birthday to him for April 10th!