Meatball Pasta with Spinach, Goats Cheese and Tomato.

Meatball pasta with oozing goats cheese

Meatball pasta with oozing goats cheese

This is a breahead leftover creation, which threatened to be tastier than the original dish!  The meatballs were made using the leftover homemade burgers (see Burgers for your buns) from the freezer, and were added to linguine pasta with a tangy homemade tomato sauce, creamy goats’ cheese and wilted spinach. The result; a delicious rich pasta dish which at the same time is light and fresh tasting.

Meatball Pasta Recipe

1/2 quantity of burger recipe or leftover uncooked burgers

1-2 tbsp white wine vinegar

1/2 tbsp sugar

1 tsp smoky paprika

1/2 tsp cayenne pepper

1/2 glass red wine

1 clove garlic-chopped

2 tsp herbs de provence

1 tsp dried oregano

400g whole tinned tomatoes

150g soft goats cheese

couple of large handfuls of fresh spinach

Parmesan for grating

100-150g pasta of choice per portion

1.  Roll burgers into meatballs of about 4cm diameter (alternatively use burger recipe and just shape into meatballs instead of burgers)

2.  Heat a little oil in frying pan and seal meatballs giving them a good brown colour.

3.  Remove meatballs and set aside.

4.  In the same pan, add chopped garlic and cook for 30 seconds over medium heat until it dances but doesn’t burn.

5.  Add wine to pan and reduce to 2/3 original volume.

6.  Put tomatoes in a sieve and squish between fingers, then add to wine.

7.  Reduce slightly then add herbs, spices, vinegar and sugar and boil for 5 minutes.

8.  Put meatballs into sauce and cook for 15-20 minutes over a gentle heat.

9.  Check seasoning of sauce and add salt and pepper to taste.

10.  Add spinach to sauce and wilt, keep warm over low heat.

11.  Bring pasta to boil and cook until al dente in salted water.

12.  Drain cooked pasta and add to tomato sauce along with goats cheese crumbled or in cubes.

13.  Serve with a drizzle of olive oil and a grating of Parmesan.

 

 

 

Burgers for your Buns!

As promised here is the recipe for the juicy burgers featured in our homemade burger buns piccies.  They are a throw together recipe, with basically whatever was in the fridge, but turned out pretty good!Nice and moist and held their shape nicely.

Rioja not mandatory but it goes down pretty well!

In Spain they tend to sell mince meat as a mix of beef and pork, which I was a little apprehensive about, but they had a really nice flavour, so I would recommend using a mix if you can!  Also, products such as ‘heart smart’ and ‘lean’ mince do not exist, so this is the full blown fat  filled stuff.  But lets be honest, this probably helps with the juicy factor!

They also feature a couple of grated carrots, which was met with a roll of the eyeballs from breadhead, but the residual dietitian in me still tries to find ways to ‘hide’ veggies in food to bump up the daily intake.  Not that either of us would have a problem munching on a carrot, but for those who are not so rabbit inclined, its a good way to get a few more vitamins in and reduce the fat content as you can then use a little less meat.  Zucchini also works well.

I added a good splodge of mustard and a few dried chillies to the mix for a bit of heat, but didn’t really taste them, so would probably increase this next time.  Or just add more chilli sauce on serving!  We had these with lettuce, tomato, beetroot, mayonnaise, cheddar cheese and a good splodge of mustard tomato sauce mix (1Tbsp mustard to 2 Tbsp sauce).  This is a breadhead creation, and apparently is a big hit with the kids, who may be reluctant to eat mustard on its own, and it went down pretty well with the adults too!

We served these with mixed roasted vegetable ‘chips’, so it ended up being a pretty veggie heavy meal, but without sacrificing the burger junk food satisfaction.

Juicy Burger Recipe

makes 6-8 burgers depending how big you like them!

500g minced meat (mix of pork and beef if possible)

1/2 an onion (diced)

1 clove garlic (diced)

1 Tbsp hot mustard

3 dried chillies finely chopped

2 small carrots (grated)

1 tsp herbs de provence (mixed herbs)

1 egg (beaten)

2 Tbsp breadcrumbs (bought or homemade)

salt and pepper to season

1.  Mix all ingredients in a bowl until well combined

2.  Shape into patties of the size you want.

3.  Put patties on a tray and cover with cling film.  Leave in fridge for 1/2 hour or more.

4.  When ready to cook, heat a little oil in frying pan or BBQ and cook one side over a medium heat for about 4 minutes.

5.  Flip and place a slice of cheese on top of the pattie to get a nice melty effect.

6.  Cook the other side until cooked through.

7.  Serve with whatever condiments you fancy and a bumper burger bun!

Mixed Roast Veggie ‘Chips’

A mixture of veggies such as potato, pumpkin, sweet potato, peppers, zucchini, eggplant, onions, carrot or garlic.

herbs de provence, salt, pepper and olive oil

1.  Preheat oven to 180 degrees celcius

2.  Cut all veggies to equal sized pieces and toss in a bowl with olive oil, herbs and salt and pepper until well coated.

3.  Pour onto oven tray and cook until all veggies are soft (about 40 minutes or about and hour in our oven!)

Roast veggie chippies!