metcashchris

This delightful dish will bring you a taste of Italy on a plate

How long will it take?

45 minutes

What’s the serving size?

Serves 4-6

What do I need?

• 1 ½ cups fresh white breadcrumbs½ cup milk
• 500g beef mince
• 500g pork mince
• 2 eggs
• 3 cloves garlic, crushed
• ½ cup sage leaves, finely chopped
• Sea salt
• Cracked black pepper
• 2 tbsp extra virgin olive oil
• 1 brown onion, finely chopped
• 3 cloves garlic, extra, crushed
• 2 tbsp tomato paste
• 2 tbsp balsamic vinegar
• 1 cup beef stock
• 2 X 400g cans chopped tomatoes
• ¼ cup thyme leaves, chopped
• 500g spaghetti
• 1 cup basil leaves
• Finely grated parmesan to serve

How do I make it?

1. Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed. Add the beef and pork mince, eggs, garlic, sage, salt and pepper and mix well to combine. Using wet hands, roll tablespoons of the mixture into balls.
2. Heat 1 tablespoon of the oil in a deep, large frying pan over high heat. Cook the meatballs in batches, turning frequently, for 4–5 minutes or until browned. Remove from the pan and set aside. Reduce the heat to medium, add the remaining oil, onion and garlic to the pan and cook for 5–7 minutes or until lightly golden. Add the tomato paste and balsamic vinegar, stir to combine and cook for 1 minute. Add the stock, tomatoes, thyme, salt and pepper, stir to combine and bring to the boil. Add the meatballs and simmer for 15–20 minutes or until the sauce is reduced and the meatballs are cooked through.
3. While the meatballs are cooking, place the spaghetti in a large saucepan of salted boiling water and cook for 8–10 minutes or until al dente. Drain and serve the spaghetti topped with the meatballs, basil leaves and parmesan.

Recipe from Donna Hay

Bursting with flavour and ideal for your Easter Sunday lunch

How long will it take?

1 hour 50 minutes

What’s the serving size?

Serves 6

What do I need?

•   25g anchovy fillets in oil, drained
• 1 bunch flat leaf parsley
• Juice of 1 lemon
• 1 tbsp olive oil
• 2 cloves garlic
• For the lamb
• 1.5kg boneless leg of lamb
• 1kg potatoes
• 6 cloves garlic
• ½ bunch fresh rosemary
• 3 tbsp olive oil
• Zest of 1 lemon – use a vegetable peeler to remove in long strips
• Salt and pepper

How do I make it?

1. Preheat oven to 200C.
2. Prepare crust by adding all crust ingredients to a food processor and blitzing to a coarse paste.
3. Place the lamb in a large roasting dish (you will need one big enough for the lamb and potatoes) and spoon over the paste. Use your hands or the back of a spoon to ensure it is spread evenly over the lamb.
4. Peel potatoes and then cut in 2 millimetre slices but don’t cut all the way to the bottom – you should only cut about two-thirds of the way through. Place the potatoes around the lamb in the roasting dish. Add the rosemary, garlic and lemon zest.
5. Drizzle olive oil over the lamb and potatoes and season with salt and pepper. Cook for 45 to 50 minutes and then check lamb. If the crust is becoming too dark, cover the dish with foil and return to the oven. Allow to cook for a further 15 to 20 minutes and then remove from the oven and rest for 10 to 15 minutes. To serve, carve lamb and serve with potatoes and fresh seasonal vegetables.

Rich and creamy, this soup is a bowl full of comfort on a cold winter’s day.

How long will it take?

1 ½ hours

What’s the serving size?

Serves 6-8

What do I need?

• 2.25kg pumpkin
• 3 tbsp olive oil
• 70g butter
• 2 medium onions, chopped
• Leaves from 6 sprigs of thyme, plus extra for garnish
• 1.75 litres light chicken or vegetable stock
• 300ml double or single cream
• 150g Gruyere cheese, coarsely grated
• Salt and freshly ground black pepper
• Le Creuset Cast Iron Signature Round Casserole 24cm

How do I make it?

1. Preheat oven to 200C.
2. Peel pumpkin, scoop away fibres and seeds and cut the flesh into chunky pieces. Put them in a large roasting tin with the olive oil and some seasoning and toss together well. Spread in an even layer and roast for 30 – 40 minutes until tender.
3. Meanwhile, melt the butter in the casserole and add the onions, half the thyme leaves and some seasoning. Cover and cook gently for about 10 minutes until the onion is very soft but not browned. Add roasted pumpkin to the pan with the stock, cover and simmer gently for 20 minutes.
4. Leave the soup to cool slightly then blend in a food processor or liquidiser with the rest of the thyme leaves, until smooth. Return the casserole to a medium-low heat and bring back to a gentle simmer. Stir in 200ml of the cream and adjust the seasoning to taste.
5. Ladle the soup into warmed bowls and swirl in the remaining cream. Pile some of the grated cheese into the centre, scatter with the extra thyme leaves and serve.

Recipe courtesy of Le Creuset ANZ