ONE WEEK CHALLENGE: DAY FIVE

LUNCH

red lentil dahl and chickpea and sweet potato curry

Nothing much to report here, unless you find it amusing that even inside a tupperware container the smell of dahl and spicy-sweet chickpeas managed to waft its way to my desk and I had lunch, oh, about an hour and a half before lunchtime.  And an hour after my breakfast (which was diced apple, plum and two atomic coffees).  Rookie mistake.  

Which brings me to my next point, being:

DINNER

I must say, it is great having flatmates.  Example in point is tonight, with myself not arriving home until 9pm.  With a menu plan already written out and shared culinary skills, there was no hesitation in her getting started in the kitchen sans pickles and whipping up some delicious meatballs. 

You may be thinking that this is a lovely gesture of friendship, but it doesn't stop there.  Placing a call to the roost on my way home to notify her of my imminent arrival, I walk through the front door and get hit with the aroma of tomato sauce being reheated in the kitchen.  Within 10 minutes of kicking off my boots I had already eaten and relished in the fact that I would finally have an early night.

And with that, I give you our dinner...

pork and veal meatballs

  200g pork mince

  200g veal mince
  400g baby cherry tomatoes, roughly crushed
  250ml beef stock
  3 garlic cloves, crushed
  1 red chilli, diced
  1/4 handful basil, chopped
  1/4 handful thyme, chopped
  1/4 handful oregano, chopped
  1/3 cup parmesan cheese
  1 egg
  breadcrumbs, to bind
  salt and pepper to taste
  4tbsp olive oil, for frying
  4tbsp butter, for frying
  4tbsp flour

Combine mince, thyme, oregano, egg, cheese, garlic, salt and pepper in a large bowl.  Add breadcrumbs until mixture comes together (and will hold into a rolled ball).  Roll tablespoonfuls of mixture into balls, roll lightly in flour and set aside.

Heat olive oil and butter in a large frypan. Place meatballs in pan and fry on a low heat for 10 minutes or until browned all over.  Set aside.

With oil and juices still in pan, fry chilli and basil for 1-2 minutes to release aroma.  Add tomatoes and stock and simmer on low heat for 15-20 minutes or until reduced into a thickened sauce.  Add meatballs and continue to cook for a further 20 minutes.

Serve with spaghettini cooked al dente and grated parmesan cheese.