Thursday, 28 November 2013

Marevellous cheesy chilli meatballs

I love pasta dishes and this is one of my all time favourites. I first made them around 3 years ago and they have become a regular go to pasta dish. The cheese helps the meatballs to remain moist and the chilli gives the dish an extra kick. I tend to always make this dish with tagliatelle as it absorbs all of the flavours. This may not be the healthiest of meals, but we all deserve a carb blow out once in a while :) x

Cheesy meatballs.
Recipe for Marvellous Cheese Chilli Meatballs.
Serves 2, preparation 10 minutes, cooking time 20 minutes
225g lean minced pork
4 salad onions, finely chopped
2 garlic cloves, finely chopped
1 red chili, seeded and finely chopped
2 tablespoons freshly grated Parmesan, plus extra to serve
1 tablespoon olive oil
100ml red wine
150g spaghetti or tagliatelle
400g can chopped tomatoes
pinch of sugar
salt and pepper

Mix together the mince, salad onions, garlic chili, Parmesan and plenty of salt and pepper. Shape into 12 small, firm balls. Heat the oil in a large pan and cook the meatballs for 3-4 minutes, shaking the pan frequently, until well browned. Pour in the red wine and bubble vigorously for 1-2 minutes.
Cook the pasta in a large pan of boiling, salted water. Stir the chopped tomatoes, sugar and salt and pepper into the meatballs; bring to the boil and simmer for 8-10 minutes until the meatballs are cooked through.
Drain the pasta and return to the pan; spoon in some of the tomato sauce and toss well together. Transfer to large serving bowls and spoon over the chili-cheese meatballs with the sauce; sprinkle liberally with the Parmesan sauce.

587 Calories, 38.3g protein, 64.4g carbohydrate, 17.7g fat, 5.4 saturated fat, 4g fibre.


Saturday, 24 November 2012

Acapulco chicken.

I've never been to Mexico, but it is on my wish list for places to visit before I'm 30. I've tried several Mexican and Mexican inspired dishes but this, Ainsley Harriot's interpretation of Acapulco chicken is one of my favourites. All the traditional Mexican ingredients are in this dish; chilli powder, kidney beans, sour cream and tortilla chips. 
The dish turned out to be deliciously spicy and tasty, and although I'm not the biggest fan of kidney beans, it complimented all the other ingredients well. I also think the tortilla chips added a crunchiness to the dish and it is perfect for this cold winter weather.
Here is how my Acapulco chicken turned out:
Acapulco chicken

Sorry for the poor quality picture. I suggest that you add a good dollop of sour cream in the middle of the dish a la moi.
Recipe for Acapulco Chicken - Preparation - 10 minutes, Cooking Time 30 minutes
1 tablespoon vegetable oil
8 boneless skinless chicken thighs, cut into chunks
1 onion, sliced.
2 garlic cloves, chopped
1-2 teaspoons chilli powder ,extra for sprinkling
400g can chopped tomatoes
175ml chicken stock
400g kidney beans, drained
1/2 teaspoon dried oregano
100 tortilla chips
salt and pepper
soured cream and parsley sprigs, to garnish
cooked rice, to serve.

Heat the oil in a pan, add the chicken, onion and garlic and cook for about 5 minutes until golden. Add the chilli and stir fry for 30 seconds, then add the tomatoes, stock, kidney beans and oregano; season with salt and pepper, bring to the boil, cover and simmer for 20 minutes or until the chicken is tender.
Transfer the chicken to a serving dish and sprinkle over the tortilla chips. Top with a dollop soured cream, some parsley sprigs and a sprinkling of chilli powder. Serve with rice.

Nutrition notes per serving. Calories 596/protein 31g/ carbohydrate 52g/ fat 31g/ saturated fat 7g/ fibre 7g/ salt 1.95 g

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