Stuffed Lamb Meatballs Tagliatelle

I had some lamb left over and decided to make a pasta meal.

Makes for 2 People

Meatballs

225g Lamb Mince

Feta Cheese (about 75g), cut into small cubes

Olive Oil

Sauce
400g Can of Chopped Tomatoes
2 Garlic Cloves
1 Small Onion, finely chopped
75g Green Olives
1 tsp Dried Basil
1 tsp Dried Oregano
125ml Red Wine
Salt and Pepper

150g Tagliatelle
Knob of Butter

1. For the meatballs take a bit of mince and round it to a ball. Depending on how big you want your meatballs. Tip: Don't do them too big or they could fall apart in the pan. Then make a dent in the balls and place the feta cheese in it. Then cover with the meat so it's in the centre. You can make 10-12 meatballs.

2. Heat the olive oil on a medium heat in the frying pan. Fry the meatballs until they are browned on all sides. Then add the garlic and onions and fry for a further 2 minutes until the onions soften.

3. Then add the red wine. Allow a few minutes for it to reduce and add the chopped tomatoes and herbs to the frying pan. Reduce the heat and allow to simmer for about 15-20 minutes. 2 minutes before the sauce is done add the olives to the pan. Season if needed.

4. Boil a pan of water and cook the tagliatelle, while the sauce is cooking. Follow the instructions on the pasta pack. Using fresh may take less time. Drain the pan and add the knob of butter.

5. Once both the pasta and sauce are done, put the pasta in a bowl and add the sauce (make sure both servings have equal meatballs otherwise there will be complaints).  Serve Immediately

Italian Bread (V)

I haven't baked much bread before so I thought I would give it a go. I wanted to make this one a bit different. I had some olives and Sundried tomatoes left over and thought they should go in and eventually it turned into something delicious.

Makes 1 Loaf

500g Strong White Flour
2 Sachets of Yeast
300ml Warm Water
75g Sundried Tomatoes, quartered
100g Green Olives, quartered
100g Black Olives, quartered
Drizzling of Olive Oil
Few Sprigs of Rosemary
Salt and Pepper

1. Add the flour, yeast, salt and pepper to the bowl. Stir it all together. Create a well at the bottom of the mixing bowl.

2. Gradually add the water into the well in the mixing bowl and stir as you go along. It will become doughy then you will be able to kneed the dough. If the dough is too dry; add more water and if its too wet; add more flour.

3. Knead the dough for about 10 minutes. Personally I find it quite relaxing and is a good way to relieve stress. Put cling film over the bowl and leave for about an hour.

4. Preheat the oven to 220/200 fan assisted. After leaving the dough to rise its time to add the olives, tomatoes and olive oil. You begin by flattening the bread out and putting about a third of the olives and tomatoes onto the dough. Then you begin to knead so the ingredients mix into the dough. Continue doing this until your out of olives and tomatoes.

5. Add olive oil to the dough and knead in. Begin to shape the dough into a long cylinder shape (See below). Add the rosemary sprigs to the top of the dough and make 3 cuts along the top. Sprinkle with a bit of flour and put in the over for 35 minutes.

Tip:

• Dip in a mixture of balsamic vinegar and olive oil.
• Want to give your bruschetta that bit more depth, toast the bread and top with the tomatoes, red onions etc.
• Makes lovely bread for sandwiches and adds that extra flavour. 
• The oil from the olives and Sundried tomatoes can be used on the bread instead of using olive oil. 

Houmous (V)

Houmous is another picnic favourite which tastes so much better when you make it yourself and it doesn't take that much time at all. Serve with bits of pitta, carrot sticks and cucumber sticks.

Serves 4

1 x 400g Can of Chickpeas
1 Garlic clove, crushed
4 tbsp Plain Yoghurt
4 tbsp Tahini Paste
3 tbsp Olive Oil
Salt and Pepper
Handful of Corriander, chopped
Splash of Lemon Juice

1. Put everything apart from the coriander and 1 tbsp of the olive oil in the food processor. Blend together and spoon whatever is on the side of the processor after its finished blending

2. Taste and season. Add the coriander and blitz again. Spoon into a serving bowl/Tupperware and drizzle with olive oil. Serve with pitta bread, carrot sticks and cucumber stick