Meat Club #3 recipe and photos 12/03/09

Giant meat balls with tomato sauce and mozzarella cheese recipe

Ingredients(for 6 people)

1 onion, finely chopped

1 bulb garlic, finely chopped

3 tins of chopped tomato

1tbs tomato puree

1tsp dried thyme

1tsp rosemary

1tsp dry oregano

1tsp*2 Italian herb

900g mince(lean minced steak)

1tsp chili powder

1 1/2 tbs plain flour

1/2 tbs potato starch or corn starch

2 balls of Mozzarella light, chopped each 6 pieces

2 cups brown basmati rice

Method

1.  Preheat the oven to 180C.
2. Heat 1 tbsp olive oil in a large pan.
   
3. Add the onion, season with salt and black pepper, stirring, until transparent. Turn the heat down then add half of garlic. *Garlic should be barely cooked so garlic will be cooked through in the oven.
   
4. Add the tins of chopped tomato, all herbs and tomato puree and black pepper. Put the lid on and heat up for 20 mins. 
   
5. While the tomato sauce is cooked, Out all the mince in a ball and add the Italian herbs and chili powder. Season with salt and black pepper and add rest of garlic.
6. Mix it up using skinny end of wooden spoon. Add flour and potato starch and mix it more. 
   
7. Make 12 meatballs from the mince.
8. Put the meat balls in a casserole and pour the 80% of tomato sauce over them. 
   
9. Add mozzarella cheese and cover the rest of the tomato sauce.
10. Cover the casserole with tin foil. Place it in pre-heat oven and cook for 45 mins.
11. Meanwhile, cook basmati rice.
12. Take off the tin foil from the casserole and put under grill till the meatballs turn bown.
13. Serve meat balls with brown basmati rice 

Giant meatballs~an additional receipe~

Our meat sensei created new receipe for meat children today. It is called Giant meatballs with mozzarella and garlictastic herby tomato sauce. It was beautiful!!! Meat sensei is dancing with mozzarella to celebrate his new menu's success.

Please teach how to cook this giant meatballs, meat sensei!!

Well done, Tomoko!!

Tomoko,one of our pupils, tried cooking Beef Bourguignon after the 2nd meat class. She used Guiness instead of red wine as Meat Sensei taught it in the second  class as an altanative method. You can see the result from her bf 's smile!! 

sneaky photo of Hiro thru perspex pepper grinder

Beef Bourguignon - what you need an how to do it

Ingredients

2 tbsp Olive oil
200g streaky bacon, cut into 1cm cubes
18 baby onions, or shallots
1.5kg stewing beef steak, cut into 4cm cubes
40g Flour
400ml Red wine
4 garlic cloves, finely chopped
1 Bay leaves
1 sprig Thyme
2 sprigs Parsley
small piece orange zest
450ml beef stock, or chicken stock
18 button mushrooms, tossed in a hot pan with 25g butter until golden

Method

1.  Preheat the oven to 160C/gas 3.
2. Heat 1 tbsp olive oil in a flame-proof casserole dish or large pan.
   
3. Add the bacon and cook until browned. Remove and set aside, leaving any fat in the pan.
   
4. Add the onions and cook, stirring, over a high heat until golden. Remove from the pan and set   aside with the bacon.
   
5. Add the beef in batches to the hot pan and cook until browned. Season with pepper.
   
6. Put all the beef back into the pan and sprinkle in the flour, stirring the meat all the time.
   
7. Pour in the wine and garlic. Stir again and add the bay, thyme, parsley and orange zest (I sometimes tie these up with string so that I can pull them out easily later).
   
8. Add the bacon and onions again and enough stock to come about three-quarters of the way up the ingredients in the pot.
   
9. Bring to the boil, put the lid on and cook in the oven for 2 hours 30 minutes, until almost tender.
   
10. Add the mushrooms and continue to cook the stew for another 30-40 minutes or until the beef is tender.
    
11. To serve; remove the orange zest and herbs. Season with salt and pepper and serve. 

Cook's Notes: If making this a day or two in advance, I would add the mushrooms and finish cooking it on the day it is to be eaten, for the best results. 

Special notes from Chef Tom to meat children

"I like to drink the same wine with the meal as I cook with so erm makes sense to get one thats good :-) "-Chef Tom

Action Shot - Meat Club Meeting 1

Beef Bourguignon - Meat Club Meeting 2

Cheap and nasty meat

Lucious Lamb

The first meat club 12th Feb 2009

The first meat club 

Rustic Chicken with parsnip chips, broccoli and green beans....added tomatos