LAMB & FENNEL MEATBALLS WITH RAG PASTA (serves 3)
Ingredients :
500g minced lamb
1 tsp fennel seed
1 tsp sumac
half a tsp garlic granules
1 large banana shallot, one half chopped finely, the other sliced finely
1 tbsp olive oil
200g chestnut mushrooms, sliced
200ml lamb (or veal, or chicken) stock
300ml full fat creme fraiche
1 tsp Worcestershire sauce
half a tsp dried thyme
sea salt & freshly ground black pepper
300g fresh egg lasagne sheets, cut into 2" triangles
50g tenderstem broccoli
20g peas.
Method :
1. With a pestle and mortar, crush the fennel seed with a pinch of salt. Then into a large bowl, mix together the minced lamb, crushed fennel seed, sumac, pepper, garlic granules and the finely chopped half of banana shallot.
2. Wet your hands and shape the mixture into small meatballs - about the size of a cherry tomato.
3. Heat a deep frying pan and add the olive oil. Once hot, add the meatballs and fry on a high heat until lightly browned, but just cooked through. Remove from the pan and reserve. Tip away all but 1 tablespoonful of the oil.
4. Add the remaining finely sliced half of banana shallot and sliced mushrooms and fry gently until softened.
5. Return the meatballs to the pan and add the lamb stock, creme fraiche, Worcestershire sauce plus thyme and season with salt and pepper to taste. Bring to the boil and reduce until you have a thickened sauce (around 10-15 minutes).
6. In the meantime, bring a deep pot of water to the boil and once boiling, add the pasta pieces. Cook until tender - approx. 3-4 minutes.
7. Add the tenderstem broccoli to the sauce, making sure to submerge it so that it cooks evenly. Cook for around 7-8 minutes, then add the petits pois and cook until heated through and tender.
8. When the pasta is done, drain and add the pasta to the sauce. Toss in the sauce to coat - and serve into warmed bowls.