Sheila Magazine

PORK & VEAL POLPETTE, SOFT POLENTA, SALSA ROSSA FOR THE SALSA ROSSA 2 red capsicums roasted, skinned and seeded 4 dried or sundried tomatoes 2 cloves garlic 1 tbsp capers, washed 100ml extra virgin olive oil 30ml red wine vinegar ½ tbsp basil ½ tbsp mint ½ tbsp parsley 1 shallot 1½ tbsp sugar salt and pepper to taste Finely chop solid ingredients then mix with liquids to make a salsa FOR THE SOFT POLENTA 1L milk 100g fine polenta flour 50g parmesan or cheese of choice salt and pepper to taste Put milk on to boil. When boiling, add polenta and cook on high heat for 5 minutes, stirring constantly. Turn down and stir every 5 minutes until thickened to porridge consistency. Remove from heat, season to taste, add cheese and keep warm. MINCE ON TOAST WITH HP SAUCE 300g lamb mince 1 onion, finely chopped 1 carrot, pealed and finely chopped 1 zucchini, finely chopped 1/2 tsp ground cumin ½ tsp pepper ¼ tsp ground star anise salt pepper to taste 1/2 cup tomato sugo Fry all ingredients off then add sugo and simmer until cooked, serve on toasted bread for breakfast, with fried eggs and homemade hp sauce 96 SHEILA JULY 2012 For the HP Sauce 180g green apples, skinned and cut up 5oog prunes, chopped and pitted 1small brown onion, peeled and chopped 150ml malt vinegar 1/4 tsp ginger dried 1/4 tsp nutmeg 1/4 tsp all spice pinch cayenne pepper 1 tbsp salt 90g brown sugar Cover apples and prunes with water and cook until tender. Strain and puree. Put all the other ingredients in a pot with the pureed fruit and cook on a low heat until thick. Place in a sterilised jar and store in the fridge. Mix ingredients together then roll into balls, panfry then cover with the stock and sugo and bake in the oven at 170 -180 for 25 mins. To serve place the polenta on the the plate, top with the polpette and then with the sauce and salsa rossa. Garnish with excess herbs if available. FOR THE POLPETTE 250g pork mince 250g veal or beef mince 2 eggs ¼ tsp dried chilli ¼ tsp fennel seed 2 slices bread soaked in milk then squeezed salt pepper to taste 500ml beef stock 1 cup tomato sugo

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