Posted November 12, 2010on:
Had you ever had the temerity to suggest to your granny that you couldn’t possibly manage your culinary affairs without the benefit of a freezer, she would probably have hooted with laughter, told you you didn’t know you were born and regaled you with tales of such antiquated habits as daily shopping and having all your milk delivered.
Undoubtedly it’s possible to live without a freezer, but when you live next door to a supermarket which knocks its meat down to half price just before it goes out of date (and manages its stock badly) and a load of chalet staff whose stock control likewise leaves things to be desired, the initial investment pays dividends in cheap food.
On the other hand, this sort of blatant pikey scrounging does backfire and leave you with random gluts, which is why I am currently suffering from a surfeit of sausage.
Now, I like a nice length of sausage as much as the next woman, but you can get bored with the same old thing all the time. Bangers and mash is always a good bet, though I favour an English style sausage for this one. Sausage and bean casserole goes down well, and the ever-reliable one-pot sausage pasta is a welcome winter staple. But new sausage suggestions are required.
Which brings me once again to the BBC’s Good Food website, a culinary treasure trove despite its celebrity chef obsession and rather annoying habit of telling you to buy things which you could much better make for yourself.
A brief trawl turns up several meatball suggestions. I believe these used to be called faggots, back in the day, but no doubt you get arrested for using that sort of language in these modern times, which is probably why the BBC calls them meatballs.
You will need: a kilo each of beef mince and sausagemeat; an onion, finely chopped; a load of chopped parsley: 100g breadcrumbs; two eggs.
Get all the ingredients together in a big bowl, stick your hands in there and squish it around until it’s thoroughly mixed together (I love a picky precise recipe, me). Roll it into bits about the size of golf balls, then roast them in olive oil for about half an hour at 200°C.
Auntie’s website suggests several possible meatball sauces, which means you can knock up a whole load of these and then use them for a series of different meals. And/or just whack them straight back into the freezer, obviously.
Italian style: fry off some garlic, then add a can of tomatoes, splosh of red wine, teaspoon of sugar, meatballs . Simmer until the sauce is reduced, add some shredded basil leaves, serve with spaghetti and parmesan.
Spanish style: as above, but add chopped chorizo along with the garlic, leave out the basil and add paprika. Serve with roast potatoes.
Moroccan style: heat the oil and add chopped apricots, a diced onion, a cinnamon stick, a can of tomatoes, bit of liquid and the meatballs. Simmer for about 15 minutes until the sauce has thickened. Serve with couscous and garnish with fresh coriander and flaked almonds.
Eagle-eyed readers of the Beeb’s website will spot that their recipe is not precisely the same as mine – this is because I wanted a generic meatball, so I missed out the parmesan on the grounds that it was too Italian. I also did 50:50 beef to sausagemeat, because I have no idea how much meat there is in ‘eight good-quality pork sausages’. And I suspect Auntie hasn’t a clue either.