Cooking With Richard

This is a basic meatballs in tomato sauce recipe from Manju Malhi. There are some basic problems with her recipe (wow, aren’t I getting good!) but these are my notes and photographs from preparations.

The meatballs are made with Charlie’s sausages, made with very happy piggies, green chillies, garlic, ginger, cornflour and lemon:

The sauce base is onions, garlic, chilli, paprika, cumin, coriander, tumeric, salt, lemon and half a can of tomatoes:

But notice that the meatballs are placed directly in the sauce. Big mistake Manju. They should be seared on the outside first for two reasons, firstly to keep them together, but most importantly to get the flavourful reactions.

Second mistake is that the recipe calls for an additional half pint of water. I prefer to cook things long and slow, so I covered the pan and cooked on the lowest heat for about a quarter of an hour. Consequently I only added a quarter of a pint of water, and to be honest it needed much less, perhaps none at all.

Update: I am of course completely right about the lack of flavour in the meatballs and the watery sauce (thank god I didn’t put the whole half pint of water in there). Still, a very pleasant meal.

This goes out to the lovely フミネコ who also cut her finger cutting onions, like me.

I’ll get into trouble with N-sama for using the epithetical “lovely” there.

This entry was posted on Tuesday, August 8th, 2006 at 8:09 pm and is filed under photos, food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.