Aaaaarrgh! I spent nearly the whole day doing tax return stuff. At least it’s out of the way now! I did also manage to fit in a good stress-busting plyometric workout, and taught an outdoor boxing class this evening. I’m totally covered in mud now though.
Sorry for another pork recipe, but this was too good not to share. I promise my next post will be something other than pork!
Ingredients: Serves 4
For the ratatouille
2 aubergines/ eggplants (or whatever you like to call them)
4 courgettes/ zucchini
3 peppers, mixed colours if possible
2 red onions
2 tins chopped tomatoes
4 cloves garlic
1 big bunch fresh basil, chopped
sea salt and black pepper
Wash and chunkily chop the veggies (except garlic). Put into a large roasting pan and pour on a good glug of olive oil. Stir to make sure they are all coated with oil. Season with salt and pepper and roast in the oven for 45 mins at 180C. While the veggies roast, make the meatballs.
When the veggies are done, crush the garlic and sauté in a little olive oil. Add the tinned tomatoes, a splash of balsamic vinegar, the basil and season with salt and pepper. Add in the roasted veggies and let them cook in the tomato for at least 15 mins.
For the meatballs
500g pork mince
1 stalk celery
1 clove garlic
1 big bunch basil
1 inch chunk of Parmesan
1 tsp mustard powder
1 tbsp pine nuts
sea salt and pepper
Blitz the onion, celery, garlic, Parmesan, basil and pine nuts in a food processor. Thoroughly mix the resulting goo into the pork mince and add the mustard powder, season with salt and pepper. Form into balls and bake in oven for 30 mins at 180C.
Serve on a bed of ratatouille and sprinkle a little extra Parmesan on the top if you like.