Latest news with #parsley
The Guardian
3 days ago
- Health
- The Guardian
Georgina Hayden's recipe for spring meatballs with pasta and peas
There is something deeply nostalgic about this dish, although it wasn't something I grew up with. Perhaps it's the use of small pasta that makes me feel childlike, but either way, it is the kind of recipe that is immensely versatile: it can be an elegant, light spring meal finished with punchy extra-virgin olive oil, an extra sprinkle of pepper and a grating of pecorino, or you could label it kid-friendly and comforting. It's not exclusively so, but I'd hazard a bet that they'll enjoy it. Prep 10 min Cook 30 min Serves 4 1 bunch spring onions, trimmed and finely sliced2 garlic cloves, peeled and finely sliced50g breadcrumbs½ bunch flat-leaf parsley, picked and finely choppedA few mint sprigs, leaves picked and finely chopped400g pork minceJuice and finely grated zest of 1 lemonSea salt and black pepper Olive oil 1 litre chicken stock, or vegetable stock 180g mini pasta 150g peas, freshly podded or frozen40g pecorino, grated Put half the spring onions in a food processor with half the sliced garlic, all the breadcrumbs, half the chopped herbs and all the mince. Add the lemon zest, season generously, then blitz until it all comes together (you can, of course, mix it by hand in a bowl). Roll the mince mixture into small, roughly 2½cm balls. Set a large casserole pot on a medium heat, drizzle in three tablespoons of olive oil and fry the meatballs for about 10 minutes, turning regularly, until browned and gnarly all over. Add the stock to the pan and bring to a boil. Stir in the pasta and peas, then bring back to a boil and simmer for five to seven minutes, until the pasta is tender and the meatballs are cooked through. Off the heat, stir in the lemon juice, then taste the broth and adjust the seasoning as needed. Finish by stirring in the remaining herbs and serve topped with the grated pecorino.
Telegraph
28-05-2025
- General
- Telegraph
Chargrilled pepper and tuna salad
This vibrant salad could be the perfect early summer dinner with it's chargrilled peppers and good tuna and just the right amount of a slightly sweet, tart dressing – and you could serve with warm bread and butter or a few steamed Jersey royals, if you're feeling hungry. Overview Prep time 20 mins Cook time 12 mins Serves 4 Ingredients 1 small red onion, finely sliced juice of 1 lemon 2 romano peppers 1x 180g jar tuna fillets in olive oil lettuce for 4 people small bunch of parsley, roughly chopped bread and butter, to serve For the dressing 2 celery sticks, very finely diced 2 tsp wholegrain mustard 1 tsp runny honey 3 tbsp good extra virgin olive oil 1 tbsp cider vinegar ½ tsp chilli flakes Method Step Sit 2 romano peppers directly on the gas flame of your hob and turn the heat to medium. Leave for 6 minutes, then carefully use tongs to turn the peppers. Leave for another 6 minutes until charred all over. Step Put the peppers in a bowl and put a plate on top. Leave to steam for 15 minutes. Then pull off the charred skin and finely slice. Step While the peppers are cooking, make the dressing. Put 2 celery sticks, very finely diced in a big mixing bowl with the juice of half the lemon, 2 tsp wholegrain mustard, 1 tsp runny honey, 3 tbsp good extra virgin olive oil, 1 tbsp cider vinegar and ½ tsp chilli flakes as well as a big pinch of salt. Beat with a fork to combine. Step When you come to assemble the salad, put the small bunch of parsley, roughly chopped in the bowl too, along with half the peppers. Add the lettuce and use tongs or your hands to mix through, making sure everything is well dressed.
