Recipe - Tomato Chilli Garlic Sauce And Piquant Lemon Herb Meatball

10 Garlic cloves; halved
lengthways
1 Chilli; seeded and finely
; chopped
3 Black olives in brine;
drained and
; slivered off their
; stones, up to 4
4 Dry pack sundried tomatoes;
minced *use
; scissors), up to 5
100 ml Stock
50 ml Dry red wine; up to 75
1 400 gram can chopped
tomatoes
4 lg Fresh ripe tomatoes; peeled,
cored,
; seeded and roughly,
; up to 5
Chopped
Salt and freshly ground
pepper; to taste
1 tablespoon Tomato puree; up to 2
4 Fresh basil leaves;
shredded, up to 5

MEATBALLS
500 g Extralean pork tenderloin;
trimmed and minced
3 tablespoon Lemon juice; plus extra to
taste
Grated zest of One half lemon
1 tablespoon Chopped fresh coriander;
parsley and mint
1 teaspoon Ground cumin and ground
coriander
One half teaspoon Ground paprika
Several dashes of Tabasco
sauce
Good pinch of chilli powder;
or to taste
2 180 g aubergines; roasted,
peeled and
; chopped
Salt and freshly ground
black pepper

MANGO AND FENNEL SALSA
1 tablespoon Balsamic vinegar
1 tablespoon Lime juice
1 Garlic clove; crushed
1 Red chilli; seeded and
finely
; chopped
1 Mango; minced
1 Head fennel; minced
Cucumber; peeled seeded and
; minced
1 small Red onion; minced
3 Spring onions; cut or sliced up
2 tablespoon Chopped coriander and flat
leaf; up to 3
; parsley
2 tablespoon Shredded fresh mint; up to 3

Combine the garlic, chilli, olives, sundried tomatoes, stock and wine in a
heavybottomed nonreactive frying pan. Simmer, uncovered, for 710
minutes, until the garlic is very tender and the liquid is almost gone.
Don't let it burn add more stock during the cooking, if necessary.

Stir in the canned tomatoes, and simmer for 57 minutes. Add the fresh
tomatoes and season with salt and pepper. Simmer for 57 minutes more, then
stir in the tomato puree and basil. Let simmer for another 5 minutes, then
serve with freshly cooked pasta or other grains.

Piquant lemon herb meatballs: In a large bowl, thoroughly mix together all
of the ingredients. Fry a tiny piece of the mixture in a nonstick pan and
taste for seasonings, adding more salt, pepper, chilli powder or lemon
juice, as you want for a good, spicy flavour.

Form the mixture into small patties and place on a platter. Spritz a
nonstick frying pan with oilwater spray, and heat. Pay fry the patties in
batches (they should be well spaced) for about 23 minutes on each side
until they are well browned and just cooked through.

Mango and fennel salsa: Put the vinegar, lime juice, garlic and chilli in a
bowl, mix well and leave to marinate for 1015 minutes.

Add the mango and the fennel with a scattering of snipped fennel strands,
the cucumber, onions and herbs. Mix with two spoons, gently tossing
together all the ingredients.

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