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The end (probably) of my meatball-making lark.
Loosely based on the recipe on the maker of the pear-apple syrup's web site.
I used La Trappe bock beer and some Bovril in the sauce.
The syrup.
Leftover Liège meatballs in a roll.
With tea soba.
In the mince: harissa paste, kebab spice mix, minced onions and garlic.
In the sauce: Turkish red pepper paste, tomatoes, onions, seasoning.
Leftover lamb meatballs.
Even better with giant white beans and chard.
The last instalment of my meatball-making lark.
Loosely based on the recipe on the maker of the pear-apple syrup's web site.
I used La Trappe bock beer and some Bovril in the sauce.
The syrup.
Leftover Liège meatballs in a roll.
In the mince: harissa paste, kebab spice mix, minced onions and garlic.
In the sauce: Turkish red pepper paste, tomatoes, onions, seasoning.
Leftover lamb meatballs.
Even better with giant white beans and chard.
The last instalment of my meatball-making lark.
Loosely based on the recipe on the maker of the pear-apple syrup's web site.
I used La Trappe bock beer and some Bovril in the sauce.
The syrup.
Leftover Liège meatballs in a roll.
In the mince: harissa paste, kebab spice mix, minced onions and garlic.
In the sauce: Turkish red pepper paste, tomatoes, onions, seasoning.
Leftover lamb meatballs.
Even better with giant white beans and chard.
