GENTLY COOK FISH FILLETS IN A RICHLY SPICED INDIAN TOMATO GRAVY UNTIL PERFECTLY DONE, BEFORE SERVING ON A BED OF FLUFFY RICE
A CREAMY COCONUT BROTH BUZZING WITH CHILLI AND AROMATS, YOU’LL LOVE THE THAI FLAVOURS OF THIS NOODLE BOWL
NONNA’S MEATBALLS
SERVES 6-8
You want a nice amount of fat in the pork mince for texture and flavour, but not too much or the meatballs will be mushy. The shoulder is the ideal cut. You can also use the neck, though it’s fattier in parts. You can go down the path of mincing your own pork or buy it minced from a good producer.
½ cup (125ml) extra virgin olive oil
40g unsalted butter
3 garlic cloves, crushed
1 large onion, finely chopped
1 each celery stalk and carrot, finely chopped
2 tbs each finely chopped rosemary and sage
¼ bunch flat-leaf parsley, leaves picked, finely chopped
1 bay leaf
Pinch of chilli powder (optional)
¼ tsp ground cinnamon
½ cup (125ml) red wine
2 roma tomatoes, finely chopped 700ml tomato passata
2 cups (500ml) good-quality beef stock, plus extra to top up
Parmesan, to serve
MEATBALLS
100g stale sourdough slices, crusts removed
¼ cup (60ml) milk
1 garlic clove, crushed
¼ cup (60ml) white wine
1kg coarsely ground pork mince
30g finely grated parmesan
¼ tsp ground cinnamon
½ onion, coarsely grated
¼ bunch flat-leaf parsley, finely chopped
1 tbs finely ground breadcrumbs
POLENTA
200g coarse polenta
40g unsalted butter
For the meatballs, place the bread and milk in a bowl, toss to combine and stand for 8-10 minutes until softened.
Meanwhile, place garlic and wine in a jug and stand for 10 minutes. Strain wine into a bowl and set aside. Discard garlic. Squeeze out the excess milk from the bread then finely crumble the bread into a large bowl of a stand mixer with the paddle attachment. Add remaining meatball ingredients and reserved wine, and beat for 5-6 minutes to form a slightly creamy consistency. This will help hold the meatballs together. Divide mixture into 40-43 (approx. 30g each) meatballs and place on trays lined with baking paper. Chill to set slightly.
To make the sauce, heat the oil and butter in a large wide heavy-based saucepan over high heat. Add the garlic and cook, stirring continuously, for 1-2 minutes until it starts to go golden. Stir in the vegetables, herbs, chilli powder, if using, and cinnamon and cook, stirring occasionally, for 6-7 minutes until vegetables have softened. Add wine, scraping the bottom of the pan with a wooden spoon and cook until mixture is reduced by half. Add tomato, passata and stock, season and stir to combine.
Add meatballs and return to the boil. Reduce heat to low and simmer, shaking pan and stirring occasionally, for 1 hour 30 minutes – 2 hours until sauce has thickened and meatballs are cooked. You may need to top up with extra stock or water to prevent sauce from drying out.
Meanwhile, for the polenta, place 4 cups (1L) water in a large, non-stick heavy-based
