As you can gather from my previous post, Limerick
I picked up a nice squash and some lovely swedes in the fruit & veg shop. The swedes were fantastic so I decided to do a variation on The Wild Onion’s hash browns with them to try and maintain as much of the flavour as possible and I’m going to make a spiced pumpkin soup with the squash. I’ve one swede left so I think I’m going to try some healthy wedges with it – I’ll let you know how that goes.
We picked up the meat for the ‘blind finches’ in Relihans Farm Shop which is newly located in the market square beside Marie’s Cheeses. The meat there is really fantastic, real gutsy flavours and the staff are very friendly and accommodating. They also do a range of ice-creams which I have yet to try but I believe the vodka & red bull sorbet is a winner!
There was enough pork stuffing left over from the ‘blind finches’ for two meatballs for dinner on Monday night accompanied with swede & potato hash browns and beer gravy. It was soooo goooood…. Try it out and let me know what you think.
with farm shop hash browns & beer gravy
What You Need
½ lb pork mince
A small handful of breadcrumbs
1 egg yolk
1 Tbsp Dijon
1 Tbsp finely chopped parsley
1 Tbsp finely chopped sage
1 Tbsp finely chopped shallots
Sea salt & pepper
1 Tbsp flour
½ bottle of Belgian beer
2 small swedes cut in 1” dice
6 baby potatoes cut in 1” dice
1 clove of garlic
A dash of Tabasco
What You Do
· First, mix the first 8 ingredients together in a bowl and shape into meatballs.
· Heat some olive oil in two frying pans, one small & one large.
· Gently place the meatballs in the small pan and brown the meatballs on all sides.
· Gently fry the onion & garlic in the large pan.
· Par-boil the potatoes & Swedes for about 8 minutes & transfer to the onion / garlic pan when ready. Cook on a medium heat, tossing constantly until cooked.
· Transfer the meatballs to a pre-heated oven at 200C for 10 minutes.
· To make the gravy, add the flour to the pan which contained the meatballs & stir in using a wooden spoon. Slowly add the beer and incorporate fully before adding the next dash – this ensures lump free gravy.
· Plate up & enjoy!