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Privacy NoticeRemember, remember the 5th of November… many households will be heading to bonfire displays – weather permitting – watching fireworks and munching on toffee apples. But the celebrations don’t have to stop there. If cooking is your forte, or you simply fancy getting creative in the kitchen, whipping up a warm and comforting dish, such as caramelised shallot meatballs, is a great way to welcome in the autumnal vibe. With its kick of heat and subtle smokiness, the dish is bursting with flavour and is an excellent recipe for the chillier months. What’s more, it’s so quick and easy to rustle up. Why not try our roasted shallots and mushrooms with burrata too – it’s a super tasty dish and couldn’t be simpler… Caramelised Shallot Meatballs Serves 4-6
Caramelised Shallot Meatballs are a comforting autumnal dish
(Image: J/CAMPBELL PHOTOGRAPHY 2022)
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Ingredients For the tomato sauce 1 Echalion shallot, peeled and finely chopped 1 large clove of garlic, peeled and finely chopped 2 tbsp olive oil 1 small dried red chilli 2 tsp dried oregano 3 x 400g tins of plum tomatoes For the meatballs 5 tbsp olive oil 2 Echalion shallots, peeled and finely chopped 1 tsp light brown sugar 2 slices of bread 800g minced beef 1 sprig of fresh rosemary ½ tsp ground cumin ½ chilli flakes 2 level tbsp dried oregano 1 large free-range egg yolk 1 level tbsp Dijon mustard Salt and pepper, to taste To serve 500g spaghetti Handful of fresh basil Parmesan Method To make the sauce, gently fry the shallot and garlic in a deep saucepan with the olive oil. Crumble in the chilli and add the oregano and tomatoes. Mix well, then bring to the boil. Turn the heat down and simmer gently for 1 hour. To make the meatballs, heat 1 tablespoon of the olive oil in a deep, frying pan on a medium heat. Add the chopped shallots and sugar and cook for 10-15 minutes, stirring often, until golden and caramelised. Use the food processor to turn the bread into breadcrumbs, then add to a bowl with the minced beef. Pick and finely chop the rosemary leaves. Add to the mince with the cumin, chilli flakes, oregano, egg yolk, mustard and caramelised shallots. Season well with sea salt and black pepper. Mix well, and, with wet hands, roll and pat heaped tablespoons of the mixture into balls. Add the remaining oil to a wide pan on a medium heat and add the meatballs – you may need to cook in batches. Fry until brown all over. Cover with the tomato sauce and turn the heat down to low to keep the meatballs warm while the spaghetti is cooking. Bring a pan of salted water to the boil and cook the spaghetti until al dente – around 8 minutes. Drain the spaghetti, reserving a mugful of pasta water. Add to the pan of sauce and meatballs with a little of the pasta water and mix together, adding more pasta water if needed. Serve into bowls topped with fresh basil leaves and lots of grated Parmesan. If that wasn’t enough, roasted shallots and mushrooms with burrata are another great option if you’re looking for an autumnal dish to get you in the mood for bonfire night. Roasted Shallots and Mushrooms with Burrata Serves 4
Roasted Shallots and Mushrooms with Burrata is a dish that’s full of flavour
(Image: J/CAMPBELL PHOTOGRAPHY 2022)
Ingredients 700g mixed mushrooms 4 Echalion shallots, peeled and halved 2 tbsp olive oil 1 tsp fennel seeds 1 tsp chilli flakes Salt and pepper, to taste Juice and zest of 1 lemon 2 balls of burrata 15g parsley, leaves picked 15g dill, leaves picked Cooked farro or mixed grains, to serve Method Preheat the oven to 180°C/ 350F/ gas 4. Chop any large mushrooms into halves or quarters, and add to a large baking tray with the Echalions. Drizzle with the oil, add the fennel seeds, chilli flakes and seasoning and toss well together. Cook in the oven for 20-25 minutes until golden and a little crispy. Grate over the lemon zest and squeeze over the juice. Toss again. Transfer to a large serving dish and top with the burrata and herbs. Serve with cooked farro or your favourite grains. Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
