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GORDONRAMSAY HERBED PORK MEATBALLS WITH AN APPLE COMPOTE AND PARMESAN MASH POTATOES INGREDIENTS: For the meatballs:

: 3 tbsp olive oil or vegetable oil 1 medium yellow onion, peeled and minced 5 cloves garlic, peeled and minced 3 sprigs rosemary, finely chopped 10 leaves sage, finely chopped 1 tbsp kosher salt 2 tsp fresh cracked black pepper 3 large eggs 1/4 cup/ 60ml heavy cream/ cream 2 1/2 lbs/ 1.25kg ground pork 2 1/2 cups Panko or fresh breadcrumbs 1/4 cup/ 4 tbsp shredded Parmesan Flour for coating For the compote: 2 medium yellow onions, sliced thinly 1 large or 2 small apples, peeled and grated 1 bay leaf 3 sprigs of thyme, leaves removed, chopped 1 cup/ 250ml dry white wine 1 1/2 cups/ 375ml chicken or vegetable stock Sea salt and freshly cracked black Pepper For the mash potatoes: 1kg/ 2.2 lbs floury potatoes, such as King Edward (uk)/ idaho (us) 100ml/ Just under cup milk 4 tbsp butter, plus a an extra 1tbsp Sea salt and freshly ground black pepper 4-5 tbsp grated Parmesan cheese METHOD 1.Heat medium to large sized saucepan over a medium heat, add the oil until warm, then add the minced onions. Reduce heat and sweat so that they dont take on any colour. Once soft, add the garlic, and saut on low heat about 2 minutes, or until garlic is aromatic. Add rosemary and sage, stir, and remove from heat. Transfer all to a large bowl and stir to cool. 2.Once cooled, add the eggs, heavy cream/ cream, salt and pepper, and mix well. Add the pork, breadcrumbs, Parmesan, salt and pepper, and mix until everything is very well combined.

GORDONRAMSAY 3.Using your hands or a small scoop, form the meatballs into 1 1/2 -2 inch meatballs, wetting your hands with water if needed, to keep from sticking, and toss in flour to coat. Shake off any excess flour. 4. Wiping out the same saucepan, add vegetable or olive oil the pan, over a medium heat, brown the meatballs evenly in batches. Set aside to drain on paper-lined tray. 5.Now add the onions and apple in the saucepan, stir well to coat. Saut for about 3-5 minutes, then add the wine, and simmer for about 5 minutes, until reduced almost to a syrup. Add the stock. 6.Gently place all the meatballs into the saucepan, and stir to coat with liquid and onions. Make sure everything is moistened; depending on the size of your saucepan it will not be entirely covered with liquid. Add the bay leaves and thyme. 7. Simmer with the lid on for between 35-45 minutes. 8. While the meatballs are simmering, prepare the potatoes. In a pan of cold water and bring to the boil. Lower the heat and simmer for 1520 minutes or until they feel tender when pierced with a knife. Drain and peel while still hot (wearing rubber gloves to protect your hands for the heat if you like). Push the potatoes through a ricer or mouli. 9. For a smoother result, press the mashed potatoes through a fine sieve with a spatula. Meanwhile, heat the milk in a pan. Toss the pureed potatoes in a dray pan to dry out a little, then beat in the butter and season with salt and pepper. Just as the milk comes to the boil, pour on to the potatoes and beat well. (If you want a thinner puree, beat in a little boiling water.) Whisk in a few extra knobs of butter for a rich silky finish. Finally add in the Parmesan cheese. 10. Lift meatballs out of liquid, and cover to keep warm. Remove the bay leaves and thyme sprigs. Bring the liquid to a boil, and simmer actively to reduce for about 10 minutes. Arrange meatballs on a platter, and pour liquid over. Serve immediately along side the mash.

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