Albondigas

	Albondigas spicy Mexican meatballs with red rice
Ingredients For the bravas sauce: ·         3 garlic cloves, peeled and chopped ·         1 tsp olive oil ·         1 sprig thyme ·         1 bay leaf ·         1 tsp ground cumin ·         1 tsp smoked paprika ·         2 tbsp sugar ·         2 tbsp red wine vinegar ·         2 x 400g cans tomatoes ·         ¼ bottle red wine	Method To make the bravas sauce, fry the garlic in oil until golden. Add the herbs, cumin, paprika and sugar. Stir briefly then add the red wine vinegar. When this has almost evaporated, add the tomatoes and turn down the heat. Simmer for 20 minutes and season. Add the wine and continue cooking so the alcohol evaporates.
For the meatballs ·         250g pork mince, from the Family Butcher ·         250g beef mince, from the Family Butcher ·         2 plain sausages, skins removed ·         50g black pudding, chopped (optional) ·         1 large egg ·         2 tbsp fresh parsley, chopped ·         50g breadcrumbs ·         50ml dry sherry ·         25g caramalised  onion chutney ·         (Morrisons) ·         2 tsp ground cumin ·         1 tsp each ground black pepper and salt ·         50ml vegetable oil	While the sauce is cooking, mix together all the meatball ingredients except the oil (reserving a sprinkle of parsley) in a large bowl until well combined. Roll the mixture between the palms of your hands into golf ball-sized meatballs. Heat the oil in a large, non-stick pan and fry the meatballs on all sides, turning frequently, until evenly browned. Preheat the oven to 175°C/350°F/Gas 3½. Pour the bravas sauce into a deep oven tray and add the meatballs. Cover with foil and bake for 20 minutes until the meatballs are cooked through and no pink meat remains. Garnish with parsley.

For the red rice 3 large plum tomatoes, cut into quarters 500g/1lb 2½oz long grain rice 2 cloves garlic 10 tbsp olive oil 2 tsp paprika 1 tbsp brown sugar 2 limes, juice only

2 spring onions, finely chopped 1 tsp dried oregano 3 tbsp tomato purée 500ml/18fl oz vegetable stock (if you need more liquid use hot water) salt

1.   For the red rice, place the plum tomatoes on a baking tray with the garlic, drizzle over two tablespoons of the olive oil and place into the oven to roast for 20 minutes. Remove from the oven and allow to cool.       2.     Once cool enough to handle safely, remove the skin from the tomatoes and peel the garlic.      3.     Place the garlic, tomatoes, paprika, sugar, lime juice, spring onions and oregano in a food processor and blend until smooth.      4.     Soak the rice in a fine sieve for ten minutes. Drain thoroughly.      5.     Heat the remaining eight tablespoons of olive oil a large saucepan over a medium heat. Add the rice and fry, stirring to coat the rice in the oil, for 5-6 minutes, add the blended tomato mixture and the tomato purée and stir well, allowing the rice to absorb the liquid.      6.     Slowly add ladlefuls of vegetable stock, stirring constantly, as you would with a risotto, allowing each ladleful to be absorbed by the rice before adding the next.      7.     Cook until the rice is al dente, or to your liking and season with salt.      8.     Serve hot in bowls.