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This recipe comes from the Spanish region of Catalonia and is a great dish to serve in tapas style. The meatballs are made with Wild and Game’s wild boar meat, seasoned with dried herbs and onion and then fried in olive oil. Served alongside crispy roasted potatoes that have been tossed in olive oil and sprinkled with salt. It's a delicious meal for any time of day!
Enjoy this easy to make dish when you're entertaining guests during the holidays or simply as a tasty meal at home!
For the meatballs
1 onion, very finely chopped
1 tsp mixed dried herbs
For the patatas bravas
2kg potatoes, peeled and diced
7 tbsp olive oil
For the sauce
1 tin of chopped tomatoes
1.5 tsp minced garlic
½ tsp ground cumin
½ tsp ground coriander
¼ tsp chilli powder
1 tsp sugar
Salt to taste
1 onion, diced
Preheat the oven to 200C/Gas mark 6.
Put the sausage meat in a bowl and add the onion and herbs. Roll into 12 balls.
Place on a greased baking sheet and put in the oven for 25 minutes.
Put the potatoes in boiling water for about 5 minutes or until you can insert a fork a mm or two into them. Drain.
Toss the potatoes in the olive oil, add salt and tip onto a baking sheet,
Bake for 30-35m at gas mark 6.
Meanwhile, heat a glug or two of olive oil in a pan and fry the onion until soft.
Add the garlic and cook for 1 minute.
Add the chilli, cumin and coriander and cook for 30 seconds.
Add the herbs, passata, sugar and tinned tomatoes and cook for 10 minutes.
Taste and adjust seasoning.
Serve the meatballs on the potatoes, topped with the sauce.