Daz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

Many years ago before the family sat down to dinner, the question was often asked about what was for dinner.

Invariably my father would often reply that there were parts of a pigs anatomy and treacle, or Hungarian goulash for dinner. We always knew that this was not the case, however sometimes there was a one pot wonder loosely called an Irish stew or Hungarian goulash: braised cubes of beef and vegetables cooked slowly for several hours in the trusty old pressure cooker.

Sadly these days home cooking seems to be more of a rush job with lots of assistance from convenience pre-made flavour sachets, sauces and even complete heat and eat meals.

As I can't claim to have experienced Irish or Hungarian cuisine first-hand, this week's one pot wonders influence is defiantly Tuscan, reminiscent of part of an Italian wild country degustation meal I had on my travels in Tuscany.

We sat at long tables (now very trendy) in an old converted stables in the country, feasting on local wine and extremely rustic local cuisine like baked chicken combs, horse meat and onions. It wasn't until afterwards that I had the menu translated. This event was the inspiration for this week's cannellini bean and tomato, lamb meatball and tomato one pot wonder and I'll let you wonder what the meatball is a substitute for...

‘Til next time, keep warm eat well.

Rustic lamb meatball, cannellini bean and tomato one pot wonder

Ingredients

Serves six

1 can of cannellini beans, drained

2 cans of chopped tomatoes

1 green capsicum, chopped into strips

½ large red onion, chopped finely

1 & 1/2 large red onions, chopped into thin strips

3 cloves garlic, chopped

150 grams pepperoni salami, cut into strips

1 heaped teaspoon smoked paprika

2 teaspoons dried oregano

2 tablespoons chopped Italian parsley

2 litres water or stock

500 grams lamb mince

50 grams grated Parmesan cheese

1/4 cup lemon juice

2 tablespoons olive oil

salt and pepper

¼ cup fine polenta

Method

Mix the lamb mince with the lemon juice, 1tablespoon of olive oil, the

Parmesan cheese, 1 clove of the chopped garlic, the half a fine chopped onion, 1 teaspoon of oregano, and one tablespoon of chopped parsley. Season well with salt and pepper. Cover and allow the flavours to absorb for about an hour.

While waiting, in a heavy pot saute the remaining onion, salami strips, capsicum and garlic in olive oil. Add paprika and the rest of herbs once the mixture is cooked, then add the tomatoes and the stock or water. Bring to the boil then simmer for half an hour. Drain off any liquid from lamb mix. Add fine polenta and roll into small balls and bake in the oven at around 180 degrees Celsius for 15-20 minutes.

Add the drained cannellini beans to the pot, stirring from time to time to prevent from sticking. Add the meatballs and adjust the seasoning by adding extra herbs and Parmesan if required.