FOOD: Warming food that’s worth the prep

EVERY Christmas serves as an excellent example of the virtues of preparation when it comes to food. Preparing such feasts for large numbers, under slightly pressurised situations, teaches the cook in us to prepare, prepare, prepare! ‘Fail to prepare, prepare to fail’ comes to mind.

The new year brings opportunities to learnt and implement new practices. On a micro level, one should never unpack meats or fish and place straight into cooking without first taking the time and care to examine it. Perhaps a slight trimming of fat or sinew is required, a little washing of fish. Become familiar with handling food, weighing it up in your hands, turning it over, examining it. Never straight from package to oven! These are the fuels we are feeding our bodies with after all.

On a macro level we must continue to be aware where our foods come from, and how they are produced.

Here are two winter dishes that require a bit of preparation in advance, continuing the Christmas habit!

Recipe 1

Sausage meatballs in tomato sauce

This dish will keep in a covered bowl in the fridge for three days, ready to cook up with pasta, rice and/or veg. It will also keep well in the freezer.

What you need

450g sausage meat

6 spring onions

2 tins chopped tomatoes,

1 tspn oregano

Handful fresh parsley, chopped

2 bay leaves

Seasoning

Olive oil

White wine (optional for adults)

What you do

FORM 30 to 40 small round balls from the sausage meat by rolling them around your palms, and place them on a baking tray lined with cling film. In a heavy-bottomed pan with oil, fry the balls until browned all around. Next add the chopped spring onions and oregano, stirring for two minutes. Now add the chopped tomatoes (and wine, if using) while adding an extra half cup of water. Place the bay leaves into the mixture and cook for 20 minutes uncovered, to thicken out and reduce the sauce. Taste the sauce and season.

While this is cooking you can prepare your accompanying pasta, potatoes, rice or vegetables. Sprinkle chopped parsley on top of the meatballs and sauce to serve.

Recipe 2 

Poached and roasted pears with white wine

A PERFECT winter dish with a touch of subtlety. Prepare in advance and produce with a flourish!

What you need

Poached pears:

4 pears

1 large glass white wine

300g sugar

2 cloves

1 cinnamon stick

1 bay leaf

Roasted pears:

2 Pears

1 handful of almond/walnuts mix

1 white onion

4 tbsp honey

zest and juice of 1 lemon

Good glug of olive oil

What you do

FOR the poached pears, place the white wine, sugar, and spices in a saucepan. Peel the four pairs, cutting the bottoms off each and leaving the stalks on top. Add the pears to the saucepan and bring to simmer. Continue to simmer until the pears are fully soft and turn off the heat. Remove a quarter cup of the juice to boil down into a glaze for serving. Cover and leave overnight.

To roast the other two pears, peel and halve them and place them on an oven tray. In a bowl, mix the nuts, onion, honey and lemon zest and juice well. Spoon this mixture over the pears, drizzle with oil, and place in an oven preheated to 180°c. Roast for 20 minutes and cover with tin foil if they are not soft enough.

Arrange the poached pears around the roasted pears in an attractive design on a serving plate and serve with a selection of cheeses – Gorgonzola and blue work well! Remember to use the glaze to pour over poached pears.