Pheasant & Chorizo Meatballs with Green Herb Sauce
Tim Maddams recipe for Game Meat Wales, an amazing canape or starter.
Serves
8
Prep Time
30 mins
Cook Time
10 mins
Tim Maddams recipe for Game Meat Wales, an amazing canape or starter.
Serves
8
Prep Time
30 mins
Cook Time
10 mins
Ingredients
| To make the chorizo mix | |
| 1kg x | Pheasant mince |
| 80g x | Good smoked paprika |
| 30g x | Salt |
| 5g x | Fennel seeds, toasted and lightly bashed |
| 150g x | Lard or minced pork fat |
| 10g x | Chilli flakes |
| 4 x | Garlic cloves, finely grated |
| 70ml x | Red wine |
| For the fried meatballs | |
| 100g x | Chorizo mix |
| 50g x | Breadcrumbs |
| A little plain flour | |
| 1 x | Egg |
| Oil for frying | |
| For the green herb sauce | |
| A good sprig each of parsley, basil, mint, and tarragon, finely chopped | |
| 1 tsp x | Capers, chopped |
| 1 x | Very small garlic clove, chopped |
| 1 tsp x | French mustard |
| A good dash of best sherry vinegar | |
| Enough very good olive oil to make everything into a tightly dressed herby paste. |
Mix everything together. Store in a plastic tub or ceramic dish in the fridge, with a good, tight-fitting lid for up to 7 days (probably a bit longer in reality as it is effectively cured, I have kept it for weeks and weeks before with no trouble, but the EHO may have something to say about that in a commercial environment). You can also freeze some if you like.
Shape the chorizo into 8 equally sized balls and then roll them in flour, dip them in beaten egg and roll them in breadcrumbs. Chill them for 10 minutes before frying in hot oil until golden brown. Allow them to drain on some kitchen paper for a minute before serving up with a green sauce or dip of your choice.
Mix everything together. Add a finely chopped anchovy, if you like, and serve along with the meatballs and a wedge of lemon.
Protein (100g) |
27 |
Calories (100g) |
119 |
Fat (100g) |
1.2 |
Cholesterol (100g) |
66 |
Selenium (100g) |
0.37 |