Feeding a family with good food economically is my mission for today. Both of these recipes are ideal in that they are quick to prepare, good value and you can support your local food producers at the same time.

Meatballs are fun to make and the sort of thing that children may wish to “help” with. Even if they make a mess, it might be the very thing that gets them started. Using cream crackers is very much the American way for this recipe. Breadcrumbs work just as well. You can vary the mince you use. Beef, pork or lamb all work well, so experiment with each.

Pork steaks cook quickly and are delicious. You will rustle this up in no time. Make sure to look for the Bord Bia Quality Assured label. As you may know, I am a great fan of keeping it local.

Today I am filming in Waterford for my Christmas specials. Did you know Waterford won Ireland’s Foodie Destination 2019? Well deserved.

Happy cooking,

Neven

Recipes

Mediterranean meatballs gratin

Serves four

375g (13oz) packet fresh Irish extra lean mince

4 cream crackers, crushed into fine crumbs

1 tbsp chopped fresh flat-leaf parsley

1 egg

2 tbsp olive oil

1 onion, chopped

1 celery stick, chopped

1 carrot, chopped

1 courgette, chopped

1 red pepper, seeded and chopped

2 x 400g (14oz) cans chopped plum tomatoes

pinch of sugar

1 ball buffalo mozzarella, chopped

225g (8oz) spaghetti

sea salt and freshly ground black pepper

freshly grated Parmesan or shavings and fresh basil leaves, to garnish

  • 1 Place the mince in a bowl with the cream crackers, parsley and egg. Season with salt and pepper and make about 12 even-sized balls.
  • 2 Heat half the oil in a large non-stick pan and gently sauté the vegetables for about 15 minutes until softened. Add the tomatoes with the sugar and simmer for another 15 minutes until well reduced, then blitz with a hand-blender until smooth.
  • 3 Heat the rest of the olive oil in a clean pan and sauté the meatballs for 8-10 minutes until almost cooked through and nicely browned. Pour over the sauce and simmer for another 10 minutes until the meatballs are tender.
  • 4 Scatter over the mozzarella and flash under the grill until bubbling.
  • 5 Meanwhile, cook the spaghetti according to packet instructions. Serve with the Mediterranean meatballs garnished with the Parmesan and basil leaves.

    • Pork steaks with new potatoes & peas

    Serves four

    550g (1lb 6oz) packet fresh Irish pork steaks, well trimmed

    finely grated zest of 1 lemon

    1 garlic clove, finely chopped

    1 tsp fresh mixed herbs, such as thyme, rosemary and/or sage

    3 tbsp rapeseed oil

    450g (1lb) small new potatoes

    100g (4oz) frozen peas

    1 tsp fresh chopped mint

    sea salt and freshly ground black pepper

  • 1 Bash the pork medallions with a rolling pin to flatten them. Put into a shallow dish with half of the oil and lemon zest with the garlic and mixed herbs. Season with salt and pepper and allow to marinade for 15 minutes if time allows.
  • 2 Preheat the oven to 200°C (400°F, gas mark six). Cut the baby new potatoes into quarters and drizzle over the rest of the oil and roast for 25-30 minutes until tender.
  • 3 Heat a griddle pan. Add the pork and cook for a couple of minutes each side, turning carefully.
  • 4 Cook the peas according to instructions on the packet, then toss with the potatoes, the rest of the lemon rind and the mint, then season to taste. Arrange on plates with the chargrilled pork escalopes.