As my loyal reader will have noticed, we’re moving house in a few weeks. And we have to empty the freezers. We just about eaten our way through all the prepared meals, so now we’re starting to make inroads on the raw ingredients.
For some reason, we had 3lbs of sausage meat in the freezer; I suspect it was left from Xmyth, when I would have planned and failed to make sausage rolls. So out came 2lbs, and 1lb of mince. Pete combined these with some allspice, ground dried ginger, black pepper, salt, fresh thyme, sage, majoram and savory, and a teaspoon of lazy garlic. That made 53 small meatballs.
In the meantime, I sliced up two red and one yellow pepper, and sautéd them down with 1.5 thinly sliced red onions. Bunged that in the slow cooker, then set to frying the meatballs in batches. They went in the slow cooker too.
Then I tipped the oil out of the frying pan, and added a jar of tomato salsa (well, why not? – it needed eating!), a glass of red wine – the end of a bottle that had, inexplicably, not been drunk, and the last of the lazy garlic. And a generous teaspoon of chilli flakes. All into the slow cooker, with a bit of water.
It smells gorgeous, and will make lots of meals.