Harvey Lockwood’s Winter Turkey, Pork, Sage & Cranberry Meatball
“November is Meatball Month! This national campaign created by the Muscle Help Foundation charity is a fantastic way to use food for fundraising in support of a brilliant cause, whilst learning new, chef-approved recipes. I believe in using seasonal produce to introduce sustainability into my kitchens. Simple, delicious ingredients, sourced from local suppliers, make the best-tasting food and these ingredients can often be found a stone throw away from your doorstep. Please get behind and support this campaign in any way you can, so more Muscle Dreams can be realised – let’s do this! Thank you!”
Harvey Lockwood
Executive Chef at Whittlebury Park
SERVES: 8
DIFFICULTY: Easy
Meatball
Ingredients
600g turkey mince
200g sausage mince
100g diced shallots
200g diced button mushroom
100g cranberry sauce
70g dried breadcrumb
13g chopped fresh sage
20g Moulden sea salt
Method
STEP 1
Sweat the diced mushroom in a pan for 1 min and drain the excess water.
STEP 2
Sweat the shallots in a pan for 1 min, making soft with no colour.
STEP 3
Combine all the ingredients and hand mix for 2 minutes, being careful not to over mix and then roll into 30g balls.
STEP 4
Seal the meatballs in medium heated pan till golden all over.
STEP 5
Transfer to roasting tray and roast in a preheated oven for 10mins at 180°.
STEP 6
When out of the oven, ensure fully cooked to 75° (meat will be white in the middle).
Fresh Tagliatelle
Ingredients
500g egg yolk
800g 00 pasta flour
20g Farringdon rapeseed oil
8g salt
Method
STEP 1
Place the sieved flour into a bowl, creating a well in the centre.
STEP 2
Place the egg yolk, salt and oil into the well and slowly incorporate the flour into the egg yolk, adding water if necessary to get the right texture.
STEP 3
Once the mixture has formed into one solid dough, work for 2 minutes and then leave to rest to allow the pasta to relax.
STEP 4
Roll to 1mm in thickness and cut into 1.5cm strips.
STEP 5
Place the pasta into boiling water for 1min and strain, place into cold water to refresh.
STEP 6
Strain the water and roll in oil to stop sticking.
STEP 7
To reheat, place in boiling water for 30secs.
Pancetta Cream Sauce
Ingredients
300g diced pancetta
200g sliced shallots
400l white wine
1200ml double cream
Method
STEP 1
Bring a pan of water to the boil, and blanch the pancetta for 30sec and strain.
STEP 2
Sautéed the pancetta in a dry pan, colouring all sides.
STEP 3
Add the shallot near the end of step 2 and soften without colour.
STEP 4
Deglaze the pan with the white wine and reduce by ½
STEP 5
Add the cream too the pan and reduce the sauce to coating consistency.