Monday, 2 January 2012
There are purists out there that would call foul at anyone who stoops so low as to use a tin of creamed soup in a recipe. If you are one of those people . . . then look away now.
While I never ever would eat a tin of cream soup as, well . . . a bowl of soup, they do have their uses. Having been brought up on the odd tin of Campbell's myself, I am not so much of a culinary snob that I am adverse to using a tin here and there in a recipe.
There are some recipes where nothing else will do. And I embrace those from time to time. I don't see it as cheating, or being lazy. It's a part of my heritage. I don't apologize for it.
Especially when it comes to making these delicious meatballs! Ok, so they are more like tiny beef patties, but . . . we'll just call them flat meatballs and give them the respect that they are due!
These are wonderful. After all the turkey and ham and fruitcake and Christmas Cake and mince pies of the past few weeks . . . they were also a very welcome respite!
Cream of crud soup or no. They spell comfort. C-O-M-F-O-R-T
Yes . . . I did have a Campbell's Soup Doll when I was a kid. I saved up soup labels and pennies for months to get one and I cherished it. That's what you do to things you really have to work hard to acquire . . . you cherish them. And I cherish the memory of Campbell's soup on a cold winter's day. Especially Tomato with a Grilled Cheese Sandwich on the side. I can't help myself.
So back to the meatballs. They are deliciously, dare I say it again . . . S-C-R-U-M-M-Y!
Another winner from my Big Blue Binder. Perfect for these early days of January when you want to get as far away from Christmas food as possible.
*Flat Meatballs & Gravy*
This is a recipe I have had kicking around in my big blue binder for a long time. Simple ingredients, easy to make but fabulous flavours!
1 pound extra lean minced steak
1 egg yolk, beaten
1/4 cup whole milk
1 heaped dessertspoon of flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/2 small onion, peeled and grated
a bit of butter and oil for frying
1 tin of condensed cream of mushroom soup
125 ml of milk (1/2 cup)
1/2 tsp summer savoury
the other half of the onion, grated
1 tsp worcestershire sauce
Preheat the oven to 180*C/350*F/ gas mark 4. Mix all the meatball ingredients together in a bowl, mixing it together with your hands.
Melt a bit of butter together with some oil in a skillet over medium heat, until the butter starts to foam. Scoop out the meat mixture using a dessertspoon and shaping it into balls. Flatten the balls slightly and then brown them on each side in the heated pan. Repeat to brown all meatballs. Keep warm.
Whisk together the soup, milk, summer savoury, grated onion and worcestershire sauce. Pour into a shallow casserole dish. Add the browned meat balls, turning them to coat. Bake in the heated oven for 30 minutes, turning them once during the baking period. Serve hot with some cooked rice and a vegetable on the side. Delicious!
Over in The Cottage today, Spicy Cheese Fries.