Quick and Delicious by Gordon Ramsay

Author:Gordon Ramsay
Language: eng
Format: epub
Publisher: Hodder & Stoughton

Serves 4

100ml whole milk

2 rosemary sprigs, leaves finely chopped

5 thyme sprigs, leaves picked

150g fresh white bread (about 4 slices), crusts removed and quartered

500g minced beef

1 egg

1 tbsp Dijon mustard

Mild olive oil, for frying

125ml aged balsamic vinegar

1 x 100g bag of rocket salad

3 tbsp extra virgin olive oil

Juice of ½ lemon

20g Parmesan cheese

Sea salt and freshly ground black pepper

1 Pour the milk into a shallow bowl and stir in the rosemary and thyme. Add the quartered bread and allow to soak.

2 Meanwhile, put the beef, eggs and mustard into a large bowl and season with salt and pepper.

3 With clean hands, rub the soaked bread to a smooth paste between your fingers, then add it to the beef. Mix everything together until well combined. Dipping your hands in water from time to time, divide the mixture into 24 equal pieces and roll them into walnut-sized meatballs.

4 Place a large, non-stick frying pan over a medium–high heat and, when hot, add a little oil. Add the meatballs to the pan in batches and cook for 4–5 minutes, turning occasionally, until golden brown on all sides and cooked through.

5 Transfer the meatballs to a platter, then pour the oil from the pan and deglaze with the balsamic vinegar. Cook for 2–3 minutes, or until slightly reduced.

6 Meanwhile, put the rocket salad into a bowl, add the extra virgin olive oil and lemon juice and toss well.

7 Drizzle the balsamic glaze over the meatballs and grate the Parmesan over the top. Serve with the rocket salad and a crisp ciabatta loaf straight from the oven.

If you have more time…

… make the Blood Orange, Radicchio and Fennel Salad (see page 202) to go with these tasty meatballs.

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