Kerry’s pork and cranberry meatballs of awesome

Friends reminded me of this over the weekend – and although I haven’t made it for bookclub, I think I may well be compelled to in the not too distant future…

1 packet of good quality pork sausages

Approx half a cup of craisins

1 egg

A few sage leaves

Take the sausage meat out of the casings.

Mix in the egg, cranberries and finely chopped sage.

Form into meatballs – any size will do – but don’t go too small, otherwise the cranberries fall out. And you don’t want that.

Either pan fry in a little bit of oil, or grill (for the low fat option).

Serve with cranberry jelly.

Make sure you get in at the front, because they won’t last long…

Rina’s Calamari Stew

Ingredients:
1kg calamari -cleaned,washed and sliced
1/2 cup olive oil
2 large onions chopped (can use tasty red ones)
2 cloves garlic crushed
1 cup good white wine (if you can’t drink it then you certainly can’t cook with it)
500g tomatoes – diced (can use a can of peeled tomatoes with juices)
1 tablespoon tomato paste
Salt and pepper to taste
Chopped parsley

Method:
Heat oil and fry onion and garlic until transparent.
Add calamari and rest of ingredients except parsley.
Stir till boiling.
Cover and cook for about 1 hour. Add parsley.
If sauce is thin, thicken with one tablespoon of maizena.
Serve with rice.

Variations:
As you know I added 1 can of drained chickpeas to add a bit of flavour and texture which at least for the adults was a winner.
You can also add rice directly to the mixture and cook as a stew rather than serve the rice separately. If you decide this, then once the mixture boils, add the rice and enough water to cook the rice as per the cooking instructions for rice and lower the heat and cook accordingly. You can add half a fish stock to cook the rice.

Serve immediately after cooking and enjoy!!!!!

Charmain’s Butternut and Orange Salad

1 large butternut

1 packet mixed salad leaves

1 packet streaky bacon

3T pine nuts

2T brown sugar

3 oranges

Oil

Seasoning

Preheat the oven to 180 degrees. Cut the butternut into small blocks, sprinkle with the brown sugar and roast in the oven till soft. Take out and set aside. Pan fry the bacon until crisp and drain on kitchen paper. Segment the oranges and heat through in the bacon juices. In a small pan, dry roast the pine nuts. Place the leaves on a platter. Top with the warm butternut, oranges and bacon and sprinkle with the pine nuts.

Kerry’s Quick Cupcakes

Beat 4 eggs and 1 cup of sugar together in your mixer, until the mixture is all light and creamy.

While that’s happening, sift together 2 cups of flour, a bit of salt, 15ml of baking powder and 1/2c of cocoa, if you want chocolate cupcakes. I sift this three times, for maximum lightness and fluffiness.

Add 1 cup of water, half a cup of oil and 5ml of vanilla essence to the egg and sugar mixture, and mix it in well.

Add the sifted flour mixture, and mix until it’s all combined.

Spoon into greased cupcake papers, and bake at 180 degrees – takes about 15 mins in my oven, but my thermostat is not the most reliable.

I use  a cake corer to take out bits of the middle, and fill that with lemon curd (if vanilla cupcakes) or Caramel Treat (if chocolate) and then ice accordingly. If you do the secret centres, though, you need to pipe the icing on – spreading doesn’t work so well…