Sometimes the idea of a small golden brown and crisp-edged ball of meat seems preferable to a chunk of sausage. Removing the skin from bangers, (British sausage slang) and forming the meat inside into balls is easy enough to do, plus, it allows you an opportunity to add a few extras to oomph or spice up the flavour if you wish. For this I used Italian mild sausages, adding a rediscovered gem of an ingredient: fennel pollen. Only a small pinch is required but it really amps up the already aniseed-y fennel flavoured meat. I always fry my meatballs first to achieve those crisp edges, but I suspect many pillow like meatballs I have eaten were poached gently in some sort of liquid instead.
Wednesday, 6 November 2013
Thursday, 24 October 2013
I've been a bit slow on the food truck tracking and noshing recently. One reason is that I no longer live in the Downtown core where most of them are situated. We're on a mission to remedy this however and three new carts will appear on here soon, the first of which is this one: Le Tigre.
Thursday, 10 October 2013
I was really looking forward to our block party in September. I had a bottle of Pimms in my possession, carefully stashed away with the intention of no imbibing until the big party, some neighbours had Grand Marnier, both left over from our own little shindig. I had visions of a leisurely afternoon event, casually grazing on pot luck and drinking slowly into the evening hours, maybe meeting some new neighbours from the adjoining houses and watching Lilac play with new little friends. Then, I found out that, firstly, it was to be on a Sunday and secondly, it was from 11.30am to 2.30pm. Being from the UK, I somewhat naively assumed that anything with the word party in it was an actual party. OK, no booze, I understood the sentiment but was still disappointed. The time seemed a little restrictive, "back home please everyone, it's over now".