Mediterranean Flavour
Story Title: Mediterranean Flavour
Episode: Five
Date: November 1st 2009
Presenter: Neville Passmore and Vince Garreffa
Do you remember when you were young people used to say the moon was made of cheese? This is the inspiration for this delicious meatball dish.
“Truffled Moonmeat”
Photo by Diane Bartlett
Ingredients for 4
- 800g x minced free range pork
- 2 x garlic cloves finely chopped
- 1 cup x breadcrumbs
- 20ml x WA Truffle oil
- 20g x chopped Italian parsley
- 20g x organic salt
- Pinch of black pepper
- 1 x egg
100g caul fat (optional)
Cheesy Centre
- 100g x grated feta cheese
- 50g x finely diced ham or prosciutto
- 50g x finely diced Mortadella
- 2 x teaspoons of truffled butter
Method
Mix the pork mince, garlic, breadcrumbs, truffled oil, parsley, salt, pepper and the beaten egg into a good sticky paste, well worked like bread dough and set aside. Mix the cheesy centre ingredients very well and shape into four golf ball sized pieces. If you are having difficulty wrap them in gladwrap to hold them together, either way put them in the freezer till they are firm to hard and not falling apart. Soak your caul fat in lots of clean room temperature water in the sink to loosen it into a lacy sheet. Now you are ready to assemble. First separate your pork mix into four equal parts. Next get each cheesy centre, removing any gladwrap and wrap the pork mix around the frozen centre like a ball within a ball. Now rest your wet caul fat on a tea towel and pat dry it with paper towels. Cut a piece big enough to wrap around each large ball and place each on a roasting pan on some baking paper. Roast at 200°C for 30-40 minutes till golden, then serve hot, whole or cut in half to show off the centre. Salad or mash will accompany very well. They can be made one or two days before baking and cook well in a BBQ or a Webber as well. If you can’t get caul fat, baste with a little EVOO from time to time whilst cooking.
Featured Products
- Locally WA - more and more Aussie’s are falling in love with European style cooking ingredients – but it is wonderful to enjoy these great styles of food from quality local producers.
- Preservative Free - Like Mundella’s entire quality dairy, these cheese lines are preservative free.
- Hand crafted, small batch sizes affords us a very strong focus on ‘quality.’
- Great and versatile cooking ingredient- use in salads, hot veggie bakes, pastries and pasta dishes.
- Lower fat content than some other Ricotta cheeses.
- No added salt –contains up to 5 times less sodium than some other brands.
- Use fresh as a spread, in cooking pastas, lasagna’s or in sweet dishes like cheese cake.
- Famous for creamy soft curd texture and it’s not pureed smooth mush like some brands.
- Low in fat and salt and is a great source of dairy/calcium.
Get inspired and check out one of many delicious Mundella recipes.
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