Chilli cheese meatballs

450g (1lb) pork mince

4 salad onions or 1 shallot finely chopped

2 cloves finely chopped

1-2 red chillies finely chopped or chillie flakes (depending on how spicy you like it!)

2-3 tablespoons of grated parmesan, plus extra to serve

2 tablespoons dried thyme

1 tablespoon of olive oil

100ml (3.5 fl oz) red wine

Spaghetti or tagliatelle (approx 80-100g per person)

400g (14 oz) can chopped toms

1 dries bay leaf

Pinch of sugar

Salt and pepper

Mix together the mince, onions, garlic, chilli, parmesan, thyme and plenty of salt and pepper. 

Shape into 12 small firm balls. 

Refrigerate for 1-2 hours for firming.

Heat the oil in a large frying pan and cook meatballs for4-5 minutes, shake pan frequently, fry until well browned. 

Pour in the red wine and vigorously for 1-2 minutes.

Stir in chopped toms, bay leaf, sugar, salt and pepper. Bring to boil and then simmer for 15 minutes.

Cook pasta according to instructions or preference. Drain and return to pan. 

Spoon in some of the tomato sauce and mix well.

Transfer to serving bowls and spoon the meatballs and sauce over, sprinkle over parmesan and serve.

Recipe courtesy of Darren (PR GURU)

NEWSLETTER - May 2011

Good Afternoon

I hope you are well and enjoying the better weather. Unfortunately we have all been a bit busy this month and haven't managed a proper newsletter! We're all very sorry!

Just a quick update:

The group is going to have a stand at The Blackwater Country Show on 19th June 2011, We will be taking sheep, pigs, goats and chickens. This is a great opportunity for the making the local community aware of us. Although there is rather a lot to plan and a FIRE Risk Assessment! I do wonder sometimes if the world has gone mad!

I am hoping on Tuesday night we can put ideas together and make a plan of action and arrange making a board of photo's.

The Blackwater Show raises money for Essex Air Ambulance, so we are trying to make a collection of any spare vegetable plants or flowers to sell on the day to help raise some extra money.

Also Tuesday is sausage tasting night, please bring a pack of sausages along and the chef at The Blue Boar will cook them in exchange for some produce. Whether it be Eggs, Honey, Meat, Jam, Chutney. Something nice to thank him for cooking our sausages.

We are also going to try and have a plant swap in the courtyard, so any vegetables looking for a home, please bring along and hopefully you can swap them for something different.

Anyone wishing to attend the trip to the vineyard in July, i need to start collecting the £10.00 for the tour and buffet. Please bring it along on Tuesday so we can confirm our booking.

I look forward to seeing you on Tuesday and sorry for the short newsletter. Finally, please look at the latest instalment of Dig It!

All the best

Danni