The Meatballs

Fry off a finely chopped onion and clove of garlic, adding a couple of spoons of smoked spanish pimenton piccante and a couple of spoons of dulce paprika. After it has cooled, whack it in a bowl with half a cup of breakcrumbs, 1kg of good beef mince and about 400 grams of fresh, skinned chorizo. Mix well and form into medium sized balls and brown them. Heat the Romesco sauce in a saucepan, enough to cover the browned meatballs once you add them. You can add shredded parsley before serving. Simmer until you need to open another bottle of red, and serve with a good crusty loaf. This is a hearty dish, great with medium bodied reds like Tempranillo or Grenache and Patatas Bravas.

A salad that for blokes that think salads are for sheilas. Pair it with your more subtle but robust reds.

Ingredients

2 tbs black peppercorns Olive oil 4 x 140g eye fillets steaks 360g kipfler potatoes Sea salt 3 tbs garlic cloves 2 bay leaves 2 sprigs rosemary 6 thyme sprigs 250ml vinaigrette 200g green beans, topped and tailed 1 baby gem lettuce, outer leaves removed 4 tbs baby watercress 100g crème fraiche 1 tbs horseradish relish 2 tsp Dijon mustard Slow Cooked Tomatoes 20ml extra virgin olive oil 2 cloves garlic, finely chopped 1 tsp fresh thyme leaves 1 tsp fresh oregano leaves 4 small gourmet tomatoes Pinch sugar Sea salt and freshly milled pepper

Method

Grind peppercorns in a pestle and mortar until finely and evenly crushed. Tip into a sieve and shake to remove finely ground pepper leaving only the coarsely ground mignonette. Brush steaks with oil and press on crushed peppercorns. Cover potatoes with cold water and add sufficient sea salt to flavour the water. Add crushed garlic