Monday, 25 October 2010
Monday morning prose . . .
High above the fallow fields a lone lark hovers . . . scattering June's melody across bare brown earth . . .
earth that seems to melt in the frost and bring back memories of sunny shining hours . . .
hours when days were warm . . . and bright . . . and long.
Though the sky be grey and dismal . . . there floats an echo of summer song.
Blue smoke curls thickly from the cottage chimney's which line the lane . . . my heart fights the truth . . . wintertide cannot . . . must not be nigh . . .
a keen wind sweeps the pastures . . .
Trees stand gaunt . . .
stark sentinels against a darkening sky . . .
but still I hear the song of summer . . .
in the music of the lark . . .
I was feeling all nostalgic yesterday afternoon, and so I made Todd some sweet and sour meatballs for his tea. Meatballs are kind of hard to photograph so it’s not the best picture in the world, but they sure were delicious! This is my ex Mother In Law's recipe for sweet and sour sauce. I use it for lots of different things . . . spare ribs, chicken . . . and these delicious meatballs!
*Sweet and Sour Meatballs*
Serves 4 to 6
I always keep a bag of meatballs in my freezer ready to make into this delicious favourite or Swedish meatballs. You can have it on the table in less than half an hour. Really tasty with steamed rice and a green vegetable.
2 dozen meatballs (either from your own favourite recipe or good commercially prepared ones)
1 cup brown sugar
¼ cup cider vinegar
1 TBS tomato catsup
2 TBS plain flour
2 TBS soy sauce
Pre-heat the oven to 180*C/350*F gas mark 5.
Blend the flour and the brown sugar in a small sauce pan. Add the vinegar, catsup and soy sauce and blend well. Cook and stir over medium heat until it comes toa boil and thickens somewhat. This will take about five minutes.
Put the meatballs into a 1 ½ litre casserole dish. Pour the sauce over top and give it a stir. Cover and bake in the heated oven for about 20 minutes until the meatballs are all coated in the sauce and have absorbed some of it. I always remove the lid for the last five minutes or so. Serve hot with rice on the side.
In The English Kitchen today . . . Bakewell Scones!