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Meat Meatballs with Artichoke and Potato

Ingredients for 4 people 600g ground pork. 50g bread crumbs. 150cc milk. 2 onions. 6 garlic cloves. 2 green peppers. 1 red pepper. parsley. 1 whole egg. 150cc dry white wine. 1 tablespoon vinegar (any kind except balsamic). 300cc chicken stock. flour for coating. 1 tablespoon flour. 4 artichokes. 4 potatoes. salt. freshly ground black pepper. olive oil. Preparation Put the ground pork in a bowl and mix it with the bread crumbs that you've softened in the milk, then add the egg. Season with salt and pepper, and knead everything together until the meat feels well bound and sticky. Let it rest for 4 or 5 hours in a covered bowl in the fridge. This step makes all the difference — the meat firms up and the flavors meld beautifully. Shape the mixture into meatballs, dust them lightly with flour...   and fry them in plenty of hot oil until they're golden and crispy on the outside. Once fried, set them on paper towels to soak up the extra oil... S...

Oven-Roasted Cornish Hens with Orange


Cornish hens and chicken are staples in our kitchen, whether we're cooking for a special gathering or just a regular weeknight meal. This dish turned out beautifully, and I think you'll love how simple it is to make something that looks and tastes this good.





Ingredients

for 4 people
  • 2 Cornish hens.
  • onions and small potatoes.
  • 1/2 lemon.
  • 400cc orange juice.
  • 1 orange for garnish.
  • 50gr pork lard (or 50gr olive oil).
  • salt.
  • freshly ground black pepper (optional).
  • 200cc chicken broth.
  • 1 tablespoon cornstarch.

Preparation

Preheat your oven to 200ºC.
Rinse the Cornish hens inside and out, then season them well with salt and pepper. Tuck a quarter of the lemon inside each bird's cavity and tie the legs together with kitchen twine—this just keeps the wings and legs from flopping around while they roast.

Place your roasting pan with the lard in the oven. Once it's nice and hot, add the hens and let them brown on all sides for about 30 minutes, uncovered.
Meanwhile, peel your potatoes and onions.
Turn the heat down to 180ºC and toss the potatoes and onions into the pan around the hens. Let everything brown together uncovered for 10 to 15 minutes. Then cover the pan and cook for another 15 minutes.
In a small bowl, dissolve the cornstarch in the chicken broth. Pour this mixture and the orange juice into the pan, cover again, and let it all cook for another 20 minutes. If you're using a regular chicken instead of Cornish hens, give it a bit more time since it'll be larger.
Serve it up hot, with a few orange wedges tucked alongside the hens for a nice pop of color and extra citrus.


Enjoy!

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