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Elisabeth Luard's "Albondigas de pollo grenadinas"

Elisabeth Luard's "Albondigas de pollo grenadinas"

posted on 8 May 2018 by admin

Serves 4

The meatballs
250g minced chicken
200g fresh breadcrumbs
150g serrano ham-scraps, finely diced
3 medium eggs, forked to blend
2-3 sprigs flat-leaf parsley, de-stalked
1 garlic clove, crushed and chopped
½ teaspoon freshly ground pepper
½ teaspoon salt

To cook
3-4 tablespoons olive oil
1 ½ litres chicken or vegetable stock

To finish
Pinch of saffron (about a dozen threads)
Juice and grated zest half a lemon
1 egg-yolk
Work all the meatball ingredients together with your hands (or in the processor) till you have a firm paste - you may need a little more breadcrumbs or a dash of water. Dampen your hands in a bowl of warm water and roll the mixture into walnut-sized balls. 

            Heat 2 tablespoons of olive oil in a frying pan and fry the chicken-balls, turning them gently to brown all sides, adding more oil as needed. Continue till all are done. Transfer to a roomy pan and add as much stock as you need to submerge the balls.  Bring to a gentle simmer and cook for 20-30 minutes, till the balls are cooked right through. Remove the balls with a draining spoon and reserve.

   Bubble up the stock with the saffron and lemon-zest till reduced to about 750ml.  Remove from the heat and whisk gradually into the egg-yolk in a bowl. Taste, season and sharpen with lemon-juice.  Return the chicken balls to the sauce, reheat gently and serve with plain white rice and a salad of cos-lettuce, orange segments and green olives.